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Capacitación, higiene de personal y operaciones.

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Capacitación, higiene de personal y operaciones.
 

Capacitación, higiene de personal y operaciones.Online version

Responde a las situaciones planteadas con sí o no.

by MOISÉS GONZÁLEZ TARACENA
1

Se deben separar alimentos crudos de cocidos.

2

Un cocinero con gripe debe de seguir trabajando con normalidad.

3

Es correcto que se usen guantes, pero no se cambien durante toda la jornada.

4

Un manipulador de alimentos debe de usar cofia y cubrebocas.

5

Debe haber registros de las capacitaciones brindadas al personal.

6

Es correcto que un trabajador se lave las manos solo al inicio de su turno.

7

Se permite usar reloj y anillos en cocina.

8

La basura debe estar en un recipiente con tapa.

9

Los químicos deben estar almacenados junto a los alimentos.

10

Las superficies en cocina deben limpiarse solo con agua.

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