Estudio de los niveles de higiene presentes en el proceso de elaboración de los platos típicos en el Restaurante Jafaima, Guano 2011. Propuesta de mejoramiento

Abstract

At the moment one of the most frequent problems in the restaurants is selling contaminated food, as a consequence of the bad practices during the obtainment, reception, storage, preparation and finalsupply of the food. Carrying out this investigation looks for identifying the hygiene levels present in the process of the elaboration of the typical dishes in the restaurant “JAFAIMA”. To identify the levels an evaluation is carried out true the execution of a questionnaire; which showed the lack of knowledge by the workers of the adequate hygiene norms. To know with certainty the hygiene levels in the production sampling of utensils and the hands of an employee was carried out to send it to a laboratory to know the number of microorganisms present in such sampling; the number of microorganisms was high. The results of the questionnaire and the microbiological exams gave the necessary information for carrying out a training manual which promoted hygiene in the food production. The improvement of the hygiene levels is reflected in the second sampling where the results show the considerable reduction of the number of microorganisms present in the production. After analyzing and considering all the results is possible to say that it is convenient to implement adequate training programs indispensable for the improvement of the Hygiene Levels in the different establishments of selling typical dishes in the Canton Guano.