Diseño de un manual de sistemas de inocuidad alimentaria para las áreas de producción y servicio de Queen’s Heladería & Cafetería

Abstract

The aim of this research was to contribute on the safety of the production and service area of Queen’s Ice Cream & Coffee Shop, to propose a technical orientation to those involved in the provision, production and use of food from this company, to keep food hygienic, safe and quality; through a descriptive research based on bibliographic and field sources in order to obtain more real information, which allowed to determine the level of knowledge of the people involved in the production and service processes, using a survey to measure the level of knowledge on food safety and customer service, keeping in mind all basic feeding processes and knowledge, positive results were achieved, within the study and it was possible to determine the different process diagrams of each food produced here and thus to establish the critical control points present in production and service, which enabled to determine appropriate temperature control sheets for the final food, hand-wash guide and bathroom wash guide, and thus be able to design a manual of food safety systems for the production and service areas for Queen’s Ice Cream Shop & Cafeteria. Concluding that the development of the project will help to improve the control of both the production and service processes in the establishment.