Skip to content
SafetyCulture
Template

Hygiëne ronde Kraan Vlees-Service

by S. van Asperen, from the Community

0
Get this template

Deze controlelijst ondersteunt een volledige hygiëneronde in een vleesverwerkende fabriek. Onderwerpen: persoonlijke hygiëne en PBM, kleedruimten en sanitair, centrale gang en hygiënesluis, wasmachineruimte en krattenwasserij, expeditie, kruidenmagazijn, opslag en vriezer, productiehal en warme keuken, inpak- en snijruimte, koelcellen en buitenterrein. Bevat controles op netheid, scheiding schoon en vuil, productafdekking en identificatie, THT en TGT, temperaturen van product en sterilisator (82 C), deurafsluiting en staat van apparatuur. Conform OP01-F02.

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

About author

Community

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.