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|a Bravo Martínez, Francisco
|
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|a El manejo higiénico de los alimentos :
|b guía para la obtención del distintivo H /
|c Francisco Bravo Martínez.
|
| 260 |
|
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|a México :
|b Editorial Limusa,
|c 2008.
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| 300 |
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|a 115 páginas :
|b ilustraciones ;
|c 28 cm.
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|a Incluye referencias bibliográficas
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| 505 |
0 |
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|a Enfermedades transmitidas por alimentos -- Vehículos de transmisión de enfermedades -- Higiene personal --Accidentes, cortaduras y enfermedades: que hacer con ellas --Alimentos Potencialmente peligrosos (APP) -- Qué verificar en la compra de los alimentos? -- Normas de las buenas compras -- Temperaturas de cocimiento internas mínimas seguras -- Norma HACCP's. Análisis de riesgos para puntos de contro crítico -- Tipos de contaminación -- Contaminación cruzada -- Limpieza del equipo -- Métodos de limpieza, lavado y sanitización -- Procedimiento para recibir la visita de inspección -- Norma oficial mexicana NOM 093 -- Interpretación de análisis microbiológicos
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|a Control de alimentos
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|a Descomposición de alimentos
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| 650 |
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|a Microbiología de alimentos
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