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General conditions of the premises, equipment and utensils2 Temas1 Cuestionario
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Effective methods for food management by areas5 Temas1 Cuestionario
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Cuestionarios
Lección 6 of 8
En Progreso
Effective methods for food management by areas
Camila 26 de septiembre de 2025
The areas for food handling are: shopping, reception and storage, preparation and handling, conservation and service, cleaning and disinfection.
GENERAL PRINCIPLES FOR ALL AREAS
Inspect food:
- Physical conditions such as: texture, color, color, temperature.
- Work surfaces, utensils and tools verifying that they are complete and that they are adequate.
- Cleaning of facilities.
- Personal hygiene: daily shower, disinfected hands and hair collected; no jewelry, complete and clean uniform.
- Sick or injured personnel
- Work only with what is necessary
- Prepare only the amount of food necessary. Also have the utensils necessary for production ready.
- Separate raw foods from cooked foods according to their nature, preventing cross-contamination. Likewise, the utensils clean from the dirty.
- Prevent food from being in the dangerous temperature zone (10° to 65°C). Pass through the danger zone as quickly as possible and the least number of times.
- Clean and disinfect, hands and utensils.
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