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Checklist HACCP per la creazione del Manuale

by Daniele Angeli, from the Community

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Checklist completa per supportare la creazione del Manuale HACCP nelle attività di ristorazione e vendita alimentare (bar, ristoranti, pasticcerie, gelaterie, negozi). Include sezioni su identificazione azienda, formazione del personale, attrezzature e loro requisiti, approvvigionamento e ricevimento materie prime, conservazione a temperatura ambiente, refrigerata e congelata, abbattimento e mantenimento del caldo, preparazioni interne ed esterne, servizio, lavaggio e sanificazione. Prevede controlli periodici, audit secondo il 6° principio HACCP, verifiche microbiologiche con tamponi, gestione infestanti e monitoraggio dei punti critici (CCP). Utile come guida operativa per redigere e mantenere aggiornato il Manuale HACCP.

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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

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 .