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Audit di Sicurezza Alimentare HACCP

by A Magrini, from the Community

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Questa checklist per audit di sicurezza alimentare è pensata per cucine di hotel e ristorazione. Copre documentazione HACCP, formazione e certificazioni, controllo parassiti, pulizia e manutenzione attrezzature, igiene personale, gestione allergeni, stoccaggio e FIFO, temperature di conservazione e cottura, raffreddamento e riscaldamento, lavaggio e sanificazione utensili, concentrazione dei sanificanti e test, registri obbligatori e procedure per eventi di vomito. Usa il modello per verifiche rapide e conformità.

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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.