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Audit HACCP: Checklist per aziende alimentari

by Yorgos Vavatzianis, from the Community

Downloads: 40+
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Questa checklist Audit HACCP in italiano aiuta a verificare la conformità nelle attività di preparazione, somministrazione e vendita di alimenti. Copre documentazione obbligatoria, deposito alimenti, locali di lavorazione e somministrazione, controllo temperature, etichettatura interna, gestione allergeni, attrezzature e igiene. Include sezioni su area lavaggio, spogliatoi/servizi del personale, requisiti GMP come marcia in avanti e idoneità dei materiali a contatto con alimenti, oltre a formazione e igiene del personale. Utile per audit interni e verifiche periodiche in ristoranti, bar, mense e laboratori alimentari.

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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.