本厨房前提计划表用于建立与维护食品安全的前提方案，涵盖场所与设施检查、洗手与个人卫生、器材与餐具维护、各作业区（烧烤、烤鱼、面点、荷配、切配、水吧）的冷藏与储存规范、清洁与消毒程序、步入式冷藏库与冷冻库卫生、废弃物管理及虫害控制等。通过对食品接触与非接触表面的系统检查、温度与隔离要求的落实，以及对SOP的持续执行，本模板帮助餐饮门店降低污染风险、提升作业效率，并确保流程的一致性与法规合规。适用于餐厅、后厨与中央厨房的日常稽查与自查。
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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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