Manual de buenas prácticas de manufactura en el idioma kichwa, para el área de alimentos y bebidas en la asociación gastronómica “Shinchi Warmikuna” comunidad de Quinchuquí, cantón Otavalo, provincia de Imbabura
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Date
2021
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
En la actualidad los establecimientos gastronómicos de la comunidad de Quinchuquí se han dado cuenta de lo importante que es mantener un alimento sano, para esto existe mayor exigencia en cuanto a las normas de sanidad en los productos ofertados. El área de alimentos y bebidas de la Asociación Gastronómica Shinchi Warmikuna, carece de conocimientos e información de la correcta manipulación de los alimentos, esto se vuelve más grave con la aparición de la pandemia denominada (COVID-19); el objetivo de este trabajo es crear un manual de Buenas Prácticas de Manufactura (BPM) en donde exista información necesaria acerca de cómo aplicar las medidas de higiene los alimentos y bioseguridad al momento de manipular correctamente los productos. La metodología que se aplicó partió de una investigación básica con un enfoque mixto, lo cual se evidenció en la aplicación de encuestas a los asociados y entrevistas a las autoridades de este ente. Los resultados obtenidos evidencian el desconocimiento acerca de la correcta manipulación de alimentos. La principal conclusión de este trabajo de investigación fue que los miembros que conforman esta asociación y demás personas que manipulan alimentos, deben capacitarse en el tema, para ofrecer alimentos inocuos, de calidad, aplicando las respectivas medidas de seguridad e higienes de los alimentos.
At present the gastronomic establishments of the community of Quinchuquí have realized how important it is to maintain healthy food, for this there is greater demand in terms of health standards in the products offered. The food and beverage area of the Shinchi Warmikuna Gastronomic Association lacks knowledge and information on the correct handling of food, this becomes more serious with the appearance of the so-called pandemic (COVID-19); The objective of this work is to create a Good Manufacturing Practices (GMP) manual where there is necessary information about how to apply food hygiene and biosafety measures when handling products correctly. The methodology that was applied started from a basic research with a mixed approach, which was evidenced in the application of surveys to the associates and interviews with the authorities of this entity. The results obtained show the lack of knowledge about the correct handling of food. The main conclusion of this research work was that the members that make up this association and other people who handle food, should be trained on the subject, to offer safe, quality food, applying the respective food safety and hygiene measures.
At present the gastronomic establishments of the community of Quinchuquí have realized how important it is to maintain healthy food, for this there is greater demand in terms of health standards in the products offered. The food and beverage area of the Shinchi Warmikuna Gastronomic Association lacks knowledge and information on the correct handling of food, this becomes more serious with the appearance of the so-called pandemic (COVID-19); The objective of this work is to create a Good Manufacturing Practices (GMP) manual where there is necessary information about how to apply food hygiene and biosafety measures when handling products correctly. The methodology that was applied started from a basic research with a mixed approach, which was evidenced in the application of surveys to the associates and interviews with the authorities of this entity. The results obtained show the lack of knowledge about the correct handling of food. The main conclusion of this research work was that the members that make up this association and other people who handle food, should be trained on the subject, to offer safe, quality food, applying the respective food safety and hygiene measures.
Description
Keywords
Bpm, Inocuidad de alimentos, Bioseguridad, Manipulación de alimentos