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| COCINA COLECTIVA SANA | LIMITAR TOXIINFECCIONES | HIGIENE ALIMENTARIA | HIGIENE COCINA COLECTIVA |
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| BACTERIAS GERMENES | CONTAMINACION BACTERIANA | SALMONELLA ESTAFILOCOCO | SHIGELLA BOTULINICO |
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| ALIMENTOS CRUDOS | RESRVORIOS INFECCION | ELIMINAR GERMENES | CONTAMINACION ALIMENTOS |
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| LIMPIEZA INSTALACIONES | LOCALES MANIPULACION | ACUMULO DESPERDICIOS | ZONAS CRITICAS |
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| RECIPIENTES DESPERDICIOS | BASURAS | BARRIDO EN SECO NO | LIMPIEZA LOCALES |
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| LAVADO MANUAL | DESINFECCION | POTABILIZAR AGUA | COMUNICAR TOXIINFECCION |
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| REALIZAR DESRATIZACION | PROTECCION ROEDORES | INSECTOS INSECTICIDAS | PROTECCION INSECTOS |
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| POTABILIDAD BACTERIAS | APROVISIONAR AGUA | USO LEJIA LIMPIEZA | DEPOSITOS AGUA |
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| TRANSPORTE ALIMENTOS | VEHICULOS ALIMENTOS | ALMACEN ALIMENTOS | LOCALES ALMACEN |
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| FRIGORIFICOS ALIMENTOS | CONSERVAR ALIMENTOS | TEMPERATURA AMBIENTE | TEMPERATURA REFRIGERADA |
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| LIMPIEZA INSTRUMENTOS | PREPARACION ALIMENTOS | CALOR ALIMENTOS | ALIMENTOS RECALENTADOS |
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| MAYONESA | CONSUMO EN CRUDO | DESINFECCION HORTALIZAS | FRUTAS Y HORTALIZAS |
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| PREPARACION BOCADILLOS | ALIMENTOS ALTO RIESGO | PRODUCTOS REPOSTERIA | PRODUCTOS PASTELERIA |
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| LATAS CONSERVAS | CONSERVAS INDUSTRIALES | SEMICONSERVAS | CONSERVAS A GRANEL |
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| LIMPIEZA MANOS | HIGIENE MANIPULADORES | VIGILAR PROPIA SALUD | EXAMEN MEDICO PERSONAL |
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| COMEDORES COLECTIVOS | COMEDORES TEMPORADA | BEBIDAS ENVASADAS |