Manejo higiénico de alimentos - Resumen
Loading
Apuntes
Study Reminders
Support
Text Version

Manejo higiénico de alimentos - Resumen

Set your study reminders

We will email you at these times to remind you to study.
  • Monday

    -

    7am

    +

    Tuesday

    -

    7am

    +

    Wednesday

    -

    7am

    +

    Thursday

    -

    7am

    +

    Friday

    -

    7am

    +

    Saturday

    -

    7am

    +

    Sunday

    -

    7am

    +

When purchasing food it should be ensured that the commercial sources comply with all applicable local, regional, and national sanitation laws
Incoming foods should be checked to ensure that they meet quality standards stated in the operation’s purchase specifications.
Know what to look for when receiving food - Does the delivery vehicle look sanitary? Is the delivery case damaged? Does it look like there is insect/rodent contamination? Are there foul odors? Do the frozen goods seem partially thawed?
Upon receiving food, make sure it is stored correctly. Store frozen foods in original containers. Store flour and rice etc. in rust-proof and corrosion resistant containers with tight-fitting lids.
Recommended refrigeration temperatures:
Produce 45°F (7°C) or below
Dairy and Meat 40° F (4°C) or below
Seafood 30°F (-1°C) or below
Freezer temperatures should be 0°F (-18°C) or below
Temperatures for dry food products should be between 50°F (10°C) and 70°F (21 °C); relative humidity should range from 50% to 60%.
When preparing foods, make sure to follow basic sanitation procedures. Keep hands clean. Keep equipment clean. When thawing frozen foods make sure to do so:
In refrigerated units
Under running water at a temperature of 70°F (21 °C) or below
In a microwave oven if the product will be immediately transferred to other cooking equipment as part of the cooking process - for example, when steaks are charbroiled from their frozen state.

Notification
You have received a new notification
Click here to view them all