Los alimentos de alto peligro deben cocinarse de forma que el centro alcance los 75ºC o más. La comida caliente debe sostenerse a 60ºC o más caliente. Los alimentos entre 5°C y 60°C están en la zona de riesgo,
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Muchos brotes de intoxicación alimentaria brotan de un pequeño incidente: un manipulador de comestibles se olvida de lavarse las manos, no se devuelve el alimento a la nevera después de la preparación o se emplea
Para reducir el peligro de intoxicación alimentaria, recomendamos que prosigas estas recomendaciones de manipulación de alimentos. La limpieza implica librarse de la suciedad que es visible. Esto podría ser grasa,
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