Aplicación de una metodología de evaluación para el diagnóstico de buenas prácticas de manufactura a los restaurantes de comida marina en la ciudad de Sincelejo
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Fecha
2020
Autores
Fernandez acosta, Gabriela
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Ediciones Universidad Simón Bolívar
Facultad de Ingenierías
Facultad de Ingenierías
Resumen
El presente proyecto se realizará en la Secretaria de Salud del Municipio de Sincelejo, con el fin de conocer y acompañar el procedimiento de inspección, vigilancia y control de factores de riesgo en alimentos, bebidas y aguas que hace el área de consumo en los establecimientos de preparación de comida marina.
Las visitas de IVC (Inspección, Vigilancia y Control) son una de las funciones esenciales de responsabilidad estatal y ciudadana de proteger la salud individual y colectiva, consistente en el proceso sistemático y constante de verificación de estándares de calidad e inocuidad, monitoreo de efectos en salud y acciones de intervención en las cadenas productivas, orientadas a eliminar o minimizar riesgos, daños e impactos negativos para la salud humana.
La aplicación de las buenas prácticas de manufactura (BPM) en los restaurantes que se dedican a prepararan alimentos de origen marino, constituye una garantía de calidad e inocuidad que redunda en beneficio del empresario y del consumidor en vista de que ellas comprenden aspectos de higiene y saneamiento aplicables en toda la cadena productiva, incluido el transporte y la comercialización de los productos.
Es importante el diseño y la aplicación de cada uno de los diferentes programas, con diligenciamiento de formatos para evaluar y realimentar los procesos, siempre en función de proteger la salud del consumidor, ya que los alimentos así procesados pueden llevar a cabo su compromiso fundamental de ser sanos, seguros y nutricionalmente viables, porque permite minimizar los riesgos de que las personas se intoxiquen por consumo de alimentos contaminados.
The present project will be carried out at the Health department of the Municipality of Sincelejo, in order to know and accompany the procedure of inspection, surveillance and control of risk factors in food, beverages and water that the consumption area does in the establishments of preparation of marine food. IVC visits (Inspection, Surveillance and Control) are one of the essential functions of state and citizen responsibility to protect individual and collective health, consisting of the systematic and constant process of verification of quality and safety standards, monitoring of effects on health and intervention actions in production chains, aimed at eliminating or minimizing risks, damages and negative impacts on human health. The application of good manufacturing practices (GMP) in restaurants dedicated to preparing foods of marine origin, constitutes a guarantee of quality and safety that benefits the employer and the consumer, given that they include aspects of hygiene and sanitation applicable throughout the production chain, including transport and marketing of products. The design and application of each of the different programs is important, with filling out formats to evaluate and feed back the processes, always in order to protect the health of the consumer, since the foods thus processed can carry out their fundamental commitment to be healthy, safe and nutritionally viable.
The present project will be carried out at the Health department of the Municipality of Sincelejo, in order to know and accompany the procedure of inspection, surveillance and control of risk factors in food, beverages and water that the consumption area does in the establishments of preparation of marine food. IVC visits (Inspection, Surveillance and Control) are one of the essential functions of state and citizen responsibility to protect individual and collective health, consisting of the systematic and constant process of verification of quality and safety standards, monitoring of effects on health and intervention actions in production chains, aimed at eliminating or minimizing risks, damages and negative impacts on human health. The application of good manufacturing practices (GMP) in restaurants dedicated to preparing foods of marine origin, constitutes a guarantee of quality and safety that benefits the employer and the consumer, given that they include aspects of hygiene and sanitation applicable throughout the production chain, including transport and marketing of products. The design and application of each of the different programs is important, with filling out formats to evaluate and feed back the processes, always in order to protect the health of the consumer, since the foods thus processed can carry out their fundamental commitment to be healthy, safe and nutritionally viable.
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Buenas prácticas de manufactura, Inocuidad, Consumo de alimentos, Intoxicaciones alimentarias, Microbiología de alimentos, Good manufacturing practices, Safety, Food consumption, Food poisoning, Food microbiology