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Good hygiene practices in food handling in gastronomic establishments

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Covid good practices and protocols

1 Tema
|
2 Cuestionarios
1. Food handlers
- Questionnaire of food handlers
- COVID Protocol Questionnaire
Food contamination

8 Temas
|
1 Cuestionario
- Food contamination Questionnaire
Foodborne Illness

3 Temas
|
1 Cuestionario
- Questionnaire on foodborne illnesses
General conditions of the premises, equipment and utensils

2 Temas
|
1 Cuestionario
1. Gastronomic place
2. Equipment and utensils
- Questionnaire of the general conditions of the premises, equipment and utensils
Personal hygiene

1 Tema
|
1 Cuestionario
1. Personal hygiene and hand washing
- Personal hygiene questionnaire
Effective methods for food management by areas

5 Temas
|
1 Cuestionario
- Questionnaire of effective methods for food handling by area
Food preparation and handling

1 Tema
|
1 Cuestionario
1. Cooling and reheating of food
- Food preparation and handling questionnaire
Cleaning and disinfection

5 Temas
|
1 Cuestionario
- Questionnaire on cleaning and disinfection

Cuestionarios

Final questionnaire Hygiene and Food Handling

Participantes14

Letha
Anastasia
Belen
Bianca
c1720658

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Cuestionario 5 of 10

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Questionnaire of the general conditions of the premises, equipment and utensils

Camila 26 de septiembre de 2025

La organización de la cocina en un restaurante

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Question 1 of 3

1. Pregunta
What details must we consider for a gastronomic place to be suitable for work? Choose the right answer
- Floors and walls shall be constructed of washable smooth material resistant to cleaning products and non-absorbent.
- To determine its location, polluting sources must be avoided in the vicinity.
- Doors, windows and other openings shall be constructed in such a way as to facilitate their cleanliness and good preservation.
- Ventilation will be sufficient to prevent excess heat, steam condensation and air pollution.
- Dressing rooms must be equipped with individual lockers to store street clothes.
- All of the above are correct.
- The first 3 are correct.
- None is correct.
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Question 2 of 3

2. Pregunta
How should the equipment and utensils used in the handling of food be?
- Utensils should be made of plastic or silicone and cast-iron equipment.
- Of unalterable materials, easy to wash, disinfect, resistant to corrosion and non-toxic.
- Utensils should be made of wood and equipment should be reinforced and disinfected aluminum.
Correcto

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Question 3 of 3

3. Pregunta
What to keep in mind regarding garbage management? Choose the right answer(s).
- Garbage containers must be washable and provided with an adjustable lid, placing a plastic bag inside.
- Garbage containers must be made of aluminum with automatic lids.
- The garbage containers will be placed in the different work areas and the garbage will be disposed of at the end of each day.
- A large garbage container that will be for common use and that must be disposed of at the time of closing of the premises.
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