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Чек-лист для нарезки продуктов

by Коновченко Анастасия, from the Community

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Этот чек-лист помогает контролировать зону нарезки в кухне: чистоту стен, пола и рабочего стола, состояние раковины, дозаторов, весов, слайсера и вакууматора, маркировку досок и ножей. Проверяются уборочный инвентарь, маркировка продуктов и сроки годности, отсутствие тары поставщика, соблюдение гигиены и формы персонала, использование перчаток и защита при работе на слайсере. Отмечайте несоответствия и назначайте корректирующие действия для повышения безопасности и качества.

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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 .