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Higiene y manipulación de alimentos

Quiz

Played 2

About this activity

Conceptos clave de seguridad alimentaria

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Dominican Republic

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Higiene y manipulación de alimentos
 

Higiene y manipulación de alimentosOnline version

Conceptos clave de seguridad alimentaria

by jaritsa baez zapata
1

¿Cuál es la temperatura adecuada para conservar los alimentos perecederos en el refrigerador?

2

¿Qué paso es correcto al manipular alimentos crudos y cocidos para evitar contaminación cruzada?

3

¿Con qué frecuencia se debe lavarse las manos al manipular alimentos?

4

¿Qué signo indica que un alimento puede estar en mal estado?

5

¿Qué cuenta como buena práctica de almacenamiento?

Explicación

La refrigeración debe mantenerse alrededor de 4 °C; temperaturas más bajas pueden dañar la textura, menos eficientes para la conservación. 0 °C podría congelar parcialmente; -18 °C es para congelador; 10 °C permite crecimiento microbiano.

Usar tablas y utensilios separados evita transferir microorganismos de crudos a cocidos.

Las manos deben limpiarse al inicio, durante las tareas y al cambiar de actividad para evitar contaminación.

Mal estado puede presentarse con olor agrio; otros signos de seguridad no siempre indican deterioro.

Etiquetar y rotar ayuda a usar primero lo más antiguo y evita vencimientos.

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