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Contrôle Sécurité Alimentaire 13 Points K.O

by Martin Otacos, from the Community

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Cette checklist 13 Points K.O aide les restaurants à assurer la sécurité alimentaire au quotidien. Elle couvre le respect des températures de conservation (froid et chaud), la vérification des DLC, la prévention des contaminations physiques et chimiques, la traçabilité des denrées, les conditions de décongélation, le contrôle et la qualité des huiles de friture, la remise en température des préparations, le refroidissement des produits sensibles et l’hygiène du personnel, y compris l’équipement et la propreté des lave-mains.

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Digitize any process, procedure or policy
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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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions .