Introduction: In healthcare institutions, there are people who are more prone to food-borne infections and diseases due to their age or condition. Healthcare institutions which provide food to patients from their own kitchen are committed to implementing an internal control system, following the principles of the HACCP system. The HACCP system is an analytical tool, based on risk or critical control point analysis. Among these, the most common are temperature and time, which can a have direct effect on the persistence and growth of microorganisms in food. Purpose: The purpose of this master's thesis is to systematically measure time and temperature in order to analyse and validate phases of a work process in which hot and cold chains are supplied. Methods: In order to examine hot chain supply, the core temperature of foodstuffs included in the marked meals for three hospital wards at varying distances was measured. Thermometers were placed in foodstuffs immediately after they were ready for transport. The measurements were continuous until the last patient in the ward received their meal. The temperature and time analysis of the work process of cold chain supply was conducted by measuring the temperature of the air in refrigerating installations (chambers) in multiple places, in the vertical and horizontal directions, at five locations on every shelf. In addition, the core temperature of cold meals during transport was also measured. Results: In terms of hot chain supply, the average time of transport to the furthest hospital ward was 18 minutes, to the next hospital ward 20 minutes, and to the nearest hospital ward 21 minutes. On average, the temperature decreased by 9,5 °C during transport to the furthest hospital ward, by 7.9 °C to the next hospital ward, and by 5,9 °C to the nearest hospital ward. The average core temperature of the salad upon consumption was 17 °C in the furthest hospital ward, 16 °C in the next hospital ward, and 29 °C in the nearest hospital ward. In terms of cold chain supply, the average temperature of air in dairy cold stores was between 3 °C and 5 °C, and the highest temperature was measured when thermometers were placed in meals, namely 8 °C. The average temperature of air in the refrigerating installation of a pastry shop was between 3 °C and 4 °C, and the highest temperature was also measured when thermometers were placed in meals, namely 10 °C. Discussion and conclusion: The core temperature of foodstuffs, when portioned, was in most cases below the desired 63 °C in all hospital wards, which resulted in a lower temperature of foodstuffs upon consumption. The average core temperature of the salad upon consumption was inadequate in all three situations. The microbiological risk is controlled by time of transport and consumption so any other action is not required. Temperature changes inside cold stores or refrigerating installations are the result of opening doors of a refrigerating installation or entering a cold store. Areas closer to the door are also more prone to greater temperature changes. Higher temperatures were measured on the day, when the thermometers were put in cold stores and refrigerating installations. Those results were not taken in analysis, because thermometers needs time to adopt in the new temperature environment. After all, the temperatures in the following days of measuring were appropriate.
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