Diseño de un plan de acción sobre procesos de manipulación e higiene en el sector mariscos del mercado caraguay, basado en las buenas prácticas de manufactura.
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2019
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Universidad de Guayaquil, Facultad de Ingeniería Química
Resumen
Este proyecto de investigación busca elaborar un “Diseño de un Plan de Acción sobre Procesos de Manipulación e Higiene en el Sector Mariscos Del Mercado Caraguay, basado en las buenas prácticas de Manufactura” con el cual se pretende presentar oportunidades de mejora a los administradores y/o personal manipulador de alimentos del mercado Caraguay con el fin de asegurar la inocuidad alimentaria y satisfacción del cliente. En la elaboración de este trabajo de investigación, se desarrolló un diagnóstico inicial con el propósito de determinar cuál es la situación actual del proceso de manipulación e higiene en el sector mariscos del mercado Caraguay de la ciudad de Guayaquil. Para realizar esta evaluación se tomaron en cuenta 3 aspectos principales de la matriz de evaluación del cumplimento de las Buenas Prácticas de Manufactura (edificios e instalaciones, utensilios y equipos, y personal manipulador de alimentos) con esto se logró determinar el porcentaje actual que tiene el sector mariscos del mercado Caraguay en base a las BPM. Posterior a esto se realizaron encuestas personalizadas a los administradores y/o personal manipulador de alimentos, lo cual nos ayudó a determinar de manera más efectiva el nivel de conocimiento que tienen acerca de las BPM, las necesidades existentes y las oportunidades de mejora en el mercado.
This research project seeks to develop a "Design of an Action Plan on the Process of Handling and Hygiene in the Seafood Market Caraguay, based on good manufacturing practices" which aims to present opportunities for improvement to managers and / or personal food handler of the Caraguay market in order to ensure food safety and customer satisfaction. In the elaboration of this research work, an initial diagnosis was developed with the purpose of determining what is the current situation of the handling and hygiene process in the seafood sector of the Caraguay market in the city of Guayaquil. In order to carry out this evaluation, 3 main aspects of the evaluation matrix for compliance with Good Manufacturing Practices (buildings and facilities, utensils and equipment, and food handling personnel) were taken into account. This was used to determine the current percentage of the seafood sector of the Caraguay market based on GMP. After this personalized surveys were carried out to the administrators and / or food handlers, which helped us to determine in a more effective way the level of knowledge they have about the GMP, the existing needs and / or opportunities for improvement in the market.
This research project seeks to develop a "Design of an Action Plan on the Process of Handling and Hygiene in the Seafood Market Caraguay, based on good manufacturing practices" which aims to present opportunities for improvement to managers and / or personal food handler of the Caraguay market in order to ensure food safety and customer satisfaction. In the elaboration of this research work, an initial diagnosis was developed with the purpose of determining what is the current situation of the handling and hygiene process in the seafood sector of the Caraguay market in the city of Guayaquil. In order to carry out this evaluation, 3 main aspects of the evaluation matrix for compliance with Good Manufacturing Practices (buildings and facilities, utensils and equipment, and food handling personnel) were taken into account. This was used to determine the current percentage of the seafood sector of the Caraguay market based on GMP. After this personalized surveys were carried out to the administrators and / or food handlers, which helped us to determine in a more effective way the level of knowledge they have about the GMP, the existing needs and / or opportunities for improvement in the market.
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Manipulación, Manipulación, Personal manipulador, Buenas Prácticas de Manufactura (BPM),, Enfermedades de Transmisión Alimentaria (ETA’s).