Guía seguridad embutidos

RREECCOOMMEENNDDAACCIIOONNEESS SSOOBBRREE PPRRCCTTIICCAASS HHIIGGIINNIICCAASS PPAARRAA

EEMMBBUUTTIIDDOOSS FFEERRMMEENNTTAADDOOSS

Gua Prctica

!!" #$%&'()*$$' +(,!!-./0!"12!1*+!!-./0!"12!12

3 4$3('3-,5 ,6.7)8*$' -9,65 ,6.

'$)(+!:3;(#&'-5 =,,6.

8 ($3?3;@'AB#C: ())/

*'$@'(@@'#

D,$(@?E@;=F8?(@*%@?

?'8$@?'(@6=;,?(@#GH3)33

%,;@E,%@3,E) (,=$()(=,* ==,:0::%,

((EE## &&''((''&&33

I &'(J(&K&E7 (&3I#'*&B?8# &

I8$3'( L'#;?M

4&7$ &%' L''A:

$ 8 L'K#% '%'(& '#3K38

4&7$ &%' L''A

$ 8 L'@#% '%'(&K3#&($83

4&7$ &%' L''A!

$ 8 L'K#% '%'(&';$'(3K(&3

4&7$ &%' L''A/

8$8$ L'#%3 N$' 4&7$ &%' L''A2

*$%'( L'

4&7$ &%' L''A

%?$ L'K3 &

4&7$ &%' L''A0

4?%&

4&7$ &%' L''A1

#% '%'(&O'3&K'(

4&7$ &%' L''A"

4;'#8$3&'#

4&7$ &%' L''A:

#%8PK3'* L'

4&7$ &%' L''A::

#& #3KB?8&3

4&7$ &%' L''A:

&'($% $&EL; & $'KO&8$&? (& E&@3?8$* 3KB?8&3

8$%N3'*&$% L'

4&7'*&$% L''A:#%Q(&&88

4&7'*&$% L''R8#;$&3('$' ?'(4&7'*&$% L''R!* (&$3# $ %'(&% $&E'&4&7'*&$% L''R/#& #34&7'*&$% L''R2 ?#* L'@3;?$4;Q'#8$3&'#

4&7'*&$% L''R#%8PK3'* L'4&7'*&$% L''R0 &'($% $&EL; &3?8$*M 3@ $'KO&8$&? (&3

4&7'*&$% L''R18$& 3&4;Q' &3%E?(&3*$%'(&34&7'*&$% L''R"($PE#

I'&$%(3

I;#&3$&

&'(J(&K&E7 (&3

! "# $%

&= '()*9=

& ("#

+*" ,# ()

" + # -

.-+ ) -

+ ((+/ + ( + +-

0 )*(- 1-2 ( " 0 ( # ( - 1 2 0(- )/ +)/)/3 *))/ *142

+ ( * 5 ) * 6) 7)*1.2

+ 4 ) 8 " ) & 3 9 ' : ;** )

*)/ +

()&&"&

S> ( *

+

( * ( (() )* *.

*==H > = , 3 =S H6=,

#'*&B?8# &

4* ( ( ? -3 + + ( ( C (

-

( * ) * ()

( ( * *)

/* ()&& ? D * ( %

@ * ( + ":C #

@ * ( "&43&&E=>'&4=> 3 8FF?#

-"C'E=':4;!E!" #G8FFH#

8$3'( L'#;?M8$N (

+.( (%

&("

# (

( ,%

( (*+ 1I+2

+ 4 *+

%

= '% *+

= C %) *

*

= : % *

= C %)+

= (% (

1 (2 ( F *+ "1I+ (2 #) ( (( * *%* - ( )

+ *+ " #)-+&

) ( ( () +

D 0 ("#

DDIIAAGGRRAAMMAA DDEE LLAA EELLAABBOORRAACCIINN DDEE

EEMMBBUUTTIIDDOOSS TTRRAADDIICCIIOONNAALLEESS

HR N

1

Los embutidos fermentados se elaboran principalmente a partir de carne y grasa de cerdo y vacuno, en proporciones variables. 80% de magro y 20% de grasa son las proporciones mas frecuentemente utilizadas. El siguiente diagrama ilustra las diferentes etapas de la elaboracin de embutidos fermentados tradicionales y las diferentes hojas de recomendacin (HR).

HR N

2

HR N

3

Diagrama de proceso

HR N

4

!

HR N

5

HR N

6

HR N

7

HR N

8

"

#

!

$

HR N

9

%

&

'

HR N

10

HR N

11

(

'

HR N

12

)*

+*,-.

*,

/

*0

RREECCEEPPCCIINN -- AALLMMAACCEENNAAMMIIEENNTTOODDEE CCAANNAALLEESS YY DDEESSPPIIEECCEE

La calidad (sanitaria y sensorial) de los productos finales empieza con el uso de materias primas seguras, con una correcta calidad microbiolgica. La calidad del material a su recepcin (aspecto, temperatura, contaminacin inicial, pH,) determinar la calidad de los productos finales. En cada entrega de canales o piezas de carne:

DEBE

==

==--==

..,,

##

==

==-- 66 99

.. ,,

==

%

(*

% ( +

-"JAK&J,K

88

40((%,*&"*)((+L#&"JAK

40%,*&"J,K;(

HOJA DE RECOMENDACIN N

1

NUNCA DEBE

HH==

HH

==

""

##

== 66==

SS

"" ((

((

##

== 66==SS SS 66==SS++

==,,

DEBERA

44

((

((

))

(( **

33

II

((

66

,,

==

""

((

//##

$$

==

====

,,


1

PARA MS INFORMACIN

Ver Hojas de Informacin

RREECCEEPPCCIINN,, AALLMMAACCEENNAAMMIIEENNTTOO YY DDEESSAA LLAADDOO DDEE TTRRIIPPAASS

Las tripas naturales estn contaminadas y pueden contribuir a la contaminacin del producto final. En obradores tradicionales, la etapa de preparacin de las tripas es a menudo un punto crtico. La fase de desalado y descontaminacin de las tripas es un punto importante a controlar. Para limitar la contaminacin relacionada con las tripas:

""

**##

##

""

##

++ ((**

00

==

==

99

==

==

66

CC

""

##

""

((

##

""

**

##

))

==

==

SS

%%

MM

""

##


2

DEBE

NUNCA DEBE

==

))

))

HH==

HH

==

==

""

**##

==99==

66,, ==

==

--

==

>> 66==SS++

==,,

DEBERA ((

66

,,

==

==

==

,, ,,

$$

==

SS====

,,


2

PARA MS INFORMACIN


RREECCEEPPCCIINN YY AALLMMAACCEENNAAMMIIEENNTTOO DDEE IINNGGRREEDDIIEENNTTEESS YY AADDIITTIIVVOOSS

Para la elaboracin de embutidos fermentados se usan distintos tipos de ingredientes o aditivos, por ejemplo: sal fina, pimienta, sal nitrificada, azcar, ajo, aromas, vino tinto, etc En algunos casos, tambin se aaden cultivos iniciadores de la fermentacin. La calidad de los ingredientes y aditivos determina la calidad del embutido. Para evitar las contaminaciones relacionadas con los ingredientes o aditivos:

DEBE

""

** ##

##

@@

==

++ ((**

00

((**

((

$$

====

.. **

""

## ==

SS ====

,,

$$

====

88

""

--

##

((


3

NUNCA DEBE

DD

,,

HH==

HH

==

""

##

==

66,, ==

==

SS

,, ??

>> 66

,,

DEBERA

((

66

==

HH

==

==

@@

$$

==

SS====


3

PARA MS INFORMACIN


PPRREE PPAARR AACCIINN DDEE LLAA MMAASSAA CCRRNNIICCAA La mezcla de magro y grasa despus del Picado junto con los ingredientes constituye la masa crnica lista para embutir. La masa est contaminada inicialmente de forma natural por diferentes microorganismos (microbiota endgena). Para prevenir un aumento de la contaminacin y obtener un producto acabado con una buena calidad microbiolgica:

DEBE

?? 66 ""

II++

;;

NN 88##

==

== SS

22RR ""

((%%

##33

BBKK&&

((

""((

((

##

,,

==

==

""

##

88

== SS

==

==

++::RR ,,$$

==

//))22RR ""

--

## ==

--DD

LL""

**++

KK$$##

88

""

--

--

##

((

$$

==

""

**++

KKFF##

##

==

66 HH

@@ ==

66

,,


4

NUNCA DEBE

?? 66@@

HH==

HH

""

LL##

88

== ==SS

==

""

((%%

## ==

== SS

==

TT22RR

==

==

,,

DEBERA

44 ==SS

//

--DD

II

++

$$

==

==SS

""

##

++

$$

==

66

""

**++

KKFF##


4

PARA MS INFORMACIN


FFEERRMMEENN TTAACCIINN

La etapa de fermentacin consiste en incrementar la temperatura del producto despus de embutir. Esta fase permite el desarrollo de la microbiota tecnolgica natural y/o el cultivo iniciador aadido. Para controlar esta fase de fermentacin:

DEBE

==

==

==

4%=?*

I%?=HM

==

SS==66==

@@

UUOO

4%=$

4%J,N&

I%H=FM

&

$$

==

==

"" **++

NNFF##

33

66==

""

**

##

((


5

99==

--VV::RR .. 66==

DDUU

NUNCA DEBE

==

""OO88BBNN

((

//

--DD

## 66==

SS==

""

* ##

DEBERA

%%

44

**

((

""

II

00

BB88

MMAADDUURRAACCIINN YY SSEECCAADDOO

Durante la maduracin y secado los productos se deshidratan y adquieren sus cualidades organolpticas. Unas malas condiciones de secado pueden ocasionar defectos sensoriales. Para un mejor control de esta etapa:

DEBE

SS==@@))

%%

4%8=$

4%8K&=8,N&

I%?M=HM33

""

**

##

((

$$

==

==

""

**++

KKFF##

##

==

66 SS==

""

**++

KK88##


6

NUNCA DEBE

==

OO==

,,

##

SS==

""

**

##

DEBERA

SS==

@@

44WW@@66

IIBB $$BB??

PP((

FF

>>

--====..

,,$$

==

((

$$

SS==

66

,, $$

==

==

66

SS==

$$

==

""

**++

NNFF##


6

PARA MS INFORMACIN


AAHHUUMMAADDOO

El ahumado es una tcnica en la que los productos se exponen a sustancias qumicas obtenidas de la combustin de la madera. Algunas de las sustancias qumicas del humo tienen un efecto conservador y confieren caractersticas sensoriales peculiares a los embutidos fermentados u otros productos.

DEBE

??

==

==,,

((66==

,,

==

>>

@@//RR ""RR ,,

==

==

66==

,,

@@==SS::@@22====66,,

==

==

==

==@@

HH

>>

,,

====

==

==

RR ,,

((

,,

((

==

==,,

((==

00))11XX,,

33

==

==

--

@@

==@@

==..

66

,,

$$

==

--==

RR""::..,,

**

--

==..

SS====


7

NUNCA DEBE

??==

@@ UU==,,

==

>>

((99==

==

==

,,

DEBERA

==99

""

**

##

$$

SS==

""

**

##

$$

==

66

,,


7

PARA MS INFORMACIN


AALLMMAACCEENNAAMMIIEENNTTOO//EENNVVAASSAADDOO YY VVEENNTTAA

Al final de la etapa de secado, y antes de la venta, los embutidos se almacenan y conservan envasados (con diversos tipos de embalaje) o sin envasar. Esta etapa es muy importante. De hecho, las malas condiciones de conservacin o venta (especialmente en la venta directa) pueden dar lugar a la contaminacin de los embutidos. Para controlar el almacenamiento, envasado y venta:

DEBE

$$

====

""

88==88HHKK&&

##

$$

66==

66

==

""

00

##

$$

==

>>

==""**++

KKFF##


8

NUNCA DEBE

==

====

==== ,,

==

66==

66

DEBERA

$$

66==

66

""

##

==

""

))

## ==

SS

""

;;

AA$$..BB##

HH

==

==

66==

""

((

((**

LL##

??

++

66

==

,,

==

++

==

==99

,,

$$

==

SS====

,,

##

==

66 SS====

,,


8

PARA MS INFORMACIN


HHIIGGIIEENNEE DDEELL PPEERRSSOONNAALL

El personal es una fuente de contaminacin porque puede portar grmenes (en el pelo, joyas, etc.) y puede vehiculizar los grmenes durante las diferentes operaciones. Para limitar la contaminacin debida al personal:

DEBE

((

66

99@@

==

==

" -

# 3 ( *

&-

" # ( " ) #

) " #

@

*

( " * #

9

( ) "( * ( (#

##======

66==

&

(

C

& - ) )

+)

C + "#

3 + -(

##

==>>

==

HH OO

OO

==,,


9

NUNCA DEBE

##99@@99@@DD

@@

**== @@ @@ == @@

@@ ,, ,,

DEBERA

##==

9966

((

""++

--

--

##

==

==

== @@ ==HH

"" ++

))

## ))

--

((

==

==

HH

==,,

==

66

,,

99 ""

##

((

66

,,


9

PARA MS INFORMACIN


LLIIMMPPIIEEZZAA YY DDEESSIINNFFEECCCCIINN Las operaciones de limpieza y desinfeccin son unas de las etapas ms importantes en el procesado de embutidos fermentados. El objetivo de estas etapas es asegurar la higiene del equipo que entra en contacto con los alimentos o los productos alimenticios (utensilios, mquinas, planes de trabajo...) y mantener el entorno de trabajo (superficies, suelo, aire...) en condiciones higinicas adecuadas. Para eliminar el riesgo de contaminacin microbiolgica o qumica:

DEBE

;;

--

==

==

==

""

##

--

""

**

(( ##

""

--

##

;;

((

--

%%

==SS

@@==

"",,

BBKK

"",,

??

##

;;

--

((

%%

66 ""

((

## 66

""

--

((

##

""

##

;;

((

((%%

--

))

--

==

==

33

((

((

""

##

((

--

(( ;;

**

Temperatura Accin mecnica


10

Eficiencia de la

limpieza

Tiempo de accin

Concentracin de la solucin de detergente

NUNCA DEBE

88

66

==

66

,,

??

66,,==

66

--==

..##

==

??

66

66

@@

==

66

,,

??

66

==

HH

,,

DEBERA

##

==

==

==

HH==

66

==

66

=

-()(

3 66

==

66

==>>

==

,,$$

==

66

==

,,

44

==

66==

66

,,


10

PARA MS INFORMACIN


LLOOCCAALLEESS YY EEQQUUIIPPOOSS

En los obradores, el entorno de trabajo (suelos, techos, paredes, temperatura, humedad...) puede ser una fuente de contaminacin microbiana. De hecho, los suelos, techos y paredes son importantes reservorios de microorganismos que pueden ser diseminados y contaminar as los productos. Para limitar la contaminacin microbiana relacionada con los locales, equipos y su entorno:

DEBE

33

66 YY

YY ((

11 **

22 ""

##

33

YY

==

YY --

""**

##

33

YY

YY YY

==

YY YY

==

YY

((

))

((

""

##

--

??

,,

==

99==

HH

""

--

##

== ==

99 ::AA ""

##

%%

==

%%

==

==

66

HH

""II++

NN88##

%%

66//RR ""

##33 66

66

SS== 66

HH

@@ ""

))

--

##

66

==

==SSHH

""

))

##

$$

==

>>

==

"" **++

NNFF##


11

NUNCA DEBE

##

66

==

== SS

==

66

--

==

..,,

?? HH

==

66 ,, 99

66

,, ==

,, ??

==SSHH

==

==

,, 99

66

==

--

66

==

..,, %%

==

--

::RR ..,,

DEBERA

$$

ZZ==

==

[[

==

,,

33

@@

==

==

==

@@

@@ 66SS

==

66==

,,

==

@@ ==@@

!"

66

==

66

==

))

66

@@ SS====

HH

,,

++==

,, $$

==

,, 88

66

66

==

==

HH

,,


11

PARA MS INFORMACIN


CCOONNTTRROOLL MMIICCRROOBBIIOOLLGGIICCOO:: CCAARRNNEE YY//OO PPRROODDUUCCTTOO AACCAABBAADDOO,,

SSUUPPEERRFFIICCIIEESS YY EEQQUUIIPPOOSS

El anlisis microbiolgico mide la seguridad de los productos alimenticios y permite evaluar la calidad higinica de los mismos. Tambin permite comprobar la efectividad de la limpieza y desinfeccin. Para vender productos seguros y cuidar la calidad y la higiene:

DEBE

33

""

##

((

""((

##

66

==

SS

@@

((

%%

--

((**

((

))

--

--


12

88SS

==

==

@@

66

HH

""

((

--

((

(( ))

##

$$

SS

==

==

--$$==00!!OO22.. ,,

$$

SS

==

))

((

--

((

NUNCA DEBE

HH==

66

66

SS

==

""

##

==

==

==

==

==99HH

HH==

==

,,

DEBERA

$$

SS

==

66

66

66==

66,,

$$

SS

==

==

,, $$

==

SS

,, ==

==

SS

==99

,,

==

,, $$

==

66

HH

== ==

,,

66

==

==

,, $$

==>>==,,


12

PARA MS INFORMACIN


PPAARRAA MMSS

IINNFFOORRMM AACCIINN......

''**&&$$%%((&&''3344((''AA:: ((4444 88%%((44&&

4* ( ( ( ( * I&&(***P**

((

I&&(I-&&

4*I&&*Q (

**-P*(((*((R(*

**((((

'*(PQ( *& (*

*

>P*0"**Q#*PQ* *( *I&&*(

*"(P*I&&*#

I&&*P** %

*(**-"S*-S% ( *P** *#

*(

*SS%P** (*(

((*( **P*** 0Q

(* P(P**

'(*( ((P**)

* I&&(

** *P * * ( (

3(* *P*P**

*((

''**&&$$%%((&&''3344((''AA 44PP$$33((&&EE((CC''''((&& &&??''((

&'(%'(&'3

!#!$% $&'&( )!*

1 .2 %!!

/3

%2 0

! 0!.

14!!

567 8

0!!

.!

% 1.! 96!!

.2 1.!

.!.

5!8 :!;29

''**&&$$%%((&&''3344((''AA!! %% $$&&EE##%%??##((88## ((&&''

'';;$$&&\\((44** ((&&$$33

4* P**Q4*-( * (P * "8T 8.8U(#

4*P*%P**"*

#4* *3((( (

((

4*$(%

*(***

"**L#**

)(*(0(

&$;'3&*(4 &'(%'(&'

3((*P* %

:, =6W===6=& =(P%*)

(P*(

*(*'PQ*P(

"P*L#'(*P)

(

(*

& *=( *%*( * =(*P

& =(*%* Q*(((

, ==)=6*(*(**(

***9=P** *

*(S*S

4*(* ( **P(

*4**( *(( *P*

%((PQP

P**3(

(*(*

!, =@=G6%**(" Q(**

(**L#*((*

4**(*(**(*((@(*((

)

'3*&$(4% $&&$;'3%3

4*= Q ** 4* ( (*=4**P*P(**

*P*

4* * (( * (* *

( *( *(P

P*(

4*(* *P* *IP *

(0=(* * P* (( *

* (* * *0 *

**

:, \

4*=P4* ( * ((P (P*=" #*PP

)@* PP PP

((

4*((P ((*=%*

PP*PT8* (PPT

Moulds

Yeasts

Ba cte ria

0 0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9 1

' *(*P(*4**(*)*P *

*P*)

(S(SP

**P

, 4

I(*(4*I(8,IAI PAP*I AQ ' * ( *

* *)*

4*+(*=(*P*I

A * I !

Q

'*I(*(*P)Q** PBB

BA4*(0*(

PPP*P*(*=V***(*I

**"?#**

!,(++-4.

9(*0)% %*0P*

%*)*(0*

= %*** (0

V0(*( *0="I#( *(( "#"0-#

&)0 *(*(*I*((*

(* ' ( * * * * 0

**V;( *(*

4* ( 0 P R * I

4*( *(*

" #IP (*I PBBBF

P

P*

/,)(=>

4**4* P

((

*

)

&

* ( =

* (((

PN&

W,N& "

(*Q

QL#

( WHN& ( *

(((

Q**P P**(*

X *(=(% ** Q '

"3 3* # *

4* Q**(*0W,N&(*

WHN&(*

(. "

4* P*P*0 ( =

(((P* P*

* *

(

2.-... 2'=0

"-.. 2=0

"-7 2+=0

%. @=0

A... @=0

A!..

.!4. @=0

.2 @=0

> @=0

9!!. @$=0

>-

:((((*P*( * >=8N&(

* * =8HN& " # 4*

(=8HN&(*((-(((

> * "V($ 8FF?# ( =

8N&

C

;*P**PP*

4 (( N&4*+(

WN&*

**(* P%

&

AO]/A

>((***'*

%

9*( *"P*()P**#

9Q*Q

;*(**(+

&(P*P*

C*

;Q+*

;Q* (

''**&&$$%%((&&''3344((''AA// 88$$%%3333

&$;'3(&'&*8$%33

4* *P% P *PQPP** (

> (%

366=YY%**(*(P" Q##

3Y=Y"(L#*")

L#

6=@=YYYY=6H

=-@@G@^ .W66,'**PQ**(*P*

*(((*

(PQ *( *

P(*PQ

Y* *

* *

Y*"PPL#"#

Y*(*,N&

CPR(*(*)

(*

:P**

*&$\$%&(&'8$' 8#

4*S(PS* ( *( ( P*** P4*

** P(*

QPP**P*P4*

(*(P P*+(*>

PQ**(P == P

(4*#&&$3

4*((=P**'*PQ**( *(P(

==(*P

4*

PQ"(#

((**(P%

(*%(*P *

( P( *P*

:P(PRIP*(

0(((*(

(4 #';3

&Q(P

**(**((*( 4*P***

P*= * P*==

P ***((

>***(*

*((

& **P4***

*Q=(

&%E(';$&'(3''3 (3

4*( "#(PQ* **; '

PQ*P*(

(4*Q**P(

****PQ*QP

V** (

4Q*(*(("(

)#*PQ**=&

( P"( *#P

C*Q

*PQ*%**

( 0 Q *

( *PQ*4*( *Q

*

*

P

>( * *(((

*P*P

P

&/0

#;4(';&*(48$%33

4*P*(((P****(((*P**( **(*'(

((0 **(

4*PQ* ( (0

*PP

4*** P(*Q=(

$B?#(K

*(" =#4*)

( *

*( *)

( *

4*

( * *Q(

*(P(*

((0**

4* ( *P*(Q

=*0

%PP3

'

* ( 4*

(P P (

=

*(

4**( P(**PP

!.

.

&'($#';(4(%8$(?$&*(48$%33

'*(* *

4*Q(*

'>*V(*G

8FF$

()

8N&(PQP*

4* ( (*0 * (

((

P(

&'($#';(4B?#(K&*\($

C**Q(*(='*(Q**)

(P*PQ*P(P

0)P*--ZQ(**

P*( *P

'=(PQ*QP*P IP*(=Q

P*(*((*(*( *

P*** (**P (*

Q(*( *(

''**&&$$%%((&&''3344((''AA22 88$$33&&''''##44KK;;''

BB??##** ((&&''''33**((KK

4**(*Q * (=

((*P* (( "*

+PL#(((**(*

Q((P4* (

(***

B?#* (&'3' ')4&?3($'';

' PQ* QP=*P ( * ( IP*( (

*)

4** *)**PQ

4* ((

V(*((QP(QQP=*P* (

(*(

4**X *P*(*$(P%

*% *.(((PL

* *PQ*% P(* Q(** L

(=% * L

8$3&''#E4&?$

CPQ%

P*Q

P+PP*(L

QQL*PQ*

'(* Q*(* R*PQ*(QP*=

)")=*#P*

( *"(((#P**

)P*Q((*P

(0"L#

8$3&''#3*(K

V***Q*((* (*(**

((PQ**P**

'( ** **

((

*P) P**PQ("

*# 4* 0* (*

(*

8$3&''#4K;' '3($? (&'3

' PP%

'PQ*(***PQ*P%

=PQ*P*P*()P ("(0

PQ*PQ*X#

= *P***PQ"(#

=*

=(+(PQ

=Q(

=+P

* P(***

'*((*(%=*

=*()(

=* (((PQ*(

**

4**

''**&&$$%%((&&''3344((''AA ##'''';;''33''** ((&&''

4*(( "P (*(***(#

P( *&(

*(P* **(* )P**

P*("P**PQL#Q*PQ

**"((L#'*(QP(*

**PQ*

&( *()P *P**Q *(( Q

(*((

#'';8$' 8#

&((( "*#

&**)"(#*"Q*= *

P+P** #*)P**%

(

"*#

*(P*%

=*P*** ( Q

4* Q =P*

*P",=BN

",? #4*

*(((*

(P**P

( **: *

*PQ*

*(*((

6

% * Q ( "P#

P**(*(

*Q

4*(((*P (

-

4* P(

*"QQ

* = *(#

05.8

=%*((**

(*( *(P'

QP P=P+4*)

(

P(

Q*(

((

(66666=6W66-6,

_.,

=6W6====-6,

_.

W)=@6-6@G.,

Temprature Mechanical action

Cleaning efficiency

Concentration of the detergent

solution

#$%&%' (%"'

3'* (&'8$' 8#

(**P**P*(P**

Q =P*

P***(*

P* P**

((*('

*( P**

*(( P*

*)

6%*( Q(Q-()'P

(

*%*(*( *(QP"P=+Q#(*(

4* P** ( *(

(

C%*P" )(0#**P*(=***(*)*( S*S ( ( * (=

(6@6W66=6666 -6,(

_.

_=-6,(

_.=6

-6,(

_.

6=6W,(6=WG,

3'((&'3%8#* #'';

& **+(Q>)Q *(*

'*PQ P***(P%

=P*

-

(3**( *

IP((*((((*

(&) (=((

P**Q((P

4*(((*( *(P%

=P*"=)=P*P#

&"(QL#

'"P#

C("P*#

>"P#

C

($;'(O3'* ('(8$&? (3

*P(*(Q*( * ' * ( *

(* Q,Q(%*( *

*)

(*P***(*(

4*(P (P(*((*

(*

(. " 1 (.

A " .! 6

, .! 6

6!.

%

4*66*=' ((*(%

(% )( ( * *P*( 0 (=(((

(IP*

4**((*(*V(*

'*(*)

*=66

4* P*P*(*

!0 %0 !0

0! B! B!! B6

B.. B!. B644

B!! B.

B44

B@. BC B

B

B.

12/23&($4+356778

(P*(*= 4 * *(=(P**P ((

**(( *

P* P((

''**&&$$%%((&&''3344((''AA00 %% $$&&EE&&;; ## &&''(($$&&**((4433??$$** 33@@ %%(( ''OO&&$$88$$&&?? ((33

3?$* 3

#'';'3'* (&' &'($

& "(

# "(P#

4*(( *(.

()4** * +*-(*

PQ***P** P*(P%

P PL4**(((

* ' *( *Q *

(*=((*(

4**(( *( *(*4*(((*

%6==%

9* "#4*P**P***(

'*(*(*

P*

4* * P* * (

P** *(" P$N$AN>*PQ*P**

P*

4**) (("PQQ( L#

4*((P** *=

P

C* *(*(*=")L#"((#

4*0%

=>0 %*((* P**

(((*(

(=*(

4*

P*

*(

0

=4*%*

P**(*(

*(

3P *P P *(

"8['3V8HBF$%,#4*

P *(P

*=>(

P P P* (P ( P

((4** (

*P** *

*"L#

==Z****(

4!

* ( P,,H* *4*(*P*Q*)

(* (*0

PQ%**

4*P P**P **=*( ((*

$)6

' (*(PQ*=*(*

(4***(P%

=(*"*#

=(*"(#

=*"#P**

=((*(.)

=**"#

=((* P*****

(

'Q*(** *.(* ( *

Z* **%

***

&*Q**(* Q'(**(*=*** *(

*

*+ % $

. , 1.! 1.!

/ .! !. 4! . 2.*

! ! ! .:0

#'';O3'* (';3 4?#'*$B?' K

>) *(* (()P= *P**Q*((

Q(*((

:*()(*(*P*

PQ*4*(((

*"#P*P

(*(* P*) '*((*%

=*(*

=(*)

=*(*(

=**()(

=*"#*(

4*(P *P* ((*

,

0 .

"/

"/ %-/ %!.

@

@

"

?

8$( ?#$(3

3* Q((+"(*L#&*

*(=

4*(= "*#**P

4**" 0*Q#P**

P*P***P("( (

0#

% $&E&; # &'($&*%('O&$*'348$&? (

9 ***(* (((

*

*)

4* *Q (P(* ***(*

(* (((

'Q*(*=

!(*"V(8C 8FAB(#**(P* Q(%

!A =)=-(6.((*)

*)6=-=).'((*S(S(*

( $'(** *0

3)/A -'*;.'(*(&*

$*P**

)(%*4*(( B(*P**P (8. (***

"= (#* (0***

1.

% $&E&; #B?#(K&*(4%(

4(()

((*PQ(=*4**(*

((((*)

(*P'(

* '**

0**(**0*

'(*P*(0*** P* (

% $&E&; #B?#(K&**'348$&? (3-$K*$%'(3?3;3.

'*Q*)

***(*( *( *! (C(*(

*

3%8#';'#K33%(4&3

>P** 4*)

** - ( * 4*(

( 4*

0" P,N(* 4*

**0,*(

* "P (*# (P* * (P

(%PQ* *((**

( ****(0L

$;?#(&$K $($

4* Q*0'* (*"*PQ*#(

*)

**(*

*P G

? * * (

(((&A$.B(8B B

''**&&$$%%((&&''3344((''AA11 44KK;;'' 88$$&& 3333'';;

&&**$$KK 33??33;;33

C(((*((Q (P*

B?#(K&*(4%(*&?''(4%'?* (?$';&*$K*$%'(3?3;3

4*)

(*(* P**(**PP* )

'( *P *(0*** *Q%

(% (*Q*=!*!!(C*)

L

4* * "AN& ( ,N& ( )

# '(* 0 * ( *

(**

46(Q%*Q(*(*( ( ( * *

** '((

PI

*" (

>(*( QQ Q(((P***(*((

4* P* *Q.P*)

%

$ B

%+==W6 /,

6-6==@@6@6@^ .,

=-0A 6@/A 6H.,

O46,

%+==WH/,

%+==WWG6/,

===/16H,

===6 `>@ 6=@ 6@,,, 6=,

$66@=H

=,

$,

4 0(** Q(*((

Q(":C=>*:(

C#

3';

&"*# * (((PPC**)

*P*

Q*-'*Q

*(( ' *

* * (* * ((

>*P***P**R

*"M#"FF.8M

##

(4';$'(3

C((((((*%(PL

4**(P*** **

0('* (

* = " * *

(#

8$8$(&'&*(4E(($

4*0(( ((* ((4P*

(* %

9*%* *(*0**4**)*

%= C*(* **Q(*

= :(Q *

C%

=4P*"*0#

=4* 0

=4* P**

=I*Q(((

&*%(%

&*( P*"-((##

3* *(

3*

& *)-

%= V**(*(*

(* (

= 4*

= (*

C%

= 4*P* (QP***P**P

**

4* (* *((( ( ( *( *(' PBN&'( *

** *BN& P * "( #

(*(((" *Q

*P(L#&(

P**( * ** PBN& (

*((

*$%'((&'O$K';

4*((*(*(*((P**'

(N&*(HBM

P$B

9*(*

(?8BN&"#

'(*((** P*

(4*((

( ('( *

(("P#9(I*

** (

C*( **(*)

(*(P 4*

( 8N&P**( PABM

HM*( *P**($*

*"#4*(*

Q(*

((

3%&C';

3Q * P* * (P 3(*Q**

*(*

'((Q*Q* (%

P**PP*0(

"*#R*P*(N&*(?M

=@GH6W=@@@==@6,

4*(P *(*-*(((

!#!$% &(&%( $+(!&+!-$

% . B0!6!/.!4!!

''**&&$$%%((&&''3344((''AA"" (($$ EE##((KK

Z* (( *(((((*( *

SZ ( **( (((P***

(QP**"&&

;88=B#

4 =(** * (

*((*)(

*("**(*

>P*** *(*4*(("P# %

*%*(Q*(L

%(*( L

(%(*(*

4*(=* ( P* *%

(P** ( *

((*P**P

(*(=

'((**( * *P***

'(8H(*"8AH.(%* (((((P**(((*

Q ((((P

(

JJ%%88##33&&** &&''(($$3344((33

MMAAIINN RREEGGUULL AATTIIOONN

OORR SS TTAANNDDAARRDDSS TTEEXXTTSS

A"0)"1(A*9*8FFA*&&"#

%==; $*6O:O:""*0 (*C@&&;>">*@C&&;(>#"#

'*:)!3@(*((*( *(=(".,#

&6:2%:"0/(*( *=

&6:O:O:"0"* P**(((((((

("GV;>"V((G(*>*; #8F.8.8FH#

&61O"O:"1"9 (*("GV;>?.8.8FHF#

&61O!O:"":(*V(A*C 8FH,*(*( ** (=Q(((

&6:0O!O:""(*P** ***((*Q((**(*(

&6:0O!O:""(*P**=(*((*Q( *P**)

&6O:O:""!(**(Q0*(= "*V *F.B.

&617:""/*((=(

(((((((*(**

&6:":""2(*V(G

8FF$**(*Q0*(= (*

&67:""/(*Q(P**(*

&6:23=:""2(*V(+

8FF$*(*0*(=

&6"O2O:""2**(("GV;>(8?.B.8FFB#

&6!O/O:""*(P*((((((("GV;>(8F.,.8FF?#

&6O0O:""1*** *(("GV;>(?.H.8FFH#

&61O"O:"""((((()

+P*(((

$ A0!O2 ((((

$- .A:01O(*&(F*,**(((("VG&$8(8..#

+6=:O:O

$- .A12O/68= 6"/**(((("VG&8$F($.,.,VG&?(B*G,#

$- .A12!O/68= 6"/*(* (((("VG&8$F($.,.,VG&?(

B*G,#

$- .A12/O/68= 6"/*((*(((( *

"VG&8$F($.,.,#

GGLLOOSSSSAARRYY

% *"((*( #(

=%4*P*()

=%(*-"&HB.,#4**- ** Q****

%4*(0-((*P**( **

-.%(4*(*--* (

%P***(="#(*

6%P**(**** (=**P***(**(

("I@=>:V;E8=#

*666% ((=((*"&8AH.#

*%P** "=0L#*"

*#*"( #((((P****((";@"8AH.#

4 8%3( -*-3(*-"((*X**#**(=((*"(*P

*( *#

4%((P****(P**(">&0F$.8$#

4%(* (*(***"&8AH.#

*$(*&8AH.

XX **(((P**

**((R

XGX((* (**((*(*(()*-

4%**

*(( *(((((4**(*P**((Q

% *((((( (*(*

%6%*((((P*** (Q"V FA=FH(A.$.8FFA*&&=3;88=B#

&H%**(0

8G%P** PP**P**(((

8=WG% P**(** *

8%P**"*-#*

86%P*(* (

B%**(P*** (0

$G%P**(((

*

**$(*&8AH.SQ

S(*%QQQ

3%4*P***((((

P**4**(* P=QP *%>:V;">*(3-#&:"&(3-#'3V%"'3V#

36%*P*****P*(*PQP*((()

)

36%P**(*)P**(' *** P***-

*((" L#

(%**( **(((("&8AH.#

(%* (P**0P*(*

**P**0

?% (**(P**= P

?)E%3;88=(*&&*=!C* P* ((((4*=!C*0 *(PP%S4 (*%.*.

Z**=!C P*P(*Q"3;88=B(*&&V(**G

8FFB#

%( 0* ( (**)(( (

%

( (P**

P**= *E

* PP"()

L#

\G%(P**(* QPQ4* *P * * (*PQ

Guía seguridad embutidos

Documents

Transcript of Guía seguridad embutidos