How Can Data Be Manipulated

Cevichería Interview 1: The Merlin
Staff: Manager LocalZona: The Victoria
What position are you in business? Local administrator.
What foods sold in greater quantity? Fish, black shells, mussels, prawns, squid and octopus.
Where to store food before cooking and they do with the remains of food? The food brought from us Terminal fisheries (suppliers) and store in freezer in the kitchen of restaurant.Guest leftovers of the day, are stored in the freezer until the next day. You
is governed under the rules of food hygiene and safety? Yes, local is registered and has cleaning and hygiene of the areas where food is processed and placed on sale.
Have there been any cases of food contamination? No, because we've been very careful in the store to correct food temperatures, this summer. Foods are processed under high levels of safety and cleanliness as the remains of garbage are from time to time (continuous).
What material and how often they clean the floors? Have tile floors smooth and clean up is: In the morning before opening the local, mid-morning, afternoon and evening, before closing the premises.
"The kitchen has a hood? If you have a bell and is lit at all times?
Have you had any problems with the inspections? Not ever.
How is the staff uniform? Apron, gloves, cover your mouth and hats.
Is there adequate lighting and deck? We have two large reflectors covered with plastic.





Interview 2.
Cevichería: The Pishcota
Staff: Pierina Pacheco AlvarezZona: Surquillo
1. What position are you in business? Cook

2. What foods sold in greater quantity? Fish and meat

3. Where to store the raw material before cooking and they do with the remains of it? Are stored in the cold area having a proper temperature to prevent bacteria formation and decomposition of the product always using the FIFO (first in first out) or FIFO (first in first out
Food scraps go to waste.


4. Do you is governed under the rules of food hygiene and safety? if
5. Have there been cases of food contamination? No, because the storage is ordered and by areas.

6. What material and how often they clean the floors?
material is majolica floor, cleaning floors starting place once a day and another ending the day, is cleaned with water, bleach and water.

7. "The kitchen has a hood? If

8. Have you had any problems with the inspections? No, we established laws.

9. How is the staff uniform? Jacket, cap, hair, pants and shoes.


10. Is there adequate lighting and deck?
Yes, to facilitate the preparation of food.








Interview 3.
Restaurant: Karol Picantería
Person: Jorge OrellanaZona: San Juan de Lurigancho
1. What position are you in business? General Manager (Logistics).

2. What foods sold in greater quantity? The ceviche, goat to the northern, etc.
3. Where to store the raw material before cooking and they do with the remains of it? Frozen and supplied. Nothing is wasted, everything is used (bones, heads and they smoked stores).

4. Do you is governed under the rules of food hygiene and safety? Yes, under the rules of HACCP and GMP.


5. Have there been any cases of food contamination? Very seldom (ejm: a hair in corn).

6. What material and how often they clean the floors?
of cement and tiles. Each time this dirty (many times).

7. "The kitchen has a hood? Yes, stainless steel.
8. Have you had any problems with the inspections? Never, we have a good manual handling practices.

9. How is the staff uniform? Each area has a different uniform. (ejm: Production - pants, jacket, hat, mask, shoes, aprons, etc).


10. Is there adequate lighting and deck?
Yes, with ease of cleaning.

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interviews Stage3: Other issues

Recommendations for food handling in restaurants and food sales
1. Keep perishable foods refrigerated (0-5 ° C) or frozen (< -18 °C), hasta el momento de utilizarlos. 2. No dejar alimentos perecederos a temperatura ambiente más tiempo del necesario. 3. Las ensaladas de productos proteicos o de artículos picados, deberán mantenerse <>

bibliographic sources:

http : / / www.mercanet.cnp.go.cr / Desarrollo_Agroid / documentospdf / Limpieza_Desinfecci% C3% B3n.pdf
http://www.fao.org/docrep/W6419S/w6419s0a.htm
http:/ / www.mailxmail.com / course-handler-food / health-food-handling
http://www.datcp.state.wi.us/fs/business/food/publications/pdf/ForeignLanguageFactsheets/English/EmployeeHygiene2 . pdf
http://www.fao.org/docrep/W6419S/w6419s0a.htm
http://www.cepis.org.pe/bvsdeescuelas/fulltext/entornosdocente/unidad6.pdf
http:/ / www.fao.org/docrep/W6419S/w6419s0a.htm
http://www.acercar.org.co/industria/biblioteca/memorias_2007/rs.pdf

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Stage3: Solid waste management and control Pest

Solid Waste

First we define which are the solid waste is any object, substance or element in the solid state, which is abandoned, bounces or rejects or may be reusable.

In kitchens and food preparation rooms, secondary products and waste will be collected in bags of single use or reusable containers properly labeled. These should be sealed or closed with a lid and withdraw from the work area as soon as they are full or after each work period and will be placed (single-use bags) or vacuum (repeated use containers) covered in rubbish bins never be placed in the kitchen. Repeated use containers will be cleaned and disinfected each time they return to the kitchen.

Waste bins shall be kept in a closed area reserved for that purpose and separate stores food. This area will have a temperature as low as possible, well ventilated, protected from insects and rodents and should be easy to clean, wash and disinfect. The bins should be cleaned and disinfected whenever emptied.
cartons and packaging, as soon as they are empty, were removed under the same conditions as scrap. The team of understanding of waste must be separated from all areas of food handling.
is if you use a system of waste feed per channel, it is essential to put the spoils, waste and scrap of closed single-use bags. Should be cleaned and disinfected daily of this channel.
Currently, the major problem of environmental pollution restaurants have the obligation to separate waste collection between the organic (waste re fat, meat, shells, food waste) and recyclable ((plastic packaging, cardboard, cans, plastic or metal cans, plastic bags or paper). In this way contribute to the improvement of the environment.

Pest Control:
First we must be both of the following:
Plague: species found in a proportion or density that can may cause harm or pose a threat to the hombre.Cebo: food preparation or presented in ways and places suitable for consumption by animals-plaga.Infestación: refers to the number of individuals of a species at a level that is considered harmful. Pesticide: any substance or mixture of substances intended for preventing or controlling any unwanted species.
effective program should be an ongoing pest control. Establishments and surrounding areas should be inspected regularly to ensure that no infection.

Insects and rodents are known carriers of pathogenic bacteria from areas of contamination to foods and surfaces contact with food, therefore, its presence should be avoided in food preparation areas.

Should pests gain entrance to the establishment, eradication measures should be instituted. Control measures involving treatment with chemical, physical or biological agents should only be applied under the direct supervision of staff are aware of the risks that the use of these agents may pose to health, including risks that may arise from residues retained in the product. Such measures shall be implemented only in accordance with the recommendations of the competent official body. Appropriate records of use of pesticides.

pesticides should be used only must take care to safeguard all food, equipment and utensils from contamination. After applying pesticides should be thoroughly cleaned equipment and utensils so that contaminated before reuse remove residues.
records should be maintained for the use of pesticides, which should be inspected periodically by the responsible supervisor.
What to do:
regularly inspect facilities, food stores and raw materials that come to find infestations. Use
electronic fly swatter where there is open food
Store food in containers resistant infections.
Start treatment at the first sign of infestation.
ensure that waste is disposed of regularly.
ensure proper cleaning. Ventilate
production areas and food storage.
Do not: Leave
unmarked poisoned bait.
Apply insecticides as sprays, sprays, powders or lakes in areas of food production or storage.

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Stage3: Cleaning and disinfection of premises, equipment and utensils.

Premises Cleaning and Disinfection
What is going to clean and disinfect

contact surfaces hand: knives, tools, cutting boards, containers, brushes.
surfaces in contact with food: during harvest, transport, packaging, or distribution process, such as containers (plastic boxes, etc..), Equipment (batteries, tables, etc..), Transport (trucks, wagons, etc. .).
processing facilities, walls, floors, drains, Area, etc. Clean


1. Collect and dispose of waste products, dust or other debris that are present place to be clean.
2. Moisten with enough drinking water or surface site to be cleaned.
3. Prepare a solution of detergent to use.
4. Lather scattering surfaces clean detergent solution with a sponge or brush (these items must be clean). Rub surface firmly with a sponge or brush, removing all dirt as possible. Often this is not very visible dirt, which is why cleaning should be done very well so everything is completely clean.
5. Allow the detergent solution applied for a short time to let the act (can be three or five minutes).
6. Rinse with clean water potable sure all detergent is removed.
7. After rinsing look closely at the site was cleaned to verify it has been removed all the dirt. In case needed to be done again washing with soap until it is completely clean. Disinfection


1. First we must be sure that the surface is clean, if not, clean it as explained above.
2. Before we have listed disinfect disinfectant solution.
3. Apply this solution over the place or area to be disinfected.
4. The disinfectant is left on the place we disinfected for a minimum of 10 minutes, in the case of chlorine is not necessary to rinse. During this time is being made to eliminate as many microorganisms, so that the product to be produced is clean. Important

1. Personnel carrying out the work of cleaning and disinfection should be well trained.
2. The water used for cleaning and disinfection should be drinking.
3. All cleaning and disinfection should be stored in a specific place outside the process area.
4. All cleaning and disinfecting products must be labeled and in containers that contain only this type of product.
5. Brushes and brooms should not be kept directly on the floor, these and other items used in cleaning work should be suspended in the air or on a clean surface when not in use.
6. Hoses must have gun, preferably rubber, to avoid wasting water.

Equipment and Utensils
compounds used for cleaning
1. Alkaline compounds, are naturally alkaline (pH greater than 7). Action can be very strong as those used to remove heavy soils such as those found in the ovens, can also remove grease. The others are considered mean force are used to clean dirt diluted light.
2. Acidic compounds, are acidic (pH less than 7). Materials are used to remove embedded on surfaces. Are used for specific types of cleaning, can not be used as all-purpose detergent.
3. Synthetic detergents, wetting agents are also called, have an important role as components of cleaning agents, are able to separate dirt from soiled surfaces and cause no irritation or damage, also easily removed by rinsing with water.
4. Cleaning solvents, are products that contain alcohol or ether and are used to dissolve solid deposits. Are used to remove impurities generated by petroleum products such as lubricating oils and greases.

compounds used for disinfection and disinfection by steam or hot water can destroy microorganisms come into contact with the hot water method is not widely used because it requires a lot of energy for its implementation.
2. Chemical Disinfection: These are chemicals that vary widely in their forms of use and composition. The effectiveness of these disinfectants depends on many factors such as exposure time, temperature, concentration, etc. Some examples are:
- Chlorine compounds: The chlorine-containing substances such as hypochlorite and chlorine dioxide have a significant effect on the microorganisms as well as being cheap. Can cause corrosion of metals.

- Iodine Compounds: substances containing iodine as iodophor, alcohol-iodine solutions, etc. Can also be used as disinfectants, the effect is very fast and runs on a wide variety of microorganisms. Care must be taken to dispose of waste as they can cause corrosion of metals.
- Quaternary Ammonium Compounds: These compounds are used to disinfect walls, floors, equipment and others. Require rinsing after use.
Other Equipment and / or utensils

· Sponges
· Brush
• Water drinking
· Solution of detergent disinfectant
· Solution
black soap
· Hoses
· Tiles
· Uniform suitable for cleaning and disinfecting the area (hats, cap mouths, gloves, uniform, closed shoes ) [1]
[1] JIMÉNEZ2000: 2.3

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Stage3: Design of local production and sale of food.

Local Production Design

The windows of the premises should be covered by mesh to keep out insects.
The walls of the premises must be painted by a painting (epoxy), washable enamel, stainless steel and have a smooth tile floor. Therefore, the walls can be cleaned as often as desired, without peeling or rust. The floors be cleaned with a mop and broom not as raise dust and soil microorganisms would eventually pollute the environment or rather if the floor does not have tile, and has tile floor, dust or dirt would accumulate in cracks.
must have steam pipes, hot and cold water, gas vents and air conditioning. These pipes or ducts should be located to be built against the wall to achieve exposure in the place.
Lighting should be strong and right to view any dirt or presence of vectors such as insects or rodents in the area.
lighting should not make shadows in the work area, since it impedes the vision or cleaning or personal chef who comes to clean the premises.
Ventilation must be efficient enough to prevent the smoke from the grease and steam other foods, as some agents may lead to other unnecessary food.
Lights should be covered so that no particles enter broken plastic or glass food.
must be present hoods with filters easy removed for efficient cleaning of the area.
roofs, doors and passageways, must be cleanable, smooth, clear, non-absorbent. Also, to observe or perform efficient cleaning.
Pipes and ducts should be cleaned efficiently. They should be cleanable and accessible. Ceilings
smooth, without cracks (cleaning the pool efficiently and avoid dirt in the crevices at the time of cleaning), light colored and waterproof to prevent condensation.
The walkways must remain clear and easy to clean.

food Sale
The food vending trucks not guarantee your safety and free of microorganisms. Likewise, the same environmental pollution as cars, comes to contaminate food.
The sale of safe food must be in an environment like a restaurant (closed), with the necessary safety standards, without any means of transmisición that is polluting.
The sale of food are governed by the local security regulations such as clean, in an area disinfected.
staff with safety criteria (personal hygiene): Training, medical examination (medical card), proper uniform, efficient and hygienic practices.
food handling are under the supervision a person in charge of the area, inspecting and avoid forms of pollution. Avoid
external agents that are potential pollutants such as: earrings, rings, watches, bracelets, etc.
foods store have a safe and suitable for different products. Example, proper storage temperatures.

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Phase 3: Standards of personal hygiene and food service procedures.

Hygiene
hygiene is defined as the set of practices and behaviors designed to maintain a level of cleanliness and hygiene to promote the health of people. To this end, self-esteem plays a key role addressing this issue, for anyone who appreciates and values \u200b\u200bare strives to be and stay well. The good or bad health directly affects the health of people.
The lack of proper hygiene habits by the people becomes a serious problem, not just the unpleasantness of a bad appearance or odor, but because of the potential danger of transmission of viruses and germs to others.
Some of the diseases associated with poor hygiene practices are diarrhea, gastrointestinal diseases, conjunctivitis, skin infections, lice, flu, etc.

hygiene standards of food handling staff
Good habits hygiene and cleanliness of food handlers will reduce the risk of contamination.
cleaning habits that staff who handle food should include:
• Shower daily: this way, they control our body's natural odors caused mainly by perspiration or sweat. Likewise, we avoid the presence of germs and bacteria that can affect the health of our skin.
• Toilet Nails must be short and free of dirt. Thus, it prevents the acquisition of germs and bacteria that could stay within the nail.
• Hand washing: this act must be performed before handling food, after using the toilet, after handling boxes, packing, money, garbage, after coughing, sneezing, eating, drinking, smoking and whenever circumstances require. Proper hand washing is to clean the back and palm of the hand, forearm and spaces between fingers and under fingernails, using hot water, soap and nail brush.
• Report any symptoms of disease: the staff is obliged to tell your supervisor if you have any of distress such as vomiting, diarrhea, ear discharge, runny nose, cough or watery eyes, etc. À
• Hair must be bring the hair up and covered by a hat or headgear. In this way, it would prevent accidents by contact with food hair.
• Jewelry and personal items: avoid the use of rings, earrings, watches, brooches, among others. This is because they are perfect places for the accumulation of dirt and they can get lost and fall into the food should therefore be avoided when handling them.
• Work clothes: Employees should always have clean clothes, light colored, non-flammable, easy to wash, among others. The changes of personal clothing and other personal items should be kept a designated area away from the area preparation of food. Likewise, the clothing worn at work should only be used at the site during working hours.

food service procedure

Refers to activities will be carried out in the kitchen. Some of the procedures to be performed: • Choose foods
: This act involves choosing foods and choose those with the best conditions to be consumed by man. • Wash food
: act which removes the dirt that is in the food. Also, here is eliminate much of the bacteria or agents that may cause damage to health consumer.
• Chop food: the food is cut into pieces of varying sizes, depending on the food to prepare.
• Cook foods: in this process, foods are boiled or cooked in various ways, including baked, stewed, grilled, sauteed, fried, among others. Much of the bacteria and agents that cause damage to health are inactivated or deleted by the high temperatures at which food is subjected.
• Serve food: cooked food or ready to eat are served on a plate to go to the dinner table.
• Take the dish served to the customer's table, ready to act where the dish Food takes the fork so it can be ingested.

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On Monday 27 April I attended the launch of the latest book Escuín Mari Luz, The Walker music. A book of poems in which the author has endeavored over the past seven years. Has published Endymion and consists of three parts. The first is the book's title, while the second is entitled Poems on the death of my father and alluding to Jorge Manrique , is dedicated to its namesake. The third part, My names , compiles poems dedicated to people who admire or esteem Mari Luz (as María Zambrano, Teresa of Jesus , Juana Castro, Pablo García Baena , Luis Sánchez Corral ... )

The presentation, like the book's foreword, was conducted by the former Minister Carmen Calvo . It was an emotional ceremony and simple where we could enjoy the author's sensibility crystallized in an ever more refined poetry, and personal quality. The newspaper gave CÓRDOBA act accomplished news.


Next week I will attend the presentation of another work, being totally different, no less interesting. This is the companion book entitled Raul Ruano Sociology and anarchism, his doctoral thesis. Is published by the Anselmo Lorenzo Foundation will be presented at the headquarters of the CNT Cordoba, situated in the Historian Domínguez Ortiz Street No. 7 on Friday, May 8.