Manual de buenas prácticas de manufactura en el idioma kichwa, para el área de alimentos y bebidas en la asociación gastronómica “Shinchi Warmikuna” comunidad de Quinchuquí, cantón Otavalo, provincia de Imbabura
At present the gastronomic establishments of the community of Quinchuquí have realized how important it is to maintain healthy food, for this there is greater demand in terms of health standards in the products offered. The food and beverage area of the Shinchi Warmikuna Gastronomic Association lack...
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| フォーマット: | bachelorThesis |
| 出版事項: |
2021
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| 主題: | |
| オンライン･アクセス: | https://repositorio.puce.edu.ec/handle/123456789/43253 |
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タグ追加 | 要約: | At present the gastronomic establishments of the community of Quinchuquí have realized how important it is to maintain healthy food, for this there is greater demand in terms of health standards in the products offered. The food and beverage area of the Shinchi Warmikuna Gastronomic Association lacks knowledge and information on the correct handling of food, this becomes more serious with the appearance of the so-called pandemic (COVID-19)\; The objective of this work is to create a Good Manufacturing Practices (GMP) manual where there is necessary information about how to apply food hygiene and biosafety measures when handling products correctly. The methodology that was applied started from a basic research with a mixed approach, which was evidenced in the application of surveys to the associates and interviews with the authorities of this entity. The results obtained show the lack of knowledge about the correct handling of food. The main conclusion of this research work was that the members that make up this association and other people who handle food, should be trained on the subject, to offer safe, quality food, applying the respective food safety and hygiene measures. |
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