Checklist de Almacén para Hotel Camino Real Polanco
by Edgar Pineda, from the Community
Plantilla en español para auditar bodegas y almacenes en hotelería, basada en buenas prácticas y normativas como Distintivo H y NOM-093-SSA1. Cubre área seca y limpieza, pisos, techos y paredes; etiquetado, fechado y correcta identificación de alimentos; control de caducidades y rotación PEPS; higiene de recipientes y anaqueles; manejo de granos y productos secos sin plagas; drenajes y coladeras. Incluye revisión de congeladores y refrigeradores, termómetros, registros diarios de temperaturas, porcionado y empaque al vacío, calidad de frutas y verduras, ausencia de olores, y orden. Contempla inventario aleatorio de alimentos y bebidas, con responsabilidades para analista de operaciones y jefe de almacén.
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About author
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.