Подробный чек-лист для оценки чистоты и технического состояния профессиональной кухни. Включает контроль зон: раздача, холодный и горячий цех, зона нарезки, тестомес, пиццеблок и мойка. Проверяются холодильники и морозильники, рабочие поверхности, раковины, вытяжки и фильтры, плиты и пароконвектоматы, весы и мелкий инвентарь, пожарная безопасность и отсутствие мусора. Подходит для ресторанов и предприятий общепита для поддержания стандартов гигиены и безопасности пищевого производства.
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