Diseño de un Manual de buenas prácticas de manipulación de alimentos para los restaurantes de cuarta categoría de la ciudad de Puyo.

Abstract

This study is a supporting document for GMP compliance and facilitate its implementation in the service of food and beverages that are produced in the different restaurants overall. In order to ensure the safety of food prepared in restaurants in fourth category of the city of Puyo, 50 restaurants were inspected using a checklist, prepared on the basis of Executive Order 3253, and the Health Standard for the operation of restaurants and Services Purposes. To sort the "traffic light" was used, methodology applied by the Ministry of Economic and Social Inclusion (2015), where it was found that: 52 percent of establishments is in critical condition, 46 percent are in alert status and 2 percent They are in acceptable situation. This allowed us to observe the nonconformity and the biggest problems presented establishments fourth category of the city of Puyo. Based on these results corrective action was established and the Manual of Good Practices Food Handling, which will allow the implementation of measures of prevention and reduction of risks caused by physical, chemical or biological hazards in food was developed.