Análise do fator de correção e do desperdício no pré-preparo de saladas em um restaurante comercial em Santo Antônio de Jesus – Bahia

Abstract

Food waste is an extremely relevant in the management of a Food and Nutrition Unit. The correction factor (CF) is an indicator of waste which allows determining the quality of foodstuffs purchased, efficiency and training of the workforce, as well as the quality of utensils and equipment used . Within this context, this article aims to analyze the correction factors and the percentage of food waste in the pre-preparation of raw salads and cooked in a Food and Nutrition Unit of Santo Antônio de Jesus. Data collection occurred in the period from March to April 2013. The vegetables (pumpkin, spinach, watercress, lettuce smooth, potato, eggplant, beets, onions, carrots, chayote, cabbage, eggplant, cucumber, peppers, okra, cabbage, arugula, tomatoes and green beans) were weighed before manipulation (for obtain the gross weight) and after manipulation (to obtain the net weight). The FC were calculated by dividing the gross weight net weight of the food. Data were collected in triplicate and the mean values calculated. This procedure was performed for each type of vegetable analyzed. The values were compared with those postulated in the literature. It was found that 33.3% of the CF vegetables were higher than that established in the literature, while 66.6 % have the FC within the range or lower than the recommended one. These results may be related to one or a combination of factors such as training of manpower, food type, quality, degree of maturity, harvest techniques used in the pre-preparation and skills of the handler. In this context, it is suggested that the Food and Nutrition Unit implant their own correction factors and perform trainings with UAN officials, aiming to minimize the loss of food. Thus, there is a greater control of wastage and therefore a greater economy.