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Compliance with health legislation is important to ensure food safety in food production. The objective was to evaluate the time and temperature of distribution of hot and cold preparations, as well as to identify the critical control points of the stages of preparation of  chicken salpicao, in a self-service restaurant in the city of Guanambi - BA. To evaluate the temperature of distribution, two hot preparations (whole rice and white) and a cold (mayonnaise salad) were selected, served daily in the restaurant. The measurements were taken with the aid of a thermometer, for 120 minutes, with an interval of one hour. Monitoring of the time and temperature were also evaluated in each operation (cooking, cooling and distribution) of chicken salpicao production, with subsequent identification of critical control points. It was found that the mayonnaise salad reached the cooling counter with a temperature above 10 ° C. Although it has been observed a reduction of this during the exposure time, the same was above as recommended by the legislation (up to 10oC / 4 hours exposure). The white and whole rice presented adequate temperatures at the beginning of the distribution, 61oC and 66oC, respectively, with subsequent reduction of these. The cooking, cooling, mixing and distribution stages of chicken salpicao production were identified as critical control points because they present potential health risks to consumers when not properly performed. It is necessary an efficient monitoring and inspection by the responsible organs, in order to obtain the adequacy of the temperature of the foods offered to the consumers. Keywords: Collective Feeding. Monitoring. Food Supply. Resumo O cumprimento as legislacoes sanitarias e importante para garantir a seguranca alimentar na producao de alimentos. Objetivou-se avaliar o tempo e a temperatura de distribuicao de preparacoes quentes e frias, bem como identificar os pontos criticos de controle das etapas de preparo do salpicao de frango, em um restaurante self-service da cidade de Guanambi – BA.  Para avaliar a temperatura de distribuicao foram selecionadas duas preparacoes quentes (arroz integral e branco) e uma fria (salada de maionese), servidas diariamente no restaurante. As medicoes foram feitas com o auxilio de um termometro, durante 120 minutos, com intervalo de uma hora. Avaliou-se tambem o monitoramento do tempo e temperatura em cada operacao (coccao, resfriamento e distribuicao) da producao de salpicao de frango, com posterior identificacao dos pontos criticos de controle. Verificou-se que a salada de maionese chegava ao balcao de refrigeracao com temperatura acima de 10°C. Embora tenha sido observada uma reducao desta durante o tempo de exposicao, a mesma encontra-se acima do preconizado pela legislacao (ate 10oC/4 horas de exposicao). O arroz branco e integral apresentaram temperaturas adequadas no inicio da distribuicao, 61 oC e 66 oC, respectivamente, com posterior reducao destas. As etapas de coccao, resfriamento, mistura e distribuicao, da producao de salpicao de frango, foram identificadas como pontos criticos de controle por apresentarem riscos potenciais a saude do consumidor quando nao realizadas adequadamente. Faz-se necessario um acompanhamento e fiscalizacao eficiente por parte dos orgaos responsaveis, a fim de se obter a adequacao da temperatura dos alimentos ofertados aos consumidores. Palavras-chave: Alimentacao Coletiva. Monitoramento. Abastecimento de Alimentos.

Evaluation of the Temperature of Distribution and Analysis of Critical Control Points on a self-Service Restaurant of the City of Guanambi – BA