Actions to improve food safety in the “Gran Hotel” in Camagüey

Abstract

The sustainable urban cultural tourism represents an alternative for the economic, social and cultural development of the urban communities, for that which is necessary to develop appropriate tourist services, inside those that is that of restoration, paying attention prioritized to the inocuidad of the foods that is one of the four basic groups of characteristic together with the nutritional ones, organoleptics and commercial they compose the quality of a nutritious product. The objective of this work is to propose actions of improvement of the restoration service that guarantees the food innocuity in the great hotel of the city of Camagüey. For it, the execution of the good practices of elaboration of foods was evaluated by means of the application of several tools, as the revision of the documentation of the last three sanitary inspections governmentals (ISE, in spanish) carried out by the department of hygiene and epidemiology of the area of health. Surveys were applied the employees related with the restoration service in the thematic of hygiene and manipulation of foods. External clients were interviewed to know the degree of satisfaction with relationship to the restoration service. Hygienic deficiencies were identified - sanitary, external clients' dissatisfactions about the restoration service and errors in the knowledge that are basic for the work that you/they carry out inside the institution the manipulators of foods. The proposal includes practical suggestions assisting the clients: internal and external, so that the necessities and expectations of both segments can be satisfied.

Keywords: restoration service, food innocuity, actions of improvements.