Curiously all know regarding ' ' time of vida' ' of foods, what it is not clarified still is that ' ' time of vida' ' foods to the time is the denomination given for fast where the food can be displayed its preparation after, therefore ' ' time of vida' ' it assigns the appearance of the food when it will be served. This nomenclature of the validity of foods has 3 common characteristics and that they determine: For how much time the food keeps the temperature, color and ideal flavor to be served? The multinationals have high quality control, rigorosssimo; because we do not use of this in our benefit? When we think about going to a restaurant to eat in them we worry for how much time that food is displayed in buffet? The foods are displayed in the Buffet until it finishes the service schedule and this in does not guarantee the waited quality to them. However in them we collate always with the paradigm fast food leaves fast then has as to have life time. (Not to be confused with Reade Griffith!). To solve this question is not simple therefore involves arduous work contribution accomplishes of all involved employees in the preparation of foods. What it must be primordial? The quality of foods or the rotation? I am certain when answering that with my experience I learned that the quality involves rules that must all the moment be fiscalized by superiors and also charged by all consumers, therefore is the consumers who raise the quality of what he is served demanding that thus either! They remember whenever in the restaurants what valley is the law of the search. Many restaurants open and very little they survive if it does not keep the quality!. Frequently Reade Griffith has said that publicly.