Propuesta de una guía de buenas prácticas de manufactura (BPM) para el manejo del servicio de expendio de alimentos de cinco huecas gastronómicas de la ciudad de Cuenca frente a la COVID-19

Abstract

This intervention has been carried out to create a proposal for a good manufacturing practice guide (BPM) for the management of food service in five gastronomic huecas of the city of Cuenca in front of COVID-19. With regard to the methodology used in the current intervention project, qualitative research was used, through which a study focused on the five gastronomic huecas was made. To this end, the owners of the huecas were interviewed to determine what difficulties and errors they have in their premises. Similarly, through observation and photograph taking, each kitchen's deficiencies were determined respectively at the time of its service in the face of the new regulations laid down by ARCSA because of the current pandemic, in order to propose a guide to standardize the proper functioning of the huecas under study. For this reason, the first chapter covers everything related to the study of good manufacturing practices against the Covid-19 as well as the important considerations of each gastronomic hueca under study. With regard to the second chapter, deficiencies and difficulties of each gastronomic hueca were detected, as well as their different work stages. Finally, in the third chapter the guide was presented with its guidelines to follow for an adequate service in the gastronomic huecas, giving importance to the care that must be taken in front of the COVID-19, both for workers and customers. Keywords: Proposal of a guide, Gastronomic huecas, good manufacturing practices, deficiencies, COVID-19, care.