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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
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Solid waste is a source of infection and contamination of food as well as proliferation of vectors and rodents, which is necessary to have them isolated and at low temperatures. To avoid its decomposition and bacterial reproduction, the following should be considered:
- Garbage containers should not be filled to the top and with their respective lids, inside you should always have a plastic bag.
- Garbage dumps should always be closed and secluded.
- Built in resistant, waterproof, non-absorbent materials and easy to clean and disinfect, with direct or indirect ventilation system and appropriate lighting and a drainage system for liquid waste with its respective grid.
- The container must remain clean both outside and inside.
- The bins should be washed immediately after being emptied and placed with their corresponding bag.
- Keep containers as far away from the process area as possible. The garbage must be taken out on the day the garbage collection cart passes.