Unità 4 - Preparazione degli alimenti

Lezione 4.5. Igiene e sicurezza alimentare nella disfagia

Risorse

  1. Food Service Manual for Healthcare Institutions. 3th ed. AHA. 2004

  2. Food Microbiology. 4th Ed. ASM Press. 2013

  3. https://www.who.int/activities/promoting-safe-food-handling

  4. https://ask.usda.gov/s/article/What-is-Cross-Contamination

  5. https://www.food.gov.uk/safety-hygiene/chilling

  6. https://www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/gestion_riesgos/Cuadriptico_Alergias_Alimentarias_interactivo.pdf