{"id":3905,"date":"2014-05-20T04:00:00","date_gmt":"2014-05-20T09:00:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/food-safety-how-properly-receive-and-inspect-fish-and-shellfish\/"},"modified":"2022-12-13T16:45:29","modified_gmt":"2022-12-13T22:45:29","slug":"seguridad-alimentaria-como-recibir-e-inspeccionar-correctamente-el-pescado-y-el-marisco","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/food-safety-how-properly-receive-and-inspect-fish-and-shellfish\/","title":{"rendered":"Seguridad alimentaria: c\u00f3mo recibir e inspeccionar correctamente el pescado y el marisco"},"content":{"rendered":"<p>Para garantizar la seguridad de tus clientes al servir pescado y marisco en tu carta, es importante impartir formaci\u00f3n en materia de restauraci\u00f3n a tu personal y seguir los pasos adecuados de seguridad alimentaria al recibir estos productos. Este tipo de alimentos se consideran alimentos cuya seguridad depende del control del tiempo y la temperatura (TCS).<\/p>\n<h2>Sigue estas importantes medidas de seguridad alimentaria cuando recibas pescado o marisco:<\/h2>\n<h3>Pescado (servido crudo o parcialmente cocinado):<\/h3>\n<ul>\n<li>El pescado debe proceder congelado de su proveedor y entreg\u00e1rselo congelado si se va a servir crudo o parcialmente cocinado (como el de calidad para sushi).<\/li>\n<li>Tu proveedor de productos alimenticios para restaurantes te facilitar\u00e1 los documentos que acrediten que el pescado estaba congelado, y deber\u00e1s conservarlos en tus archivos durante 90 d\u00edas a partir de la fecha en que serviste el pescado.<\/li>\n<\/ul>\n<p>Recuerda que congelar el pescado durante un tiempo determinado elimina los par\u00e1sitos que pueda tener.<\/p>\n<h3>Marisco (crudo y sin concha):<\/h3>\n<ul>\n<li>Los mariscos crudos sin concha deben envasarse en envases no retornables.<\/li>\n<li>El envase debe ir etiquetado con el nombre, la direcci\u00f3n y el n\u00famero de certificaci\u00f3n del envasador.<\/li>\n<li>Si el contenedor es <em>menos<\/em> Si es superior a medio gal\u00f3n, debe indicar una fecha de \u201cconsumir preferentemente antes del\u201d o de \u201cvender antes del\u201d.<\/li>\n<li>Si el contenedor es <em>mayor<\/em> Si supera medio gal\u00f3n, debe llevar una etiqueta con la fecha en que se pelaron los mariscos<\/li>\n<\/ul>\n<h3>Mariscos (vivos):<\/h3>\n<ul>\n<li>Los mariscos vivos deben llevar una etiqueta de identificaci\u00f3n adherida en el momento de la entrega del producto.\n<ul>\n<li>Esta etiqueta identificativa debe permanecer en el producto hasta que se haya vendido o servido en su totalidad.<\/li>\n<li>Indica en la etiqueta de identificaci\u00f3n la \u00faltima fecha en la que serviste o vendiste los mariscos vivos.<\/li>\n<li>Conserva la etiqueta de identificaci\u00f3n en el archivo durante 90 d\u00edas a partir de la fecha en que se haya redactado.<\/li>\n<\/ul>\n<\/li>\n<li><span style=\"line-height: 1.5em;\">Descarta cualquier marisco vivo que est\u00e9 cubierto de lodo, tenga la concha rota o est\u00e9 muerto.<\/span><\/li>\n<\/ul>\n<p>La medida m\u00e1s importante para prevenir las enfermedades transmitidas por los alimentos al servir pescado o marisco es adquirirlos a un distribuidor de productos alimenticios para restaurantes autorizado y de confianza. De este modo, te asegurar\u00e1s de que en tu establecimiento se sirven alimentos seguros y de calidad, y se mantendr\u00e1n las normas adecuadas de gesti\u00f3n de la seguridad alimentaria.<\/p>\n<p>El Centro de Recursos Nutricionales de Gordon Food Service, formado por un equipo de dietistas titulados y profesionales certificados en seguridad alimentaria, ofrece a los clientes numerosas herramientas y recursos sobre seguridad alimentaria.<\/p>","protected":false},"excerpt":{"rendered":"<p>La formaci\u00f3n del personal y la adquisici\u00f3n de productos a un distribuidor de confianza son fundamentales para proteger la salud de tus clientes y de tu negocio.<\/p>","protected":false},"author":19,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69],"tags":[],"class_list":["post-3905","post","type-post","status-publish","format-standard","hentry","category-running-your-business"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v28.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Food Safety: How to Properly Receive and Inspect Fish and Shellfish<\/title>\n<meta name=\"description\" content=\"Use your point-of-sale system to keep in touch with your business data and stay in touch with what\u2019s important to your diners.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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