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Guía básica de higiene para restaurantes

Abstract:

The food handler is any person who by their work activity engaged in any phase of the food preparation at all stages of the food chain, from production to service. Man is the most common source of contamination. It is the only an active element and the one with the capability to control all potential contaminants in food. Hygiene of staff food handling is essential to prevent contamination when the same for them should maintain personal hygiene, use proper attire at work and follow hygienic practices for hand washing. To make use of basic but important tools in the kitchen as the thermometer since with this the food handler can control temperatures of foodstuffs and avoid loss of product contamination….