Este checklist de supervisión diaria para la Zona 4 está diseñado para aplicarse al iniciar turno en operaciones de comida y bebida. Ayuda a verificar estaciones de lavado de manos, tarjas de loza y de frutas y verduras, disponibilidad y dilución correcta de químicos, estado de fibras y cepillos, orden en almacén de secos, temperatura y funcionamiento de equipos de almacenamiento, y prácticas en el área de producción (retén de trapos, manejo de residuos, vasos para termómetro). Incluye pautas de higiene del personal (EPP, cubrebocas, uniforme, uñas) y control de registros (cloro residual, temperaturas y limpieza), además de la vigencia de la capacitación en manejo higiénico de alimentos.
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