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Чек-лист чистоты и санитарии ресторана

by Виктория Шолкова, from the Community

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Практический чек-лист для контроля чистоты и санитарии в ресторане. Охватывает входную группу, двери, пол и ступени, зону раздачи, соусницы, хлебницу, витрину и гастроемкости, подвесные полки, а также зал: урны, пол, столы, стулья и диваны. Включает требования к санитарным узлам: раковина, унитаз, зеркало, урна, ершик, дозатор и сушилка. Подходит для проверки при открытии и закрытии смены, помогает поддерживать стандарты гигиены и улучшать впечатление гостей.

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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 .