Propuesta del Diseño de un manual de buenas prácticas de manufactura (BPM) y un Plan de Higiene y Saneamiento Básico para el Restaurante y Refresquería la NEVADA.
The present research work was carried out in the “La Nevada” restaurant, located in the city of Santa Marta – Magdalena, the purpose of which was the development of a Good Manufacturing Practices (GMP) manual and a Basic Sanitation plan. The design of said GMP Manual was carried out based on Decree...
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| Autores principales: | , |
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| Otros Autores: | |
| Formato: | Tesis/Trabajo de grado - Monografía - Pregrado |
| Lenguaje: | Español |
| Publicado: |
Universidad Antonio Nariño
2024
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| Materias: | |
| Acceso en línea: | https://repositorio.uan.edu.co/handle/123456789/11702 |
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| Sumario: | The present research work was carried out in the “La Nevada” restaurant, located in the
city of Santa Marta – Magdalena, the purpose of which was the development of a Good
Manufacturing Practices (GMP) manual and a Basic Sanitation plan. The design of said GMP
Manual was carried out based on Decree 3075 of 1997, which establishes the general provisions
that regularize all activities that can create risk factors due to food consumption. Therefore, with
the manual we seek to guarantee safe and quality food. For this purpose, initially, a diagnosis of
the current situation of the restaurant was carried out to identify the level of compliance with the
GMP, using a checklist. Subsequently, the documentation of the processes carried out by the La
Nevada restaurant was carried out, which are: storage and preparation process. Finally, a GMP
Manual and a Sanitation Plan were designed, in order to comply with the current legal
regulations mentioned above, to guarantee quality and safety in food handling and to maintain
adequate hygiene conditions. |
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