Restaurant kitchen: daily food-safety control (HACCP)
So your kitchen is ready for an inspection every day: food safety from opening to closing in one checklist. Who it is for: restaurants, cafés, canteens and caterers. Cooks fill it in on shift; the manager sees on their phone what was done, when, and the proof. What it covers: staff hygiene, fridge and freezer temperatures, sanitising surfaces, deliveries, cooking and hot-holding temperatures, allergens, cooling leftovers, shelf life, cleaning and closing. Why it works: every item states its limit and what to do when it is missed. Temperatures are confirmed with a photo, deliveries with a document, and each section is done within its own time window. What you get: a ready checklist in 3 sections with sub-steps. It is copied into your space, and you adapt it to your own HACCP plan.
$10.00 · 44 ta band
Bu cheklistning boshlanishi. Barcha 44 ta band xarid qilingandan keyin ochiladi.
Before opening
- 1.
Staff hygiene
Every cook and kitchen hand on the shift.
Fit for work: no fever, diarrhoea, vomiting or infected cuts on the hands
Anyone with symptoms does not handle food; tell the manager
Faqat 07:00–09:00
Clean uniform, hair covered, no rings or watches
Faqat 07:00–09:00The hand-wash sink has soap, paper towels and warm water
Faqat 07:00–09:00
- 2.
Fridge and freezer temperatures
Meat and fish fridge: 0 °C to +4 °C
Rasm majburiyFaqat 07:00–09:00Dairy, salads and ready dishes: +2 °C to +6 °C
Rasm majburiyFaqat 07:00–09:00Freezer: −18 °C or colder
Rasm majburiyFaqat 07:00–09:00If out of range
Move the food to a working fridge
Faqat 07:00–09:00Set aside food held above +8 °C for over 2 hours and show the manager
Faqat 07:00–09:00Call the technician and write in the checklist chat
Faqat 07:00–09:00
- 3.
- 4.
xxxxxx xxxxxxx
- 5.
- 6.
- 7.
- 8.
xxxxxxx
- 9.
- 10.
- 11.
- 12.
Bu boshlangʻich nusxa: ishlatishdan oldin uni oʻz qoidalaringiz va talablaringizga moslang.