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Seguridad en la cocina: Uniformes y EPP

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Seguridad en la cocina: Uniformes y EPP

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Reglas de ropa y almacenamiento seguro

Created by

Sheila
Sheila
Spain

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Seguridad en la cocina: Uniformes y EPP
 

Seguridad en la cocina: Uniformes y EPPOnline version

Reglas de ropa y almacenamiento seguro

by Sheila
1

El uniforme en la cocina debe estar limpio y completo antes de entrar a las áreas de preparación.

2

No es necesario lavar las toallas o paños de limpieza al finalizar el turno si parecen limpias.

3

Es aceptable guardar productos químicos en el mismo estante que los alimentos si están en envases cerrados.

4

El uniforme puede lavarse a mano con agua caliente y blanqueador en la cocina sin ventilación.

5

El calzado antideslizante es obligatorio en áreas de manipulación de alimentos.

6

Los utensilios y trapos deben almacenarse por tipo para evitar contaminación cruzada.

7

Los productos químicos de limpieza deben estar etiquetados y guardados en áreas ventiladas y cerradas.

8

Los gorros pueden utilizarse para cubrir el cabello durante el servicio si están sucios.

9

Las botas de seguridad deben ser usadas solo en momentos de mayor actividad, no siempre.

10

Se debe cambiar de guantes al pasar de manipular alimentos crudos a cocidos o listos para consumir.

 
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