Development of a method for controlling salt and sodium use during meal preparation for food services

Abstract

Objective The study developed a method for controlling the amount of salt and sodiumduring food preparation, Controlling Salt and Sodium use During Meal Preparation for foodservices based on the Hazard Analysis and Critical Control Points principles. Methods Themethod was conceived and perfected during a study case in a commercial food service located in Florianópolis, Santa Catarina, Brazil. Data were collected from technical cards, recipes and measurements during food preparation. The preparations were monitored and compared with criteria about the use of salt and sodium found in the literature. Critical control points were identified and corrective measures were proposed. Results The result was a method consisting of 9 stages: (1) determination of the sodium content in the ingredients; (2 and 3) analysis of menu planning and sodium content; (4) follow-up of food preparation; (5) estimate of the amount of sodium used in the preparations; (6 and 7) selection and following of the preparations with averageand high-sodium content; (8) definition of the critical points and establishment of corrective actions for the use of salt and sodium; and (9) creation of recommendations for the use of salt and sodium. Conclusion The Controlling Salt and Sodium use During Meal Preparation may contribute to global discussionsregarding the reduction of salt and sodium intakes and collaborate for the supply of nutritionally and sensorially appropriate meals with respect to salt and sodium content. It may also help to prevent non-communicable chronic diseases.