Skip to content
SafetyCulture
Template

CCP Hannut - Contrôle HACCP et Températures

by Cl Hannut, from the Community

Downloads: 0
Get this template

Ce modèle CCP Hannut aide les équipes de restauration à appliquer les principes HACCP. Il couvre la réception des marchandises (sec, frais, surgelé) avec contrôles d’aspect, de packaging, de quantité et de températures à la réception, ainsi que les actions correctives à prendre en cas de non-conformité. Il inclut la mesure des unités de stockage positives et négatives, les relevés des frigos, congélateurs et comptoirs, et des points d’attention sur le stockage et l’étiquetage. Idéal pour standardiser les contrôles, tracer les vérifications et renforcer la sécurité alimentaire.

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

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

About author

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.