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Calibración de Chocolate Abuelita

by Victor Ramirez, from the Community

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Checklist para estandarizar la calibración de equipos de bebida Chocolate Abuelita en tienda. Registra número y nombre de tienda, zona solicitante, empresa y técnico responsable, y fecha. Define parámetros: sustitución de sabor, relación agua/polvo (meta 4.5 con 6 pruebas y promedio de 5 muestras por sabor), y temperatura de servicio ajustada entre 76 °C y 79 °C. Adjunta evidencias: fotos de calibración agua/polvo, calcas en la tolva, imagen frontal y orden de servicio firmada y sellada por la tienda. Incluye resultados de calibración, observaciones del personal, nombre y firma del responsable en turno y reporte final legible firmado y sellado.

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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.