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Suivi PMS Journalier HACCP

by MATENCE Olivier, from the Community

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Checklist quotidienne du Plan de Maîtrise Sanitaire pour la restauration. Suivez et enregistrez les températures des chambres froides, congélateurs, bains-marie et denrées réfrigérées. Assurez la traçabilité des produits (DLC, étiquettes), gérez les non-conformités et actions correctives, et documentez par photos. Contrôlez le refroidissement rapide (+63°C à +10°C en moins de 2 h), vérifiez et changez les huiles de friture, et appliquez un plan de nettoyage détaillé des équipements, surfaces et locaux. Outil pratique pour garantir la sécurité alimentaire et la conformité HACCP au quotidien.

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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 .