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Comprensión: Inocuidad de Alimentos

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Comprensión: Inocuidad de Alimentos

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About this activity

Texto breve sobre inocuidad y BPM.

Created by

ROMINA MABEL GAMBOA MELLANO
ROMINA MABEL GAMBOA MELLANO
Argentina

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Comprensión: Inocuidad de Alimentos
 

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Comprensión: Inocuidad de AlimentosOnline version

Texto breve sobre inocuidad y BPM.

by ROMINA MABEL GAMBOA MELLANO
1

La de los alimentos es responsabilidad de los que elaboran y manipulan comida .

2

Enfriar lo más pronto posible los alimentos y los perecederos , preferentemente bajo los .

3

En las BPM se describen procedimientos para garantizar que los productos sean , desde la materia prima hasta la mesa .

4

Lavar las frutas , , y hortalizas , especialmente si se van a consumir .

5

En las claves para la inocuidad se destacan mantener la limpieza , separar alimentos y cocidos , cocinar , mantener temperaturas seguras y usar agua y materias primas seguras . Seguir estas prácticas protege la de los consumidores .

6

PELIGROS FISICOS : astillas de ? ? espinas ? cuerpos extraños que puedan ocasionar dañ o

7

Proteja los y las áreas de la cocina , de insectos , y de otros animales ( guardar los alimentos en recipientes cerrados ) .

8

PELIGROS : microorganismos ( bacterias - - virus ) ? parásitos ? insecto s

9

Usar utensilios adecuados para manipular la carne , pollo , pescado y otros alimentos , como cuchillos y de cortar .

10

Cocinar los alimentos como sopas y guisos , para asegurarse de su cocción deben alcanzar los . Para carnes rojas y pollos cuidar que la sustancia que sueltan sea clara y no .

 
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