Elaboración de un manual de buenas prácticas de manufactura para el bar-restaurante del Parque Acuático Josefina Barba, de la parroquia Balsapamba, cantón San Miguel, provincia de Bolivar 2014

Abstract

The present investigation was to carry out a manual of Good Practice in order to give the Water Park-Restaurant Josephina Barba, from Balsapamba town, San Miguel city, Bolivar province, thus achieving guarantees food preparation and ready for human consumption beverages. This work is structured by a theoretical framework that supports the importance of a manual of GMP (Good Manufacturing Practice) and its application, based on established concepts. Diagnosis of the current situation of the implematation of this thesis by observation sheets applied within the setting described, determining that comply with 44,68% for the application of this manual, an interview was conducted to administrador, all these data the proposal was developed, detailing the findings and recommendations. Socialization of this manual recommends to the Bar-Restaurant workers to implement for its application, thus ensuring the safety of foods and beverages that will be processed and dispatched within the facility.