Modelo para Aplicación de Buenas Prácticas de Manufactura (BPM´s) en los Bares de la Escuela Superior Politécnica de Chimborazo 2012

Abstract

The present research is descriptive, field, of transversal type and targets the appropriate management of Good Practices of Manufacturing (BPM´s), for the elaboration of food with high quality and hygiene, which must be handled through standardized procedures that warrantee the safety of themselves. It has been developed a model, taking as referent the laboratory 4 of the school of Gastronomy from which it was diagnosed the levels of Health and Safety they work with, having a positive result in the microbiological analysis of food and the contact surfaces, according to the parameters set up in the INEN regulations. Observation files were applied for achieving the BPM´s regulations, having a 72,27% of lack of accomplishment, the management of the BPM´s regulations, 100% of insatisfaction and about cleanliness of the bar restaurant 71,6% of accomplishment. It is concluded that the management of BPM´s application model is adequate in the bars of the Institution, on order to warrantee the feeding quality of University community. It is recommended to take into account an appropriate refurbishment of the institutional bars and correct capacitation to staff who manage and work in these centers in order to warrantee students the quality in the food they consume.