Resumo (EN)
Objective – In now-a-days societies “eating out” is a necessity created by the imposition of the working power. Due to the growing demand of food services in restaurants, the sanitary quality of food shows fundamentary questions to avoid disease transmitted by food. With the aim of studying the hygienic-sanitary conditions in restaurants such as self-service of Goiânia city, there were made visits in 27 establishments. Methods – The methodology used was the aplication of check-list preconized by National Agency of Sanitary Vigilance-Brazil. Results – It was verified that 55,56% of the restaurants was classified in Group ll, 33,33% in Group lll and 11,11% in Group l. Conclusion – It was conclude that the majority sample showed insatisfatory hygienic conditions and did not attend the legislation of the country about the Good Practices of Manufacturing to the production of security food.