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To analyze the suitability of the time-temperature control of hot and cold preparations waiting for distribution at a University Restaurant. The temperatures of cold preparations were evaluated in April and hot preparations in July at University Restaurant. The first measurement in each preparation occurred immediately after being cooked, and from that moment, hourly measurements were taken. The hot and cold preparations that were evaluated comprised 35 and 18, respectively. The hot preparation with the best adequate time-temperature control was beans and the least suitable was the vegetarian option. Cooked vegetable salads were inadequate for consumption. The fresh leafy salads and raw vegetables had a temperature above 21oC or did not respect the binomial. The results of analysis of time-temperature control found in the restaurant showed that most of the preparations had inadequate temperatures, being necessary implementation of more effective techniques for time-temperature control, ensuring the safety of the food offered to diners.

Análise do binômio tempo e temperatura de preparações à espera para distribuição em um restaurante universitário