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Seguridad de Alimentos: Verificación de 12 Factores

by Laura Sosa, from the Community

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Lista de verificación en español para gestionar la seguridad de alimentos en restaurantes mediante 12 factores críticos: lavado de manos, agua caliente y soluciones sanitizantes; control de tiempos y vida útil; control de temperaturas en cocción, mantenimiento y refrigeración; limpieza de máquina de helados; prevención de contaminación cruzada; registros de cocción y capacitación del gerente; control de plagas; verificación de aptos médicos e inspecciones de salud; y otras infracciones como desagües, goteras o personal enfermo. Diseñada para estandarizar auditorías de higiene y asegurar el cumplimiento en operaciones de alimentos y bebidas.

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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.