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Higiene y manipulación de alimentos

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Higiene y manipulación de alimentos

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About this activity

Prácticas seguras de cocina

Created by

zujaila
zujaila
Colombia

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Higiene y manipulación de alimentos
 

Higiene y manipulación de alimentosOnline version

Prácticas seguras de cocina

by zujaila
1

No es necesario lavar frutas y verduras antes de usarlas.

2

Cocinar las carnes a temperaturas seguras, por ejemplo pollo a 85°C.

3

Mantener el refrigerador con la puerta abierta para acelerar el enfriamiento de los alimentos.

4

Reutilizar el agua de lavado de manos para regar plantas es aceptable.

5

Refrigerar los alimentos perecederos a 4°C (40°F) o menos.

6

Lavar las manos con agua y jabón durante al menos 20 segundos antes de manipular alimentos.

7

Desinfectar las superficies de trabajo antes y después de manipular alimentos.

8

Mantener separados los alimentos crudos de los cocidos y listos para comer.

9

Descongelar carne a temperatura ambiente entre 20°C y 25°C es seguro.

10

Usar los mismos guantes para manipular alimentos crudos y cocidos sin cambiarlos es correcto.

 
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