Seguridad Alimentaria a Través de Buenas Prácticas de Manufactura con la Utilización de Procesos Culinarios Caseros en la Cabecera Parroquial de Quimiag, en el Año 2011

Abstract

This is a descriptive non-experimental investigation about food safety application through good manufacturing practices using homemade cooking methods. Food safety variables were measured with good cooking manufacturing practices, food access, hygiene, food preparation process, cleaning and safety area with a 358-food handler sample in the parish of Quimiag. Data were tabulated with Microsoft Excel 7.0. The food safety results were as follow: 38,8% knows about it and 63,13% does not know about it: 44.9% personal hygiene, 88% home hygiene: 56,98% gets products from the market and 44% from vegetable garden; the food safety rules are not applied at all; about organoleptic food features 44,41% gets food due to its appearance and color; 52,79% stores products and 45,72% puts products in containers or leave them at room temperature. It is recommended to apply this food safety manual with good manufacturing practices to the Químiag population using homemade cooking due to the food harmlessness as active food safety agent because it plays an important role to improve the quality life of people handling food.