{"id":5625,"date":"2021-10-27T15:16:00","date_gmt":"2021-10-27T19:16:00","guid":{"rendered":"http:\/\/blog.bindy.com\/?p=5625"},"modified":"2025-08-19T14:16:46","modified_gmt":"2025-08-19T18:16:46","slug":"lista-de-verificacion-de-seguridad-alimentaria","status":"publish","type":"post","link":"https:\/\/blog.bindy.com\/es\/food-safety-checklist\/","title":{"rendered":"\u2714\ufe0f Lista de verificaci\u00f3n de seguridad alimentaria"},"content":{"rendered":"

La incorporaci\u00f3n de una lista de verificaci\u00f3n de seguridad alimentaria en su programa de salud y seguridad no solo lo mantiene en cumplimiento y protege la marca de reclamos, demandas y otros dolores de cabeza, sino que tambi\u00e9n alienta al personal a actuar de manera apropiada.<\/p>\n\n\n\n

\n

"El proceso de auditor\u00eda en s\u00ed mismo se convierte en un impulso para que las personas no s\u00f3lo cumplan, sino que tambi\u00e9n tengan los comportamientos correctos y puedan trabajar de manera segura y responder a las cosas correctamente". \u2013 Gary Johnson, consultor s\u00e9nior de Asesores de Prevenci\u00f3n<\/a><\/p>\n<\/blockquote>\n\n\n\n

En la era de Facebook, Twitter y Yelp, tratar con un inspecci\u00f3n sanitaria negativa<\/a> puede ser perjudicial para un restaurante o QSR. Mant\u00e9ngase al tanto de la salud y la seguridad con inspecciones internas peri\u00f3dicas.<\/p>\n\n\n\n

Partes de esta lista de verificaci\u00f3n de autoinspecci\u00f3n de inocuidad de los alimentos provienen del Sitio web oficial del condado de Nicolette <\/a>y se incluyen aqu\u00ed en caso de que la informaci\u00f3n se mueva o elimine de su sitio web<\/a>.<\/p>\n\n\n\n<\/span>\n\n\n\n

Enfermedad de empleados y clientes<\/h2>\n\n\n\n
    \n
  1. \u00bfEst\u00e1n todos los empleados capacitados, seg\u00fan se requiera, en la Pol\u00edtica de Enfermedades de los Empleados?<\/li>\n\n\n\n
  2. \u00bfLos empleados enfermos son excluidos, restringidos o enviados a casa seg\u00fan sea necesario?<\/li>\n\n\n\n
  3. \u00bfEst\u00e1n todos los empleados al d\u00eda con todas las vacunas, incluida una serie completa de hepatitis?<\/li>\n\n\n\n
  4. Todas las quejas de los clientes sobre enfermedades son atendidas por la gerencia y reportadas
    inmediatamente como sea necesario?<\/li>\n\n\n\n
  5. \u00bfSe ha proporcionado formaci\u00f3n sobre c\u00f3mo proceder en caso de retirada de un producto?<\/li>\n<\/ol>\n\n\n\n

    Empleados<\/h2>\n\n\n\n
      \n
    1. \u00bfTodos los empleados est\u00e1n capacitados en el lavado de manos adecuado?<\/li>\n\n\n\n
    2. \u00bfComer, beber o fumar est\u00e1 restringido en las \u00e1reas de alimentos?<\/li>\n\n\n\n
    3. \u00bfEst\u00e1 restringido el contacto de las manos descubiertas con alimentos listos para comer y listos para servir?<\/li>\n\n\n\n
    4. \u00bfLas instalaciones est\u00e1n adecuadamente abastecidas con jab\u00f3n, agua tibia y toallas de papel para lavarse las manos correctamente?<\/li>\n\n\n\n
    5. \u00bfHay un suministro adecuado de guantes disponible para todos los empleados?<\/li>\n\n\n\n
    6. \u00bfSe usan uniformes limpios, incluido el calzado de seguridad adecuado?<\/li>\n\n\n\n
    7. \u00bfTodos los empleados usan redecillas para el cabello o sombreros?<\/li>\n\n\n\n
    8. \u00bfEl personal consume bebidas o alimentos personales solo en el \u00e1rea designada para el personal?<\/li>\n<\/ol>\n\n\n\n
      \"\"<\/a><\/figure>\n\n\n\n

      Recepci\u00f3n de alimentos<\/h2>\n\n\n\n
        \n
      1. \u00bfLa comida se compra de proveedores aprobados\/no hay comida preparada en casa?<\/li>\n\n\n\n
      2. \u00bfSe reciben los alimentos a la temperatura adecuada? Supervise las temperaturas de recepci\u00f3n y registre
        seg\u00fan sea necesario.<\/li>\n\n\n\n
      3. Los alimentos recibidos se inspeccionan, separan y los alimentos da\u00f1ados se desechan o
        devuelto?<\/li>\n\n\n\n
      4. \u00bfLos registros detallados de los proveedores se mantienen en el sitio, por lo que est\u00e1n f\u00e1cilmente disponibles?<\/li>\n\n\n\n
      5. Los alimentos se almacenan adecuadamente para protegerlos de la contaminaci\u00f3n cruzada, en hieleras y
        \u00e1reas de almacenamiento de alimentos?<\/li>\n\n\n\n
      6. Los empleados siguen FIFO<\/a> rotaci\u00f3n de alimentos cuando se recibe un nuevo producto?<\/li>\n\n\n\n
      7. Todas las superficies en contacto con los alimentos se desinfectan adecuadamente entre usos; incluyendo platos y
        utensilios, mesas de preparaci\u00f3n de alimentos y fregaderos de preparaci\u00f3n.<\/li>\n\n\n\n
      8. Hay palas adecuadas disponibles para el servicio de hielo y alimentos, y se almacenan
        \u00bfadecuadamente?<\/li>\n<\/ol>\n\n\n\n
        \"\"<\/a><\/figure>\n\n\n\n

        Protecci\u00f3n de alimentos<\/h2>\n\n\n\n
          \n
        1. Los term\u00f3metros se calibran peri\u00f3dicamente de acuerdo con las instrucciones del fabricante.
          \u00bfespecificaciones?<\/li>\n\n\n\n
        2. \u00bfLos frigor\u00edficos est\u00e1n limpios y ordenados?<\/li>\n\n\n\n
        3. \u00bfTodos los refrigeradores mantienen una temperatura de 40 \u00b0F o menos?<\/li>\n\n\n\n
        4. \u00bfLos alimentos fuera de la nevera no se almacenan bajo la luz solar directa?<\/li>\n\n\n\n
        5. \u00bfLos alimentos se almacenan en envases originales o recipientes herm\u00e9ticos de calidad comercial?<\/li>\n\n\n\n
        6. \u00bfLos alimentos est\u00e1n correctamente descongelados de acuerdo con las pautas de salud y seguridad?<\/li>\n\n\n\n
        7. \u00bfLas temperaturas finales de cocci\u00f3n de los elementos del men\u00fa se controlan y registran seg\u00fan sea necesario?<\/li>\n\n\n\n
        8. \u00bfTodas las temperaturas de mantenimiento en caliente se mantienen, controlan y registran seg\u00fan sea necesario?<\/li>\n\n\n\n
        9. \u00bfSe mantienen, controlan y registran las temperaturas de mantenimiento en fr\u00edo seg\u00fan sea necesario?<\/li>\n\n\n\n
        10. \u00bfSe realizan comprobaciones peri\u00f3dicas de la fecha del inventario?<\/li>\n\n\n\n
        11. \u00bfCu\u00e1l fue la fecha de la \u00faltima verificaci\u00f3n de fecha de inventario?<\/li>\n\n\n\n
        12. Los alimentos potencialmente peligrosos est\u00e1n debidamente marcados con la fecha y desechados si la fecha
          \u00bfha expirado?<\/li>\n<\/ol>\n\n\n\n
          \"\"<\/a><\/figure>\n\n\n\n

          Almacenamiento de productos qu\u00edmicos<\/h2>\n\n\n\n
            \n
          1. \u00bfTodos los productos qu\u00edmicos t\u00f3xicos est\u00e1n debidamente etiquetados?<\/li>\n\n\n\n
          2. \u00bfTodos los productos qu\u00edmicos se almacenan en un \u00e1rea designada para evitar la contaminaci\u00f3n cruzada de productos alimenticios y equipos?<\/li>\n\n\n\n
          3. La efectividad del desinfectante ha sido probada o monitoreada y registrada en registros como
            \u00bfrequerido?<\/li>\n\n\n\n
          4. \u00bfLos empleados est\u00e1n debidamente capacitados sobre el uso y almacenamiento adecuados de productos qu\u00edmicos?<\/li>\n\n\n\n
          5. \u00bfEst\u00e1 disponible la informaci\u00f3n qu\u00edmica MSDS?<\/li>\n<\/ol>\n\n\n
            \n
            \"\"<\/a><\/figure>\n<\/div>\n\n\n

            Instalaciones de preparaci\u00f3n de alimentos<\/h2>\n\n\n\n
              \n
            1. \u00bfTodas las instalaciones f\u00edsicas est\u00e1n limpias y mantenidas?<\/li>\n\n\n\n
            2. \u00bfLos utensilios siempre se esterilizan antes de su uso?<\/li>\n\n\n\n
            3. \u00bfLas superficies de los alimentos siempre se limpian y esterilizan antes de su uso?<\/li>\n\n\n\n
            4. \u00bfEl equipo de alimentos siempre se limpia y esteriliza antes de su uso?<\/li>\n\n\n\n
            5.  El suministro de agua potable segura est\u00e1 disponible y protegido contra reflujo o reflujo.
              sifonaje?<\/li>\n\n\n\n
            6. \u00bfHay agua fr\u00eda y caliente disponible en todos los lugares de la instalaci\u00f3n?<\/li>\n\n\n\n
            7. \u00bfExisten medidas para disuadir a los insectos, roedores o animales?<\/li>\n\n\n\n
            8. \u00bfProducto seco almacenado al menos a 6\u2033 del piso y a 18\u2033 de las paredes exteriores?<\/li>\n\n\n\n
            9. \u00bfSe restringe el acceso de personas no autorizadas a las \u00e1reas de preparaci\u00f3n y almacenamiento de alimentos?<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

              La incorporaci\u00f3n de una lista de verificaci\u00f3n de seguridad alimentaria en su programa de salud y seguridad no solo lo mantiene en cumplimiento y protege la marca de reclamos, demandas y otros dolores de cabeza, sino que tambi\u00e9n alienta al personal a actuar de manera adecuada. \u201cEl proceso de auditor\u00eda en s\u00ed mismo se convierte en un impulsor para que las personas no solo cumplan, sino que realmente tengan los comportamientos correctos y sean... Seguir leyendo \u2714\ufe0f Lista de verificaci\u00f3n de seguridad alimentaria<\/span> \u2192<\/span><\/a><\/p>","protected":false},"author":6370623,"featured_media":5669,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[81136,319730,677174022],"tags":[216746,677173977,677173889,4209269],"class_list":["post-5625","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-checklists","category-qsr","category-health-and-safety","tag-food-safety","tag-food-safety-checklist","tag-qsr","tag-quick-service-restaurant"],"yoast_head":"\n\u2714\ufe0f 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Los empleados conocen las normas y pr\u00e1cticas de lavado de manos de la empresa, que incluyen frotarse las manos durante un m\u00ednimo de 20 segundos y\u2026","rel":"","context":"En \u00ab\u2714\ufe0f Checklists\u00bb","block_context":{"text":"\u2714\ufe0f Checklists","link":"https:\/\/blog.bindy.com\/es\/category\/checklists\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2019\/01\/shutterstock_763403533.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2019\/01\/shutterstock_763403533.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2019\/01\/shutterstock_763403533.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2019\/01\/shutterstock_763403533.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2019\/01\/shutterstock_763403533.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2019\/01\/shutterstock_763403533.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":8186,"url":"https:\/\/blog.bindy.com\/es\/store-reopening-checklist-for-retailers\/","url_meta":{"origin":5625,"position":5},"title":"\u2714\ufe0f Lista de verificaci\u00f3n de reapertura de tiendas para minoristas","author":"Bindy","date":"octubre 26, 2021","format":false,"excerpt":"Tras un cierre temporal, hay mucho por hacer para que sus tiendas vuelvan a funcionar y est\u00e9n listas para recibir a sus clientes. 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Comuniquen el cronograma de reapertura seg\u00fan corresponda.","rel":"","context":"En \u00ab\u2714\ufe0f Checklists\u00bb","block_context":{"text":"\u2714\ufe0f Checklists","link":"https:\/\/blog.bindy.com\/es\/category\/checklists\/"},"img":{"alt_text":"Compliant IA Store Reopening Checklist","src":"https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2020\/03\/shutterstock_1612241215.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2020\/03\/shutterstock_1612241215.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2020\/03\/shutterstock_1612241215.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2020\/03\/shutterstock_1612241215.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2020\/03\/shutterstock_1612241215.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2020\/03\/shutterstock_1612241215.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/blog.bindy.com\/es\/wp-json\/wp\/v2\/posts\/5625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.bindy.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.bindy.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.bindy.com\/es\/wp-json\/wp\/v2\/users\/6370623"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.bindy.com\/es\/wp-json\/wp\/v2\/comments?post=5625"}],"version-history":[{"count":49,"href":"https:\/\/blog.bindy.com\/es\/wp-json\/wp\/v2\/posts\/5625\/revisions"}],"predecessor-version":[{"id":66020,"href":"https:\/\/blog.bindy.com\/es\/wp-json\/wp\/v2\/posts\/5625\/revisions\/66020"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.bindy.com\/es\/wp-json\/wp\/v2\/media\/5669"}],"wp:attachment":[{"href":"https:\/\/blog.bindy.com\/es\/wp-json\/wp\/v2\/media?parent=5625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.bindy.com\/es\/wp-json\/wp\/v2\/categories?post=5625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.bindy.com\/es\/wp-json\/wp\/v2\/tags?post=5625"}],"curies":[{"name":"Gracias","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}