Elaboración de un manual de procedimientos operativos estandarizados de saneamiento, limpieza y desinfección (Poes) para el área de producción del restaurante, del Hotel Perla Verde de la ciudad de Esmeraldas, 2015

Abstract

The objective of this research was to develop a manual of Sanitation Standard Operating Procedures, Cleaning and Disinfection (SSOP) for production area of Restaurant Hotel Perla Verde, located in the city of Esmeraldas, in the 2015 period. In order to collect the information, an interview was used and a form of observation on the object of study, which helped to identify the procedures that are not being met and the rules with higher critical points found, were: equipment used for food production 10% fulfilled and 16% not comply; production staff complies 4% and 10% not comply; infrastructure complies the 13% and 15% not comply. According to the data obtained is standardized the processes related to cleaning and disinfection in the following standards: infrastructure, services in the area, machinery, raw materials and production staff area ensuring safety in the production area. To conclude this research was carried out the Sanitation Standard Operating Procedures (SSOP) by a procedures format, and a flowchart that will facilitate the understanding of the processes to be performed in terms of cleanliness and disinfection, in each of the aforementioned rules. Also was done a card to record the Sanitation Standard Operating Procedures, Cleaning and Disinfection (SSOP) that are made in the production area, correcting the critical points and meeting the needs in the production area of the restaurant, the Hotel Perla Verde.