Food safety in Peruvian food restaurants for entrepreneurs
The gastronomic boom in Peru has motivated many entrepreneurs to invest in Peruvian food restaurants; hoping that when the Peruvian State declares it a cultural heritage of the nation, the legal standards of quality and safety will be implemented. In this sense, it should be range from the opening a...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia - UPTC
2022
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| Subjects: | |
| Online Access: | https://revistas.uptc.edu.co/index.php/ingenieria_sogamoso/article/view/14270 |
| _version_ | 1801706695502594048 |
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| author | Paucar Luna, Jorge Vásquez-Pajuelo, Lida Navarrete Ormeño , Mayra Elizabeth |
| author_facet | Paucar Luna, Jorge Vásquez-Pajuelo, Lida Navarrete Ormeño , Mayra Elizabeth |
| author_sort | Paucar Luna, Jorge |
| collection | OJS |
| description | The gastronomic boom in Peru has motivated many entrepreneurs to invest in Peruvian food restaurants; hoping that when the Peruvian State declares it a cultural heritage of the nation, the legal standards of quality and safety will be implemented. In this sense, it should be range from the opening and operation of new premises and that emphasis be placed on clear regulations for micro and medium enterprises. The objective of this research was to design quality and safety measures focused on protecting the life and health of diners in the food preparation process in small and medium-sized Peruvian foodrestaurants. The methodology used is qualitative, whose result of the analysis of the decision tree determined the Critical Control Points (CCP) being cooking and disinfection stages that control biological hazards. It was concluded, in improving cost performance, through the control of losses in the storage of raw materials and rejection of preparations, at the same time, it is important ensuring consumer protection, providing safe food, that generate trust and satisfaction. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-14270 |
| institution | Revista Ingeniería, Investigación y Desarrollo |
| language | spa |
| publishDate | 2022 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia - UPTC |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-142702022-06-16T16:18:52Z Food safety in Peruvian food restaurants for entrepreneurs LA INOCUIDAD EN LA ELABORACIÓN DE ALIMENTOS EN RESTAURANTES DE COMIDA PERUANA PARA EMPRENDEDORES Paucar Luna, Jorge Vásquez-Pajuelo, Lida Navarrete Ormeño , Mayra Elizabeth Food safety gastronomic boom in Peru Peruvian food restaurants critical control points Inocuidad en los alimentos auge gastronómico en Perú restaurantes de comida peruana puntos críticos de control The gastronomic boom in Peru has motivated many entrepreneurs to invest in Peruvian food restaurants; hoping that when the Peruvian State declares it a cultural heritage of the nation, the legal standards of quality and safety will be implemented. In this sense, it should be range from the opening and operation of new premises and that emphasis be placed on clear regulations for micro and medium enterprises. The objective of this research was to design quality and safety measures focused on protecting the life and health of diners in the food preparation process in small and medium-sized Peruvian foodrestaurants. The methodology used is qualitative, whose result of the analysis of the decision tree determined the Critical Control Points (CCP) being cooking and disinfection stages that control biological hazards. It was concluded, in improving cost performance, through the control of losses in the storage of raw materials and rejection of preparations, at the same time, it is important ensuring consumer protection, providing safe food, that generate trust and satisfaction. El auge gastronómico en el Perú ha motivado que muchos emprendedores inviertan en restaurantes de comida peruana; a la espera de que cuando el Estado peruano la declare patrimonio cultural de la nación, se implementen las normas legales de calidad e inocuidad. En este sentido, estas deben abarcar desde la apertura y operación de nuevos locales hasta el énfasis en normatividad clara tanto para las micro como para las medianas empresas. El objetivo de esta investigación fue diseñar medidas de calidad e inocuidad centradas en la protección de la vida y la salud de los comensales en el procesode elaboración de alimentos en restaurantes de comida peruana de medianas y pequeñas empresas. La metodología empleada es cualitativa, cuyo resultado proveniente del análisis del árbol de decisiones, la cual determinó los Puntos Críticos de Control (PCC) siendo la cocción y desinfección, [6] etapas que controlarán los peligros biológicos. Con lo anterior, se concluyó mejorar el rendimiento de costos, a través del control de mermas en el almacenamiento de materias primasy el rechazo de preparaciones, así también, asegurar la protección del consumidor, brindando alimentos inocuos que generen confianza y satisfacción. Universidad Pedagógica y Tecnológica de Colombia - UPTC 2022-05-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uptc.edu.co/index.php/ingenieria_sogamoso/article/view/14270 10.19053/1900771X.v21.n2.2021.14270 Ingeniería Investigación y Desarrollo; Vol. 21 No. 2 (2021): Julio - Diciembre; 57-65 Ingeniería Investigación y Desarrollo; Vol. 21 Núm. 2 (2021): Julio - Diciembre; 57-65 2422-4324 1900-771X spa https://revistas.uptc.edu.co/index.php/ingenieria_sogamoso/article/view/14270/11619 Derechos de autor 2022 Ingeniería Investigación y Desarrollo |
| spellingShingle | Food safety gastronomic boom in Peru Peruvian food restaurants critical control points Inocuidad en los alimentos auge gastronómico en Perú restaurantes de comida peruana puntos críticos de control Paucar Luna, Jorge Vásquez-Pajuelo, Lida Navarrete Ormeño , Mayra Elizabeth Food safety in Peruvian food restaurants for entrepreneurs |
| title | Food safety in Peruvian food restaurants for entrepreneurs |
| title_alt | LA INOCUIDAD EN LA ELABORACIÓN DE ALIMENTOS EN RESTAURANTES DE COMIDA PERUANA PARA EMPRENDEDORES |
| title_full | Food safety in Peruvian food restaurants for entrepreneurs |
| title_fullStr | Food safety in Peruvian food restaurants for entrepreneurs |
| title_full_unstemmed | Food safety in Peruvian food restaurants for entrepreneurs |
| title_short | Food safety in Peruvian food restaurants for entrepreneurs |
| title_sort | food safety in peruvian food restaurants for entrepreneurs |
| topic | Food safety gastronomic boom in Peru Peruvian food restaurants critical control points Inocuidad en los alimentos auge gastronómico en Perú restaurantes de comida peruana puntos críticos de control |
| topic_facet | Food safety gastronomic boom in Peru Peruvian food restaurants critical control points Inocuidad en los alimentos auge gastronómico en Perú restaurantes de comida peruana puntos críticos de control |
| url | https://revistas.uptc.edu.co/index.php/ingenieria_sogamoso/article/view/14270 |
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