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Manipulador de Alimentos: Verdades y Mitos

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Quiz de higiene y seguridad

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Spain

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Manipulador de Alimentos: Verdades y Mitos
 

Manipulador de Alimentos: Verdades y MitosOnline version

Quiz de higiene y seguridad

by Ángel Canchales Marmelo
1

La contaminación cruzada ocurre cuando los microorganismos pasan de herramientas, superficies o alimentos crudos a los cocinados.

2

La limpieza elimina la suciedad y restos visibles, mientras la desinfección reduce microorganismos.

3

Los alimentos de mayor riesgo pueden almacenarse a temperatura ambiente indefinidamente.

4

La desinfección sustituye a la limpieza inicial cuando hay suciedad visible.

5

La contaminación por estafilococo solo ocurre si la comida ya está cocida.

6

La temperatura adecuada para conservar alimentos siempre debe estar por encima de 70°C.

7

El Staphylococcus aureus puede contaminar alimentos por contacto de manos infectadas.

8

Las manos deben lavarse solo con agua caliente y no es necesario secarlas.

9

Las manos deben lavarse con agua y jabón durante al menos 20 segundos.

10

La salmonela se asocia a aves, huevos y productos mal cocidos.

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