{"id":24213,"date":"2025-01-31T01:08:42","date_gmt":"2025-01-31T01:08:42","guid":{"rendered":"https:\/\/abexis.es\/index.php\/product\/manipulacion-de-alimentos-de-alto-riesgo\/"},"modified":"2025-06-16T12:08:27","modified_gmt":"2025-06-16T12:08:27","slug":"manipulacion-de-alimentos-de-alto-riesgo","status":"publish","type":"product","link":"https:\/\/abexis.es\/index.php\/product\/manipulacion-de-alimentos-de-alto-riesgo\/","title":{"rendered":"MANIPULACI\u00d3N DE ALIMENTOS DE ALTO RIESGO"},"content":{"rendered":"<p>1. CONCEPTUALIZACI\u00d3N DE LA MANIPULACI\u00d3N DE ALIMENTOS.<br \/>\n 1.1. Introducci\u00f3n y objetivos.<br \/>\n 1.2. Riesgos para la salud derivados del consumo de alimentos por manipulaci\u00f3n incorrecta.<br \/>\n 1.3. Alteraci\u00f3n y contaminaci\u00f3n.<br \/>\n 1.4. Factores que contribuyen al crecimiento bacteriano.<br \/>\n 1.5. Fuentes de contaminaci\u00f3n de los alimentos.<br \/>\n 1.6. Etiquetado de los alimentos: Interpretaci\u00f3n.<br \/>\n 1.7. Legislaci\u00f3n aplicable sobre etiquetado y manipulaci\u00f3n de alimentos.<br \/>\n 2. \u00c1REAS DE HIGIENE PERSONAL<br \/>\n 2.1. Manos, boca, nariz.<br \/>\n 2.2. Indumentaria de trabajo.<br \/>\n 2.3. Fumar, comer y mascar chicle.<br \/>\n 2.4. Heridas, rasgu\u00f1os y abscesos.<br \/>\n 2.5. La salud de los manipuladores.<br \/>\n 2.6. Reconocimientos m\u00e9dicos.<br \/>\n 3. EL AUTOCONTROL EN LA EMPRESA: SISTEMA DE AN\u00c1LISIS DE PELIGROS Y PUNTOS DE<br \/>\n CONTROL CR\u00cdTICOS (APPCC).<br \/>\n 3.1. Introducci\u00f3n. Prerrequisitos.<br \/>\n 3.2. Consecuencias derivadas del APPCC para los manipuladores de alimentos.<br \/>\n 3.3. Consecuencias derivadas del APPCC para los manipuladores de alimentos.<br \/>\n 3.3.1. Los riesgos de la contaminaci\u00f3n cruzada.<br \/>\n 3.3.2. Control de temperaturas.<br \/>\n 3.3.3. Proceso de aprovisionamiento, transporte, recepci\u00f3n y almacenaje de mercanc\u00edas.<br \/>\n 3.3.4. Proceso de Preelaboraci\u00f3n, elaboraci\u00f3n y servicio de alimentos y bebidas.<br \/>\n 3.3.5. Trazabilidad.<br \/>\n 3.4. Limpieza y desinfecci\u00f3n: Instalaciones, maquinaria, equipos y utillaje.<br \/>\n 3.5. Control vectorial: Desinfecci\u00f3n, desinsectaci\u00f3n y desratizaci\u00f3n (DDD)<br \/>\n 3.6. Gesti\u00f3n higi\u00e9nica de residuos alimentarios.<br \/>\n 3.7. Cumplimiento de las instrucciones de trabajo en los procedimientos operativos empresa (Gu\u00eda de<br \/>\n pr\u00e1cticas correctas de higiene de la empresa).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aplicar las t\u00e9cnicas adecuadas de higiene y sanidad alimentaria en manipulaci\u00f3n de<br \/>\n alimentos, para impedir su contaminaci\u00f3n y prevenir posibles alteraciones alimentarias<br \/>\n en aquellas especialidades de Industrias Alimentarias, Hosteler\u00eda y aquellas otras para<br \/>\n cuyo ejercicio profesional se necesite.<\/p>\n","protected":false},"featured_media":24100,"template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"product_brand":[],"product_cat":[47],"product_tag":[],"class_list":["post-24213","product","type-product","status-publish","has-post-thumbnail","product_cat-industrias-alimentarias","first","instock","virtual","taxable","purchasable","product-type-simple"],"yoast_head":"<!-- This site is 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