Evaluación sobre Buenas Prácticas de Manipulación y Conservación de Alimentos al Personal que Labora en el Área de Cocina del Hospital General del Cantón Colta Provincia de Chimborazo 2010

Abstract

Descriptive research of transversal type and non experimental design to evaluate good conservation practices and food preservation in the staff working in the kitchen area of the General Hospital of Colta Chimborazo Province; the sample was eight workers; a properly structured survey was applied in order to evaluate demographic and socio economic characteristics of workers, level of knowledge, handling practices and food preservation. From the socio economic study, 87.5% are women and 12.5% are men; higher education are 50% and the other 50% are high school graduates; aged 18 to 25 years and from 26 to 35 years old; degree of knowledge of contamination, 62.5% of people know the risks and the 37.5% ignore it; food handling practices, the 90% of people do not handle properly. Through the evaluation that has been performed it is proposed to develop a practical manual of handling and food preservation, with simple language and illustrative graphics. It is recommended to the direction of the hospital to implement trained staff on food safety issues.