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ES
Al asar o cocinar la carne o pescado crudos, primero debe tener en cuenta que la
carne cocinada debe colocarse en un plato limpio. Nunca utilice el mismo plato desde
el que ha colocado los platos en la parrilla. Lave los utensilios utilizados en el asado
directamente al nalizar.
Asegúrese de lavarse las manos tras manipular carne o huevos crudos. Lavarse las
manos con agua y jabón o utilizar toallitas húmedas antibacterianas es indispensable
después de haber tocado carne o huevos crudos. Las manos y las supercies sin lavar
son una causa principal de contaminación cruzada en el proceso de cocción.
Limpiar
Lávese varias veces las manos y limpie la supercie de trabajo durante la cocción.
Lávese las manos al menos durante 15 segundos con agua tibia y jabón y séquelas
bien.
Refrigerar
La refrigeración de alimentos es muy importante. El umbral de riesgo en el que las
bacterias se propagan se sitúa entre los 4-6 °C. Su frigoríco debe estar ajustado a
4 °C o menor temperatura. El congelador debe regularse a -17 °C o menos. Regla
sencilla: Sirva los platos calientes en caliente, y los platos fríos en frío. Utilice una placa
calefactora para mantener caliente la comida antes de servirla. Utilice una bandeja de
agua helada para mantener los platos fríos. Nunca deje los alimentos más de 2 horas a
temperatura ambiente.
Nota: Al manipular carne de ciervo y otro tipo de carne de caza debe tener
especial cuidado, pues puede estar muy sucia debido a su procesamiento in
situ. La carne de caza se transporta sin refrigerar a temperaturas que fomentan el
crecimiento de bacterias.
79


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