Implementación de un manual operativo para el control sanitario de alimentos basado en el sistema HACCP frente a la norma vigente. Caso restaurante El Nuevo Paraíso de la ciudad de Cuenca

Abstract

The implementation of a manual containing sanitation standards in all the processes from the reception, storage, production and service of food and beverages refers to all guidelines and to the correct handling of food for a better development within the company, the development of this manual is intended to be a support to achieve a better optimization of the processes from the products reception until they reach the customer's hands, having as a consequence the improvement of quality, establishing skills, knowledge and capabilities for the operating personnel, which implies a continuous improvement within the production line, thus greatly benefiting the company in terms of cost reduction and avoiding its loss rate increase. This manual is mainly based on the national legislation for food handling and food safety imposed by ARCSA, on technical standards imposed by the INEN, on the Good Practices of Manufacture (GPM) manual and the Hazard Analysis and Critical Control Point (HACCP) manual.