Food Safety Management in Micro-Restaurants: HACCP–ISO 22000 Design and Field-Validation in a Peruvian Soda Fountain

Abstract

This paper designs and field-validates a Food Safety Management System (FSMS) for a micro-restaurant in Callao, Peru (“Fuente de Soda Billy”) aligned with ISO 22000:2018 and Codex-HACCP. We translate regulatory and technical requirements into short, observable routines that survive peak demand, staff turnover, and limited space. Methodologically, we combine structured walkthroughs, PRP/SSOP audits, hazard analysis to identify CCPs, and a pre-/post-training microbiological assessment. A lightweight governance layer (risk-based reviews, competence, and document control) turns improvements into stable practice. We add a data-driven monitoring plan (time-temperature compliance, daily verification, and weekly audits) and propose a simple statistical design to validate effects on hygiene indicators. Results expected and supported by the literature include reduced microbial loads on equipment and food-handler hands, fewer nonconforming dishes, and improved customer-facing reliability. We contribute an FSMS blueprint tailored to micro-operators: crisp CCP limits and monitoring routines embedded in the job, traceability that works under budget constraints, and a validation protocol replicable by similar kitchens.