Plan de acciones para mejorar la gestión de la inocuidad alimentaria en el área de cocina del Hotel Las Cuevas de Trinidad
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Universidad de Sancti Spíritus "José Martí Pérez"
Abstract
Con el crecimiento del turismo, los hoteles enfrentan mayor presión para ofrecer alimentos seguros y de alta calidad, dado que las enfermedades alimentarias siguen siendo un problema global relevante. Esta investigación tiene como objetivo proponer una serie de acciones para mejorar la gestión de la inocuidad alimentaria en el área de cocina del Hotel Las Cuevas de Trinidad. Se basa en referencias teóricas y metodológicas sobre gestión de calidad y seguridad alimentaria en servicios gastronómicos y un diagnóstico de la situación actual del hotel. Se presenta una metodología que facilita la implementación del sistema de acciones en relación con el Sistema HACCP, adaptada a cualquier hotel sin importar su tamaño o características. Su correcta aplicación no solo mejora la seguridad alimentaria, sino que también puede convertirse en un elemento de marketing que garantice la salud de consumidores y productores. En el Hotel Las Cuevas se identifican varias deficiencias que afectan la seguridad alimentaria en la cocina, de aquí la necesidad de diseñar acciones que mejoren el sistema de seguridad alimentaria.
With the growth of tourism, hotels face increased pressure to offer safe and high-quality food, as foodborne illnesses remain a significant global problem. This research aims to propose a series of actions to improve food safety management in the kitchen area of Hotel Las Cuevas in Trinidad. It is based on theoretical and methodological references on quality management and food safety in gastronomic services, as well as a diagnosis of the hotel's current situation. A methodology is presented that facilitates the implementation of the action system in relation to the HACCP System, adapted to any hotel regardless of its size or characteristics. Its correct application not only improves food safety but can also become a marketing element that guarantees the health of consumers and producers. Several deficiencies affecting food safety in the kitchen are identified at Hotel Las Cuevas, hence the need to design actions that improve the food safety system.
With the growth of tourism, hotels face increased pressure to offer safe and high-quality food, as foodborne illnesses remain a significant global problem. This research aims to propose a series of actions to improve food safety management in the kitchen area of Hotel Las Cuevas in Trinidad. It is based on theoretical and methodological references on quality management and food safety in gastronomic services, as well as a diagnosis of the hotel's current situation. A methodology is presented that facilitates the implementation of the action system in relation to the HACCP System, adapted to any hotel regardless of its size or characteristics. Its correct application not only improves food safety but can also become a marketing element that guarantees the health of consumers and producers. Several deficiencies affecting food safety in the kitchen are identified at Hotel Las Cuevas, hence the need to design actions that improve the food safety system.