TIME AND TEMPERATURE CONTROL IN THE PRODUCTION OF MEALS IN A COMMERCIAL RESTAURANT IN GOIÂNIA, STATE OF GOIÁS
DOI:
https://doi.org/10.12957/demetra.2012.3588Abstract
All food types are susceptible to contamination by micro-organisms from the storage until the time of distribution. During the processing, there may occur survival and multiplication of micro-organisms in food, if the conditions are favorable, for example, exposure time and temperatures inadequate. This work aimed to analyze the binomial time and temperature, and assess the risks of contamination, survival and multiplication of micro-organisms in foods and preparations, from receipt to distribution of meals in commercial restaurants in Goiânia, state of Goiás. So temperatures were measured and marked the time when these foods were exposed, and applied a check-list tok assessment contamination risk, survival and multiplication of micro-organisms in the preparations evaluated. The results indicated that there is no control of the binomial time and temperature. It was found inadequate temperatures at all stages of production, except for heat treatment. As for food the major mismatches in temperature occurred in the protein dishes, pasta, and salad. We concluded that this control is extremely important for microbiological quality and that some analyzed food types are exposed to risks of contamination, multiplication and / or survival of pathogenic microorganisms.
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