Reinigungscheckliste Fleischverarbeitung ISS Viaca
by Fabio Fratus, from the Community
Diese Vorlage führt durch alle relevanten Reinigungs- und Desinfektionsschritte in einem Fleischverarbeitungsbetrieb: Hygieneschleusen, Warenannahme, Vac- und Blitzraum, Wursterei, Kühl- und Gefrierräume, Verpackung und Büros. Enthält Prüfpunkte für Böden, Wände, Türen, Arbeitsflächen, Maschinen und Handwaschstellen, inklusive Abfallentsorgung und Verbrauchsmaterial. Ideal zur Einhaltung von Hygienevorgaben, GMP und zur Qualitätssicherung.
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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.