Estudio de los sistemas de calidad (POES Y BPM) en el comedor politécnico de la ESPOCH, 2019

Abstract

The present research work aimed to evaluate, control and apply the use of the norms: Sanitation Standard Operating Procedures (SSOP) and Good Manufacturing Practices (GMP`S) in the establishment of collective polytechnic dining room of the ESPOCH, the help of research instruments such as a check list applied to the establishment and a staff knowledge test that allowed the collection of information necessary to focus on the existing shortcomings of both the dining room and its employees, the information obtained showed that 50% of employees are empirical and unaware of good practices for handling of food, as the infrastructure presents flaws in sanitary hygienic conditions that affect food handling. Starting from the existing problem, a quality manual for the dining room was elaborated applying the standards SSOP and GMP and respecting the national standard which allowed to improve the conditions in the handling and manipulation of the food of the establishment, for knowledge and application of the manual, this was socialized with all the staff and later an application follow-up was carried out with the recommendations given in the manual. Once the investigation was completed, there was an improvement in the way of work of the staff working in the establishment of collective feeding polytechnic dining room, applying good manufacturing practices and standardized operational procedures of fundamental sanitation. it is recommended to carry out periodic controls regarding compliance with regulations for food handling in the polytechnic dining room to corroborate with the investigation carried out.