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Seguridad alimentaria

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Seguridad alimentaria

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About this activity

Conceptos clave de manipulación

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Bolivia

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Seguridad alimentaria
 

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Seguridad alimentariaOnline version

Conceptos clave de manipulación

by Jhoel Huanca
1

El conjunto de medidas destinadas a garantizar que un alimento no cause daño al consumidor se conoce como .

2

La transferencia de microorganismos desde un alimento , utensilio o superficie hacia otro alimento se denomina cruzada .

3

Mantener productos perecederos entre temperaturas seguras forma parte de la cadena de .

4

Un incremento de temperatura durante el almacenamiento puede acelerar la multiplicación de patógenas .

5

La alteración de las características físicas , químicas y biológicas de un alimento recibe el nombre de .

6

La transformación de azúcares en ácidos o alcoholes por acción de microorganismos es un proceso llamado .

7

El almacenamiento de alimentos a bajas temperaturas para retrasar el crecimiento microbiano se denomina .

8

Las enfermedades provocadas por el consumo de alimentos contaminados pueden generar alimentarias .

9

La aplicación de calor suficiente para eliminar microorganismos peligrosos corresponde a la de los alimentos .

10

El manejo adecuado de alimentos , utensilios y superficies requiere mantener estrictas normas de .

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