| dc.description.abstract | This intervention project called "MANUAL OF RECEPTION, STORAGE AND DISPATCH FOR THE WAREHOUSE OF THE FOOD UNIT OF THE JOSÉ
CARRASCO ARTEAGA SPECIALTY HOSPITAL – IESS", was carried out with the aim of guaranteeing quality and food safety in the processes of reception, storage, conservation of fresh food and food, which enter the supply chain for the preparation of hospital diets. Chapter 1 deals with the fundamentals for the management of hospital warehouses, safety measures, regulations and documents on hygiene and food safety in force, guided by the National Agency for Regulation, Control and Sanitary Surveillance (ARCSA), the Codex Alimentarious and the Hazard Analysis and Critical Control Points (HACCP). For
Chapter 2 was carried out a situational diagnosis of the infrastructure, equipment and processes during the reception, storage and dispatch of food, considering the knowledge, methods and techniques applied by staff in the different stages of food provision required by the HEJCA. ess of reception, storage and dispatch of food were determined, proposing in Chapter 3 the "MANUAL OF RECEPTION, STORAGE AND DISPATCH FOR THE WAREHOUSE OF THE FOOD UNIT OF THE JOSÉ CARRASCO ARTEAGA SPECIALTY HOSPITAL – IESS", in order to provide consistent and objective information to all personnel working in the food
warehouse area, which will benefit hospitalized patients by guaranteeing them a safe and adequate diet for their speedy recovery. | |
