Lack of professional ethics and / or training and its impact on the handling and hygiene of food and beverages in Mexico City

Abstract

The following article presents a compilation of information on the correct handling and hygiene of food and beverages, revealing how these protocols began, the institutions that are currently in charge of their control and regulation, in turn, will compare these protocols with what is actually carried out by the employees in said establishments to know if they are carried out correctly and if not, to know if the cause of this is related to the lack of values   and / or training.

Keywords:  professional ethics; training.