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LOP Pizzaiolo Base - Farcitura

by Vasco Cucini, from the Community

Downloads: 10+
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Modello operativo livello base per pizzaioli dedicato alla fase di farcitura. Include controlli su scadenza e integrità dei prodotti, verifica scorte, rispetto delle grammature e della sequenza degli ingredienti. Guida alla corretta distribuzione degli ingredienti per garantire visibilità e gusto in ogni boccone, con note operative e campi firma per dipendente e tutor. Ideale per pizzerie e cucine che vogliono standardizzare il processo e formare il personale con istruzioni chiare.

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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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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.