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

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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.

Keywords: HACCP; foodservice; nutritional and sensorial hazard; nutritional and sensorial quality; productive process control

Document Type: Research Article


Affiliations: Departament of Nutrition, University Federal of Santa Catarina (UFSC), Florianópolis, Brazil;

Publication date: August 1, 2006

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