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Plan HACCP: Gestion et maîtrise des risques

by jacques perrier, from the Community

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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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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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