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Control sanitario de alimentos

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Control sanitario de alimentos

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Verdades y trampas de la inocuidad

Created by

Mayela Tellez Romero
Mayela Tellez Romero
Mexico

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Control sanitario de alimentos
 

Control sanitario de alimentosOnline version

Verdades y trampas de la inocuidad

by Mayela Tellez Romero
1

La temperatura de cocción por debajo de 60°C siempre es segura.

2

El control sanitario de alimentos busca prevenir enfermedades transmitidas por alimentos.

3

El control sanitario solo es necesario en restaurantes, no en industrias alimentarias.

4

El lavado de utensilios no debe hacerse con detergente.

5

Los proveedores no necesitan verificación de inocuidad de sus productos.

6

Mantener la cadena de frío (refrigeración y congelación) es clave para la inocuidad.

7

Lavarse las manos antes de manipular alimentos es una práctica básica de higiene.

8

La higiene personal no afecta la seguridad alimentaria.

9

La temperatura de cocción adecuada ayuda a eliminar microorganismos patógenos.

10

Los puntos de control críticos (PCC) son etapas donde se puede impedir o detectar peligros alimentarios.

 
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