Checklist de supervisión diaria de cocina
by Regina Gutierrez, from the Community
Checklist en español para supervisar la operación diaria al inicio del turno en comedores y cocinas. Incluye verificación de estaciones de lavado de manos, tarjas y utensilios, almacenamiento de secos y equipos con termómetro, control de residuos, higiene y uniformidad del personal, registros de cloro residual, temperaturas y limpieza, así como capacitación vigente en manejo higiénico de alimentos (MHA). Diseñada para asegurar cumplimiento y estandarización en restaurantes y servicios de alimentación.
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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.