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Fremdkörperrundgang SUBA Checkliste

by Adrian Herd, from the Community

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Diese Vorlage unterstützt Teams in der Lebensmittelproduktion, insbesondere in der Fleischverarbeitung, bei regelmäßigen Fremdkörperrundgängen. Sie deckt Bereiche wie Wareneingang, Grobzerlegung (SW/RI Linien), Stranglager, hängende Kommissionierung, Feinzerlegung, Convenience, Hackfleischabteilung, Vakuumstationen (Vac 2+4), Standardisierung, Auftauen, Treppenhäuser, Lager 3000, Kommissionierung (Detailisten und Metzger), Spedition sowie TK-Bereiche in UG und EG ab. Ziel ist es, Risiken durch Fremdkörper systematisch zu erkennen, Kontrollen wie Siebe, Magnete und Metalldetektoren zu prüfen, Ordnung und Sauberkeit sicherzustellen und GMP-Anforderungen konsequent umzusetzen.

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

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.