{"id":5112,"date":"2021-07-12T18:34:19","date_gmt":"2021-07-12T16:34:19","guid":{"rendered":"https:\/\/webs.aspb.cat\/alimentaria-guia\/?post_type=avada_faq&p=5112"},"modified":"2022-02-14T15:29:03","modified_gmt":"2022-02-14T13:29:03","slug":"recepcio-temperatura","status":"publish","type":"avada_faq","link":"https:\/\/webs.aspb.cat\/alimentaria-guia\/faq-items\/recepcio-temperatura\/","title":{"rendered":"Temperatura"},"content":{"rendered":"

La temperatura d\u2019arribada<\/strong>: \u00c9s important que revisis la temperatura a la qual t\u2019arriben els productes refrigerats i congelats. Et recomanem que facis un control de la temperatura, sobretot en els prove\u00efdors en els quals ja hagis detectat en alguna ocasi\u00f3 alguna irregularitat.<\/p>\n

Per fer-ho has de disposar d\u2019un term\u00f2metre l\u00e0ser o de punx\u00f3. El m\u00e9s pr\u00e0ctic \u00e9s un term\u00f2metre l\u00e0ser<\/strong> perqu\u00e8 et fa una lectura molt r\u00e0pida del producte i sense necessitat de tocar l\u2019env\u00e0s. En el cas que tinguis un term\u00f2metre de punx\u00f3<\/strong>, has d\u2019evitar trencar l\u2019env\u00e0s del producte per fer la lectura, per tant haur\u00e0s de col\u00b7locar dos productes junts refrigerats o congelats i al mig el term\u00f2metre perqu\u00e8 faci la lectura.<\/p>\n

Recorda que la normativa vigent fixa per alguns aliments la temperatura a la qual s\u2019han de mantenir. En tot cas, pels productes envasats, el fabricant l\u2019ha d\u2019indicar a l\u2019etiqueta.<\/p>\n

A continuaci\u00f3 tens una taula orientativa de les temperatures a les quals haurien d\u2019arribar i mantenir-se els aliments al teu establiment.\u00a0<\/strong><\/p>\n<\/div>

<\/div>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Taula orientativa de temperatures segons aliments<\/strong><\/th>\n<\/tr>\n<\/thead>\n
Fruites i verdures pelades, tallades o manipulades (IV gamma)<\/td>\n\u2264 4 \u00baC<\/td>\n<\/tr>\n
Carns fresques<\/td>\n\u2264 7 \u00baC<\/td>\n<\/tr>\n
Carns d\u2019au<\/td>\n\u2264 4 \u00baC<\/td>\n<\/tr>\n
Carn picada<\/td>\n\u2264 2 \u00baC<\/td>\n<\/tr>\n
Preparats de carn (hamburgueses, pinxos, salsitxa fresca…)<\/td>\n\u2264 4 \u00baC<\/td>\n<\/tr>\n
Embotits cuits<\/td>\n\u2264 4 \u00baC<\/td>\n<\/tr>\n
Ous frescos<\/td>\n\u2264 18 \u00baC<\/td>\n<\/tr>\n
Ovoproductes refrigerats<\/td>\n\u2264 4 \u00baC<\/td>\n<\/tr>\n
Llet fresca (pasteuritzada)<\/td>\n\u2264 6 \u00baC<\/td>\n<\/tr>\n
Productes l\u00e0ctics<\/td>\n\u2264 5 \u00baC<\/td>\n<\/tr>\n
Productes congelats<\/td>\n\u2264-18\u00baC<\/td>\n<\/tr>\n
Productes secs<\/td>\nT\u00aa ambient<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
<\/div>
ATENCI\u00d3<\/u><\/h6><\/div>
<\/div><\/div>
    \n
  • El trencament de la cadena del fred \u00e9s una de les principals causes de toxiinfeccions aliment\u00e0ries.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"footnotes":""},"faq_category":[61],"class_list":["post-5112","avada_faq","type-avada_faq","status-publish","format-standard","hentry","faq_category-processos-i-manipulacions"],"yoast_head":"\nTemperatura - Seguretat aliment\u00e0ria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/webs.aspb.cat\/alimentaria-guia\/faq-items\/recepcio-temperatura\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Temperatura - 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