Elaboración de un manual de buenas prácticas de manufactura para el área de almacenamiento del restaurante La Casona del Chef 2015

Abstract

The current research has like objective the “Elaboration of a Manual of Good Manufacturing Practices for the storage area of restaurant La Casona del Chef 2015” which purpose is to guarantee the hygiene in handling, preparation, elaboration, packing, storing of food along of food chain, like the reduction of inherent risks of contamination in the production, and transmitted diseases by food (ETA’s). The current research is exploratory because it allowed to get an overview of problem and divide it in most precise sub problems, it is descriptive because the description of current situation was carried out that presented the storing area; it is transversal because the data were collected over one or more groups of subjects, in only one temporal moment and no experimental due to observation of the phenomenon in their natural context, for their analysis. As instruments of information collection, observation sheets and surveys were defined and applied to all the studied population. The applied diagnosis allowed to define the existence of critical and risk points in the storage or ingredients of different dishes that are marketed, mainly were identified the non-compliance of dispositions or current regulations in service storage area (floors, walls, Windows, ceilings, and lighting), equipment and staff (health and hygiene). It is concluded that the courses of preventive action and corrective for the failures and weaknesses of storage area finish in the regulation of procedures and processes. It is recommended to Apply the Manual of Good Manufacturing Practices elaborated, that contributes to the continuous improvement of establishment and to the harmless certification of food.