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Checklist de Cocinas y Bares de Hotel

by Alfonso Santiago, from the Community

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Plantilla en español para auditar cocinas y bares de hotel. Cubre bodega y almacenamiento, higiene de áreas de cocina, equipos, mesas de trabajo, campanas y filtros; control de plagas; buenas prácticas de refrigeración y congelación (termómetros, registros de temperatura, acomodo, rotación PEPS, porcionado y etiquetado); inspección de frutas y verduras; y cumplimiento con Distintivo H y la NOM-093-SSA1. Incluye secciones por centro de consumo (banquetes, barra, restaurante, room service, pastelería, cocina fría, etc.) y campos de control como fecha, responsable y firmas de Analista de Operaciones, Chef o Gerente. Ideal para estandarizar auditorías y asegurar calidad e inocuidad alimentaria.

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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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Community

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.