CONTROLE DE TEMPO E TEMPERATURA NA PRODUÇÃO DE REFEIÇÕES DE RESTAURANTES COMERCIAIS NA CIDADE DE GOIÂNIA-GOIÁS

• Main Authors: Ana Clara Martins e Silva Carvalho (Author), Flávia Oliveira Ricardo (Author), Mariana Patrício Moraes (Author)
• Format: Book
• Published: Universidade do Estado do Rio de Janeiro, 2012-09-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

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....