Introduction:

Catering establishments are required by health regulations to apply self-control systems based on Hazard Analysis and Critical Control Points (HACCP) that manage a significant load of documentation to guarantee the food safety of prepared meals.

Objectives:

The simplification of self-control activities is considered a necessary objective to facilitate their correct monitoring by the staff of the catering establishments. It is intended to automate the processes of data collection, document management and self-control decision-making, through the development of a computer application based on Artificial Intelligence programming (Expert System).

Materials and methods:

It starts from food facilities with a previously implemented self-control system. Through the generation of a computer application, the printed documentation of the self-control is adapted to an environment based on Information and Communication Technologies (ICT) for use by the facility staff.

Results:

An application called Self-Control Guide has been developed, which incorporates a verification system for control measures and can be accessed from any device with web browsing capabilities.

Conclusions:

The use of a document database system based on an Expert System, allows to permanently identify, evaluate and control the significant dangers for the assurance of the safety of prepared meals, facilitating the development of food safety inspections and the certification of its quality management system.