KNOWLEDGE AND GOOD MANUFACTURING PRACTICES IN COMMUNITY KITCHENS IN SAN SALVADOR DE JUJUY IN 2023

Abstract

Community kitchens are a low-cost meal production network where people plan and prepare food rations. This activity requires a great responsibility to ensure the meals' safety through good manufacturing practices. In this context, a study was conducted to analyse the relationship between the knowledge and application of good manufacturing practices (GMP) of the people who prepare and serve food in community kitchens in San Salvador de Jujuy during 2023. The research approach is quantitative, descriptive and correlational. We applied convenience sampling (non-probabilistic), where a questionnaire was applied to know the variables under study. Out of 54 people, 81% had a high level of knowledge about GMP, and 19% had a medium level. A 96% applied GMP adequately, and 4% inadequately.

We administered the Chi-Square test to delve into the relationship between the variables. As a result, we got that the variables' level of knowledge about GMP and the application of GMP are statistically related. There is a statistically significant association. In conclusion, we can say that beyond the statistical relationship between the variables and their positive evaluation, it is necessary to reconsider certain practices that are inadequate and expand knowledge on GMP to guarantee a safe meal service, that is, one that does not represent a risk to the health of the beneficiary diners.