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Buenas Prácticas e PCC

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About this activity

Descubre prácticas y PCC de higiene alimentaria.

Created by

Oscar Mendoza G
Oscar Mendoza G
Mexico

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Buenas Prácticas e PCC
 

Buenas Prácticas e PCCOnline version

Descubre prácticas y PCC de higiene alimentaria.

by Oscar Mendoza G
1

La temperatura de cocción adecuada para aves debe alcanzar 74°C.

2

La higiene de manos es fundamental para prevenir la contaminación.

3

Lavarse las manos con agua fría es suficiente para eliminar gérmenes.

4

La reducción de riesgo incluye la separación de alimentos crudos y cocidos.

5

La temperatura de almacenamiento de refrigeración no afecta la seguridad si el alimento está sellado.

6

Los PCCP se definen para identificar puntos críticos de control en la seguridad alimentaria.

7

Todos los alimentos deben almacenarse juntos sin separación para optimizar espacio.

8

Un desinfectante puede sustituir la limpieza previa de suciedad visible.

9

La limpieza de equipos debe hacerse con detergentes aptos y en frecuencia adecuada.

10

La clasificación de PCCP puede hacerse al azar sin seguido de peligros.

 
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