Use esta plantilla de auditoría para realizar el censo de equipo en restaurantes y panaderías. Verifique y registre cantidades de termómetros (sonda, horno, proofer), cucharas por producto, moldes, charolas, cuchillos, básculas, atomizadores, tiras medidoras y más. Facilita el control de inventario, estandariza utensilios críticos y apoya el cumplimiento de higiene y seguridad en cocina.
With SafetyCulture you can
With SafetyCulture you can
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