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Сувид чек-лист для контроля кухни

by Anna Shadrina, from the Community

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Этот сувид чек-лист помогает ресторанам и кухням контролировать санитарное состояние рабочей зоны и оборудования при приготовлении sous-vide. Шаги охватывают чистоту стен и полов, освещения и розеток, мусорных баков и дозаторов, весов, вакууматора, кипятильника и производственных столов. Включены требования к инвентарю и маркировке досок и ножей, состоянию контейнеров и поддонов, а также правила маркировки продуктов по стандартам и срокам. Предусмотрены пункты по форме, перчаткам и гигиене персонала.

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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.