Diagnóstico situacional del servicio de alimentación, para el Centro De Asistencia Social Casa de la Caridad del cantón Penipe 2015

Abstract

This research is intended for the diagnosis of the current situation of the social assistance food service at the Social Aid Center “Charity Home” from Penipe in Chimborazo. For any food service or the restaurant area development, the healthy handling of food lays on hygiene principles such as the environment hygiene as well as proper settings and equipment which are essential requirements for cleaning up easily and to maintain tidiness, watching the worker health and providing worker regular training is also important to prevent risks. The interview and observation were the research techniques and tools used to carry out the study, which were addressed to identify the core issues and features deeply involved in hygiene principles required for the healthy handling of food, equipment and machines to prevent microbiological contamination from bacteria and others like fungus, in the case of fruit and vegetables. The study results revealed that neither the chopping boards nor the knives were codified as the hygiene standard norm demands in regarding the food genre. Thus, there is unfulfilment at this parameter of the hygiene standard norm which accounts for to 75,01% that is the accomplishment rate accounts for 29,99% evidencing the necessity of elaborating a manual of good practices for the healthy handling of food (GPf HHF) in regarding the hygiene standard norms imposed by the Public Health Organisms. After working the manual out and identifying the weakness and critical core issues, it is advisable to watch the sanitary and hygiene norms during the food production process as well as to assess the quality and hygiene to prevent the food contamination so that food were deliver in the optimal conditions for the human being consumption preventing the alimentary transmitted diseases spread out.