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Reinigungscheckliste Fleischverarbeitung ISS Viaca

by Fabio Fratus, from the Community

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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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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 .