Sensibilisation à l’hygiène en cuisine Flashcards

1
Q

Denrées froides

A

0°C et +3°C ou inférieur à 10°C durant un temps court (max 2h)

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2
Q

Denrées chaudes

A

+ 63°C

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3
Q

TIAC :

A

Toxi-infection alimentaire collective

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4
Q

ORC :

A

Organe de Restauration Collective

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5
Q

PMS :

A

Plan de Maitrise Sanitaire

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6
Q

Afin d’éviter les TIAC il faut appliquer la méthode des 5M :

A
  • La Main d’œuvre
  • Le Matériel
  • Le Mode opératoire
  • La Matière première
  • Le Milieu
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7
Q

3 types d’affections peuvent provoquer une TIAC :

A
  • Agents Biologique
  • Substances chimiques Toxiques
  • Des éléments physiques
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8
Q

Température de lavage des tenues de cuisine

A

90°C

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