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ALL SAFE – Guide Gouv pour Hôtellerie et Restauration

by Vincent Tuset Barbera, from the Community

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Modèle d'audit ALL SAFE basé sur les directives gouvernementales pour l'hôtellerie et la restauration. Cette checklist couvre les bonnes pratiques de nettoyage et de désinfection des chambres et parties communes, l'aération des pièces, la vérification des désinfectants, l'utilisation et le remplacement des gants jetables, la gestion des chiffons, le lavage du linge à 60 °C, et la séparation du linge propre et sale. Elle inclut aussi des contrôles sur la suppression d'objets non essentiels, le nettoyage des équipements entre clients, et la gestion du minibar. Idéal pour standardiser l'hygiène et protéger clients et équipes.

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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.