Plan de capacitación en manipulación de alimentos orientados a los expendedores de comida típica en la Parroquia Manga del Cura, cantón el Carmen, año 2019

The correct practices of food handling allow people or merchants to carry out their work activity correctly, since by following the correct hygiene regulations, good contact with food can be made to make a correct preparation of food. Digested foods have to have a good handling from the moment they are produced until they are consumed and within this process you must have a strict hygiene control that allows you to take care of the well-being and health of the clients. The relationship between improper handling of food and the production of transmitted diseases is demonstrated. The most effective measures to prevent diseases are hygienic. The manipulator is the one that intervenes as a transmission vehicle, due to incorrect actions, in food contamination. The project is important because it allows food retailers in this town to learn to treat and preserve food by preventing diseases from being transmitted in this way by applying good control and hygiene practices being marketed in a healthy and pleasant environment for everyone. The main beneficiaries will be the food retailers in the area because it allows them to know techniques that they did not know, giving their businesses a good image, increasing their sales and, in turn, promoting local tourism that provides sustainability and good development for all. 47.14% of the respondents stated that, if they have knowledge about food handling, while 33.21% honestly responded that they had no knowledge on that subject, 19.62% consider that, if they have a little of knowledge, but not as many as I would like.

• Autor Principal: Anzules Zambrano, Roxana Magaly (author)
• Formato: bachelorThesis
• Publicado: 2020
• Subjects: Plan; Capacitación; Platos típicos; Manipulación
• Acceso en liña: http://dspace.utb.edu.ec/handle/49000/8172