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espanolLa investigacion que se presenta tiene como objetivo determinar la necesidad de las buenas practicas de manipulacion (BPM) del Nutricionista, en la calidad del servicio de alimentacion de la empresa Neptunia S.A.C. 2014 para lo cual asume un diseno no experimental bajo un enfoque cuantitativo de tipo correlacional y de corte transversal. Se construyo un cuestionario con 42 reactivos; los primeros 32 items corresponden a la variable secundaria (BPM); mientras que, los siguientes 10 item corresponden a la variable principal (calidad del servicio) en una muestra que comprendio 200 empleados de la empresa Neptunia que a su vez acuden al comedor la valoracion se realizo con la escala de Likert. Entre las conclusiones mas resaltantes esta que la falta de buenas practicas de manipulacion de alimentos en la empresa, influye de forma negativa en la calidad del servicio prestado durante el ano 2014, con un nivel de significancia de ,000 y 1 grado de libertad, tambien esta el hecho que las buenas practicas de manipulacion (BPM), son los principios basicos y practicas generales de higiene en la manipulacion, preparacion, elaboracion, envasado, almacenamiento, transporte y distribucion de los alimentos para el consumo humano. EnglishThe research presented aims to determine the need for good handling practices (BPM) of the Nutritionist, in the quality of the food service of the company Neptunia S.A.C. 2014 for which it assumes a non-experimental design under a quantitative approach of a correlational and cross-sectional type. A questionnaire with 42 items was constructed; the first 32 items correspond to the secondary variable (BPM); while, the following 10 items correspond to the main variable (quality of service) in a sample that included 200 employees of the company Neptunia who in turn go to the dining room the assessment was made with the Likert scale. Among the most outstanding conclusions is that the lack of good practices of food handling in the company, negatively influences the quality of the service provided during the year 2014, with a level of significance of, 000 and 1 degree of freedom, also There is the fact that good handling practices (GMP) are the basic principles and general practices of hygiene in the handling, preparation, processing, packaging, storage, transport and distribution of food for human consumption.

Buenas prácticas de manipulación y su influencia en la calidad del servicio de alimentación. Lima -2014