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Higiene en cocinas escolares

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Higiene en cocinas escolares

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About this activity

Normas clave de higiene en cafeterías

Created by

Pérez Tlaseca Paulina Teresa
Pérez Tlaseca Paulina Teresa
Mexico

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Higiene en cocinas escolares
 

Higiene en cocinas escolaresOnline version

Normas clave de higiene en cafeterías

by Pérez Tlaseca Paulina Teresa
1

Los alimentos calientes pueden guardarse a temperatura ambiente si se ven muy calientes.

2

La temperatura segura para cocinar carne es al menos 74 °C.

3

Usar guantes evita la necesidad de lavarse las manos entre tareas.

4

El agua del grifo puede usarse para lavar los utensilios sin jabón.

5

Se lavan las manos con agua y jabón antes de manipular alimentos.

6

Se utilizan tablas de cortar separadas para carnes crudas y verduras.

7

Los alimentos deben mantenerse refrigerados a 5 °C o menos cuando corresponde.

8

Es aceptable descongelar alimentos a temperatura ambiente durante varias horas.

9

Los utensilios y superficies deben limpiarse y secarse antes de usarlos.

10

Se puede usar la misma tabla para carne cruda y verduras sin limpiar entre usos.

 
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