Procesos para mantenimiento y control de calidad de alimentos en el restaurante “Pollos de la Vasija 2013

Abstract

The food quality is tinked to nutritional and culinary qualities of a food that guarantee their commercial traits and provide a highly qualified product for human consumption. Furthermore, the quality is strictly related to health and safety qualities as ensuring these points can get a total quality in food. In Ecuador the foodstuffs quality increasingly have more control and supervision because in any scope gives every product better image, ensuring not only that have high control standards and also give consumer confidence to acquire a nutritional and gastronomically excellent food. Programs and researches handle guides, manuals and methods to improve the foodstuffs quality is helping to extend the safety and security standards to be used by all persons and companies involved in sale and handling food, and so to be competitive internationally with clear and needed rules to face a global market in the food industry standards. Quality control should be considered as standard in any establishment to offer safe products, guarantee and contribute to the development and business growth, and give the establishment and its staff a scientific knowledge to work with food o)