本表用于餐饮品牌门店的红线管理与合规检查，重点聚焦食品经营许可证合规、员工食品安全与卫生培训、食品保质期与品质把控、腐败变质风险防范、诚信经营与日期管理、消杀用药规范、鼠蟑虫害控制、统一物料与原料准入、食品操作规范、添加剂与禁用原料管理、消防安全事件防范，以及企业价值观与顾客满意度相关的严禁事项。通过标准化检查与记录，门店可强化食品安全与运营合规，减少重大风险并提升服务质量。
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Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log
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