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<front>
<journal-meta>
<journal-id>1684-1824</journal-id>
<journal-title><![CDATA[Revista Médica Electrónica]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Med.Electrón.]]></abbrev-journal-title>
<issn>1684-1824</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Ciencias Médicas de Matanzas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1684-18242021000601617</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación higiénico-sanitaria de restaurantes vinculados a la actividad turística]]></article-title>
<article-title xml:lang="en"><![CDATA[Hygienic-sanitary evaluation of restaurants linked to tourist activity]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Pulido]]></surname>
<given-names><![CDATA[Yadrián Arnaldo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Frías-Jiménez]]></surname>
<given-names><![CDATA[Roberto Argelio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Medina-León]]></surname>
<given-names><![CDATA[Alberto Arnaldo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Matanzas  ]]></institution>
<addr-line><![CDATA[ Matanzas]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>43</volume>
<numero>6</numero>
<fpage>1617</fpage>
<lpage>1633</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S1684-18242021000601617&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S1684-18242021000601617&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S1684-18242021000601617&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción:  en los servicios gastronómicos, la garantía higiénico-sanitaria es vital para su funcionamiento, dada la incidencia directa en la salud de los consumidores.  Objetivo:  diagnosticar la situación higiénico-sanitaria de restaurantes asociados a la actividad turística en el balneario de Varadero.  Materiales y métodos:  se evaluaron 33 restaurantes en operación, mediante 10 dimensiones compuestas por 116 indicadores, integrados en el Índice Global de Cumplimiento de los Prerrequisitos Sanitarios. La valoración del cumplimiento por dimensiones se llevó a cabo mediante la matriz importancia-cumplimiento, identificándose por el método combinatorio la existencia de clústeres. Se estableció la relación de los resultados con la capacitación de los recursos humanos y la forma de administración de las entidades.  Resultados:  se evidenció un elevado cumplimiento de los indicadores evaluados (87 %). Aunque se hallaron deficiencias higiénico-sanitarias en un alto porcentaje de restaurantes, el 67 % requiere de una atención inmediata. Se determinó una relación moderadamente fuerte entre el nivel de gestión de la inocuidad, la capacitación de los recursos humanos y la forma de gestión.  Conclusiones:  las dimensiones almacenamiento en seco y abastecimiento de agua presentaron un comportamiento adecuado. Las mayores deficiencias se asociaron a las dimensiones control de vectores, elaboración de alimentos y mantenimiento. Son necesarios la capacitación del personal vinculado a la actividad gastronómica y el incremento, en el sector privado, de las inspecciones sanitarias con un mínimo de requisitos predefinidos que avalen la operación gastronómica.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction:  the hygiene-sanitary guarantee is vital for the functioning of the gastronomic services, given the direct impact on the health of consumers.  Objective:  to diagnose the hygienic-sanitary situation of restaurants associated with tourist activity at Varadero resort.  Materials and methods:  33 restaurants in operation were evaluated, using 10 dimensions composed of 116 indicators, integrated in the Global Index of Compliance with Health Prerequisites. The assessment of compliance by dimensions was carried out using the importance-compliance matrix, identifying the existence of clusters by the combinatorial method. The relationship of results with human resources training and entity management was established.  Results:  it was evidenced high compliance with the indicators assessed (87%). Although hygienic-sanitary deficiencies were found in a high percentage of restaurants, 67% of them, require immediate attention. A moderately strong relationship was identified between the level of food safety management, the training of human resources and the form of management.  Conclusions:  the dry storage and water supply dimensions had an adequate performance. The greatest deficiencies were associated with vector control, food processing and maintenance dimensions. The training of the staff linked to gastronomic activity is necessary and also the increase, in the private sector, of health inspections with a minimum of predefined requirements that endorse the gastronomic operation.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[evaluación higiénico-sanitaria]]></kwd>
<kwd lng="es"><![CDATA[inocuidad]]></kwd>
<kwd lng="es"><![CDATA[restaurantes]]></kwd>
<kwd lng="es"><![CDATA[servicios gastronómicos]]></kwd>
<kwd lng="en"><![CDATA[hygienic-sanitary evaluation]]></kwd>
<kwd lng="en"><![CDATA[food safety]]></kwd>
<kwd lng="en"><![CDATA[restaurants]]></kwd>
<kwd lng="en"><![CDATA[gastronomic services]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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