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Desafío de Higiene Alimentaria

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Desafío de Higiene Alimentaria

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About this activity

Quizz corto sobre higiene y seguridad alimentaria

Created by

Ivan Ortiz Cano
Ivan Ortiz Cano
Spain

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Desafío de Higiene Alimentaria
 

Desafío de Higiene AlimentariaOnline version

Quizz corto sobre higiene y seguridad alimentaria

by Ivan Ortiz Cano
1

¿Qué se recomienda para descongelar alimentos?

2

La higiene personal debe incluir:

3

Qué proceso ayuda a evitar la contaminación cruzada?

4

¿Qué factor favorece el crecimiento de microorganismos?

5

El Estafilococo dorado es especialmente peligroso porque:

6

Qué indicar para la etiqueta de productos cárnicos cocidos?

7

¿Qué se recomienda hacer ante una enfermedad que puede transmitirse por alimentos?

8

¿Qué significa APPCC en seguridad alimentaria?

9

Síntomas típicos de gastroenteritis por alimentos son:

10

La calidad higiénico-sanitaria evalúa si hay:

Explicación

Descongelar en frío evita proliferación de gérmenes.

Manos limpias evitan contaminar alimentos.

Separar crudos y cocinados previene transferencias.

Verdadero: temperatura y agua influyen mucho.

Puede generar toxinas en ciertos alimentos.

Etiquetas deben mostrar tipo y origen.

Hay que informar y evitar manipular.

APPCC es un sistema de control de peligros.

Comúnmente diarrea, vómitos y dolor abdominal.

Calidad higiénica busca presencia/ausencia de contaminantes.

 
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