Elaboración de un manual de buenas prácticas de manufactura (BPM’S) para el área de producción del restaurante La Capea de la Hostería El Toril. 2015

Abstract

This research aims to: develop a Manual of Good Manufacturing Practices for the production area of Restaurate “La Capea” of the Hostel “El Toril”; improving and correcting the critical points that has the area of food production, knowing the serious mistakes committed staff working in this area when handling food, causing health problems to customers. Many problems were detected and an observation form was applied in the production area and staff working in the kitchen area getting worrisome and alarming data was applied in the latter area meets 33.30% and 66.70% does not. It was known critical points such as: the failure at the reception and storage of food, infrastructure, misuse of utensils and cooking equipment, personal hygiene, and improper waste management in general. By obtaining this information, a dialogue with managers who knew how to understand the difficulties it is going through the production area, to inform owners the importance and the need to create a Manual of Good Manufacturing Practices determined to be maintained in line with ISO 22000: 2005 which refers to the basic principles of performance that should have all processed food establishments. This manual is useful for the improvement of food services at the Hostel “El Toril”, with constant and periodic training new staff and plant working in that establishment assessment.