Evoluzione delle temperature in pasti monoporzione trasportati per la refezione scolastica

Temperature maintenance in commissary foodservice systems is a critical point for preplated meals, which are usually prepared for special diets. In this case, temperature changes during assembly and transport of pre-plated meals are much faster than in bulk meals, due to the small quantity of food present in each plate. This study was carried out with the cooperation of a school foodservice organization operating in a wide Northern Italy district. The objective was the evaluation and control of temperature profiles in single-serving pre-plated meals, in order to define suitable procedures to assure service temperatures of meals which are in accordance with hygienic and sensory requirements. Temperature profiles of pre-plated warm and cold foods were monitored by positioning micro temperature recorders and thread-like thermocouples in the food. Plates were sealed and stored in controlled temperature conditions, in order to: a) simulate representative operative conditions; b) validate the standard operating procedures implemented by the foodservice system.