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Ф13 Лайн чек - контроль витрин и холодильников

by Андрей Лымарь, from the Community

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Подробный чек-лист для ежедневного контроля качества в кафе и ресторанах. Включает требования к оборудованию, температурные режимы, сроки хранения и внешний вид продуктов в витринах, холодильниках, баре и морозильной камере. Охватывает молочные продукты, мясо, рыбу, овощи, соусы, десерты и напитки. Помогает стандартизировать выкладку, поддерживать безопасность пищевой продукции и соблюдение санитарных норм.

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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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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.