Pastrana Puche, Yenis IbethDueñas Ramos, Shirly PaolaPerdomo Mendoza, Daniela Sofía2021-07-072021-07-072021-07-04https://repositorio.unicordoba.edu.co/handle/ucordoba/4243This extension project was developed at the Cereté (Córdoba) municipality supply center, CEREABASTOS. The objective was to apply a training program in good sanitary hygiene practices aimed at food vendors in the public market of Cereté. Initially, 31 outlets were selected for which a descriptive diagnosis was made through a survey that helped determine the conditions of utensils, cleanliness, infrastructure, food outlets, training, Good Manufacturing Practices (GMP) and Good Hygienic Practices (BPH). Subsequently, six outlets were selected that included the sale of dairy, meat, fish, and fruits, vegetables and vegetables to which the microbiological tests of fecal coliforms, environment and manipulators were applied. It was found that the food group with the greatest deficit in complying with the evaluated categories was fish with 19.42% while dairy obtained the highest score with 45.71%, this showed that the conditions of sale were not adequate and that in addition put the consumer's health at risk. On the other hand, the presence of total coliforms and S. aureus was discovered, evidencing the contamination of 100% of the evaluated outlets. Two days of training were carried out on the proper application of GMP and the proper handling of food, showing in subsequent visits the application of what was learned in the conditions of their outlets.1. INTRODUCCIÓN………………………………………………………... 142. REVISIÓN DE LITERATURA………………………………………….. 162.1. MARCO TEÓRICO……………………………………………………… 162.1.1. Prácticas higiénico sanitarias……………………………………………... 162.2. MARCO CONTEXTUAL……………………………………………….. 192.3. MARCO LEGAL………………………………………………………… 202.3.1. Plazas de mercado………………………………………………………… 202.3.2. Sector alimentario………………………………………………………… 213. MATERIALES Y MÉTODOS…………………………………………… 233.1. LOCALIZACIÓN………………………………………………………… 233.2. TIPO DE INVESTIGACIÓN…………………………………………….. 233.3. POBLACIÓN Y ESTUDIO……………………………………………… 233.4. PROCEDIMIENTO……………………………………………………… 243.4.2. Descripción del estado higiénico sanitario de CEREABASTOS…………. 243.4.2. Identificación de los microorganismos presentes en el personal y los locales expendedores de alimentos……………………………………….. 243.4.3. Capacitación en BPM a los expendedores ……………………………….. 253.4.4. Verificación de las prácticas aplicadas por parte de los manipuladores de alimentos………………………………………………………………… 264. RESULTADOS Y DISCUSIÓN…………………………………………. 274.1. DIAGNÓSTICO HIGIÉNICO SANITARIO…………………………….. 274.2. ANÁLISIS MICROBIOLÓGICOS………………………………………. 344.3. CAPACITACIÓN A LOS EXPENDEDORES…………………………… 424.4. VERIFICACIÓN DE LAS PRÁCTICAS APLICADAS EN CEREABASTOS…………………………………………………………. 455. CONCLUSIONES………………………………………………………… 476. RECOMENDACIONES………………………………………………….. 49BIBLIOGRAFÍA………………………………………………………….. 50application/pdfspaCopyright Universidad de Córdoba, 2021Trabajo de grado - Pregradoinfo:eu-repo/semantics/openAccessAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)InocuidadDiagnósticoManipuladorContaminaciónSafetyDiagnosisManipulatorContamination