Task 5 by JOSE EDUARDO LUGO REYES 5CVG1

Quality and hygiene in the infrastructure of places to eat and food.

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The storage space must meet the following characteristics:

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I. Use showcases and containers with a lid for the protection of the products.

II. The water tanks must be in good condition, covered with waterproof material, finished
sanitary and lid, as well as clean and with periodic and adequate maintenance.

III. Guarantee the safety and proper functioning of hydraulic, electrical and gas installations.

IV. Have visible extinguishers in optimal working condition.

V. Have adequate ventilation to avoid excessive heat and condensations that cause drips.
VI. Be located away from sources of contamination such as garbage, sewage channels, open drainages and excreta.
VII.  Floors should be made of solid material that is easy to clean and maintain, be covered with material
anti-skid, without cracks, clean and dry.
VIII.  The walls must be covered, not porous, without cracks or breaks and kept clean and dry.
IX. Strainers, gutters and grease traps must be clean, with grids, free of trash and without
stagnation.
X. Be protected to prevent the entry of dust, rain and noxious fauna.

The food preparation space must meet the following characteristics:

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I. Be located away from sources of contamination such as garbage, sewage channels, open drainages and excreta.

II. Have a cement floor, asphalt or any solid material that is easy to clean and maintain, coated
of non-slip material, avoiding contact with earth and tezontle.

III. Have a specific area, ordered, clean and away from food, to place objects
personal, as well as to store cleaning supplies, detergents and disinfectants.

IV. The areas and furniture of the establishment must always be clean
and disinfected.

V. Floors, walls, ceilings and sheet stands must have finishes that facilitate cleaning and
disinfection.

VI. Equipment for the preparation of food and beverages must be placed and installed detached from the walls to facilitate the cleaning of the physical space that surrounds them. It is forbidden to present advertising and brands of food and beverages of any kind.

VII. Guarantee the potability of water that has contact with food and surfaces that contain them
through chlorination, boiling, filtration, among others.

VIII. Avoid stagnation of water, be provided with grids, stay connected to public services of
sewerage or septic tank and not present leaks or bad odors.

IX.  Wastes generated during the preparation and commercialization of food and beverages should
place in clean containers, identified, with lid and must be removed frequently and regularly.

X. Replace frequently the kitchen towels and sponges used to prevent the
bacteria spread.

Of the hygiene measures.

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The staff of the cooperative must take the following measures.
I. to be clean in his person and work clothing.

II. bathed, shaved, short or collected hair and covered, short nails and unvarnished and avoid the use of jewelry in
hands, neck and ears.

III. Use apron, cover mouth, net or cap that completely covers the hair and gloves if necessary.

IV. Do not eat, sneeze, drink, chew and spit during the development of your activities.

V. Do not show up if you suffer from respiratory, gastrointestinal, parasitic diseases, or any
communicable disease, or that presents wounds or abscesses.

VI. Washing and disinfecting hands or gloves as often as necessary up to the height of elbows with soap and water, for at least 20 seconds, paying special attention to the areas under the nails
and between the fingers.
 
VII. Prevent the same person who manipulates the food from charging; prepare and sell the foods.

VIII. Know the procedure of cleaning and disinfection of equipment, kitchen utensils and facilities.

IV. Abide by the corresponding normative provisions related to the prohibition of smoking in the establishments.

X.  The staff must
every six months, a pharyngeal exudate and a coproscopy should be performed to demonstrate a healthy state and not
presence of parasitosis.

In food preparation, the following measures should be observed.

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I. Washing and disinfecting vegetables, fruits and cooking utensils.

II. Wash hands with soap and water before preparing food.

III. Use different knives for raw and cooked foods.

IV. Use colored kitchen towels, one for each activity.

V. Avoid sneezing in front of food and use mouth covers.

VI. Do not prick your nose, cough or spit during your preparation.

VII. Do not handle food if you do not have clean hands.

VIII. Wash all utensils used before and after preparing food.

IX. Cook food very well, keep it covered and refrigerated.

X. Prevent the presence of domestic animals in the areas where they are stored, prepared or sold
foods.

Of suppliers and/or food service providers.

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I. Your products must comply with the quality standards and hygiene measures prescribed by the
competent authorities.

II. Know and fully comply with the provisions contained in this Regulation, particularly as regards
established in Article 68, as well as in the other applicable provisions in the matter.

III. In case of suppliers of products of "home" origin that remain in the school space during the
time of recess, they must also comply with the hygiene measures established in Articles 75 and 76 of
this Regulation.

IV. Avoid practices or intermediation conducts that make the products more expensive.

V. For transportation and transportation of products, providers must designate personnel to care for the
integrity of the same and inform the cooperative who will be the personnel in charge of said shelter. Yes
the products are damaged or in poor condition or by personnel other than the one indicated, they will not be received in the
school cooperative.

VI. Without exception, provide products only in presentations and portion sizes recommended by
the Ministry of Health for basic education students.

VII. Comply with the list and criteria of recommended products, issued for this purpose by the Ministry of Health.

VIII. Refrain from placing any type of advertising within the education campuses.
IX. As well as
in a periphery of 100 meters of these, excluding commercial establishments legally
constituted.

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The staff must every six months, a pharyngeal exudate and a coproscopy should be performed to demonstrate a healthy state and not presence of parasitos