This document is a checklist for sanitary control of a restaurant. It lists criteria for personal health status, hygiene, presentation, and training of staff in the office area. It also checks that food distribution containers and packaging are clean, tightly closed, and able to maintain proper food temperatures to prevent external contamination.
This document is a checklist for sanitary control of a restaurant. It lists criteria for personal health status, hygiene, presentation, and training of staff in the office area. It also checks that food distribution containers and packaging are clean, tightly closed, and able to maintain proper food temperatures to prevent external contamination.
Original Description:
Original Title
Checklist for the sanitary control of the restaurant or service
This document is a checklist for sanitary control of a restaurant. It lists criteria for personal health status, hygiene, presentation, and training of staff in the office area. It also checks that food distribution containers and packaging are clean, tightly closed, and able to maintain proper food temperatures to prevent external contamination.
This document is a checklist for sanitary control of a restaurant. It lists criteria for personal health status, hygiene, presentation, and training of staff in the office area. It also checks that food distribution containers and packaging are clean, tightly closed, and able to maintain proper food temperatures to prevent external contamination.
Checklist for the sanitary control of the restaurant or service
Restaurant Name: Bella di Note Date and Time:
Criteria If you Does not Observation
meet comply OFFICE AREA Personal: HEALTH STATUS Temperatures equal to 37 C No respiratory processes, sore throat, cough, headache HYGIENE AND PRESENTATION Has clean and disinfected hands Has short, clean nails No infected or open wounds Has mouth guard Has covered hair Has clean clothing No jewelry, jewelry, watches TRAINING Staff have received training from the restaurant FOOD DISTRIBUTION Containers and packaging are first use and protect them The packages are tightly closed Containers or boxes for prepared foods are clean and disinfected before conditioning food in them Closure of containers ensures protection of food from external contamination The container or box is conditioned to keep prepared food in hot or cold conditions