Checklist en español para verificar el cumplimiento de NOM-127 (agua potable) y NOM-251 (buenas prácticas de higiene) en establecimientos de alimentos y bebidas. Cubre instalaciones y áreas, equipo y utensilios, almacenamiento y envasado, servicios como agua, drenaje, ventilación e iluminación, controles de temperatura y potabilidad, mantenimiento y limpieza, control de plagas, salud e higiene del personal, transporte de alimentos, uso de loza vidriada sin plomo, y documentación y registros. Útil para restaurantes, comedores, cocinas industriales y procesos de alimentos que buscan asegurar inocuidad y prevenir contaminación cruzada.
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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.