Avaliação da qualidade higiênico-sanitária e monitoramento de refeições transportadas para uma Unidade de Alimentação e Nutrição Hospitalar

Abstract

In 2020, the University Hospital of the Federal University of Rio Grande outsourced its meal production, which brought challenges in temperature control during meal transportation and distribution. This study aimed to assess whether temperature variations affect the safety of the meals served, especially chicken-based preparations, which are vulnerable to waterborne and foodborne diseases. This applied and quantitative research included monitoring internal and external temperatures of meals at the time of delivery, microbiological analysis of chicken samples, and sensory evaluation of the preparations. During the study period, the conditions of transportation, travel time, and internal and external temperatures of regular diet meal trays served to patients were recorded, and samples of analysis of thermotolerant coliforms, Escherichia coli, and Staphylococcus spp. Delays in meal delivery were observed, especially at lunchtime, along with meal trays showing inadequate internal temperatures. More than 90% of the chicken samples were below 60 °C, seriously compromising food safety and increasing the risk of pathogenic microorganism proliferation. No correlation was found between delivery delay and the internal temperature of the preparations. However, according to the microbiological analyses, 95% of the sampled preparations met the standards required by legislation; E. coli was detected in only one sample, suggesting failures in food handling and temperature control practices. A comparison between the planned and delivered menu, along with sensory and weight (gravimetric) evaluations of the preparations, revealed frequent non-compliance with the menu, resulting in dietary monotony, good sensory quality, and recurring contractual breaches regarding the portion size of protein foods. The study concludes that there are significant failures in portion quantity, temperature control, food handling, and transportation of meals; however, the observed temperature fluctuations did not result in a decline in the hygienic-sanitary quality of the analyzed chicken preparations. As recommendations, it is suggested that the outsourced company implement continuous temperature monitoring systems, stricter inspection of transport and handling conditions, improved communication between food service managers, and enforcement of contractual penalties in cases of non-compliance.