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Кондитерский чек-лист: уборка и контроль качества

by Anna Shadrina, from the Community

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Практический чек-лист для кондитерского цеха и кухни: чистота рабочих поверхностей, стен и пола, состояние освещения и розеток, мойка и хранение чистой посуды, дозаторы мыла и антисептика, магниты для ножей, весы и производственные столы. Включает требования к маркировке инвентаря, гастроемкостям, ветоши и уборочному инвентарю. Раздел по продуктам охватывает порядок в холодильнике, товарное соседство, FIFO, маркировку и контроль сроков годности. Также указаны требования к форме, перчаткам и гигиене персонала.

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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.