Elaboração e análise de fichas técnicas em uma instituição de longa permanência para idosos.

Abstract

As a way to minimize losses in the food preparation process, there are the Preparation Technical Sheets, tools that help the employees of the food production unit in the execution of meals in Long-Term Care Institutions for the Elderly. Thus, the objective of this study is to elaborate and analyze technical records for the preparation of meals provided in a long-term care institution for the elderly. The methodology began with visits to the collection site for field reconnaissance, soon after studies began on updated platforms, such as SciELO, Pub Med and Lilacs, google scholar and government websites for theoretical basis, and finally data collection in 7 sequenced days. This study highlights the relevance of TVET in the organization and standardization of meals in an UAN, which is particularly crucial when meeting the specific needs of different audiences, in this case the elderly. In the results, analyzing the FTP, significant variations were observed in the preparations, especially at lunch. The results highlight the importance of strict control of these aspects to ensure quality, efficiency and sustainability of operations in a UAN. With professional guidance, it is possible to establish standardized menus that reduce waste and costs, providing balanced and varied meals, benefiting the palate and health of the elderly, thus contributing to their well-being.