Safety and hygiene in food

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food

Âge recommandé: 16 ans

1 fois fait

Maria Muñoz Perez

Spain

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Safety and hygiene in foodVersion en ligne Write the concept of these definitions par Maria Muñoz Perez A B C D F G I L M N O P R S V Starts with A Food that has suffered alterations in its physique but in a non-premeditated way Starts with B The most common desinfectant used for its fast and effective action Starts with C Food introduced by a foreign agent and can cause disease Starts with D Specific quantity of a cleaning product Starts with F Conditions to ensure food is safe and nutritious Starts with G set of correct actions to ensure food quality and safety Starts with I Immerse the object in a disinfectant solution and let it act for as long as necessary Starts with L Information we find in a product like; ingredients, nutritional information, expiration date... Starts with M A microscopic organism, like protozoa, bacteria, algae and fungi Starts with N energy value and certain nutrients: fats, saturated fats, carbohydrates, sugars, proteins and salt. Starts with O Incident in two or more people who have identical symptoms after ingesting the same food or drink Starts with P Scheduled measures Starts with R Living creatures that can cause a plague Starts with S The cleaning and disinfection processes Starts with V Subjective control to visualize the cleaning status of areas, machines and utensils