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Quiz: Productos cárnicos y NOM-213

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Quiz: Productos cárnicos y NOM-213

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About this activity

Conoce la NOM-213-SSA1-2018

Created by

Rubria Mariela Fuentes
Rubria Mariela Fuentes
Mexico

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Quiz: Productos cárnicos y NOM-213
 

Quiz: Productos cárnicos y NOM-213Online version

Conoce la NOM-213-SSA1-2018

by Rubria Mariela Fuentes
1

¿Qué aborda la NOM-213-SSA1-2018?

2

¿Cuál es un ejemplo de embutidos crudos?

3

¿Qué categoría corresponde a salchichas tipo Frankfurt o Viena?

4

¿Qué disposición es clave para instalaciones según la norma?

5

¿Qué temperatura mínima deben alcanzar los productos cocidos listos para consumo?

6

¿Qué tipo de control se debe implementar en operaciones?

7

¿Qué especificación sobre el ahumado se indica?

8

¿Cómo deben ser las condiciones de almacenamiento de materias primas perecederas?

9

¿Qué se debe controlar respecto a la higiene personal?

10

¿Cuándo entró en vigor la NOM-213-SSA1-2018?

Explicación

La norma se refiere a productos cárnicos procesados y los establecimientos dedicados a su proceso.

Embutidos crudos incluyen chorizo y longaniza; otros son cocidos o escaldados.

Frankfurt o Viena son embutidos escaldados.

La norma exige áreas específicas separadas para higiene y ropa.

Se establece un mínimo de 70°C para cocidos listos para consumo.

HACCP es el sistema requerido para peligros y puntos críticos.

Ahumado debe usar madera no resinosa y sin sustancias tóxicas.

Se indica no más de 4°C para perecederos/húmedos.

La norma exige higiene personal y ropa adecuada.

La entrada en vigor es 30 de septiembre de 2019.

 
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