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.