Checklist operativa in italiano per il piano di pulizie del banconista (LOP) in contesti food service. Copre procedure e frequenze di pulizia per banco, magazzino, spogliatoi e bagni dipendenti, con uso corretto dei detergenti. Include istruzioni su frigorifero banco (griglie e guarnizioni), lavastoviglie con decalcificazione settimanale, tostapane, frullatore, bagnomaria, macchina del caffe, pulizia scoop, freezer mochi e vetrine. Ideale per formazione livello 1 e standardizzazione delle attivita giornaliere e periodiche.
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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.