Good hygiene practices in food handling in gastronomic establishments
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Covid good practices and protocols1 Tema|2 Cuestionarios
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Food contamination8 Temas|1 Cuestionario
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Foodborne Illness3 Temas|1 Cuestionario
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General conditions of the premises, equipment and utensils2 Temas|1 Cuestionario
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Personal hygiene1 Tema|1 Cuestionario
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Effective methods for food management by areas5 Temas|1 Cuestionario
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Food preparation and handling1 Tema|1 Cuestionario
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Cleaning and disinfection5 Temas|1 Cuestionario
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Question 1 of 9
1. Pregunta
Basic care of the COVID protocol. Mark the correct answer.
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Question 2 of 9
2. Pregunta
When should they wash their hands?
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Question 3 of 9
3. Pregunta
What are the basic personal hygiene practices?
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Question 4 of 9
4. Pregunta
Types and causes of food contamination. Order as appropriate.
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- Bacteria, viruses, parasitic fungi.
- Any object or inanimate particle that may fall on or be incorporated into food.
- It occurs when contaminated food comes into "direct contact" with one that is not.
- It is produced by the transfer of contaminants from one food to another through hands, utensils, equipment, tables and cutting boards.
- It should be checked that all cleaning and disinfection products are separated from food and outside production areas.
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Biological contamination
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Physical pollution
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Direct cross-contamination
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Indirect cross-contamination
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Chemical contamination
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Question 5 of 9
5. Pregunta
Foodborne Illness. Order as appropriate.
Ordenar elementos
- Produced by ingestion of toxins formed in the tissues of plants or animals, or metabolic products of microorganisms in food, or by chemical substances that are incorporated into them accidentally, incidentally or intentionally from their production to their consumption.
- They are produced by the ingestion of contaminated food and/or water, which contains harmful live microorganisms, such as bacteria, viruses, parasites and fungi.
- When the body's immune system, which normally fights infections, interprets a certain food as an invader. This causes a disproportionate response from the immune system.
- A person's body cannot properly digest a certain food, or it irritates the digestive system of the person who eats it.
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Food poisoning
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Food infection
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Food allergy
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Food intolerance
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Question 6 of 9
6. Pregunta
Order as appropriate.
Ordenar elementos
- It refers to the removal of grease, food debris, other particles and dust from floors, ceilings and walls. It is a task that requires the availability of good quality water and a good cleaning agent.
- It is done in order to destroy microorganisms.
- Process in which a significant reduction of microbial content is carried out to prevent infections.
- Process of destruction and complete elimination of microorganisms, both pathogenic and non-pathogenic, including spores of inanimate objects.
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Cleaning
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Disinfection
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Sanitization
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Sterilization
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Question 7 of 9
7. Pregunta
What should a basic sanitation plan include anywhere food is handled? Mark the correct answer(s).
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Question 8 of 9
8. Pregunta
Basic rules of thawing food. Check the right option(s).
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Question 9 of 9
9. Pregunta
Who are food handlers?
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