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Master's Dissertation
DOI
10.11606/D.89.2003.tde-30012007-184210
Document
Author
Full name
Vera Megumi Kawasaki
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2003
Supervisor
Committee
Cyrillo, Denise Cavallini (President)
Carmo, Heron Carlos Esvael do
Gambardella, Ana Maria Dianezi
Title in Portuguese
Custo-efetividade da produção de refeições coletivas seguras sob o aspecto higiênico-sanitário em sistemas 'cook-chill' e tradicional
Keywords in Portuguese
Alimento - Contaminação
Cook-chill
Nutrição
Abstract in Portuguese
Neste trabalho avaliou-se o custo-efetividade de duas Unidades de Alimentação e Nutrição (UAN) que adotam os sistemas cook-chill e tradicional de produção de refeições. O método utilizado foi a análise custo-efetividade. Como indicador da efetividade dos sistemas de produção de refeições adotou-se critérios de segurança para o controle higiênico-sanitário. Para a sua avaliação foram utilizados os critérios de tempo e temperatura estabelecidos na legislação nacional e para o cálculo dos custos foram considerados os custos diretos diferenciais compostos pelo custo dos alimentos, da mão-de-obra, dos equipamentos e da energia consumida exclusivos a cada sistema. Os custos diretos diferenciais foram: UAN 1 (sistema tradicional) R$0,693/ refeição servida e UAN 2 (sistema cook-chill) R$2,665/refeição servida. Quanto a efetividade, a UAN 1 obedece em 27,9% os critérios de tempo e temperatura e a UAN 2 em 68,2%. A UAN 2 apresentou custo 3,84 vezes superior e foi 2,48 vezes mais efetiva que a UAN 1. A alternativa mais custo-efetiva foi a UAN 1 com razão custo-efetividade de 2,484. A UAN 2 obteve 3,907. O grau de obediência a uma norma internacional referente ao sistema cook-chill também foi avaliado e verificou-se que a UAN 2 não cumpre os seus princípios básicos.
Title in English
Production cost-effectiveness of large-scale meals regarding food safety, comparing the conventional and the cook-chill systems
Keywords in English
Cook-chill
Food service
Abstract in English
Cost-effectiveness of two food service units that use different foodservice systems - the cook-chill and the conventional systems - for preparing large-scale meals is assessed by using the cost-effectiveness analysis. Food safety criteria were used as effectiveness indicators for preparing meals in the two different foodservice systems. Time and temperature criteria were used as assessment tools, as established in the Brazilian legislation. Differential direct costs such as cost of food, cost of labor, cost of equipment, and cost of energy source (electricity or gas) used in each system were used to determine costs. Differential direct costs observed were R$ 0.693 per meal served at the food service unit 1 (conventional system) and R$ 2.665 per meal served at the food service unit 2 (cook-chill system). As for effectiveness, food service unit 1 meets time and temperature criteria in 27.9%, and food service unit 2, in 68.2%. Costs were 3.84 higher for food service unit 2. However, this unit was also 2.48 more effective. Food service unit 1 presented the best cost-effectiveness ratio ? 2.484 compared to 3.907 for food service unit 2. Compliance level to international regulation regarding the cook-chill system was also assessed. Food service unit 2 does not comply with the basic principles of the cook-chill system.
 
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Vera.pdf (441.15 Kbytes)
Publishing Date
2007-02-02
 
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