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Manipulación de Alimentos

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Manipulación de Alimentos

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About this activity

Cuestionario breve de prácticas clave

Created by

Narcisa Santacruz
Narcisa Santacruz
Paraguay

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Manipulación de Alimentos
 

Manipulación de AlimentosOnline version

Cuestionario breve de prácticas clave

by Narcisa Santacruz
1

¿Cuál es la temperatura interna segura para cocinar pollo para evitar bacterias?

2

¿Cuánto tiempo mínimo se debe lavar las manos con jabón antes de manipular alimentos?

3

¿Qué significa FIFO en manipulación de alimentos?

4

¿Qué artículo debe evitarse usar mientras se manipulan alimentos para evitar contaminación?

5

¿Cómo se deben gestionar alimentos crudos y cocidos para evitar contaminación cruzada?

Explicación

La temperatura recomendada es 74 °C para destruir patógenos. 60 °C, 50 °C y 80 °C no garantizan seguridad.

Un lavado de 20 segundos elimina gérmenes; menos tiempo reduce la eliminación.

FIFO prioriza usar primero los productos más antiguos para evitar desperdicio y deterioro.

Las joyas pueden acumular microorganismos y contaminar alimentos; relojes o gafas no facilitan tanto la contaminación.

Separar crudos y cocidos evita la transferencia de microorganismos peligrosos.

 
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