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Checklist fabrication charcuterie halal

by Abdelatif Bidar, from the Community

Downloads: 10+
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Ce modele d inspection couvre la fabrication de charcuterie halal du debut a la fin. Il inclut la verification de la proprete des equipements bac, cutter, roulante inox, barattes et chambre d etuvage, le conditionnement, ainsi que le controle des ingredients et epices par le service qualite halal. Des sections sur les matieres premieres poulet, boeuf, dinde, la certification et la tracabilite, la separation halal et non halal et les details d abattage aident a assurer conformite et hygiene.

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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.