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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
Cuestionarios

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Question 1 of 3
1. Pregunta
What is food contamination?
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Question 2 of 3
2. Pregunta
Order as appropriate.
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- Is caused by certain materials such as detergents, additives, conservatives, toxic metals, nail polish.
- Is caused by pathogenic organisms such as viruses, bacteria, fungi or parasites.
- Is caused by any inanimate object or particle that may fall or mix into the food.
- Is caused by the transmission of microorganisms from a food to another via manipulators, utensils and surfaces.
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Chemical contamination
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Biological contamination
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Physical pollution
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Cross-contamination
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Question 3 of 3
3. Pregunta
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- They are single-celled living beings of microscopic size that are present in soil, air, water and living beings. When found in food they can harm the consumer
- They are microorganisms that, since they do not have their own organelles or systems that allow them to be autonomous, they need to infect a live cell to reproduce.
- They are organisms that are devoid of chlorophyll. They are usually multicellular organisms, they do not have roots, nor stems, nor leaves and their size and form vary from a macroscopic yeast of a single cell to that of a mushroom.
- They are plant or animal organisms that occur when one species lives at the expense of another, person or animal, and may cause harm.
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Pathogen bacteria
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Virus
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Fungi
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Parasite
CorrectoIncorrecto