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Inocuidad Alimentaria: Verdades y Falsedades

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Desafío rápido sobre inocuidad alimentaria.

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Argentina

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Inocuidad Alimentaria: Verdades y Falsedades
 

Inocuidad Alimentaria: Verdades y FalsedadesOnline version

Desafío rápido sobre inocuidad alimentaria.

by Carolina
1

La inocuidad alimentaria se garantiza solo con la cocción, no con la manipulación previa.

2

La higiene de los manipuladores de alimentos es fundamental para la inocuidad.

3

La trazabilidad permite identificar el origen de un lote y retirarlo si surge un problema de inocuidad.

4

Los puntos críticos de control se usan para acelerar la producción sin evaluar peligros.

5

La inocuidad no considera la temperatura de conservación de los alimentos.

6

La inocuidad alimentaria se aplica solo a alimentos perecederos, ignorando productos envasados.

7

La inocuidad alimentaria busca prevenir riesgos para la salud por consumo de alimentos.

8

HACCP es un sistema preventivo para identificar peligros y puntos críticos de control.

9

En inocuidad, es suficiente lavar las manos una vez al mes.

10

Mantener temperaturas adecuadas de almacenamiento y cocción es clave para la inocuidad.

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