Modèle d’audit 6S Phase III aligné sur les critères BRC pour environnements de production alimentaire. Couvre Sélectionner, Situer, Scintiller, Standardiser, Suivi et Sécurité: contrôle des objets interdits, identification des équipements et contenants, état des outils, hygiène des mains, port des uniformes, communication 6S, correction des écarts, et vérifications de sécurité (planchers, passages, protections, risques électriques et de coupure). Utilisez ce modèle pour évaluer la conformité, consigner les observations et prioriser les actions correctives au sein de votre équipe.
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