Manual de buenas prácticas de manufactura de alimentos en el centro ecológico Hábitat Forest en la Comunidad el Puerto
Good Manufacturing Practices (GMP) for food are procedures that must be considered to obtain and ensure quality in finished products and mainly the health of consumers. These measures must be rigorously applied in all food processing and handling processes since they are an essential tool for obtain...
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| Format: | bachelorThesis |
| Veröffentlicht: |
2021
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| Online Zugang: | https://repositorio.puce.edu.ec/handle/123456789/43209 |
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Tag hinzufügen | Zusammenfassung: | Good Manufacturing Practices (GMP) for food are procedures that must be considered to obtain and ensure quality in finished products and mainly the health of consumers. These measures must be rigorously applied in all food processing and handling processes since they are an essential tool for obtaining safe products. They constituted a set of basic principles that aim to ensure that food is safe for human consumption. The research aims to develop a manual of good manufacturing practices for the Habitat Forest Ecological Center in order to minimize sanitary and hygienic deficiencies through the application of regulation regarding food safety, a diagnosis of the personnel responsible for the manufacturing of food, the use of implements, and correct use of the manual. The research has a methodological design with a qualitative, quantitative, and non experimental approach\; it is descriptive, field, documentary, and bibliographic type. The technique applied in this study is the survey addressed to eight employees of the Habitat Forest Ecological Center and to a population sample of 100 clients, with closed and multiple-choice questions, to obtain objective and reliable information. Based on the results, it is proposed to improve the quality of the food supply that is severed in the restaurant, the satisfaction of users, and the image of the Habitat Forest Ecological Center mainly in the restaurant service with the immediate implementation of procedures that guarantee the proper handling of food, adequate hygiene conditions, the image of the products, the safety of operations to contribute to the health, well being, and protection of customers through individual and collective food safety with the application of good manufacturing practices and other requirements established in current legal regulations. |
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