Diagnóstico para la implementación de la NC 143:2007 en el proceso de elaboración de alimentos en la cocina central del Hotel Villa la Granjita
Fecha
2009-06-24
Autores
Vázquez Romero, Daniel
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Editor
Universidad Central "Marta Abreu" de Las Villas
Resumen
El Cumplimiento de las Buenas Prácticas de Manipulación de los Alimentos dentro de la
actividad hotelera cubana se viene perfeccionando en los últimos años. Y en nuestro
país diferentes cadenas hoteleras ya trabajan en la implementación del Código de
Buenas Práctica. Principios generales de higiene de los alimentos, NC: 143:07 como
norma cubana obligatoria, teniendo en consideración que los alimentos elaborados para
el turismo son consumidos en el día y antes de las cuatro horas de haber sido
procesados.
En inspecciones realizadas por la oficina territorial de normalización (OTN) al hotel se
comprobó que el mismo no cuenta con un mecanismo eficaz de control, a través de las
cuales se puedan identificar peligros específicos y medidas para su control, por lo que el
objetivo general de esta investigación es la aplicación de un procedimiento de
diagnóstico para la implantación de la NC 143:07 en el proceso de elaboración de
alimentos en el Hotel Villa La Granjita, que posibilite la identificación de causas que
provocan el incumplimiento de requisitos y sobre este análisis establecer medidas que
contribuyan a la inocuidad de los alimentos.
Para la realización de esta investigación se utilizan métodos específicos de investigación
y Software para la representación grafica de procedimientos y figuras. Las informaciones
y los datos empleados en el trabajo, han sido suministradas oficialmente por la dirección
del área de calidad y restauración del hotel objeto de estudio, destacándose el empleo
de los principales documentos rectores de la actividad turística y hotelera en el país.
Compliance with Best Practices for Handling Food in the hotel business in Cuba has been refined in recent years. And our country in different hotel chains are already working on implementing the Code of Good Practice. General principles of food hygiene, NC: 143: 07 Cuban mandatory rule, taking into consideration that food prepared for tourism are consumed in the days before and four hours of being processed. In inspections carried out by the territorial standards (OTN) at the hotel was that it does not have an effective control mechanism, through which they can identify specific hazards and measures for their control, so the overall objective This research is the application of a diagnostic procedure for the implementation of the NC 143:07 in the process of preparing food at the Hotel Villa La Granjita, allowing the identification of causes that provoke the breach of conditions and the analysis measures that contribute to food safety. To achieve this research specific research methods and software for the graphic representation of processes and figures. Information and data used in the work, have officially been given by the area of quality management and restoration of hotels under study, including the employment of the principal documents governing the tourism and hospitality in the country.
Compliance with Best Practices for Handling Food in the hotel business in Cuba has been refined in recent years. And our country in different hotel chains are already working on implementing the Code of Good Practice. General principles of food hygiene, NC: 143: 07 Cuban mandatory rule, taking into consideration that food prepared for tourism are consumed in the days before and four hours of being processed. In inspections carried out by the territorial standards (OTN) at the hotel was that it does not have an effective control mechanism, through which they can identify specific hazards and measures for their control, so the overall objective This research is the application of a diagnostic procedure for the implementation of the NC 143:07 in the process of preparing food at the Hotel Villa La Granjita, allowing the identification of causes that provoke the breach of conditions and the analysis measures that contribute to food safety. To achieve this research specific research methods and software for the graphic representation of processes and figures. Information and data used in the work, have officially been given by the area of quality management and restoration of hotels under study, including the employment of the principal documents governing the tourism and hospitality in the country.
Descripción
Palabras clave
Hotelería, Gestión de Inocuidad Alimentaria, Elaboracion de Alimentos, Seguridad Alimentaria, Hotel Villa La Granjita