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NORMAS DE HIGIENE Y MANEJO DE ALIMENTOS

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NORMAS DE HIGIENE Y MANEJO DE ALIMENTOS

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Reglas básicas de higiene alimentaria

Created by

BRYAN JAVIER
BRYAN JAVIER
Ecuador

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NORMAS DE HIGIENE Y MANEJO DE ALIMENTOS
 

NORMAS DE HIGIENE Y MANEJO DE ALIMENTOSOnline version

Reglas básicas de higiene alimentaria

by BRYAN JAVIER
1

¿Cuál es la forma correcta de lavarse las manos antes de manipular alimentos?

2

¿Qué debes hacer antes de tocar alimentos listos para comer?

3

¿Con qué frecuencia debes cambiar los guantes al manipular alimentos crudos?

4

¿Cuál es una forma adecuada de secar las manos?

5

¿Qué temperatura debe evitarse para almacenar alimentos perecederos?

6

¿Qué acción evita la contaminación cruzada durante la preparación?

7

¿Cuál es una práctica segura para descongelar alimentos?

8

¿Qué debes hacer con los alimentos listos para comer que han tocado la mesa?

9

¿Cómo debe almacenarse la comida cocinada para evitar contaminaciones?

10

¿Qué indica una buena higiene personal en el área de cocina?

Explicación

El lavado con agua y jabón por 20 segundos elimina gérmenes; sin jabón o poco tiempo no es suficiente.

Lavar manos es esencial para evitar contaminar alimentos listos para consumir.

Los guantes deben cambiarse si se rompen, se ensucian o al cambiar de tarea para evitar contaminación.

Usar toalla limpia o secador evita transferir gérmenes.

Alimentos deben mantenerse refrigerados para evitar crecimiento bacteriano.

Separar utensilios previene que gérmenes de crudo contaminen cocidos.

Descongelar en refrigerador o en agua fría cambia el agua periódicamente para evitar crecimiento bacteriano.

Mantener utensilios limpios previene contaminación.

Enfriar y tapar evita proliferación de bacterias.

Higiene personal adecuada reduce contaminación de los alimentos.

 
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