CORRECTION FACTOR ANALYSIS AS A RESULT OF THE PRODUCTION SYSTEM IN AN INSTITUTIONAL FOOD AND NUTRITION UNIT

Abstract

Correction factor is an index that assesses the losses obtained in the food’s pre-preparing, being represented by the ratio between the food’s gross and net weights. This measurement is influenced by factors such as the kind of transportation and storage of food kinds, the utensils’ and equipment’s status and the handler’s training level. Due to the contribution of the
aforementioned factors in the change of the management system in Sergipe’s Federal University’s Restaurant, this piece of work had its placement. Therefore, the aim of the study was to analyze, verify and compare the variables of correction factors obtained by the companies that coordinate the unit. The data collection was made between October and December of 2017 and 2019. The correction factor was calculated through the measurement of the vegetables’ gross weight and its cuttings, with the purpose to obtain the net weight and, later, the values for the correction factor. As a result, some of the analyzed vegetables presented discrepancies from one company to another, in which the Company A, of 2017 displayed a bigger waste in the pre-preparing step of the unit’s salads, with the exception of leafy vegetables, which have a higher perishability. Despite the reform that the Food Unit underwent to include its logistics, there were no statistically different results, which indicates the need for further studies on this indicator.