Propuesta de manual de buenas prácticas de manufactura (BPN) en establecimientos de alimentos y bebidas: ciudad de Machala.

Abstract

The purpose of the food establishments and drinks is to offer a service of qualit food, which guarantees safety before the clients; free of any pollutant aspect that attempts or affects the health. But given the escases as for knowledge of good practices, manipulation or of the conservation for the food for whom they develop his activities in these establishments, has caused in some cases problems as poisonings. The best response to this is the implementation of mechanisms that help to the control, prevention and review of the dangers along the whole process that concerns from the obtaining up to the preparation of the raw material. In this investigation one will present an investigation relating to technologies, procedure and guidelines for the food manipulation based on the process of good practices of manufacture in order to avoid dangers and food risks. This work had a descriptive - analytical approach supported of documentary sources, with the employment of the technical survey, elaborated with closed questions aspects being evaluated as labor environment, acquisition of raw material, the process of wash of the food and the good personal hygiene applied to 100 partner collaborators of 9 restaurants of Machala city. Giving like proved a positive panorama in the qualified indicators. Result that allowed the later offer of a manual in food safety and the good hygiene for establishments of service of Food.