Factores críticos de calidad y propuesta de un plan de mejora para el servicio de alimentación de la Base Aérea Simón Bolívar basado en las buenas prácticas de Manufactura (BPM)

Abstract

CONDITION FOR PUBLICATION OF PROJECT. This capstone project evaluates sanitary conditions in the institutional dining facility of Simón Bolívar Air Base in order to support safe food service and operational continuity; its purpose is to assess regulatory compliance and to design a continuous-improvement action plan, considering the technical evaluation of infrastructure, pest control, and food-handling processes that increase contamination risk and generate nonconformities. A mixed, descriptive, applied study with a non-experimental, cross-sectional design was conducted through on-site technical inspection, direct observation, photographic evidence, and document review using an ARCSA-based checklist and applicable national requirements. HACCP principles were applied to identify and classify biological, chemical, and physical hazards across process stages, and the PDCA (PHVA) cycle was used to structure the improvement plan in a 5W2H matrix with KPIs. The diagnostic assessment yielded 54.55/100 (failed), with relevant deficiencies in infrastructure, personnel hygiene controls, pest control (3.75/15), equipment and utensils, ventilation (inoperative exhaust hood), cold-chain equipment, signage, and the absence of cleaning, maintenance, and pest-control records. Overall, the results support implementing the proposed PDCA action plan to close high-risk gaps, strengthen sanitation and verification procedures, and improve performance toward an ARCSA passing rating. Keywords: Food safety; HACCP; PDCA cycle; ARCSA compliance; Pest management