Para ayudar a mantener seguros los productos alimenticios que se preparan, es esencial continuar unas prácticas de higiene alimentaria. Jamás coloques productos alimenticios cocinados en un plato que anteriormente
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En este artículo hemos reunido algunas de las pautas de higiene alimentaria que son recomendadas para asegurar los niveles de calidad alimentaria y reducir los riesgos de intoxicaciones y posibles brotes de enfermedades
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Para prevenir la intoxicación tras consumir alimentos calientes, es recomendable proseguirse ciertas prácticas. Sostener a 60 grados o más hasta que se sirva el alimento. Refrigerar o congelar los comestibles
Las personas que realicen o inspeccionen las operaciones de manipulación de comestibles en las empresas alimentarias deberán tener las competencias y los conocimientos necesarios en materia de seguridad e higiene