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TEMA 6: HIGIENE ALIMENTARIA

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TEMA 6: HIGIENE ALIMENTARIA

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Higiene alimentaria

Created by

Escarlata Caro
Escarlata Caro
Spain

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TEMA 6: HIGIENE ALIMENTARIA
 

TEMA 6: HIGIENE ALIMENTARIAOnline version

Higiene alimentaria

by Escarlata Caro
1

¿Cómo se define a un manipulador de alimentos según la normativa vigente?

2

Con respecto a la indumentaria laboral del AAD, ¿cómo debe ser el calzado en la cocina?

3

¿Para qué tareas culinarias se recomienda exclusivamente el uso de guantes?

4

¿Cuál de las siguientes opciones describe una "Intoxicación alimentaria" según el texto?

5

Los perdigones, piedras, cristales o trozos de metal encontrados en la comida se clasifican como:

6

Al recalentar alimentos cocinados, ¿qué rango de temperatura establece la OMS para asegurar que los gérmenes mueran?

7

¿Cuál de las siguientes acciones es un hábito antihigiénico que el AAD debe evitar estrictamente en la cocina?

8

Si el AAD tiene heridas o quemaduras leves en las manos, ¿cómo debe protegerlas según el apartado 3.2?

9

A la hora de lavar las manos en la cocina, ¿cuál es el método de secado idóneo que se recomienda para evitar contaminaciones?

10

¿Qué es la "contaminación cruzada" según las normas de higiene alimentaria?

 
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