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Higiene y manipulación de alimentos

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Higiene y manipulación de alimentos

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About this activity

Buenas prácticas en manipulación

Created by

Soto Verna Betty
Soto Verna Betty
Bolivia

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Higiene y manipulación de alimentos
 

Higiene y manipulación de alimentosOnline version

Buenas prácticas en manipulación

by Soto Verna Betty
1

La fecha de caducidad no es relevante si el aspecto del alimento parece correcto.

2

Los utensilios y superficies deben limpiarse y desinfectarse entre la preparación de diferentes alimentos.

3

Usar el mismo cuchillo para crudos y cocidos sin lavar es aceptable.

4

Los alimentos crudos deben mantenerse separados de los cocidos para evitar la contaminación cruzada.

5

Antes de manipular alimentos, lávese las manos con agua y jabón durante al menos 20 segundos.

6

Es seguro descongelar alimentos a temperatura ambiente durante varias horas.

7

Los alimentos deben lavarse con agua caliente para eliminar bacterias visibles.

8

Usar utensilios limpios y secos para cortar y manipular alimentos.

9

Mantener la higiene de superficies limpiando antes y después de manipular alimentos.

10

Reutilizar el aceite de freír indefinidamente sin almacenar.

11

Mantener los alimentos fuera del refrigerador para que alcancen temperatura ambiente es una práctica adecuada.

12

higiene

 
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