Higiene alimentaria y su relación con la conservación, preparación y consumo de los alimentos en el orfanato padre Julio Villarroel.

Food hygiene refers to the set of practices aimed at keeping food in favourable conditions for their consumption in a secure way, the primary object is to prevent potential damage to the health and protect the health of consumers This study is descriptive, whose purpose is to know the food hygiene and measures of personal hygiene that are applied in the conservation, preparation and consumption of food in the orphanage father Julio Villarreal, to contribute by means of an educational activity to improve the knowledge and practice of this important issue; the research was conducted with the persons responsible for the preparation of food and 60 children are fed into this home. For the collection of the information was an interview 3 persons responsible for the preparation of the food which was obtained the following results, in relation to food hygiene, 100% say do not have two sinks, one for the washing of food and another for the utensils, cooking not cleaned it with a disinfectant agent; 66.7 claim that utensils are not stored in a place protected from dust. With regard to the conservation and storage; 100% mentioned food that decompose at room temperature if refrigerated, also noted that foods are not stored according to the product and expiration date. So it is necessary to mention that in relation to the handling and preparation of food 100% obvious that forks and spoons with which they served food, are clean and 66.7 not washing your hands before, after handling and serving food. In terms of waste disposal 100% claim that removal makes it through the collector trolley and 66.7% indicate that Trash receptacle is not always covered but empty it every day. Relative to the hygiene of the ladies who prepare food 100% use only uniform, do not wear a hat, gloves or masks. A guide to remark that resulted in that is does not meet the necessary hygiene measures was applied to determine the personal hygiene of children. A preparation could be determined through interviews and poor conservation of food since there is no compliance with food hygiene rules needed, also do not have the infrastructure and supplies needed to meet the demands of food by children. The analysis of the information was made to data obtained which allowed formulating conclusions and recommendations. Finally held an educational intervention with information about the plan, aimed at the personnel working at the orphanage and children who remain in such Center.

• Үндсэн зохиолч: Durán Merchán, Rosa Tatiana (author)
• Формат: bachelorThesis
• Хэл сонгох: spa
• Хэвлэсэн: 2013
• Нөхцлүүд: HIGIENE ALIMENTARIA; CONSUMO - ALIMENTOS
• Онлайн хандалт: http://dspace.unl.edu.ec/jspui/handle/123456789/19005