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Longaniza: control y proceso

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Longaniza: control y proceso

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Quiz sobre recepción, higiene y proceso

Created by

MARTHA ALEJANDRA PEREZ PEREZ
MARTHA ALEJANDRA PEREZ PEREZ
Mexico

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Longaniza: control y proceso
 

Longaniza: control y procesoOnline version

Quiz sobre recepción, higiene y proceso

by MARTHA ALEJANDRA PEREZ PEREZ
1

¿Cuál es la primera etapa en la elaboración de longaniza?

2

¿Qué norma higiénica evita contaminación durante la faena?

3

¿Qué ingrediente es fundamental en la mezcla de longaniza?

4

¿Qué laboratorio o control se realiza en recepción?

5

¿Qué temperatura es adecuada para almacenar materias primas refrigeradas?

6

¿Qué práctica mejora la seguridad en la línea de empaque?

7

¿Qué factor determina el control de sal en la mezcla?

8

¿Qué proceso sucede después de mezclar los ingredientes?

9

¿Qué norma de higiene personal debe cumplir el operario?

10

¿Qué indicador de calidad se verifica durante el calentamiento?

Explicación

La recepción verifica calidad y trazabilidad antes de usar los ingredientes.

Las manos limpias y EPP son esenciales para evitar contaminación.

La proporción grasa-vísceras define textura y jugosidad.

Se revisa calidad y caducidad antes de aceptar materias primas.

Mantiene seguridad microbiológica y frescura.

Mantiene higiene y evita contagios entre lotes.

La concentración de sal afecta sabor y conservación.

La masa se introduce en tripa para formar la longaniza.

Previene transferencia de microorganismos.

La temperatura asegura cocción y seguridad alimentaria.

 
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