Plantilla en español para supervisión diaria en cocina/comedor. Úsala al iniciar turno para verificar estaciones de lavado de manos, disponibilidad de gel y jabón, estado de tarjas y canastillas, diluciones de químicos, control de trapos y fibras, almacenamiento de secos, termómetros de equipos, preparación de vasos de termómetro y manejo de residuos. Incluye chequeos de higiene del personal (uniforme, cubrebocas, uñas, ausencia de joyería), actualización de formatos de cloro residual, temperaturas y limpieza, así como la vigencia de la capacitación de manejo higiénico de los alimentos.
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