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Recepción de alimentos: criterios de aceptación

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Recepción de alimentos: criterios de aceptación

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Criterios para aceptar/rechazar alimentos

Created by

Karen Martinez
Karen Martinez
Colombia

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Recepción de alimentos: criterios de aceptación
 

Recepción de alimentos: criterios de aceptaciónOnline version

Criterios para aceptar/rechazar alimentos

by Karen Martinez
1

La temperatura no influye en la seguridad alimentaria durante la recepción.

2

El producto debe cumplir la temperatura adecuada especificada en el lote.

3

Debe verificarse que la cantidad y la calidad coinciden con el pedido.

4

Si huele bien, el alimento es seguro aunque esté vencido.

5

Un lote no necesita trazabilidad si la empresa confía en el proveedor.

6

El alimento debe estar dentro de su fecha de caducidad o consumo preferente.

7

El color del envase por sí solo determina la calidad del alimento.

8

El aspecto, olor y textura deben ser compatibles con el producto informado.

9

Se puede ignorar la fecha de caducidad si el proveedor lo permite.

10

Se debe verificar la etiqueta y la trazabilidad del lote.

 
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