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Control del Servicio de Restauración

by Leila Alonso, from the Community

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Plantilla de control para el Servicio de Restauración en entorno hospitalario. Incluye verificaciones de almacenamiento, etiquetado y trazabilidad, temperaturas de cámaras, cocción, abatimiento y regeneración; higiene de áreas de preparación y servicio; separación de alimentos crudos y cocinados; gestión de residuos, limpieza de maquinaria y tren de lavado; control de emplatado y transporte; y cumplimiento de EPIs y buenas prácticas del personal. Facilita auditorías periódicas y el cumplimiento de seguridad alimentaria y normativa sanitaria.

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With SafetyCulture you can

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.