Plan de Mejoramiento en el Restaurante y Pizzería Bahareque como base para la aplicación de las BPM
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Date
2014
Authors
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Publisher
Corporación Universitaria Lasallista
Abstract
Ensuring food safety is one of the main purposes in establishments. That means dedication to providing products, to their customers, which include good quality with optimum health and hygiene conditions. And besides that, it means providing the requirements for adequate nutrition. To achieve this, it is necessary to develop an improvement plan in the RESTAURANT, AND PIZZERIA BAHAREQUE, as a basis for the implementation of good manufacturing practices. Those practices need to be directed at improving processes and implementing programs that document, and record, all necessary aspects where it describes the steps from the reception of raw materials, as well as its storage, its processing, and how it is served at the table, as the final product.
To achieve this, it was necessary to make a review of the initial conditions in all areas involved in the process. This is where the most important aspects where found that helped to take corrective measures. Each item was given a score showing the percentage of compliance in those areas. In areas where a very low percentage was obtained, it was necessary to implement the existing guidelines given, according to the regulations in Decree 3075 of 1997, resolution 2674 2013- To complete the entire process, every area was evaluated again. And after making a final diagnosis, a higher percentage of compliance was obtained. It showed the achievements from the improvements made in both recent aspects, as well as, the improvements made in implemented programs, that, in all, helped meet the required safety and improvement of all aspects of health and hygiene of the restaurant.
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Keywords
Corporación Universitaria Lasallista, Ingeniería de Alimentos, Restaurante y Pizzería Bahareque, Buenas prácticas de manufactura (BPM)