{"id":4247,"date":"2016-04-01T19:24:00","date_gmt":"2016-04-02T00:24:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/safe-minimum-cooking-temperatures\/"},"modified":"2025-11-20T09:29:38","modified_gmt":"2025-11-20T14:29:38","slug":"temperaturas-minimas-de-coccion-seguras","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/safe-minimum-cooking-temperatures\/","title":{"rendered":"Temperaturas m\u00ednimas de cocci\u00f3n seguras"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Los contaminantes nocivos no se ven, ni se huelen, ni se saborean. Por eso es importante cocinar los alimentos hasta alcanzar una temperatura interna segura, para evitar enfermedades. La temperatura interna m\u00ednima a la que se destruyen los pat\u00f3genos depende del tipo de alimento.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-use-a-thermometer\">Utiliza un term\u00f3metro<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Utiliza un term\u00f3metro limpio y desinfectado para medir la temperatura, coloc\u00e1ndolo en la parte m\u00e1s gruesa del alimento. En salsas y guisos, introduce el term\u00f3metro al menos dos pulgadas en el alimento. Aseg\u00farate de calibrar los term\u00f3metros con regularidad introduci\u00e9ndolos en una mezcla de hielo y agua y ajustando la lectura a 32 \u00b0F\/0 \u00b0C. Los term\u00f3metros que se hayan ca\u00eddo o hayan estado expuestos a temperaturas extremas deben recalibrarse.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para garantizar que los alimentos que se est\u00e1n cocinando sean aptos para el consumo, sigue estas recomendaciones sobre la temperatura.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-cooking-temperature-requirements\">Requisitos de temperatura de cocci\u00f3n<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>La temperatura interna m\u00ednima de 165 \u2109 (74 \u2103) durante menos de 1 segundo se aplica a:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Aves de corral: incluyendo pollo, pavo o pato, enteros o picados.<\/li>\n\n\n\n<li>Relleno elaborado con ingredientes TCS (Control de Temperatura para la Seguridad).<\/li>\n\n\n\n<li>Carne, marisco, aves o pasta rellena.<\/li>\n\n\n\n<li>Platos que incluyen ingredientes TCS ya cocinados (los ingredientes crudos deben cocinarse hasta alcanzar sus temperaturas internas m\u00ednimas).<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>La temperatura interna m\u00ednima de 155 \u2109 (68 \u2103) durante 17 segundos se aplica a:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Carne picada \u2014incluida la de ternera, la de cerdo y otras carnes\u2014.<\/li>\n\n\n\n<li>Carne inyectada, como el jam\u00f3n en salmuera y los asados con sabor inyectado.<\/li>\n\n\n\n<li>Carne ablandada mec\u00e1nicamente.<\/li>\n\n\n\n<li>Marisco picado, incluido el marisco troceado o picado fino.<\/li>\n\n\n\n<li>Huevos que se mantendr\u00e1n calientes para su servicio.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>La temperatura interna m\u00ednima de 145 \u2109 (63 \u2103) durante 15 segundos se aplica a:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Productos del mar, como el pescado, el marisco y los crust\u00e1ceos.<\/li>\n\n\n\n<li>Filetes y chuletas de cerdo, ternera, vacuno y cordero.<\/li>\n\n\n\n<li>Huevos que se van a servir de inmediato.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>La temperatura interna m\u00ednima de 145 \u2109 (63 \u2103) durante 4 minutos se aplica a:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Asados de cerdo, ternera, vacuno y cordero.<\/li>\n\n\n\n<li>La temperatura interna m\u00ednima de 135 \u2109 (57 \u2103) se aplica a:<\/li>\n\n\n\n<li>Alimentos procesados industrialmente y listos para el consumo que se mantendr\u00e1n calientes para su servicio (palitos de queso, verduras fritas).<\/li>\n\n\n\n<li>Fruta, verduras, cereales (arroz, pasta) y legumbres (alubias, alubias refritas) que se mantendr\u00e1n calientes para su servicio.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-microwaving\">Cocci\u00f3n en el microondas<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Al cocinar con un microondas, el C\u00f3digo Alimentario exige que todos los alimentos potencialmente peligrosos que contengan carne, aves, pescado o huevos se cocinen a una temperatura m\u00ednima de 165\u00baF. Otras pautas que hay que seguir al cocinar alimentos en el microondas son: tapar los alimentos; darles la vuelta o removerlos a mitad del proceso de cocci\u00f3n para compensar la distribuci\u00f3n desigual del calor; comprobar la temperatura en al menos dos puntos para asegurarse de que los alimentos est\u00e9n bien cocinados; y dejar reposar los alimentos tapados durante dos minutos despu\u00e9s de la cocci\u00f3n para que la temperatura se estabilice.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aunque cocinar los alimentos a la temperatura adecuada reduce la presencia de agentes pat\u00f3genos, no destruye las esporas ni las toxinas que dichos agentes puedan haber producido. Por eso es tambi\u00e9n muy importante manipular los alimentos de forma segura antes de cocinarlos.<\/p>","protected":false},"excerpt":{"rendered":"<p>Al alcanzar la temperatura adecuada, los alimentos resultan seguros para el consumo, ya que se eliminan los pat\u00f3genos peligrosos.<\/p>","protected":false},"author":19,"featured_media":4248,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[132,129,130,111,131,112,110,69],"tags":[],"class_list":["post-4247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-college-university-education","category-daycare","category-healthcare","category-hotels-hospitality","category-k12-education","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v28.7) - 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