Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/24864

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Subject: search.filters.subject.HIGIENE ALIMENTARIA

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    Mejoramiento de los servicios del comedor estudiantil del colegio Verbo Divino, mediante la aplicación del acuerdo ministerial 004-10 para garantizar su administración y calidad alimentaria
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio, 2013-05) Aroca Pinos, Erika Steffanía; Álvarez Calvache, Fernando Cayetano
    In the present work, a diagnosis of student canteens located in the Divine Word Educational Unit, in order to identify potential enhancements to ensure the health of consumers. We conducted several inspections, based on good feeding practices, determining the conditions under which they work do not cover the requirements established hygiene and sanitation. In order to improve the food service was held several internal changes according Ministerial 004-10 basis which involved the Ministry of Health and Ministry of Education of Ecuador aimed at controlling the parameters hygienic and nutritional indicators that allow food and beverages are prepared and expend them healthy, nutritious and safe while promoting healthy eating habits. Additionally, we developed a healthy eating guide bars aimed at school in which details the benefits of proper nutrition and various options to be implemented by school administrators bars in order to encourage and teach students to eat properly from an early age.
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    Diseño de un manual de restauración en el servicio de alimentación de la cocina del Hospital Provincial General de la ciudad de Latacunga para garantizar la calidad higiénico sanitaria de los alimentos preparados
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio, 2013-05) Zumárraga Ortiz, Viviana Marisol; Manjarres Lizano, Helguin Mario
    This research work has the objective to design a Restoration Manual for the Food Service in the kitchen of The General Provincial Hospital of Latacunga in order to guarantee the hygienic and sanitary quality of prepared food, for that it was used a Sanitary Evaluation Guide “Check List”; as well as satisfaction surveys were applied to the patients of the different rooms. These tools allowed to know the present and real situation in which the Hospital’s Kitchen is working. After the results, which will describe the agreements and disagreements, had been gotten, a sanitary design for installations, zones, surface, and furniture was made, as well as a guide composed by the necessary methodology for prepared menu control was structured. The building of a financial management chart is proposed in order to know the necessary budget to the development of the sanitary design. Taking in account that the prepared food must have every quality and harmlessness standard in the entire food chain, it was suggested the application of control record for the prepared food and a daily control record for every system, process, procedure and program. Finally, a cold line system with built-in heat placed in the delivery cars was proposed in order to the food to be served stays warm and free of polluting substances.