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Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/186254
Adaptació de les cuines hospitalàries a la pandèmia COVID-19
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Abstract
[cat] Malgrat que la Covid-19 no es considera una malaltia de transmissió alimentaria, aquesta també ha afectat significativament en la manera de fer de tota la restauració i sobretot, en els centres on el risc d’infecció podia ser més elevat, com són els centres sanitaris i hospitalaris.
La finalitat és investigar les adaptacions realitzades en les diferents fases del servei alimentari de diverses cuines hospitalàries de l’estat espanyol, contrastar-la amb l’opinió d’un col·lectiu d’experts en aquest sector, i realitzar un estudi predictiu sobre la prevalença d’aquests canvis en un futur.
Els resultats obtinguts mostren com s’han ocasionat canvis en totes les etapes del procés productiu. I majoritàriament s’ha opinat que tindran permanència els canvis en l’ús de la mascareta en totes les fases del procés, així com les millores en la neteja, la freqüència d’aquesta en les instal·lacions i totes les mesures enfocades a reforçar la higiene en el servei.
[eng] Despite that Covid-19 is not considered a foodborne disease, it has significantly affected the way in which all hostelry is carried out, especially in health centers and hospitals, where the risk of infection could be higher. The purpose is to investigate the adaptations made inside different phases of the food service in hospital kitchens of Spain, contrasting them with the opinion of a group of experts and professionals, who have led the changes in this sector during the coronavirus, and finally carry out a predictive study on the prevalence of those in the future. Obtained results have shown changes inside all the different phases of the food production. Experts’ opinions have mostly considerate the permanence in the use of the mask in all phases of the process, as well as the improvements in the cleaning, frequency and hygiene inside the service.
[eng] Despite that Covid-19 is not considered a foodborne disease, it has significantly affected the way in which all hostelry is carried out, especially in health centers and hospitals, where the risk of infection could be higher. The purpose is to investigate the adaptations made inside different phases of the food service in hospital kitchens of Spain, contrasting them with the opinion of a group of experts and professionals, who have led the changes in this sector during the coronavirus, and finally carry out a predictive study on the prevalence of those in the future. Obtained results have shown changes inside all the different phases of the food production. Experts’ opinions have mostly considerate the permanence in the use of the mask in all phases of the process, as well as the improvements in the cleaning, frequency and hygiene inside the service.
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TFG Premi Càtedra UB-DANONE 2022. Universitat de Barcelona, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera / DANONE. Tutor: Montserrat Saperas Ferrer
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FERRER GRACIA, Marina Maragda. Adaptació de les cuines hospitalàries a la pandèmia COVID-19. [consulted: 15 of June of 2026]. Available at: https://hdl.handle.net/2445/186254