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Prácticas seguras en alimentos (Sí/No)

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Prácticas seguras en alimentos (Sí/No)

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Quiz de manejo de alimentos

Created by

berta nicole andrea garces igor
berta nicole andrea garces igor
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Prácticas seguras en alimentos (Sí/No)
 

Prácticas seguras en alimentos (Sí/No)Online version

Quiz de manejo de alimentos

by berta nicole andrea garces igor
1

Refrigerar los alimentos perecederos a 4°C o menos para retardar el crecimiento bacteriano.

2

Descongelar la carne a temperatura ambiente está permitido.

3

Lavar las manos con agua y jabón antes de manipular alimentos.

4

Es seguro almacenar pan a 25°C durante una semana sin refrigeración.

5

Almacenar los alimentos en envases cerrados y limpios para evitar contaminación y humedad.

6

Mantener los alimentos cocidos a una temperatura interna adecuada (al menos 74°C para carnes) para asegurar su inocuidad.

7

Nunca limpiar utensilios después de cada uso, se pueden dejar sucios.

8

Usar tablas de cortar separadas para carne cruda y vegetales para evitar contaminación cruzada.

9

Reutilizar sartenes sucias para cocinar sin limpiarlas antes de usarlas.

10

Todos los alimentos deben lavarse con agua caliente antes de cocinar siempre.

 
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