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Guía BPM para Manipuladores de Alimentos

Froggy Jumps

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Conceptos clave BPM

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Chile

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Guía BPM para Manipuladores de Alimentos
 

Froggy Jumps

Guía BPM para Manipuladores de AlimentosOnline version

Conceptos clave BPM

by berta nicole andrea garces igor
1

¿Qué significa BPM en el contexto de alimentos?

2

¿Cuál es la finalidad principal de las BPM en un restaurante?

3

¿Con qué frecuencia deben lavarse las manos los manipuladores?

4

¿Qué temperatura de refrigeración se recomienda para alimentos perecibles?

5

Para evitar la contaminación cruzada, ¿qué se recomienda?

6

¿Qué debe hacerse con alimentos crudos y cocidos en almacenamiento?

7

¿Qué tipo de documentación es necesaria en BPM?

8

¿Qué control se realiza al recibir insumos?

9

¿Qué se debe hacer si un alimento parece contaminado?

10

¿Qué acción evita la contaminación en utensilios y manos?

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