Grille d audit HACCP hygiene - version 2017
by Jacques Perrier, from the Community
Cette grille d audit HACCP en hygiene alimentaire aide les restaurants, traiteurs et cuisines collectives a evaluer la conformite. Elle couvre la reception, la maitrise de la chaine du froid, la duree de vie et la tracabilite, les pratiques en cuisine (pretraitement, production, denrees crues), les procedes de conservation (sous vide, congelation), le refroidissement et le maintien en temperature, la distribution, l entretien et le nettoyage, la gestion des dechets et nuisibles, l hygiene du personnel, le systeme documentaire et l information consommateurs. Utilisez-la pour consigner les controles, les non conformites et les actions correctives.
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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.