Propuesta de un manual de HACCP dirigido a las cocinas de los restaurantes de comida tradicional de la ciudad de Cuenca

Abstract

This monograph developed a proposal for a HACCP manual oriented to the kitchens of traditional restaurants in Cuenca;three restaurants were selectedfor this study because of their essential characteristics and the fact that its main function is to prepare traditional Ecuadorian food. These restaurants will be identified as restaurant #1, restaurant #2 and restaurant # 3. Four stages were followed to run this application, in the first one, a comprehensive study of the HACCP system such as, its origin, evolution over time, importance, preliminary stagesand principles was performed. On the other hand in the second stage common processes that take place in the restaurants are pointed, as well as the identified problems. In the third stage theHACCP system application in the kitchens of the three traditional restaurants is established; and finally in the fourth stage the manual for the kitchens of traditional restaurants in the city of Cuenca is made.