The aim of this study was to evaluate the effectiveness of the hospital food service of the Azienda in preserving microbiological quality and temperature of cooked foods during the distribution to the different wards of the hospital. During three years, microbiological parameters and temperatures were monitored in the central kitchen before distribution (T0), in the first (T1) and in the last ward (T2) of the distribution route during a three-year period for a total of 337 analytical determinations. Temperature values before distribution improved during the study period, whereas the capacity of keeping adequate temperature values during the distribution decreased over time, in spite of the introduction of a new technology after the first year of the study. No significant deteriorations of the microbiological quality of the cooked foods were detected. The results of the study clearly indicate that an integrated approach involving new technology, work organization and personnel training is needed in preserving food quality in hospitals.

Il controllo di qualità della filiera del legame caldo nella ristorazione nosocomiale convenzionale [Quality assurance of cooked food in conventional hospital food service] / DE GIUSTI, Maria; Tufi, Daniela; Tassoni, A.; DEL CIMMUTO, Angela; Villari, Paolo. - In: IGIENE E SANITÀ PUBBLICA. - ISSN 0019-1639. - 60:3(2004), pp. 163-174.

Il controllo di qualità della filiera del legame caldo nella ristorazione nosocomiale convenzionale [Quality assurance of cooked food in conventional hospital food service].

DE GIUSTI, Maria;TUFI, Daniela;DEL CIMMUTO, Angela;VILLARI, Paolo
2004

Abstract

The aim of this study was to evaluate the effectiveness of the hospital food service of the Azienda in preserving microbiological quality and temperature of cooked foods during the distribution to the different wards of the hospital. During three years, microbiological parameters and temperatures were monitored in the central kitchen before distribution (T0), in the first (T1) and in the last ward (T2) of the distribution route during a three-year period for a total of 337 analytical determinations. Temperature values before distribution improved during the study period, whereas the capacity of keeping adequate temperature values during the distribution decreased over time, in spite of the introduction of a new technology after the first year of the study. No significant deteriorations of the microbiological quality of the cooked foods were detected. The results of the study clearly indicate that an integrated approach involving new technology, work organization and personnel training is needed in preserving food quality in hospitals.
HACCP; Food hospital service; Food cooked storage
01 Pubblicazione su rivista::01a Articolo in rivista
Il controllo di qualità della filiera del legame caldo nella ristorazione nosocomiale convenzionale [Quality assurance of cooked food in conventional hospital food service] / DE GIUSTI, Maria; Tufi, Daniela; Tassoni, A.; DEL CIMMUTO, Angela; Villari, Paolo. - In: IGIENE E SANITÀ PUBBLICA. - ISSN 0019-1639. - 60:3(2004), pp. 163-174.
File allegati a questo prodotto
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/233397
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? 0
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact