本厨房前提计划表 PRP 适用于餐饮门店的后厨管理，围绕食品卫生与合规执行开展系统检查。内容涵盖基础设施与设备状态、冰箱与冷藏冷冻区的分类与温控、熟食与原料分区与覆盖、烧烤与炒锅与烤鱼等工序用具清洁、干货区储存规范与离地防潮、面点与水吧与凉菜等区域卫生、器材与餐具维护、清洁与消毒、步入式冷藏与冷冻库管理、废弃物处置、虫害迹象排查与异味检查等。支持拍照取证与问题整改跟踪，帮助团队落实标准操作流程，提升食品安全水平与运营效率，适用于日常巡查与内部审核场景。
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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
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