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Manipulador de alimentos FPGB - 1er año

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Manipulador de alimentos FPGB - 1er año

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About this activity

Quiz sobre higiene y patologías

Created by

Raúl Del Pilar Abad
Raúl Del Pilar Abad
Spain

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Manipulador de alimentos FPGB - 1er año
 

Manipulador de alimentos FPGB - 1er añoOnline version

Quiz sobre higiene y patologías

by Raúl Del Pilar Abad
1

Qué es la contaminación cruzada en alimentos?

2

Nombrar una enfermedad de transmisión alimentaria típica.

3

Qué es una intoxicación alimentaria?

4

Qué bacteria está asociada al botulismo?

5

Qué provoca la bacteria Staphylococcus aureus?

6

Qué medida de higiene evita la contaminación en la manipulación de alimentos?

7

Qué es la E. coli patógena en alimentos?

8

Qué es la Salmonella?

9

Qué cubren las 14 alérgenos alimentarios en la UE?

10

Qué medidas de prevención ayudan a evitar contaminaciones cruzadas?

Explicación

La contaminación cruzada ocurre cuando bacterias o alérgenos pasan de un alimento a otro.

La salmonelosis es común en alimentos contaminados.

Las toxinas en alimentos pueden provocar intoxicaciones sin que haya gérmenes vivos.

El botulismo es causado por toxinas de Clostridium botulinum.

Puede producir toxinas en alimentos mal conservados.

El lavado de manos es fundamental para prevenir contagios.

Algunas cepas de E. coli pueden causar enfermedades serias.

La salmonella se transmite por alimentos contaminados, especialmente aves y huevos.

La UE exige declarar 14 alérgenos para prevenir reacciones.

Separar y controlar temperaturas reduce riesgos.

 
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