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Table Of Contents

1. Gastronomía, una actividad de servicio
2. Calidad
3. Requisitos obligatorios y voluntarios
1. ¿Por qué es importante?
2.Los peligros de los alimentos
1. ¿Qué son las bacterias?
2. ¿Cómo crecen las bacterias?
3. Autoevaluación
1. Conceptos generales
2. Organización de un programa de limpieza (POE)
3. Control de plagas
4. Autoevaluación
1. La puerta M de manipulador
2. El Manipulador
3. Buenas prácticas de higiene
4. Lavado de manos
5. Autoevaluación
1. Menú y recetas
2. Concepto de flujo de los alimentos
3. Elección de proveedores
4. Recepción de mercadería
5. Almacenamiento
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Published by nikolazes8363

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Published by: nikolazes8363 on Apr 08, 2011
Copyright:Attribution Non-commercial

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01/14/2013

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