Implementación de un manual de seguridad alimentaria en el proceso de recepción, almacenamiento y producción de alimentos, Caso Hotel Mansión Alcázar

Abstract

Implementation of a food safety manual in the process of reception, storage and food production, Hotel Mansion Alcazar case refers to all the right habits of food handling in the kitchen of the hotel, this document will be a manual support to optimize the product from receiving to production which is to be established knowledge, skills and attitudes for the operating personnel, providing technical information, led to structure the development of Food Safety Manual control best practices , describing hygiene recommendations, comments and changes required to optimize the processes of reception, storage and food production, the manual is based on food safety standards and good manufacturing practices (GMP) following the hazard analysis Critical Control Point (HACCP) ; food security in the process of reception, storage and food production, case Mansion Hotel, for a good quality control of the products purchased and served.