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Inspección de carnes: Verdadero o Falso

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Inspección de carnes: Verdadero o Falso

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About this activity

Rápido cuestionario sobre inspección de carnes

Created by

Jaime Fernández García
Jaime Fernández García
Spain

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Inspección de carnes: Verdadero o Falso
 

Inspección de carnes: Verdadero o FalsoOnline version

Rápido cuestionario sobre inspección de carnes

by Jaime Fernández García
1

Se verifica la higiene de las prácticas de faenado para evitar contaminaciones.

2

Se verifica la higiene de las prácticas de faenado para evitar contaminaciones.

3

Las canales se clasifican únicamente por tamaño, sin considerar la calidad de la carne.

4

Las canales se clasifican únicamente por tamaño, sin considerar la calidad de la carne.

5

En la inspección post mortem no se revisan órganos internos ni signos de enfermedad.

6

En la inspección post mortem no se revisan órganos internos ni signos de enfermedad.

7

La trazabilidad desde el origen se verifica durante la inspección.

8

La trazabilidad desde el origen se verifica durante la inspección.

9

La inspección de carnes solo se realiza en el punto de venta y no durante la faena.

10

La inspección de carnes solo se realiza en el punto de venta y no durante la faena.

11

La inspección de carnes evalúa el estado de salud del animal antes del sacrificio.

12

Se realiza una inspección post mortem para detectar posibles enfermedades en la canal.

13

La temperatura de almacenamiento no influye en la clasificación de la carne.

14

No es necesario registrar temperaturas ni prácticas de higiene durante el proceso.

15

Se examina el aspecto exterior de la canal para detectar lesiones visibles.

 
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