Diseño de un manual básico para el aseguramiento de la calidad (POES Y BPM) en las áreas de producción de alimentos del Hotel Arahuana Jungle Resort & SPA en la ciudad del Tena, provincia de Napo, 2020

Abstract

The "Arahuana Jungle Resort & Spa Hotel" is a legally constituted company, at Tena City, Napo Province, it is dedicated to provide lodging and food services, however, by empirically managing lodging and food service although has a specialized chef in food and beverage service branch, also, it does not have a system that allows it to identify, prevent and control food safety problems. For these reasons the main objective of this study was to “Propose the design of a basic manual for quality assurance in food production areas at “Arahuana Jungle Resort & Spa Hotel”. The study was developed under the field modality allowing to identify weaknesses, problematic situations to seek improvement. Likewise, the bibliographic-documentary research modality was applied where the basic instrument of this investigation was precisely the documentation that exists with reference to quality assurance (SOP and BPM) in food production areas. On the other hand, one can say that the present study has the proposal of improvement and control of manufacturing processes, storage and distribution of food occurring under favorable conditions, thereby reducing the risk of contamination and disease transmission, ensuring safe food consumption and high-quality standards required by customers. We conclude that: the implementation of a Quality Manual (SSOP and GMP) will be important for the proper handling of products they prepare within the kitchen area. In addition, it is recommended to apply since it allows to improve and control process of preparation, storage and distribution of food, so that, they are carried out under favorable conditions, reducing contamination risk and transmission diseases, guaranteeing consumption of safe food and high-quality standards required by customers.