本模板用于探鱼品牌餐饮门店的食品安全稽核与日常自查，围绕门店卫生与虫害防治、直饮水与净水系统、化学品专区存放、食品级容器使用、热链温度控制（热保≥70℃、中心温度≥75℃）、员工个人卫生与洗手消毒、餐具清洗消毒与保洁、交叉污染防控（生熟分开、工器具分色分区）、包装与一次性用品管理、异常与退品处置、视频监控运作、人员调配合规等进行检查。并细化原料索证索票、来货验收、分区分类存储与离地摆放、解冻标准（冷藏/流水、禁复冻）、效期标识与先进先出、开封管理与密封保存、粗加工要求（标识水池、刀板不混用）、异物防控、废油回收与餐厨垃圾处理、冰粒机清洁与净水器保养、设备温度达标与记录留存，帮助门店规范运营、降低食品安全风险、满足监管与品牌稽核要求。
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