Inocuidad alimentaria mediante el ciclo Deming para la mejora de la calidad total en el Restaurante “Resto Mar” en Bahía de Caráquez.

Abstract

The research project focuses on food safety and its improvement through the implementation of the Deming Cycle (PHVA) in the “Resto Mar” restaurant in Bahía de Caráquez. A low level of knowledge in food safety among the staff was evident, the majority is willing to train, recognizing the importance of this issue, it is proposed to design a training plan, a continuous training plan, based on Good Manufacturing Practices, HACCP and proper food management, focused on improving food safety processes through the Deming Cycle (continuous improvement or PHVA). It is proposed to train the staff of the Resto Mar restaurant so that they have knowledge in the correct handling, storage and preparation of food to guarantee hygiene and food safety standards. The lack of knowledge of safety standards affects the quality of the restaurant's service. The research is qualitative, non-experimental, the survey was used as a diagnostic tool to determine the shortcomings that arise from continuous improvements, constant training and the creation of an organizational culture focused on safety that guarantees safe food, strengthening the competitiveness of the restaurant.