Visita de Manejo Higiénico de Alimentos (HDM)
by Miguel López, from the Community
Checklist en español para evaluar el manejo higiénico de alimentos en restaurantes y cocinas. Cubre control de temperaturas, cocción, recalentado y enfriamiento; almacenamiento y rotulación de alimentos; prevención de contaminación cruzada; limpieza y desinfección de equipos y superficies; capacitación y prácticas del personal (lavado de manos, guantes, uniforme); control de plagas; suministro de agua y plomería; condiciones y mantenimiento de equipos; baños de empleados; pisos, paredes, techos e iluminación; gestión de químicos y fichas técnicas; bitácoras de temperaturas, concentraciones y proveedores; certificaciones y permisos. Incluye cierre de visita con nombre y firma del responsable.
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About author
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.