Crisis APPCC en el restaurante

A 90-minute, 4-round basic Express simulation for Spanish vocational training (Formacion Profesional, grado superior), module 0501 Gestion de la calidad y de la seguridad e higiene alimentarias of the Tecnico Superior en Direccion de Cocina (Real Decreto 687/2010).

The learner is Maite Ocariz, a newly qualified head chef who owns the own-check (APPCC) plan of a fictional restaurant with a banquet hall and leads it through a food-safety crisis in 2027: 38,000 covers.

Four situations set the house's course: the new banquet menus analysed and their limits validated, guests ill after a first-communion banquet and the kitchen that week, a lot of eggs under alert and the newspaper on the phone, the corrective actions and the review of the plan. The APPCC is designed for the day something fails.

Scored on hazards under control, the cost of control and crisis, open nonconformities and diners lost or made ill; training-level decision practice that complements the establishment's own APPCC plan and gives no medical advice.

Two hard-fails cap the round at 40: serving the suspect dish again at the next banquets and using up the lot under alert (Regulation (EC) No 178/2002, articles 14 and 19; module 0501, learning outcomes 4 and 5). Spanish primary, English parity.

Una simulación introductoria que no requiere conocimientos previos de la materia, pensada para asignaturas de grado. También funciona en formación profesional, bachillerato y sesiones de onboarding.