{"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-kontrolna-bezpieczenstwa-zywnosci","status":"publish","type":"post","link":"https:\/\/blog.bindy.com\/pl\/food-safety-checklist\/","title":{"rendered":"\u2714\ufe0f Lista kontrolna bezpiecze\u0144stwa \u017cywno\u015bci"},"content":{"rendered":"

W\u0142\u0105czenie listy kontrolnej bezpiecze\u0144stwa \u017cywno\u015bci do programu BHP nie tylko zapewnia zgodno\u015b\u0107 i chroni mark\u0119 przed roszczeniami, procesami s\u0105dowymi i innymi problemami, ale tak\u017ce zach\u0119ca personel do odpowiedniego dzia\u0142ania.<\/p>\n\n\n\n

\n

\u201eSam proces audytu staje si\u0119 czynnikiem motywuj\u0105cym ludzi nie tylko do przestrzegania zasad, ale tak\u017ce do posiadania w\u0142a\u015bciwych zachowa\u0144, bezpiecznej pracy i prawid\u0142owego reagowania\u201d. \u2013 Gary Johnson, starszy konsultant w firmie Doradcy Prewencji<\/a><\/p>\n<\/blockquote>\n\n\n\n

W dobie Facebooka, Twittera i Yelpa, radzenie sobie z a negatywna inspekcja zdrowotna<\/a> mo\u017ce by\u0107 szkodliwe dla restauracji lub QSR. B\u0105d\u017a na bie\u017c\u0105co ze zdrowiem i bezpiecze\u0144stwem dzi\u0119ki regularnym inspekcjom wewn\u0119trznym.<\/p>\n\n\n\n

Cz\u0119\u015bci tej listy kontrolnej samokontroli bezpiecze\u0144stwa \u017cywno\u015bci pochodz\u0105 z: Oficjalna strona hrabstwa Nicolette <\/a>i s\u0105 tutaj uwzgl\u0119dnione w przypadku, gdy informacje zostan\u0105 przeniesione lub usuni\u0119te z ich stronie internetowej<\/a>.<\/p>\n\n\n\n<\/span>\n\n\n\n

Choroba pracownik\u00f3w i klient\u00f3w<\/h2>\n\n\n\n
    \n
  1. Czy wszyscy pracownicy s\u0105 odpowiednio przeszkoleni w zakresie Polityki Chorobowej Pracownika?<\/li>\n\n\n\n
  2. Czy pracownicy s\u0105 wykluczani, ograniczani lub odsy\u0142ani do domu zgodnie z wymaganiami?<\/li>\n\n\n\n
  3. Czy wszyscy pracownicy s\u0105 na bie\u017c\u0105co ze wszystkimi szczepieniami, w tym z pe\u0142n\u0105 seri\u0105 przeciw zapaleniu w\u0105troby?<\/li>\n\n\n\n
  4. Wszystkie skargi klient\u00f3w dotycz\u0105ce choroby s\u0105 rozpatrywane przez kierownictwo i zg\u0142aszane
    natychmiast zgodnie z wymaganiami?<\/li>\n\n\n\n
  5. Przeprowadzono szkolenie dotycz\u0105ce post\u0119powania w przypadku wycofania produktu?<\/li>\n<\/ol>\n\n\n\n

    Pracownicy<\/h2>\n\n\n\n
      \n
    1. Wszyscy pracownicy s\u0105 przeszkoleni w zakresie prawid\u0142owego mycia r\u0105k?<\/li>\n\n\n\n
    2. Jedzenie, picie lub u\u017cywanie tytoniu jest ograniczone w obszarach \u017cywno\u015bciowych?<\/li>\n\n\n\n
    3. Czy kontakt go\u0142ymi r\u0119kami z produktami gotowymi do spo\u017cycia i gotowymi do podania jest ograniczony?<\/li>\n\n\n\n
    4. Pomieszczenia s\u0105 odpowiednio zaopatrzone w myd\u0142o, ciep\u0142\u0105 wod\u0119 i papierowy r\u0119cznik do prawid\u0142owego mycia r\u0105k?<\/li>\n\n\n\n
    5. Czy odpowiedni zapas r\u0119kawic jest dost\u0119pny dla wszystkich pracownik\u00f3w?<\/li>\n\n\n\n
    6. Czy nosisz czyste mundury, w tym odpowiednie obuwie ochronne?<\/li>\n\n\n\n
    7. Siatki na w\u0142osy lub czapki nosz\u0105 wszyscy pracownicy?<\/li>\n\n\n\n
    8. Pracownicy spo\u017cywaj\u0105 osobiste napoje lub \u017cywno\u015b\u0107 tylko w wyznaczonym obszarze dla personelu?<\/li>\n<\/ol>\n\n\n\n
      \"\"<\/a><\/figure>\n\n\n\n

      Odbi\u00f3r \u017cywno\u015bci<\/h2>\n\n\n\n
        \n
      1. \u017bywno\u015b\u0107 jest kupowana od zatwierdzonych dostawc\u00f3w \/ nie ma \u017cywno\u015bci przygotowywanej w domu?<\/li>\n\n\n\n
      2. Czy jedzenie jest dostarczane w odpowiedniej temperaturze? Monitoruj temperatury odbioru i dziennik
        jako wymagane.<\/li>\n\n\n\n
      3. Otrzymane produkty spo\u017cywcze s\u0105 sprawdzane, oddzielane, a uszkodzone produkty spo\u017cywcze s\u0105 wyrzucane lub
        zwr\u00f3cony?<\/li>\n\n\n\n
      4. Szczeg\u00f3\u0142owe rejestry dostawc\u00f3w s\u0105 utrzymywane na miejscu, wi\u0119c s\u0105 \u0142atwo dost\u0119pne?<\/li>\n\n\n\n
      5. Artyku\u0142y spo\u017cywcze s\u0105 odpowiednio przechowywane w celu ochrony przed zanieczyszczeniem krzy\u017cowym, w ch\u0142odniach i
        obszary przechowywania \u017cywno\u015bci?<\/li>\n\n\n\n
      6. Pracownicy \u015bledz\u0105 FIFO<\/a> rotacja \u017cywno\u015bci po otrzymaniu nowego produktu?<\/li>\n\n\n\n
      7. Wszystkie powierzchnie maj\u0105ce kontakt z \u017cywno\u015bci\u0105 s\u0105 odpowiednio zdezynfekowane mi\u0119dzy u\u017cyciami; w tym dania i
        naczynia, sto\u0142y do przygotowywania \u017cywno\u015bci i zlewozmywaki.<\/li>\n\n\n\n
      8. Do obs\u0142ugi lodu i jedzenia dost\u0119pne s\u0105 odpowiednie \u0142y\u017cki, kt\u00f3re s\u0105 przechowywane
        odpowiednio?<\/li>\n<\/ol>\n\n\n\n
        \"\"<\/a><\/figure>\n\n\n\n

        Ochrona \u017cywno\u015bci<\/h2>\n\n\n\n
          \n
        1. Termometry s\u0105 regularnie kalibrowane zgodnie z zaleceniami producenta
          specyfikacje?<\/li>\n\n\n\n
        2. Lod\u00f3wki s\u0105 schludne i czyste?<\/li>\n\n\n\n
        3. Wszystkie lod\u00f3wki utrzymuj\u0105 temperatur\u0119 poni\u017cej 40 \u00b0 F?<\/li>\n\n\n\n
        4. \u017bywno\u015b\u0107 poza lod\u00f3wk\u0105 nie jest przechowywana w bezpo\u015brednim \u015bwietle s\u0142onecznym?<\/li>\n\n\n\n
        5. Czy \u017cywno\u015b\u0107 jest przechowywana w oryginalnym opakowaniu lub w hermetycznych pojemnikach klasy handlowej?<\/li>\n\n\n\n
        6. \u017bywno\u015b\u0107 jest prawid\u0142owo rozmro\u017cona zgodnie z wytycznymi BHP?<\/li>\n\n\n\n
        7. Ko\u0144cowe temperatury gotowania pozycji menu s\u0105 monitorowane i rejestrowane w razie potrzeby?<\/li>\n\n\n\n
        8. Wszystkie temperatury utrzymywania ciep\u0142a s\u0105 utrzymywane, monitorowane i rejestrowane zgodnie z wymaganiami?<\/li>\n\n\n\n
        9. Temperatury przechowywania w niskich temperaturach s\u0105 utrzymywane, monitorowane i rejestrowane zgodnie z wymaganiami?<\/li>\n\n\n\n
        10. Czy przeprowadzane s\u0105 regularne kontrole termin\u00f3w inwentaryzacji?<\/li>\n\n\n\n
        11. Jaka by\u0142a data ostatniego sprawdzenia daty inwentaryzacji?<\/li>\n\n\n\n
        12. Potencjalnie niebezpieczne produkty spo\u017cywcze s\u0105 odpowiednio oznaczone dat\u0105 i usuwane, je\u015bli data
          wygas\u0142o?<\/li>\n<\/ol>\n\n\n\n
          \"\"<\/a><\/figure>\n\n\n\n

          Schowek na chemikalia<\/h2>\n\n\n\n
            \n
          1. Wszystkie toksyczne chemikalia s\u0105 odpowiednio oznakowane?<\/li>\n\n\n\n
          2. Czy wszystkie chemikalia s\u0105 przechowywane w wyznaczonym miejscu, aby zapobiec zanieczyszczeniu krzy\u017cowemu produkt\u00f3w spo\u017cywczych i sprz\u0119tu?<\/li>\n\n\n\n
          3. Skuteczno\u015b\u0107 \u015brodka dezynfekuj\u0105cego zosta\u0142a przetestowana lub monitorowana i rejestrowana w dziennikach, jako
            wymagany?<\/li>\n\n\n\n
          4. Pracownicy s\u0105 odpowiednio przeszkoleni w zakresie prawid\u0142owego stosowania i przechowywania chemikali\u00f3w?<\/li>\n\n\n\n
          5. Informacje chemiczne MSDS s\u0105 dost\u0119pne?<\/li>\n<\/ol>\n\n\n
            \n
            \"\"<\/a><\/figure>\n<\/div>\n\n\n

            Urz\u0105dzenia do przygotowywania \u017cywno\u015bci<\/h2>\n\n\n\n
              \n
            1. Wszystkie obiekty fizyczne s\u0105 czyste i utrzymane?<\/li>\n\n\n\n
            2. Przybory s\u0105 zawsze sterylizowane przed u\u017cyciem?<\/li>\n\n\n\n
            3. Powierzchnie \u017cywno\u015bci s\u0105 zawsze czyszczone i sterylizowane przed u\u017cyciem?<\/li>\n\n\n\n
            4. Czy sprz\u0119t spo\u017cywczy jest zawsze czyszczony i sterylizowany przed u\u017cyciem?<\/li>\n\n\n\n
            5.  Bezpieczne zaopatrzenie w wod\u0119 pitn\u0105 jest dost\u0119pne i chronione przed przep\u0142ywem wstecznym lub wstecznym
              syfon?<\/li>\n\n\n\n
            6. Ciep\u0142a i zimna woda jest dost\u0119pna we wszystkich lokalizacjach obiektu?<\/li>\n\n\n\n
            7. Wdro\u017cone \u015brodki odstraszaj\u0105ce owady, gryzonie lub zwierz\u0119ta?<\/li>\n\n\n\n
            8. Wysuszony towar przechowywany co najmniej 6 cali nad pod\u0142og\u0105 i 18 cali od \u015bcian zewn\u0119trznych?<\/li>\n\n\n\n
            9. Osoby nieupowa\u017cnione maj\u0105 zakaz wst\u0119pu do pomieszcze\u0144 przygotowywania i przechowywania \u017cywno\u015bci?<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

              W\u0142\u0105czenie listy kontrolnej bezpiecze\u0144stwa \u017cywno\u015bci do programu BHP nie tylko zapewnia zgodno\u015b\u0107 i chroni mark\u0119 przed roszczeniami, procesami s\u0105dowymi i innymi problemami, ale tak\u017ce zach\u0119ca personel do odpowiedniego dzia\u0142ania. \u201eSam proces audytu staje si\u0119 si\u0142\u0105 nap\u0119dow\u0105 dla ludzi, aby nie tylko przestrzega\u0107, ale faktycznie mie\u0107 w\u0142a\u015bciwe zachowania i by\u0107\u2026 Czytaj dalej \u2714\ufe0f Lista kontrolna bezpiecze\u0144stwa \u017cywno\u015bci<\/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":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","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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Przeka\u017c harmonogram ponownego otwarcia\u2026","rel":"","context":"W \u201e\u2714\ufe0f Checklists"","block_context":{"text":"\u2714\ufe0f Checklists","link":"https:\/\/blog.bindy.com\/pl\/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":[]}],"jetpack_featured_media_url":"https:\/\/blog.bindy.com\/wp-content\/uploads\/2019\/02\/shutterstock_408984175.jpg","_links":{"self":[{"href":"https:\/\/blog.bindy.com\/pl\/wp-json\/wp\/v2\/posts\/5625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.bindy.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.bindy.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.bindy.com\/pl\/wp-json\/wp\/v2\/users\/6370623"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.bindy.com\/pl\/wp-json\/wp\/v2\/comments?post=5625"}],"version-history":[{"count":49,"href":"https:\/\/blog.bindy.com\/pl\/wp-json\/wp\/v2\/posts\/5625\/revisions"}],"predecessor-version":[{"id":66020,"href":"https:\/\/blog.bindy.com\/pl\/wp-json\/wp\/v2\/posts\/5625\/revisions\/66020"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.bindy.com\/pl\/wp-json\/wp\/v2\/media\/5669"}],"wp:attachment":[{"href":"https:\/\/blog.bindy.com\/pl\/wp-json\/wp\/v2\/media?parent=5625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.bindy.com\/pl\/wp-json\/wp\/v2\/categories?post=5625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.bindy.com\/pl\/wp-json\/wp\/v2\/tags?post=5625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}