Plantilla en espanol para gestionar el almacen de alimentos en cocinas y restaurantes. Cubre recepcion de materias primas, orden y PEPS, camaras de refrigeracion y congelacion, registros de temperatura, integridad de envases, control de plagas, manejo de basura, almacenamiento y uso de quimicos, y requisitos de higiene del personal. Incluye verificacion de temperaturas, limpieza, senalizacion y separacion de alimentos rechazados para asegurar seguridad e inocuidad.
With SafetyCulture you can
With SafetyCulture you can
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