Prácticas de higiene en el proceso de elaboración de alimentos en microempresas de un mercado de Ciudad de México

Objective: Evaluate the effectiveness of the implementation of NOM-251-SSA1-2009 (NOM 251) in two food micro-businesses in a market in Ciudad de Mexico to determine the hygiene practices of the tenants regarding this standard and suggest recommendations. Methodology: Using a quantitative methodology, a diagnosis was made by means of a checklist that quantified the sections of "NOM-251-SSA1-2009: Hygiene practices in the process of food, beverages or food supplements". Then, training of tenants was developed on NOM-251 and food hygiene practices, and finally, the sections of this standard were implemented through seven declarative and eight follow-up formats, which recorded daily, weekly or monthly corrective actions on the hygiene, which were measured by visual inspection and with the help of a thermometer. Results: Derived from the implementation of NOM-251, one premises went from meeting 47 % of the standard to meeting 80 % and another from 62 % to 79 %, thus significantly improving the hygiene of their processes. Limitations: There was resistance from tenants to follow some provisions of NOM-251, in addition, that the market structure did not allow to implement some of them. Conclusions: It was possible to improve the hygiene practices of the tenants. However, it was realized that the tenants do not know the NOM-251, so the government must take action to solve this problem.