本模板为餐饮门店环境健康与安全审查清单，聚焦食品安全与门店运营合规的关键环节，涵盖地面与排水维护、清洁与消毒管理、冷冻与冷藏温度控制、原辅料与成品分类存放、防虫防异物、设备设施完好与保养、制冰机与水处理系统清洁记录、餐具保洁与密闭存放、化学品规范存储与使用、员工健康证明与个人卫生、规范着装与作业行为、垃圾与过期品处置、消防器材完好与演练、应急组织与联络、逃生通道与照明、三级安全培训、安全责任与档案管理等。检查细则细化到温度标准如冷冻-18度与保鲜0至4度、防护照明与金属网罩孔径、二次保质期标签与台账记录，帮助门店建立可执行的日常巡检流程，降低交叉污染与运营风险，满足监管要求并提升顾客与员工安全。
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