Grille Audit HACCP Hygiène - Nouvelle version 2017
by Erwan Morin, from the Community
Ce modèle de grille d'audit HACCP aide les établissements de restauration à évaluer et documenter l'hygiène alimentaire. Il couvre la réception des denrées, la maîtrise de la chaîne du froid, la traçabilité et les DLC/DDM, les bonnes pratiques en cuisine (déconditionnement, décongélation, séparation cru/cuit), les procédés sous-vide et congélation, le refroidissement et la remise en température, la distribution en buffet, l'entretien des locaux et matériels, la gestion des déchets et des nuisibles, l'hygiène du personnel, le système documentaire et l'affichage consommateur. Idéal pour garantir la conformité réglementaire et la sécurité des aliments.
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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.