4.3 Preparation/cooking

At the cooking stage, heat was used in the preparation of food that was distributed to consumers. Food wastage was related to factors that led to low acceptance of meals by consumers, such as:


It is worth noting that due to the inadequacy of the physical structure of the restaurants evaluated in this study, cardboard and plastic residues were generated (Table 4). This occurred because certain products such as industrialized breaded meatballs and chicken went from the storage area to the preparation area to be cooked with their secondary and tertiary packaging.
