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8. CLAVE1 - PARTE 1 Y 2

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8. CLAVE1 - PARTE 1 Y 2

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(49)
Parte 1: https://youtu.be/CMjiJ4NtTEQ
Parte 2: https://youtu.be/reRSxsg2Qwg

Clave 1 MANTENGA LA LIMPIEZA.
EVALUACIÓN CORRESPONDIENTE A LA CLAVE 1.

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manejo adecuado de alimentos
salud
higiene alimentaria
194 times made

Created by

Herradero Lean
Herradero Lean
Mexico

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8. CLAVE1 - PARTE 1 Y 2Online version

Parte 1: https://youtu.be/CMjiJ4NtTEQ Parte 2: https://youtu.be/reRSxsg2Qwg Clave 1 MANTENGA LA LIMPIEZA. EVALUACIÓN CORRESPONDIENTE A LA CLAVE 1.

by Herradero Lean
1

¿Cada cuanto debemos cambiar la solución desinfectante del cepillo de lavado de manos?

2

El gel antibacterial se tiene que usar:

Escoge una o varias respuestas

3

Si tenemos las manos limpias, podemos probar los alimentos con la parte de atrás de nuestra mano

4

Al manipular un cubierto o vaso, debemos cuidar que:

5

Son aspectos que se deben reportar en equipo y utensilios

6

El uso de guantes se recomienda para

7

Cada cuanto debemos lavar y/o desinfectar nuestras mesas de trabajo

8

Al final de la jornada los equipos que se desarman se deben:

9

Cuando nos cambiamos los guantes, no es necesario lavarse las manos antes de usar unos nuevos, pues nuestras manos no se han ensuciado.

10

Si después de picar carne, me lavo perfectamente los guantes, puedo seguir con otra actividad.

11

Cuanto es el tiempo máximo que puedo usar guantes para picar carne

Explicación

1

2

 
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