Plan HACCP: Gestion et maîtrise des risques
by jacques perrier, from the Community
Ce modele de plan HACCP en francais aide a structurer la gestion des risques alimentaires en restauration. Il couvre la reception des livraisons, le suivi des temperatures des frigos, vitrines, congelateurs et plats chauds, l’hygiene (essuie-mains, savon bactericide, gants, charlottes), l’etiquetage et le cellophanage, la conformite des affichages, la gestion d’equipe, les controles de vitrine, la traçabilite, le respect PEPS/FIFO, le nettoyage des plans de travail et machines, ainsi que les procedures d’apres-service et de fermeture.
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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.