Questionário Treinamento Online De Boas Práticas De Fabricação

The correct answer is the last option, "Umedecer as mãos; Aplicar o detergente; Esfregar as mãos; Enxaguar; Secar as mãos; Aplicar o álcool." This order follows the proper procedure for hand hygiene. First, the hands should be moistened with water. Then, detergent should be applied to create lather while rubbing the hands together. After that, the hands should be rinsed thoroughly with water. Next, the hands should be dried using a clean towel or air dryer. Finally, alcohol should be applied to further sanitize the hands. This sequence ensures effective hand hygiene and helps prevent the spread of germs.

The correct way to clean a countertop is to first remove any dirt or debris, then wash it with detergent and rinse it off, and finally apply a chlorine solution. This process ensures that the surface is thoroughly cleaned and disinfected, removing any potential germs or bacteria. Simply wiping with a dry cloth will not effectively sanitize the countertop. Using alcohol on a cloth may help to disinfect, but it is not as effective as using a chlorine solution.

To ensure safe food handling, it is important for the handler to follow certain measures. These include washing hands, cutting and keeping nails clean and free from nail polish, taking daily showers, tying back and covering hair with a cap, and wearing a clean and light-colored uniform. These measures help prevent possible contamination of the food and maintain hygiene standards.

The correct answer states that all equipment and utensils that have come into contact with raw materials or contaminated material must be carefully cleaned and disinfected before being used to come into contact with food. This is important to prevent the transfer of harmful bacteria or contaminants from the equipment or utensils to the food, ensuring food safety and preventing foodborne illnesses.

The correct answer is "O uniforme deve ser usado na área de preparo dos alimentos, mas também pode ser utilizado em outros ambientes." This statement is incorrect because the uniform should only be worn in the food preparation area to prevent cross-contamination. Wearing the uniform in other areas can introduce outside contaminants into the food production process.

The correct answer states that trash cans in the workplace should have features that facilitate easy cleaning and transportation, preferably with mechanisms that avoid manual activation. They should also be properly identified and regularly cleaned. This ensures that the trash cans are hygienic and easy to use, promoting a clean and safe working environment.

The correct answer is "I and III correct." This is because option I states that the production process should be carried out in an agile and correct manner to avoid contamination, which is a necessary requirement for maintaining hygiene and safety standards. Option III states that utensils should be stored in an appropriate location, organized, and protected against contamination, which is also an important practice in maintaining hygiene and preventing cross-contamination. Options II and IV are incorrect because they suggest that hygiene products do not need to be identified or stored properly, and that different types of materials and products do not need to be stored separately or in specific conditions, which goes against basic hygiene and safety practices.

The correct answer states that the use of raw materials, ingredients, and packaging does not need to respect the order of entry. This is incorrect because in food handling, it is important to follow the principle of first in, first out (FIFO) to ensure that older products are used before newer ones. Respecting the order of entry helps prevent spoilage and ensures the freshness and quality of the final product.

A correta é a alternativa que afirma que qualquer funcionário da indústria pode manipular qualquer tipo de defensivo contra pragas. Essa afirmação está incorreta, pois o controle de pragas deve ser realizado por pessoal tecnicamente competente, que saiba identificar, avaliar e intervir nos perigos potenciais que essas substâncias representam para a saúde. Portanto, apenas o pessoal qualificado deve manipular defensivos contra pragas.

The statement "A higienização do local de trabalho deve ser executada quando notada a presença de sujidades ao término das atividades de trabalho" is true. It is important to maintain a clean and hygienic work environment, and cleaning should be done when dirt or debris is noticed at the end of work activities. This helps to prevent the accumulation of dirt, bacteria, and other contaminants, ensuring a safe and healthy workplace for employees.

The correct answer states that a POP is a detailed document that outlines all the practices and recommendations involved in a specific process within an establishment. It also suggests that standardizing operations through the use of POPs can minimize the chances of errors and failures in the industry. Additionally, it states that all workers in the industry should have easy access to the document containing the POPs used by that industry.