Sistema HACCP para la inocuidad alimentaria: caso Restaurante Las Velas, Manta Manabí.

Abstract

Tourism is considered as a productive activity that includes several sectors, such as accommodation, food and beverages, transportation, among others. The objective of this research is to propose the implementation of a food quality control system on the basis of HACCP for the restaurant Las Velas. The descriptive method was applied, not experimental, qualitative, which puts interest in the description of data, without any conceptualization, defining in an organized way the object of study. We used the non-probabilistic method, which selects the sample for convenience and accessibility to subjects tied to the investigation. The technique used was the survey of 20 employees of the company “Las Velas” and the interview to the manager. We worked with the “Catastro Turistico” 2018 of the city of Manta, reflecting 170 restaurants; 8 restaurants are top notch, within these the restaurant Las Velas, located in the Barbasquillo sector in Manta. 67% of population have knowledge about food and beverage management in the catering service, a 100% recognize that there is a need to train on issues of quality and food safety standards, and a very low percentage The HACCP system is unknown. The research carried out refers to the system of analysis of Critical Control points (HACCP), achieving a significant impact within the gastronomic companies. It should be noted that quality control systems play a fundamental role in the food production sector, controlling and ensuring a culture of food safety.