Study on Serving Temperature of the Hot Meals and Their Evaluation by The Patients

Abstract

This study has been carried out in the food service Department o f Hacettepe Üniversity Hospital in 1996. The inner cooking and serving temperatııres o f hot meals were meausured by a digital meal thermometer three times daily for 15 days o f sıırvey period. At the sametime the patients opinion aboııt the served meals has been determined. They have been asked to evaluate the temperature quality o f meal on 5 point. A high positive correlation has been found between the nıeasured temperatures and the opinion o f the patients aboııt the temperature o f the meals. İt is concluded that measııring the temperature o f meals is a necessity for the hygienic quality and the subjective quality o f meals.