Abstract
The open system enteral diet is a great alternative to nourish patients who cannot eat orally or need a greater caloric/protein intake as an adjuvant in medical treatment. This work aimed to identify and prioritize risks in the processing stages of enteral diets. This research was used as a tool for preliminary risk analysis. Nine risks were identified, six physical and three biological. The risks with the most significant impact were humidity, temperature, and equipment. It was verified that the control and monitoring measures of the sector through a checklist and the Preliminary Risk Analysis were effective in reducing the probability of the occurrence of these risks.
Keywords:
environmental risk; temperature; humidity; microbiological control
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