Evaluation of nutritional and sensorial quality in meal production – NSQE system

In this study, a programme for monitoring critical control points was developed, based on the hazard analysis critical control point (HACCP), in order to determine the nutritional and sensorial quality of menu components in foodservice. A case study was carried out in a foodservice unit where the principles of the HACCP system were implemented. Data were collected during the monitoring of the operational process of the meat-based menu components through measurements, records and comparisons with previously defined nutritional and sensorial criteria. Nutritional and sensorial hazards were highlighted for the monitored operational stages, along with the critical limits and the form of monitoring. Possible corrective actions were also noted and indicated that they should be adapted to meet each foodservice unit’s situation. Through the application of the proposed theoretical model, the possibility for associating the hygiene‐sanitary control and the nutritional and sensorial control analyses was noted.

[1]  Karen L Hulebak,et al.  Hazard Analysis and Critical Control Point (HACCP) History and Conceptual Overview , 2002, Risk analysis : an official publication of the Society for Risk Analysis.

[2]  Stephen J. Forsythe,et al.  Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses , 2003 .

[3]  F. Blanco-Vaca,et al.  Moderate beer consumption does not change early or mature atherosclerosis in mice , 2004, Nutrition journal.

[4]  Yi-Mei Sun,et al.  A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas , 2004 .

[5]  Paul Rozin,et al.  Preference for natural: instrumental and ideational/moral motivations, and the contrast between foods and medicines , 2004, Appetite.

[6]  Georges Chahoud,et al.  Dietary recommendations in the prevention and treatment of coronary heart disease: do we have the ideal diet yet? , 2004, The American journal of cardiology.

[7]  K. Raine-Travers.  A Sociology of Food and Nutrition: The Social Appetite, J. Germov, L. Williams (Eds.). From Oxford University Press, 198 Madison Avenue, New York, NY (1999), 332, 10016, 1-800-451-7556, softcover, ISBN: 0-19-550609-X , 2000 .

[8]  F. Bellisle,et al.  Food intake and circadian rhythms in shift workers with a high workload , 2003, Appetite.

[9]  Rossana Pacheco da Costa Proença.  Qualidade nutricional e sensorial na produção de refeições , 2005 .

[10]  M. Thurston,et al.  Mainstreaming prevention: prescribing fruit and vegetables as a brief intervention in primary care. , 2005, Public health.

[11]  D Worsfold,et al.  A guide to HACCP and function catering , 2001, The journal of the Royal Society for the Promotion of Health.

[12]  Erica Leoni,et al.  Hygienic control of mass catering establishments, microbiological monitoring of food and equipment , 2004 .

[13]  Rossana Pacheco da Costa Proença.  Aspectos organizacionais e inovação tecnologica em processos de transferencia de tecnologia : uma abordagem antropotecnologica no setor de alimentação coletiva , 1996 .

[14]  P ROZIN,et al.  Attitudes to Food and the Role of Food in Life in the U.S.A., Japan, Flemish Belgium and France: Possible Implications for the Diet–Health Debate , 1999, Appetite.

[15]  A. G. Herrera.  The hazard analysis and critical control point system in food safety. , 2004, Methods in molecular biology.

[16]  Brillat-Savarin,et al.  M.F.K. Fisher's translation of The physiology of taste, or, Meditations on transcendental gastronomy , 1948 .

[17]  Ivanka Savic-Berglund.  Imaging of olfaction and gustation. , 2004, Nutrition reviews.

[18]  F. Bellisle.  Faim et satiété, contrôle de la prise alimentaire , 2005 .

[19]  F. Bellisle,et al.  Effects of diet energy level and tomato powder consumption on antioxidant status in rats. , 2005, Clinical nutrition.

[20]  Michael S. Donaldson,et al.  Nutrition and cancer: A review of the evidence for an anti-cancer diet , 2004, Nutrition journal.

[21]  J. Wardle,et al.  Gender differences in food choice: The contribution of health beliefs and dieting , 2004, Annals of behavioral medicine : a publication of the Society of Behavioral Medicine.

[22]  Marcela Boro Veiros.  ANÁLISE DAS CONDIÇÕES DE TRABALHO DO NUTRICIONISTA NA ATUAÇÃO COMO PROMOTOR DE SAÚDE EM UMA UNIDADE DE ALIMENTAÇÃO E NUTRIÇÃO: UM ESTUDO DE CASO , 2002 .