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Checklist Operacional de Açougue

by Luana Dos Santos Brust Lima, from the Community

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Este checklist operacional para açougues em supermercados ajuda a padronizar rotinas essenciais: exposição e aparência das carnes, limpeza de vitrines e bandejas, controle de temperaturas, atendimento prioritário, sinalização de preços, exposição de peixes congelados, higienização do setor, verificação de validade, conferência de tara (INMETRO), organização do balcão de autosserviço, prevenção de contaminação cruzada, organização de câmaras frias, manutenção e segurança de máquinas, uniformes e EPIs, além de controle de perdas e inventários.

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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

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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.