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PMP: Frutas y Hortalizas

Froggy Jumps

Played 7 %Accuracy 86 Average time 01:34

About this activity

Conservación y desinfección de PMP

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Peru

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PMP: Frutas y Hortalizas
 

Froggy Jumps

PMP: Frutas y HortalizasOnline version

Conservación y desinfección de PMP

by ING. YENNY NELLY LOPEZ GASPAR
1

¿Con qué objetivo se preparan y manejan los productos mínimamente procesados (PMP)?

2

¿Qué rango de temperatura se debe trabajar para mayor seguridad en la elaboración de estos productos?

3

¿Con qué agua se realiza el lavado de los vegetales y cuánta agua se recomienda por kilo de producto?

4

¿Qué desinfectante y concentración se suele usar para desinfectarla?

5

¿Qué etapa deben pasar los productos frescos para disminuir el riesgo de patógenos?

6

¿Qué dos tipos de conservación a través del frío existen?

7

¿Qué beneficios se describen al establecer un programa de limpieza y desinfección?

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