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Principios del personal manipulador de alimentos

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Principios del personal manipulador de alimentos

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About this activity

Buenas prácticas en la manipulación de alimentos

Created by

Carlos Antonio Erazo Valencia
Carlos Antonio Erazo Valencia
Colombia

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Principios del personal manipulador de alimentos
 

Principios del personal manipulador de alimentosOnline version

Buenas prácticas en la manipulación de alimentos

by Carlos Antonio Erazo Valencia
1

Se deben almacenar y transportar los alimentos a temperaturas seguras para mantener la cadena de frío.

2

No es necesario lavar tablas de cortar si se han limpiado con agua entre usos.

3

El lavado de manos frecuente es fundamental antes, durante y después de manipular alimentos.

4

Es aceptable reutilizar un mismo delantal para diferentes tipos de alimentos si está ligeramente sucio.

5

Se debe cambiar los guantes cuando estén dañados, sucios o entre diferentes tareas.

6

El personal debe usar ropa limpia y cofia o gorro para evitar la caída de cabello.

7

Debe evitarse la contaminación cruzada manteniendo separados productos crudos y cocidos.

8

La cadena de frío solo aplica a carnes y no a otros alimentos preparados.

9

Se puede manipular alimentos con las manos sin lavarlas si ya se han limpiado con una toallita.

10

Comer o beber en la zona de manipulación de alimentos está permitido.

 
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