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Antoine la cantoche - Checklist hygiène cuisine

by Alì Mekouar, from the Community

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Ce modèle de checklist est conçu pour les cuisines de cantines et restaurants. Il couvre les relevés de température des frigos, saladettes et congélateurs, le contrôle et le changement des huiles de friture, la traçabilité des produits (boucherie, produits laitiers, conserves) et les tâches de nettoyage essentielles: sols, faïences, friteuses, plans de travail, plancha, machine à panini, éviers, plonge, petits matériels, poubelles, tables, chaises et four. Utilisez-le pour standardiser vos contrôles quotidiens et garantir l'hygiène et la sécurité alimentaire.

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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 .