Time and temperature control in the production of meals in a commercial restaurant in Goiania, state of Goias/Controle de tempo e temperatura na producao de refeicoes de restaurantes comerciais na cidade de Goiania-GO

All food types are susceptible to contamination by microorganisms 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 Goiania, state of Goias. 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. Key words: Quality Control. Foodborne Diseases. Food Hygiene. Collective Feeding. Todo alimento e susceptivel a contaminacao por micro-organismos desde seu armazenamento ate o momento da distribuicao. Durante o processamento, pode ocorrer a sobrevivencia e multiplicacao dos micro-organismos nos alimentos caso haja condicoes favoraveis, como por exemplo, a exposicao a tempo e temperaturas inadequadas. Assim, este trabalho teve por objetivo analisar o binomio tempo e temperatura, e avaliar riscos de contaminacao, sobrevivencia e multiplicacao de micro-organismos nos alimentos e preparacoes desde o recebimento ate a distribuicao de refeicoes de restaurantes comerciais de Goiania-GO. Para tanto, foram aferidas as temperaturas e marcado o tempo em que esses alimentos se encontravam expostos, aplicando-se check-list de avaliacao de riscos de contaminacao, sobrevivencia e multiplicacao de micro-organismos nas preparacoes acompanhadas. Os resultados indicaram que nao ha monitoramento do binomio tempo e temperatura. Constataram-se temperaturas inadequadas em todas as etapas de producao, exceto no tratamento termico. Quanto aos alimentos, as maiores inadequacoes de temperatura ocorreram nos pratos proteicos, gua