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Froggy Jumps
Froggy Jumps

HACCP: Peligros y PCC en elaboracion de mermelada

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HACCP: Peligros y PCC en elaboracion de mermelada

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Quiz sobre peligros y controles HACCP

Created by

OLGA MARIA LOUBET BOJORQUEZ
OLGA MARIA LOUBET BOJORQUEZ
Mexico

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HACCP: Peligros y PCC en elaboracion de mermelada
 

Froggy Jumps

HACCP: Peligros y PCC en elaboracion de mermeladaOnline version

Quiz sobre peligros y controles HACCP

by OLGA MARIA LOUBET BOJORQUEZ
1

1) ¿Cuál es el principal peligro biológico en la recepción de fresas?

2

2) ¿Qué tipo de peligro representa una concentración incorrecta de cloro en el lavado?

3

3) Menciona dos peligros potenciales en la etapa de trituracif3n.

4

4) ¿Cuál etapa podreda considerarse un PCC para eliminar microorganismos?

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5) ¿Por que9 el envasado en caliente es importante?

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6) Verdadero o Falso: Un sellado deficiente puede provocar contaminacif3n del producto terminado.

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7) Define un ledmite credtico para la etapa de coccif3n.

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8) ¿Que9 accif3n correctiva aplicar si la temperatura de coccif3n no alcanza el valor adecuado?

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9) Relacif3n de columnas: ¿a) Recepcif3n b) Lavado c) Envasado con el tipo de peligro me1s probable?

10

10) Mencif3n una medida preventiva para evitar problemas en el sellado.

 
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