Buenas Prácticas de Manufactura para el Proceso de Producción de Comida Institucional del Comedor de la Empresa TUBASEC C.A. Riobamba 2012

Abstract

This research is descriptive, field, sectional cross and focuses on awareness and accountable to the employees on the need to apply the correct handling of the Good Manufacturing Practice GPM´s at the work area so as to minimize the risk resulting from an improper handling, ensuring innocuous and safe products for human consumption. The evaluation of facilities and handling practices has been developed during the elaboration processes of institutional food within TUBASEC C.A. enterprise dining hall, applying an observation matrix, resulting that 60% of the legislation is not in practice within the institution, besides an additional study was performed subject to assess the microbiological quality of food, utensils, surfaces, hands of operators and water quality, the resulting indicators are within the margin of acceptability according to measured parameters within the standard INEN. We conclude that is suitable the management is an application model of GPM´s at the enterprise dining hall, to ensure the quality and safety food of consumer employees. It is strongly advised to solve the topic concerning to the facilities, readapting according to current standards of planning and design of operational areas, and incorporate a continuous training plan, to assure health and hygiene necessary for manufacturing processes to the people working in the dining hall.