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Audyt gastronomiczny: Kuchnia centralna i bistro

by Barbara Ellmann, from the Community

Downloads: 10+
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Kompletna lista kontrolna do audytu gastronomicznego w kuchni centralnej i bistro. Obejmuje wymagania techniczne i porządkowe, higienę, bezpieczeństwo żywności, zasadę FIFO i datowanie, kontrolę temperatur urządzeń i obróbki, mycie rąk, dokumentację CCP, wyposażenie i czystość sprzętu, standardy obsługi bistro, jakość oleju, ekspozycję potraw, a także administrację kosztów, badania sanitarne, gaśnice i terminowość raportów. Idealna do regularnych przeglądów i szkoleń zespołu.

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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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Community

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.