Avaliação de temperatura de saladas no balcão de distribuição de um restaurante tipo self-service na cidade do Natal/RN

Abstract

Knowing the quantity of people who need to feed outside the home, there is also a concern on the part of establishments to ensure that the preparations are free of contaminants during all stages of the manufacturing process. For this, it is necessary to have control over the hygiene and temperature, according to specific legislation. The present work aimed to evaluate the temperature of salads kept in refrigeration in the distribution counter of a self-service restaurant in the city of Natal / RN. The temperature of the salads displayed on the cold distribution counter of the restaurant in question was, for the most part, within the recommended range (57%). Thus, it was possible to perceive the importance of the control and monitoring of the binomial time-temperature, using simple tools that will minimize the risk of contamination of the preparations.