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Чистота кухни на закрытие — чек‑лист

by ПБ СВЕТЛОГОРСК, from the Community

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Подробный чек-лист для завершающей уборки кухни в ресторане. Охватывает раздачу, холодный и горячий цех, мойку, зону нарезки и тестомес, пиццеблок, склады, зоны выгрузки, холодильные и морозильные камеры. Включает контроль чистоты полов, стен, инвентаря, оборудования, раковин, жироуловителей и температурных режимов. Подходит для стандартизации процессов, проверки гигиены и подготовки кухни к следующей смене.

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With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

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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 .