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Froggy Jumps
Froggy Jumps

BPM en Producción Alimentaria

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BPM en Producción Alimentaria

Froggy Jumps

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About this activity

BPM y buenas prácticas

Created by

Alejandra Barragan
Alejandra Barragan
Colombia

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BPM en Producción Alimentaria
 

Froggy Jumps

BPM en Producción AlimentariaOnline version

BPM y buenas prácticas

by Alejandra Barragan
1

1) ¿Qué frecuencia se recomienda para el lavado de manos del personal de producción?

2

2) Menciona tres elementos protectores obligatorios en producción y su importancia.

3

3) ¿Qué acciones debe tomar un empleado si tiene síntomas contagiosos antes de entrar?

4

4) ¿Por qué está prohibido comer, beber o fumar en áreas de producción?

5

5) Describe el procedimiento correcto para lavado y desinfección de manos.

6

6) ¿Por qué las superficies de trabajo deben ser lisas, no porosas y fáciles de limpiar?

7

7) Dos características esenciales de los pisos en producción.

8

8) ¿Cómo deben ser las ventanas en áreas de producción para BPM?

9

9) ¿Cuál es el propósito de tener zonas delimitadas en la planta?

10

10) ¿Qué consideraciones de iluminación se deben tener en áreas de procesamiento?

 
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