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The term food safety in recent years is closely linked to health and diseases such as obesity and overweight caused in about 600 million people worldwide, reason why this research was proposed as a general objective the development of a food safety plan in a producer and marketer of handmade sweets in the Rocafuerte canton of the province of Manabi. In the methodological part, the approach was qualitative, based on a cross-sectional design of information gathering and visual observation analysis, the method applied was a field study through checklists, observations and interviews with the manager and staff of the company under study. The results obtained from this study showed that there is 79% compliance, establishing that continuous improvement must be encouraged in aspects such as raw material storage and personnel behavior. As a conclusion of this research and with the purpose of improving the aspect of food safety, it was proposed to design a plan of preventive measures and risks in the process of elaboration of sweets, consisting of a correct reception of the raw material, storage, weighing, kneading, fermentation, baking, packaging, transportation and distribution.
Este obra está bajo una licencia de Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacional.
