The Health Profile as a Tool for the Management of Hygienic Quality and Food Safety (Case: Restaurant)

Abstract

Recently, most countries have a registry of foodborne diseases (FBD), significant increases in the incidence of these diseases have been reported. This increase is associated with non-compliance with good food processing practices. For this reason, it is important to guarantee the sanitary quality standards of the facilities that offer food, thus preventing ETAs, since their impact not only constitutes a serious impact on the health of the consumer, but also negatively influences the customer perception. For this reason, this study constitutes a line of work developed by the Quality Control Department of a restaurant in the city of Havana-Cuba.