Proyecto de implementación del sistema HACCP en el servicio de nutrición y dietética del hospital "Vicente Corral Moscoso", HVCM, Cuenca-Ecuador

Abstract

The present study evaluates the current status of the entire service department of nutrition and dietetics of the hospital Vicente Corral Moscoso HVCM, of the city of Cuenca based on various documents such as the Codex alimentarius, the organic law of food sovereignty regime of Ecuador, manuals prepared by the Ministry of Public Health of Ecuador, the rules of Good Manufacturing Practices for processed foods of Ecuador, concepts of different publications, authors and internet sources about the topics covered in this project.

It supposes that the aforementioned documents have been fully tested and used in the food field, but it is necessary to deepen the knowledge and application of food safety from the moment its enter the reception area and goes through the various transformation processes to eventually be consumed by the patient and hospital staff; that is, face to the hypothesis that it would be preferable a systematic and continuous method of prevention and control in order to achieve food safety versus lack of knowledge and empiricism in the food field and so also the lack of resources to ensure food safety.

This project will carry out together with the service staff of nutrition and dietetics the HVCM through the diagnosis of the current situation, training lectures and location of necessary information about BPM and SOPs for each process within the area before mentioned.