Diagnóstico à higiene dos géneros alimentícios
by Marco Vieira, from the Community
Checklist em português para diagnóstico da higiene dos géneros alimentícios de acordo com o Regulamento (CE) 852/2004. Cobre requisitos de higiene pessoal, formação, infraestruturas, superfícies e equipamentos, transporte e armazenamento a temperatura controlada. Inclui orientações sobre produção, controlo de pragas, abastecimento de água, resíduos, rotulagem e embalamento, e princípios do HACCP com pontos críticos, limites e medidas corretivas. Use este modelo para avaliar conformidade e registar não conformidades em operações de restauração e indústria alimentar.
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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.