Development of a method for controlling salt and sodium use during meal preparation for food services
Palabras clave:
Food service, Nutritional quality, Quality control, Restaurants, Salt, SodiumResumen
Objective
The study developed a method for controlling the amount of salt and sodium during food preparation, Controlling Salt and Sodium use During Meal Preparation for food services based on the Hazard Analysis and Critical Control Points principles.
Methods
The method was conceived and perfected during a study case in a commercial food service located in Florianópolis, Santa Catarina, Brazil. Data were collected from technical cards, recipes and measurements during food preparation. The preparations were monitored and compared with criteria about the use of salt and sodium found in the literature. Critical control points were identified and corrective measures were proposed.
Results
The result was a method consisting of 9 stages: (1) determination of the sodium content in the ingredients; (2 and 3) analysis of menu planning and sodium content; (4) follow-up of food preparation; (5) estimate of theamount of sodium used in the preparations; (6 and 7) selection and following of the preparations with averageand high-sodium content; (8) definition of the critical points and establishment of corrective actions for the use of salt and sodium; and (9) creation of recommendations for the use of salt and sodium.
Conclusion
The Controlling Salt and Sodium use During Meal Preparation may contribute to global discussions regarding the reduction of salt and sodium intakes and collaborate for the supply of nutritionally and sensorially appropriate meals with respect to salt and sodium content. It may also help to prevent non-communicable chronic diseases.
Citas
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Derechos de autor 2023 Cristina Barbosa FRANTZ, Marcela Boro VEIROS, Rossana Pacheco da Costa PROENÇA, Anete Araújo de SOUSA
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
