APPCC en cocina y sala

A 90-minute, 4-round basic Express simulation for Spanish vocational training (Formacion Profesional, grado medio), module 0031 Seguridad e higiene en la manipulacion de alimentos of the Tecnico en Cocina y Gastronomia (Real Decreto 1396/2007).

The learner is Candela Ocharan, a newly qualified cook who keeps the own-check (APPCC) records of a fictional hotel-restaurant in 2027 and answers its food-safety incidents: 36,000 covers.

Four situations set the house's protocol: a cold room found at 9 C and a delivery at the door, a diner with a nut allergy and raw chicken over the salads, the breakfast buffet below temperature and droppings in the pastry store, guests ill after a wedding and the review of the plan. A record done well is the proof that the risk was controlled.

Scored on hazards handled correctly, product thrown away and replaced, records out of standard and diners lost; training-level decision practice that complements the establishment's own APPCC plan. Two hard-fails cap the round at 40: taking the allergen off a plate already made (module 0031, learning outcome 3) and throwing away the test meals after a suspected outbreak (Real Decreto 1086/2020, article 30).

Spanish primary, English parity.

An introductory simulation that assumes no prior knowledge of the subject, designed for undergraduate courses. It also works in vocational and high-school programmes and in onboarding sessions.