Aplicación del Sistema Análisis de Peligros y Control de Puntos Críticos para Alimentos a Base de Mariscos, en el Restaurante Costa Azul. Riobamba, 2011

Abstract

The following descriptive type-trasversal cut research was carried out at Costa Azul restaurant in Riobamba city wiht the objective of determining knowledge and healthy practices of seven people, who prepare food based on seafood. The applied techniques were direct observation and polls; the data were tabulated on Microsoft Excel program. The results obtained from the polls determined that the people who manipulate the food have 57 per cent general knowledge about raw material manipulation, but they are not correctly applied. While 43 per cent of them, totally unknown appropriated practices about food manipulation, therefore, it is not guaranteed any safety food. It was created and applied and Educative Manual about Hygienic Practices giving as a final resut a 97 per cent knowledge about correct raw material manipulation.