Food and Services

Food and Services
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Good hygiene practices in food handling in gastronomic establishments

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  1. Covid good practices and protocols
    1 Tema
    |
    2 Cuestionarios
  2. Food contamination
    8 Temas
    |
    1 Cuestionario
  3. Foodborne Illness
    3 Temas
    |
    1 Cuestionario
  4. General conditions of the premises, equipment and utensils
    2 Temas
    |
    1 Cuestionario
  5. Personal hygiene
    1 Tema
    |
    1 Cuestionario
  6. Effective methods for food management by areas
    5 Temas
    |
    1 Cuestionario
  7. Food preparation and handling
    1 Tema
    |
    1 Cuestionario
  8. Cleaning and disinfection
    5 Temas
    |
    1 Cuestionario

Cuestionarios

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Good hygiene practices in food handling in gastronomic establishments Cleaning and disinfection Disinfection of fruits and vegetables
En Progreso
Lección 8, Tema 3
En Progreso

Disinfection of fruits and vegetables

Camila 26 de septiembre de 2025
Lección Progress
0% Completado
Higiene, sanitización y manipulación de alimentos en tiempos de Covid-19 - Servicio Salud OHiggins

Fruits and vegetables should be washed with pressurized drinking water and immersed in a water solution with disinfectant for a certain time according to the type of product to be used, to eliminate possible microorganisms that they may contain from the farmland.

VEGETABLE WASHING AND DISINFECTION PROCESS:

  1. Wash with plenty of drinking water
  2. Remove washing water
  3. Immerse in water with disinfectant (3 drops of sodium hypochlorite (5% solution) per liter of water).
  4. Leave to rest for 15 to 30 minutes.
  5. Rinse with plenty of drinking water.
  6. Let drain.