Diseño de un manual de capacitación para el personal gastronómico
A common practice of most restaurants is to operate without the application of Good Manufacturing Practices (GMP), which implies a risk of food contamination and the appearance of ETAS. The commitment and active participation of the management, must permanently accompany the process, since ot...
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| Otros Autores: | , , , , |
| Publicado: |
2021
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| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=16663 |
| Sumario: | A common practice of most restaurants is to operate without the application of Good
Manufacturing Practices (GMP), which implies a risk of food contamination and the
appearance of ETAS.
The commitment and active participation of the management, must permanently
accompany the process, since otherwise, it would present numerous obstacles for its
development, and even more so in this type of establishment.
The present work consisted of the development of a training manual for gastronomic
staff, meeting the requirements of art. 21 modified from the CAA. (Law 18.284).
The implementation of this manual in gastronomic places aims to train the staff to have
the basic and mandatory knowledge regarding hygiene, correct handling of food,
microorganisms and appropriate actions that they must apply in their workplace in
order to minimize the risk of ETAS in consumers, also avoiding economic losses |
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