Elaboración de un Manual de Buenas Practicas de Manufactura para el Mejoramiento de la Seguridad Alimentaria en el Restaurante el Placer de los Sentidos 2012

Abstract

The objective of this research was to prepare a Manual of Good Manufacturing Practices that guarantees the food safety of the client in the restaurant El Placer de los Sentidos of the city of Riobamba. After a diagnosis of Good Manufacturing Practices, Microbiological analysis of the processes of gastronomic production and control of cleaning observation sheets elaborated based on standardized norms, such as: ISO 22000 - 2005, ISO 22000 - 2007, Food Safety Management Systems of Food and INEN Standards; We found several shortcomings in the different areas of the El Placer de los Sentidos restaurant, which served as a starting point for the creation of BPM policies implemented in the attached Manual. In addition to the studies conducted allowed us to show if the processes of gastronomic production are: excellent, very good, good, bad or deficient. When evaluating the area of ​​the infrastructure, it was found that they met very good parameters with 90.83%, as well as the maintenance area with 90.66%, in terms of the process flow it was considered good with 81.33%, regarding safety that a minimum evaluation of 61.90% was found, giving it a deficient parameter together with the personnel that only reached 79% that is equivalent to bad, according to the parameters diagnosed. It was concluded that it is important to put into practice the policies of Good Manufacturing Practices set out in the manual created for the restaurant El Placer de los Sentidos, to guarantee safety and food safety.