Bibliographic citations
Barazorda, G., Bedoya, V. (2017). Sistema de análisis de peligros y puntos críticos de control para mejorar la calidad de los productos del restaurante Toto´S House Machu Picchu Cusco, 2016. [Tesis, Universidad Andina del Cusco]. https://hdl.handle.net/20.500.12557/2101
Barazorda, G., Bedoya, V. Sistema de análisis de peligros y puntos críticos de control para mejorar la calidad de los productos del restaurante Toto´S House Machu Picchu Cusco, 2016. [Tesis]. PE: Universidad Andina del Cusco; 2017. https://hdl.handle.net/20.500.12557/2101
@misc{sunedu/3044159,
title = "Sistema de análisis de peligros y puntos críticos de control para mejorar la calidad de los productos del restaurante Toto´S House Machu Picchu Cusco, 2016.",
author = "Bedoya Licuona, Vanessa Natalia",
publisher = "Universidad Andina del Cusco",
year = "2017"
}
The research document is a proposal of the guarantee of food prepared at Toto's House Restaurant – Servicios Turísticos Miranda S.A.C., suitable for consumption, based on the HACCP System. The methodology for the current work begins with the situational diagnosis of the company based on Supreme Decree No. 007 - 98 – SA. By an inspection, it was determined the deficiencies of the infrastructure, facilities, equipment and good manufacturing practices, Hygiene and sanitation program, and the HACCP plan. After the evaluation, a meeting was scheduled with the representatives of the company proposing an improvement in the HACCP system. The proposal of the HACCP plan was based on the sanitary norm for food and beverage elaboration according to Ministerial Resolution No. 449 - 2006 / MINSA, approved by Supreme Decree No. 007 - 98 - SA, forming the HACCP team, whose functions are: fulfill and enforce the HACCP system, control and monitoring of the PCC, management of the records and minutes, as well as to make decisions on corrective measures and modifications of HACCP plan. As prerequisite programs, Good Manufacturing Practice (GMP) manuals and hygiene and sanitation programs were developed to ensure the proper implementation of the HACCP plan; in the same way our objective is to make a description of the products, starting with the name, Physical description, main ingredients, physical - chemical and nutritional characteristics, microbiological characteristics, sanitary registration, storage conditions. Flow diagrams for the products were elaborated, where the sequence of the operations could be identified, as well as the use of raw materials for food processing. Likewise, we pretend to do a hazard analysis for each stage of the production process, finding evidence of dangerous biological, physical and chemical hazards in the stages of the production process, determining causes, effects, preventive measures and corrective actions. It was determined critical control points using the decision tree and established critical limits for the PCC’s finded, surveillance system, corrective measures and formats that allow the traceability of the plan HACCP. For the evaluation of customer satisfaction, a simple survey was conducted to determine the degree of customer satisfaction with respect to food, environment and hygiene, obtaining good results, since most customers are satisfied With these aspects. Finally, an evaluation was made regarding the revision and verification of the HACCP Plan, obtaining some aspects still in process, and that they must be applied.
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