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Froggy Jumps
Froggy Jumps

Riesgo biológico en restaurantes

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Riesgo biológico en restaurantes

Froggy Jumps

Played 5 %Accuracy 60 Average time 01:25
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About this activity

Riesgos y buenas prácticas

Created by

Jhon Cabarcas
Jhon Cabarcas
Colombia

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Riesgo biológico en restaurantes
 

Froggy Jumps

Riesgo biológico en restaurantesOnline version

Riesgos y buenas prácticas

by Jhon Cabarcas
1

¿Cuál es un patógeno común asociado a comida mal cocida en restaurantes?

2

¿Qué define mejor la contaminación cruzada en una cocina?

3

Temperatura interna segura para el pollo cocido

4

Con qué frecuencia debe lavarse las manos en la cocina de un restaurante?

5

¿Qué se recomienda hacer con guantes en la cocina?

6

Temperatura recomendada del refrigerador para seguridad de alimentos

7

Tiempo seguro para descongelar alimentos en el refrigerador

8

Diferencia entre limpiar y desinfectar en una cocina

9

Qué significa control de plagas en un restaurante

10

Qué hacer ante un incidente sanitario o sospecha de brote

 
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