distintivo h y m


What is the "H" Program?
Since 1990 Mexico has implemented a National Food Hygiene Handling program, the "H" Certificate, for all permanent food and beverage establishments in order to reduce the number of cases of foodborne diseases affecting Mexican and foreign tourists in Mexico and improve the country’s international image in regard to food safety.

The Ministry of Tourism and theMinistry of Health awards the "H" Certificate to permanent food and beverage establishments: (restaurants, hotel restaurants, cafeterias, diners etc.), if they comply with the hygiene standards stipulated in Mexican Norm NMX-F605 NORMEX 2004.
 
The "H" Program is 100% PREVENTIVE, so that warnings are given about possible contagions that could cause foodborne illnesses. The program requires trainingfor 80% of operational personnel and 100% of middle and senior management. The registered consultants who give the training have a background in chemistry/medicine/biology and communicate their knowledge in a structured manner and following the guidelines issued by a group of experts in the field.
What does the training involve?
Consultants give guidance to staff of permanent food and beverageestablishments who request their service by sharing a series of recommendations and techniques on washing, disinfecting, cleaning, storing, freezing, refrigerating, thawing, personal hygiene, etc. to be implemented as a continuous improvement process.
 
A check-list is used for implementing this information, that must be complied with a 90% satisfaction rate. The list takes the following tasksinto account:
 
      Receiving foodstuffs
      Storage
      Handling chemical substances
      Refrigerating and freezing
      Cooking area
      Food preparation
      Service area
      Water and Ice
      Sanitary facilities for staff
      Handling garbage
      Pest control
      Staff
      Bar
 
When the establishment adheres to these standards and complies with them,the Ministry of Tourism awards them the"H" Certificate which is valid for one year.


MODERNIZA QUALITY PROGRAM
 
A quality improvement Management System which tourism companies can use to incentivize their workers and improve their profitability – based on a modern method of leading and managing a tourism company, so they can satisfy their customer’s expectations.
 
Focus
MODERNIZA ismainly concerned with improving and resolving four basic elements of companies’ operations:
 
      Management System: Implementing systems to give companies a clear direction and broad understanding of their customers’ expectations; promoting proper planning and defining clear objectives for everyone working for the company.
 
      Processes: Applying a proper methodology to resolveoperational problems, a clear understanding of the company’s processes, favoring integration and avoiding waste.
 
      Human Development: Creating the right conditions for staff to realize their potential and make significant contributions, helping the company to reach and maintain its competitiveness.
 
      Information and Diagnostic System: Developing a system to become aware of the businessenvironment and internal state of affairs, by building up indicators which work as a guide and align different measuring systems for each department that are integrated in an information system which the business owner can use to make good decisions in a timely fashion and set out the business’s policies and directives.
 
 Structure
 There are 4 structural elements to MODERNIZA:
 1.   HumanQuality.
2.   Customer Satisfaction.
3.   Management of Routine. Processes
4.   Improvement Management. Projects
The 4 aforementioned elements are implemented through the following 12 techniques:
 
ELEMENTS
TECHNIQUE
1. Human Quality
T1.Basic Organizational Language and Structures

T2.The 5 S’s

T3. Leadership and Human Development
2. Customer Satisfaction
 
T4. Market Knowledge...