Diseño de un Plan de gestión de riesgos institucional en la Escuela de Gastronomía de la Facultad de Salud Pública de la Escuela Superior Politécnica de Chimborazo.

Abstract

A design from the institutional risk management plan has been drawn up at the school of Gastronomy from the Faculty of Public Health at the Higher Polytechnic School of Chimborazo with the aim of safeguarding the physical integrity of people and property of the institution and to be able to deal with an emergency or disaster. It is developed by applying the integral model of the Institutional risk management plan: preparation, updating and implementation of the Risk Management Secretariat (RMS), it consists of five stages: diagnosis and risk analysis, guidelines for risk reduction, emergency management, recovery and finally programming, validation, monitoring and evaluation. In the diagnosis and risk analysis it was posible to show that the Gastronomy school has a high risk according to the risk identification matrix being the key to the implementation of a risk management plan, in addition, signs of safety were implemented by applying the ETS (Ecuadorian Technical Standard) INEN 3864: 1 on graphic symbols. Safety colors and safety signs. It is proposed to implement and maintain the risk management plan for an efficient management of human action as well as the resources to deal with an emergency.