Metodología para implementar un Sistema de Gestión de inocuidad alimentaria según la ISO 22 000:2005 en la rama hotelera.
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Fecha
2009-06-25
Autores
Díaz Gómez, Bárbara
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Editor
Universidad Central "Marta Abreu" de Las Villas
Resumen
Fue elaborada una metodología para la rama hotelera basada en la ISO 22
000:2006. Sistema de Gestión de Inocuidad Alimentaria (SGIA). Requisitos
para su implementación en cualquier organización. Se propuso la división de la
gastronomía hotelera dependiendo de las exigencias de los clientes en tres
grupos: Restaurantes Especializados/Room Service, Cafeterías/Snack y Mesas
Bufetes. Se dividieron los platos por categorías genéricas en: Cárnicos,
Legumier y Otros; atendiendo que poseían diagramas de flujos para la
elaboración comunes que variaban en dependencia de la forma final en que
son presentados. Se diseñó el plan para el Análisis de Peligros y de Puntos
Críticos de Control (HACCP) de forma tal que para todas las instalaciones
hoteleras quede desarrollado de forma similar, evadiendo el análisis plato a
plato recomendado por la Federación de Tours Operadores. La metodología
facilita la implementación del SGIA de forma dinámica y sencilla, y además
presenta de manera muy general el Análisis de Peligros, Determinación de los
Puntos Críticos de Control, Medidas de Control, Acciones Correctivas, Sistema
de Documentación y Registros, Programas de Monitoreo, etc.; que hacen
engorroso el sistema. El hotel que decida aplicar la metodología posee ya
elaborado, diseñado y estructurado todo el trabajo y sólo debe adaptarlo a las
condiciones intrínsecas de sus instalaciones, previo diagnóstico y evaluación
del estado inicial que poseen atendiendo a los prerrequisitos y elaborando
previamente un plan de acción. Esta metodología fue aplicada en el Hotel
Meliá de Cayo Santa María, permitiendo demostrar su efectividad.
A methodology was elaborated for the hotel branch based on the ISO 22 000:2005. System of Managements of Alimentary Inocuidad (SGIA). Requirements for their implementation in any organization. It intended the division of the hotel gastronomy depending on the demands of the clients in three groups: Restaurants Specialized/Room Service, Cafeterias/Snack and Tables Offices. The plates were divided by generic categories in: Meat, Legumier and Other; assisting that they possessed diagrams of flows for the common elaboration that it varied in dependence in the final way in that they are presented. The plan was designed for the Analysis of Hazard and of Critical Points of Control (HACCP) in such way that is developed in a similar way for all the hotel facilities, avoiding the analysis plate to plate recommended by the Federation of Tours Operators. The methodology facilitates the implementation of the SGIA in a dynamic and simple way, and it also presents in a very general way the Analysis of Hazard, Determination of the Critical Control Points, Measures of Control, Actions Correctives System of Documentation and Registrations, Programs of Monitored, etc.; that they make annoying the system. The hotel that it decides to apply the methodology already possesses elaborated, designed and structured the whole work and it should only adapt it to the intrinsic conditions of its facilities, previous diagnostic and evaluation of the initial state that they possess assisting to the prerequisites and elaborating an action plan previously. This methodology was applied in the Hotel Meliá of Key Santa María, allowing demonstrating its effectiveness.
A methodology was elaborated for the hotel branch based on the ISO 22 000:2005. System of Managements of Alimentary Inocuidad (SGIA). Requirements for their implementation in any organization. It intended the division of the hotel gastronomy depending on the demands of the clients in three groups: Restaurants Specialized/Room Service, Cafeterias/Snack and Tables Offices. The plates were divided by generic categories in: Meat, Legumier and Other; assisting that they possessed diagrams of flows for the common elaboration that it varied in dependence in the final way in that they are presented. The plan was designed for the Analysis of Hazard and of Critical Points of Control (HACCP) in such way that is developed in a similar way for all the hotel facilities, avoiding the analysis plate to plate recommended by the Federation of Tours Operators. The methodology facilitates the implementation of the SGIA in a dynamic and simple way, and it also presents in a very general way the Analysis of Hazard, Determination of the Critical Control Points, Measures of Control, Actions Correctives System of Documentation and Registrations, Programs of Monitored, etc.; that they make annoying the system. The hotel that it decides to apply the methodology already possesses elaborated, designed and structured the whole work and it should only adapt it to the intrinsic conditions of its facilities, previous diagnostic and evaluation of the initial state that they possess assisting to the prerequisites and elaborating an action plan previously. This methodology was applied in the Hotel Meliá of Key Santa María, allowing demonstrating its effectiveness.
Descripción
Palabras clave
Análisis de Peligros y de Puntos Críticos de Control (HACCP), Hotel Meliá de Cayo Santa María, Sistema de Gestión