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Errores críticos en higiene en restauración

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Errores críticos en higiene en restauración

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Created by

jorge samuel gutiérrez gonzález
jorge samuel gutiérrez gonzález
Spain

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Errores críticos en higiene en restauración
 

Errores críticos en higiene en restauraciónOnline version

¿Realidad o error?

by jorge samuel gutiérrez gonzález
1

El lavado de manos con agua y jabón es obligatorio antes de manipular alimentos.

2

No es necesario registrar procedimientos de limpieza para cumplir normas.

3

Es aceptable usar la misma tabla de cortar para crudos y cocidos si se lava entre usos.

4

Una fregona mojada no necesita ser desinfectada si ya se ha lavado.

5

Se deben evitar la contaminación cruzada usando tablas de cortar separadas para crudos y cocidos.

6

Los alimentos crudos pueden ubicarse por encima de los cocidos en la nevera.

7

Se debe mantener un plan de control de alérgenos para evitar exposiciones accidentales.

8

Se deben limpiar y desinfectar las superficies de trabajo con productos aptos y seguir la cadencia de limpieza.

9

La higiene personal no influye en la inocuidad de los alimentos.

10

Los alimentos deben almacenarse refrigerados a 4 °C o menos para evitar el crecimiento de bacterias.

 
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