The National Quality Institute (INACAL in Spanish) of the Ministry of Production promotes the application of the Peruvian Technical Standard “NTP 712.009:2021”, which contains the requirements of good hygiene practices for the handling of raw, precooked and cooked food intended for establishments that provide collective food services.

This technical document, which seeks to improve the quality of the food industry in Peru, provides guidance and guidelines to restaurants, concessionaires, small-medium industry and entrepreneurs dedicated to providing food services to companies, schools, universities, prisons or similar institutions.