Aplicación de los Principios de la NTS N° 142- MINSA/2018/DIGESA en el Restaurante Puerto Escondido y su relación con su aspecto económico
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Date
2024
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Universidad Nacional de Trujillo
Abstract
El presente trabajo de investigación aborda la elaboración de un Programa de Buenas Prácticas de Manipulación (BPM) y del manual de Higiene y Saneamiento (PHS) en el restaurante Puerto Escondido, usando como fundamentos la Norma Sanitaria para Restaurantes y Servicios Afines (RM N° 822-2018/MINSA) y la Ficha de Inspección para la Vigilancia Sanitaria de Restaurantes y Servicios Afines (RD. N° 138-2019/DIGESA/SA). El estudio se centra en la evaluación de las condiciones del restaurante, para las cuales se realizaron entrevistas a la Gerencia y trabajadores. Se revisó la documentación y los registros de la empresa; además de realizarse las inspecciones inopinadas, en las cuales se usó la “Ficha técnica de Inspección para la Vigilancia Sanitaria de Restaurantes y Servicios Afines”, obteniéndose un cumplimiento inicial de 55 puntos frente a los 124 puntos tomados como el puntaje ideal máximo. Adicional a ello, se realizó un análisis de impacto económico en función al análisis Costo beneficio; en donde se obtuvo un resultado de 0.20; siendo este dato menor a 1 e indicando que al inicio de la investigación los costos de mantener las operaciones superan a los beneficios de realizar la actividad, viéndose reflejado en pérdidas económicas. Con los resultados obtenidos se procedió a realizar las capacitaciones del personal, y la toma de conciencia por parte de la Gerencia sobre la importancia de la mejora en su sistema de gestión de la calidad; convergiendo en la creación de manuales que regulen las prácticas en la manipulación de alimentos e higiene de las instalaciones. Durante el desarrollo de la investigación, se logró obtener la iniciativa de la Gerencia para realizar mejoras; las cuales fueron: La adquisición de uniformes y EPP´s; así como el saneamiento integral a las instalaciones del restaurante, realizándose la desinsectación, desratización y saneamiento de cisternas. Se realizó un segundo periodo de evaluación, obteniéndose datos prometedores, los cuales en función a la Ficha técnica de inspección, se obtuvieron 103 puntos, y el análisis de impacto económico en función al costo beneficio arrojo el valor de 3.83, siendo este resultado mayor a 1; lo cual demuestra que la mejora en los procesos sanitarios tiene un impacto positivo en la salud pública y en la mejora económica de la empresa.
ABSTRACT This research work addresses the development of a Good Handling Practices Program (GMP) and the Hygiene and Sanitation Manual (PHS) in the Puerto Escondido restaurant, using as foundations the Sanitary Standard for Restaurants and Related Services (RM No. 822-2018/MINSA) and the Inspection Sheet for the Health Surveillance of Restaurants and Related Services (RD. No. 138-2019/DIGESA/SA). The study focuses on the evaluation of the conditions of the restaurant, for which interviews were conducted with Management and workers. Company documentation and records were reviewed; in addition to carrying out unexpected inspections, in which the “Technical Inspection Sheet for the Health Surveillance of Restaurants and Related Services” was used, obtaining an initial compliance of 55 points compared to the 124 points taken as the maximum ideal score. In addition to this, an economic impact analysis was carried out based on the Cost-benefit analysis; where a result of 0.20 was obtained; This data being less than 1 and indicating that at the beginning of the investigation the costs of maintaining operations exceed the benefits of carrying out the activity, being reflected in economic losses. With the results obtained, staff training was carried out, and management became aware of the importance of improving its quality management system; converging on the creation of manuals that regulate practices in food handling and facility hygiene. During the development of the investigation, it was possible to obtain the initiative of Management to make improvements; which were: The acquisition of uniforms and PPE; as well as comprehensive sanitation of the restaurant facilities, carrying out disinfestation, deratization and sanitation of cisterns. A second evaluation period was carried out, obtaining promising data, which based on the technical inspection sheet, 103 points were obtained, and the economic impact analysis based on the cost benefit showed the value of 3.83, this result being greater than 1; which shows that the improvement in health processes has a positive impact on public health and the economic improvement of the company.
ABSTRACT This research work addresses the development of a Good Handling Practices Program (GMP) and the Hygiene and Sanitation Manual (PHS) in the Puerto Escondido restaurant, using as foundations the Sanitary Standard for Restaurants and Related Services (RM No. 822-2018/MINSA) and the Inspection Sheet for the Health Surveillance of Restaurants and Related Services (RD. No. 138-2019/DIGESA/SA). The study focuses on the evaluation of the conditions of the restaurant, for which interviews were conducted with Management and workers. Company documentation and records were reviewed; in addition to carrying out unexpected inspections, in which the “Technical Inspection Sheet for the Health Surveillance of Restaurants and Related Services” was used, obtaining an initial compliance of 55 points compared to the 124 points taken as the maximum ideal score. In addition to this, an economic impact analysis was carried out based on the Cost-benefit analysis; where a result of 0.20 was obtained; This data being less than 1 and indicating that at the beginning of the investigation the costs of maintaining operations exceed the benefits of carrying out the activity, being reflected in economic losses. With the results obtained, staff training was carried out, and management became aware of the importance of improving its quality management system; converging on the creation of manuals that regulate practices in food handling and facility hygiene. During the development of the investigation, it was possible to obtain the initiative of Management to make improvements; which were: The acquisition of uniforms and PPE; as well as comprehensive sanitation of the restaurant facilities, carrying out disinfestation, deratization and sanitation of cisterns. A second evaluation period was carried out, obtaining promising data, which based on the technical inspection sheet, 103 points were obtained, and the economic impact analysis based on the cost benefit showed the value of 3.83, this result being greater than 1; which shows that the improvement in health processes has a positive impact on public health and the economic improvement of the company.
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Keywords
Buenas prácticas, Norma sanitaria, Impacto económico, Calidad, Higiene, Costo beneficio