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Tema 3
Quiz
•
Professional Development
•
Professional Development
•
Hard
Glenda Monge
Used 1+ times
FREE Resource
12 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Garantía de que un alimentos no tiene ningún riesgo para la salud del consumidor
Acceso físico, social, económico
Conjunto de características sensoriales
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Concepto de calidad
Conjunto de características organolépticas
Garantía de que un alimento es seguro
Acceso en cantidad a nutrientes en cantidad suficiente
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Ejemplo de un peligro biológico en los alimentos
Vidrios
Microorganismos
Pesticidas
4.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Entidad encargada de velar por el reglamento sanitario
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Son los microorganismos más abundantes en el planeta
Virus
Bacterias
Hongos
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
No se destruyen a temperaturas de cocción normales
Bacterias
Hongos
Virus
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Pueden producir toxinas
Virus
Hongos
Bacterias
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