Diseño de un sistema de gestión de calidad en el catering industrial de un hospital psiquiátrico.

Abstract

The purpose of this work is to provide tools for the application of a quality system in the food industry, in order to improve the food service process in a psychiatric hospital, using the minimum of resources, restructuring the management of the areas from the base and fund of the kitchen. As starting point for this purpose, is using the national regulation (ARCSA), wich is complemented by the ISO 22000:2018 normative, hazard analysis, and good manufacturing practices, which are focused in the preparation of the food. An starting analysis was conducted, in order to search for the improvement points on the food service. Thanks to the manuals SOOP, HACCP an GMP, there was a substantial improvement in the manufacturing, infrastructure, and administrative processes, in order to achieve the ARCSA requirements.