EVALUATION OF FOOD TEMPERATURES DURING PREPARATION AND SERVICE IN COMMERCIAL RESTAURANTS IN BELO HORIZONTE-MG, BRAZIL
DOI:
https://doi.org/10.12957/demetra.2015.15317Keywords:
Food. Quality Control. Temperature. Restaurants.Abstract
Introduction: Due to lifestyle changes, people are increasinglyeating outside the home. Commercial foodservices are importantplaces in the daily lives of people, thus it is imperative to adoptfood safety precautions. Time and temperature are parametersthat need to be thoroughly controlled to avoid microbial growth.This study aimed to evaluate the temperatures after preparationand exposure of food in commercial restaurants. Method:Observational study conducted in ten descriptive commercial selfservicerestaurants in the south-central region of Belo Horizonte-MG. We analyzed the main course (two options), side dish (oneoption), complement (rice and beans) and salad (two options),using a digital probe thermometer (“EOF” trademark) with fivemeasurements in one-hour intervals of during three alternatedays. Statistical analysis was performed using SPSS version 16.0,using the median found in each preparation to evaluate the foodholding temperature. Data were compared to RDC 216/2004and Regulation CVS 6/1999. Results: Temperatures of the hotholding dishes ranged from 43ºC to 91ºC, and cold holdingdishes, from 9ºC to 24ºC. Sixty percent of the restaurants showednonconformities in food holding temperature, which suggestsrisk of microbiological contamination. Conclusion: It is essentialto implement effective techniques for temperature control andproper training of the professionals involved.
DOI: 10.12957/demetra.2015.15317
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