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MHA 2015: Evaluación NMX-F-605-NORMEX

by Ana Gabriela Gardea, from the Community

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Checklist en español basado en la NMX-F-605-NORMEX-2015 para diagnosticar el Manejo Higiénico de Alimentos en establecimientos. Cubre recepción y almacenamiento, manejo de químicos, refrigeración y congelación, áreas de cocina y servicio, preparación segura, control de temperaturas, agua y hielo, sanitarios para empleados, manejo de basura, control de plagas y prácticas del personal. Útil para auditar restaurantes, comedores y servicios de alimentos, mantener registros, cumplir requisitos normativos y fortalecer la inocuidad alimentaria.

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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.