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  • Ucod Ucod-211 Trabajofinal

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    Julio C Espinoza
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    This document outlines a final coursework assignment on proper handwashing procedures. The objective is for students to understand food safety guidelines according to Peru's technical health standard N°142-MINSA/2018/DIGESA. Students are asked to write an instruction manual for simple and double handwashing following the questions of how, with what, who, and when it should be done. Proper handwashing is emphasized as the base for food preparation acceptability and quality in a restaurant by ensuring good manufacturing practices and HACCP plans are followed.

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    UCOD_UCOD-211_TRABAJOFINAL

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    This document outlines a final coursework assignment on proper handwashing procedures. The objective is for students to understand food safety guidelines according to Peru's technical health standard N°142-MINSA/2018/DIGESA. Students are asked to write an instruction manual for simple and double handwashing following the questions of how, with what, who, and when it should be done. Proper handwashing is emphasized as the base for food preparation acceptability and quality in a restaurant by ensuring good manufacturing practices and HACCP plans are followed.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views3 pages

    Ucod Ucod-211 Trabajofinal

    Uploaded by

    Julio C Espinoza
    This document outlines a final coursework assignment on proper handwashing procedures. The objective is for students to understand food safety guidelines according to Peru's technical health standard N°142-MINSA/2018/DIGESA. Students are asked to write an instruction manual for simple and double handwashing following the questions of how, with what, who, and when it should be done. Proper handwashing is emphasized as the base for food preparation acceptability and quality in a restaurant by ensuring good manufacturing practices and HACCP plans are followed.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    Trabajo Final del Curso

    UCOD-211
    Buenas Prácticas de
    Manufactura y POES

    Cocinero de Comida
    Peruana e Internacional
    Semestre II

    1
    Trabajo Final del Curso

    TEMA: Procedimiento de lavado de manos

    OBJETIVO DEL TRABAJO

    Con la información y los recursos impartidos, los estudiantes serán capaces de


    interpretar los lineamientos descritos para lograr la inocuidad alimentaria en base a la
    a Norma Técnica Sanitaria N°142-MINSA/2018/DIGESA, que establece los principios
    generales de higiene que deben cumplir los restaurantes y servicios afines, mediante
    Resolución Ministerial N° 822- 2018/MINSA

    PLANTEAMIENTO DEL TRABAJO

    La inocuidad de la preparación de los platos de un restaurant, es la base para la


    aceptabilidad de nuestros productos por el consumidor.

    El cumplimiento y seguimiento de las BPM y POES garantiza la calidad del producto


    que se compone de características nutricionales, organoléptica e inocuidad.

    Por tal motivo, se le solicita redactar un instructivo de lavado simple y doble de


    manos considerando, que responda a las preguntas; ¿Cómo?, ¿Con qué?, ¿Quién?
    y ¿Cuándo? se debe realizar.
    Trabajo Final del Curso

    PREGUNTAS 1. ¿Que es contamización cruzada?


    GUÍA
    2. ¿Que es limpieza y desinfección?

    3. ¿Cuales son los malos hábitos del manipulador?.

    4. ¿Cómo se elabora un instructivo?

    5. ¿Porqué es tan importante el lavado de manos?

    6. ¿Qué es PGH?

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