Diseño de un manual de BPM para el laboratorio gastronómico de la Unidad Educativa Fiscomisional Estrella del Mar especialidad cocina del cantón Atacames. 2013

Abstract

The present research aimed to study the gastronomic laboratory of the educational Unit, Estrella del Mar, kitchen specialty belonging Atacames canton, where a field research was conducted by mean a of observation forms use in the culinary laboratory in order to identify lack of the correct of handling and make possible to rise this good manufacturing practices manual. A manual of good manufacturing practices is a learning tool that enables all process have been performed correctly and their correct final products a safe consumption, without posing a risk a consumer health, all this, by flowing a verification process from the initial stage of reception, subsequent, sorting, cleaning, storage, production and finally consumption. After conducting the whole research, it was managed to design a good manufacturing practices manual adapted to the requirements of the gastronomy laboratory and of the students. The existence of a GMP ( Good Manufacturing Practices) manual, will become a practical solution to several problems inherent to the development of cooking practices performed by students, which will grant their learning with the proper knowledge to achieve the final product is a safe food for consumers even the same students. It is necessary the existence of manuals GPM in these businesses and institutions engaged in food handling even more in educational