Inspección sanitaria de un restaurante

A 90-minute, 4-round basic Express simulation for Spanish vocational training (Formacion Profesional, grado superior), module 1551 Control y seguridad alimentaria of the Tecnico Superior en Quimica y Salud Ambiental (Real Decreto 283/2019).

The learner is Itziar Ucar, a newly qualified environmental-health technician in the public-health unit of a fictional district of some 140 restaurants, bars, caterers and event venues, who plans and carries out the 2027 food-hygiene inspections with the unit's veterinary inspector and proposes the measures.

Four situations set the unit's course: the year's inspection programme and how a visit is made, the acta and the measure at a grill restaurant with a bain-marie at 48 C, the samples and the response to an outbreak after a wedding banquet with 31 ill, and the follow-up of the files and the year's report. The proportionate measure protects health without closing what does not need closing.

Scored on risks under control, the cost of the measures, the days with a risk open and the diners exposed; training-level decision practice that complements the procedures of the competent authority and gives no medical advice.

Two hard-fails cap the round at 40: letting the food in the bain-marie be served as it is and letting the next banquet go out with the same menu (Regulation (EC) No 178/2002, article 14; Regulation (EU) 2017/625, article 138). 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.