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390-773-1-PB (Gaviria, 2016)
390-773-1-PB (Gaviria, 2016)
RESUMEN
ABSTRACT
Background. The food processing activities should be developed under conditions that
ensure the generation of safe products, following the legislative specifications of each
country. Objective. The study was based on the evaluation and improvement of
sanitary conditions and implementation of the cleaning and disinfection program (C &
D) and the food handler training program in the coffee shop at the Catholic University
of Manizales (UCM). Method. The survey tool was used to establish the level of
compliance of the health profile in the coffee shop, in addition to the evaluation of
various disinfectants, gels, and soaps, in terms of antimicrobial efficacy, both in vitro
with different isolates as in processing surfaces of the foods where there are several
microbial populations. In addition, microbiological analyzes were performed to the
processed foods in the cafeteria and a training program for food handlers was
implemented, which included the periodic monitoring of the health conditions of the
food handlers. Results. After the initial sanitary profile, improvement activities were
conducted, through which, a health profile was obtained with higher levels of
compliance of the suggested specifications from the respective regulation. As for the
evaluation of disinfectants, was identified that both in vitro and in situ quaternary
ammonia (1000 ppm) had a destructive efficiency of 100%. Initially, some ready to eat
foods, such as chopped fruits showed contamination with total coliforms, while the
foods with more manipulation had higher counts of S. aureus. After to the
implementation of the capacitation and C & D programs, the counts from the analyzed
populations were within of the suggested limits by the related regulation. Conclusion.
The improvement in the health profile of the coffee shop at the UCM was based on the
advances of the waste disposal programs, C & D, as well as disinfection practices and
conditions of handling of the food. Furthermore, the quaternary ammonia was selected
as the appropriate disinfectant for the C & D program.
Keywords: Disinfectant capacity, food safety, health surveillance, microbiological
analysis.
Alimento.
Características de calidad de un alimento
CONCEPTOS Qué es manipular
Clasificación de un alimento
Higiene de los alimentos
Seguridad y vida útil
Enfermedades transmitidas por los alimentos
Obligación Legal
ETAS Qué son los microorganismos
Grupos y clasificación de los microorganismos
Parásitos
Bacterias
Virus
Hongos
Levaduras
MANIPULACIÓN DE Cómo y con qué se contaminan los alimentos
LOS ALIMENTOS Cómo prevenir la contaminación
Métodos de conservación
Qué es limpieza
Qué es desinfección
PLAN DE Qué es higienización
SANEAMIENTO Programa de saneamiento
Control de plagas
Programa de residuos sólidos
Edificaciones e instalaciones
Equipos y utensilios