{"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":"checklista-for-livsmedelssakerhet","status":"publish","type":"post","link":"https:\/\/blog.bindy.com\/sv\/food-safety-checklist\/","title":{"rendered":"\u2714\ufe0f Checklista f\u00f6r livsmedelss\u00e4kerhet"},"content":{"rendered":"

Att inf\u00f6rliva en checklista f\u00f6r livsmedelss\u00e4kerhet i ditt h\u00e4lso- och s\u00e4kerhetsprogram h\u00e5ller dig inte bara kompatibel och skyddar varum\u00e4rket fr\u00e5n p\u00e5st\u00e5enden, st\u00e4mningar och annan huvudv\u00e4rk utan uppmuntrar ocks\u00e5 personalen att agera p\u00e5 r\u00e4tt s\u00e4tt.<\/p>\n\n\n\n

\n

"Revisionsprocessen i sig blir en drivkraft f\u00f6r m\u00e4nniskor att inte bara f\u00f6lja, utan att faktiskt ha r\u00e4tt beteenden och kunna arbeta s\u00e4kert och svara p\u00e5 saker korrekt." \u2013 Gary Johnson, seniorkonsult p\u00e5 F\u00f6rebyggande r\u00e5dgivare<\/a><\/p>\n<\/blockquote>\n\n\n\n

I Facebooks, Twitters och Yelps tids\u00e5lder hanterade man en negativ h\u00e4lsoinspektion<\/a> kan vara skadligt f\u00f6r en restaurang eller QSR. H\u00e5ll koll p\u00e5 h\u00e4lsa och s\u00e4kerhet med regelbundna interna inspektioner.<\/p>\n\n\n\n

Delar av denna checklista f\u00f6r sj\u00e4lvkontroll f\u00f6r livsmedelss\u00e4kerhet kommer fr\u00e5n Nicolette Countys officiella webbplats <\/a>och ing\u00e5r h\u00e4r om informationen flyttas eller tas bort fr\u00e5n deras hemsida<\/a>.<\/p>\n\n\n\n<\/span>\n\n\n\n

Medarbetar- och kundsjukdom<\/h2>\n\n\n\n
    \n
  1. \u00c4r alla anst\u00e4llda utbildade, efter behov, om anst\u00e4lldas sjukdomspolicy?<\/li>\n\n\n\n
  2. Sjuka anst\u00e4llda utesluts, begr\u00e4nsas eller skickas hem efter behov?<\/li>\n\n\n\n
  3. \u00c4r alla anst\u00e4llda uppdaterade om alla vaccinationer, inklusive en komplett hepatitserie?<\/li>\n\n\n\n
  4. Alla kundklagom\u00e5l om sjukdom tas upp av ledningen och rapporteras
    omedelbart efter behov?<\/li>\n\n\n\n
  5. Har utbildning om hur man g\u00e5r tillv\u00e4ga i h\u00e4ndelse av en produkt\u00e5terkallelse erh\u00e5llits?<\/li>\n<\/ol>\n\n\n\n

    Anst\u00e4llda<\/h2>\n\n\n\n
      \n
    1. \u00c4r alla anst\u00e4llda utbildade i korrekt handtv\u00e4tt?<\/li>\n\n\n\n
    2. Att \u00e4ta, dricka eller anv\u00e4nda tobak \u00e4r begr\u00e4nsat i matomr\u00e5den?<\/li>\n\n\n\n
    3. Bar handkontakt med \u00e4tf\u00e4rdiga och f\u00e4rdiga livsmedel \u00e4r begr\u00e4nsad?<\/li>\n\n\n\n
    4. \u00c4r anl\u00e4ggningarna tillr\u00e4ckligt f\u00f6rsedda med tv\u00e5l, varmt vatten och pappershandduk f\u00f6r korrekt handtv\u00e4tt?<\/li>\n\n\n\n
    5. Finns det tillr\u00e4ckligt med handskar f\u00f6r alla anst\u00e4llda?<\/li>\n\n\n\n
    6. B\u00e4r du rena uniformer inklusive ordentliga skyddsskor?<\/li>\n\n\n\n
    7. H\u00e5rn\u00e4t eller hattar b\u00e4rs av alla anst\u00e4llda?<\/li>\n\n\n\n
    8. \u00c4ter personalen personliga drycker eller mat endast inom det angivna personalomr\u00e5det?<\/li>\n<\/ol>\n\n\n\n
      \"\"<\/a><\/figure>\n\n\n\n

      Mottagande av mat<\/h2>\n\n\n\n
        \n
      1. Maten k\u00f6ps fr\u00e5n godk\u00e4nda leverant\u00f6rer\/ingen hemlagad mat?<\/li>\n\n\n\n
      2. Mottas maten vid r\u00e4tt temperatur? \u00d6vervaka mottagningstemperaturer och logga
        s\u00e5som kr\u00e4vs.<\/li>\n\n\n\n
      3. Matvaror som tas emot inspekteras, separeras och skadade livsmedel kasseras eller
        returnerad?<\/li>\n\n\n\n
      4. Specificerade leverant\u00f6rsregister bevaras p\u00e5 plats, s\u00e5 de \u00e4r l\u00e4ttillg\u00e4ngliga?<\/li>\n\n\n\n
      5. Matvaror f\u00f6rvaras p\u00e5 r\u00e4tt s\u00e4tt f\u00f6r att skydda mot korskontaminering, i kylare och
        f\u00f6rvaringsutrymmen f\u00f6r mat?<\/li>\n\n\n\n
      6. Anst\u00e4llda f\u00f6ljer efter FIFO<\/a> matrotation n\u00e4r ny produkt tas emot?<\/li>\n\n\n\n
      7. Alla ytor i kontakt med mat \u00e4r ordentligt sanerade mellan anv\u00e4ndningarna; inklusive r\u00e4tter och
        redskap, matberedningsbord och diskb\u00e4nkar.<\/li>\n\n\n\n
      8. Ordentliga skopor finns tillg\u00e4ngliga f\u00f6r servering av is och mat, och de f\u00f6rvaras
        ordentligt?<\/li>\n<\/ol>\n\n\n\n
        \"\"<\/a><\/figure>\n\n\n\n

        Livsmedelsskydd<\/h2>\n\n\n\n
          \n
        1. Termometrar kalibreras regelbundet enligt tillverkarens anvisningar
          specifikationer?<\/li>\n\n\n\n
        2. \u00c4r kylsk\u00e5p snygga och rena?<\/li>\n\n\n\n
        3. H\u00e5ller alla kylsk\u00e5p en temperatur p\u00e5 eller under 40 \u00b0F?<\/li>\n\n\n\n
        4. Mat utanf\u00f6r kylen f\u00f6rvaras inte i direkt solljus?<\/li>\n\n\n\n
        5. F\u00f6rvaras livsmedel i originalf\u00f6rpackning eller luftt\u00e4ta beh\u00e5llare av kommersiell kvalitet?<\/li>\n\n\n\n
        6. \u00c4r maten ordentligt tinad enligt riktlinjerna f\u00f6r h\u00e4lsa och s\u00e4kerhet?<\/li>\n\n\n\n
        7. \u00d6vervakas och registreras slutliga temperaturer f\u00f6r menyalternativ efter behov?<\/li>\n\n\n\n
        8. Alla varmh\u00e5llningstemperaturer bibeh\u00e5lls, \u00f6vervakas och registreras vid behov?<\/li>\n\n\n\n
        9. Uppr\u00e4tth\u00e5lls, \u00f6vervakas och registreras kyltemperaturer vid behov?<\/li>\n\n\n\n
        10. Utf\u00f6rs regelbundna inventeringsdatumkontroller?<\/li>\n\n\n\n
        11. Vilket var datumet f\u00f6r den senaste inventeringsdatumkontrollen?<\/li>\n\n\n\n
        12. Potentiellt farliga livsmedel \u00e4r korrekt datumm\u00e4rkta och kasseras om datum
          har l\u00f6pt ut?<\/li>\n<\/ol>\n\n\n\n
          \"\"<\/a><\/figure>\n\n\n\n

          Kemisk lagring<\/h2>\n\n\n\n
            \n
          1. \u00c4r alla giftiga kemikalier korrekt m\u00e4rkta?<\/li>\n\n\n\n
          2. F\u00f6rvaras alla kemikalier p\u00e5 ett avsett omr\u00e5de f\u00f6r att f\u00f6rhindra korskontaminering av livsmedel och utrustning?<\/li>\n\n\n\n
          3. Sanitizers effektivitet har testats eller \u00f6vervakats och registrerats p\u00e5 loggar som
            n\u00f6dv\u00e4ndig?<\/li>\n\n\n\n
          4. \u00c4r anst\u00e4llda ordentligt utbildade i korrekt anv\u00e4ndning och f\u00f6rvaring av kemikalier?<\/li>\n\n\n\n
          5. Finns kemisk information om s\u00e4kerhetsdatablad tillg\u00e4nglig?<\/li>\n<\/ol>\n\n\n
            \n
            \"\"<\/a><\/figure>\n<\/div>\n\n\n

            Matberedningar<\/h2>\n\n\n\n
              \n
            1. \u00c4r alla fysiska faciliteter rena och underh\u00e5llna?<\/li>\n\n\n\n
            2. Steriliseras redskap alltid f\u00f6re anv\u00e4ndning?<\/li>\n\n\n\n
            3. Matytor reng\u00f6rs och steriliseras alltid f\u00f6re anv\u00e4ndning?<\/li>\n\n\n\n
            4. \u00c4r matutrustning alltid rengjord och steriliserad f\u00f6re anv\u00e4ndning?<\/li>\n\n\n\n
            5.  S\u00e4ker dricksvattenf\u00f6rs\u00f6rjning \u00e4r tillg\u00e4nglig och skyddad fr\u00e5n tillbakafl\u00f6de eller tillbaka
              sifonage?<\/li>\n\n\n\n
            6. Finns varmt och kallt vatten p\u00e5 alla platser i anl\u00e4ggningen?<\/li>\n\n\n\n
            7. \u00c5tg\u00e4rder p\u00e5 plats f\u00f6r att avskr\u00e4cka insekter, gnagare eller djur?<\/li>\n\n\n\n
            8. Torkat gott lagrat minst 6 tum fr\u00e5n golvet och 18 tum fr\u00e5n ytterv\u00e4ggar?<\/li>\n\n\n\n
            9. Obeh\u00f6riga personer \u00e4r begr\u00e4nsade fr\u00e5n matberednings- och f\u00f6rvaringsutrymmen?<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

              Att inf\u00f6rliva en checklista f\u00f6r livsmedelss\u00e4kerhet i ditt h\u00e4lso- och s\u00e4kerhetsprogram h\u00e5ller dig inte bara kompatibel och skyddar varum\u00e4rket fr\u00e5n p\u00e5st\u00e5enden, st\u00e4mningar och annan huvudv\u00e4rk utan uppmuntrar ocks\u00e5 personalen att agera p\u00e5 r\u00e4tt s\u00e4tt. "Revisionsprocessen i sig blir en drivkraft f\u00f6r m\u00e4nniskor att inte bara f\u00f6lja, utan att faktiskt ha r\u00e4tt beteenden och vara ... Forts\u00e4tt l\u00e4sa \u2714\ufe0f Checklista f\u00f6r livsmedelss\u00e4kerhet<\/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_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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Kommunicera \u00e5ter\u00f6ppningsschemat s\u00e5 fort\u2026","rel":"","context":"I \u201d\u2714\ufe0f Checklists\u201d","block_context":{"text":"\u2714\ufe0f Checklists","link":"https:\/\/blog.bindy.com\/sv\/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?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2020\/03\/shutterstock_1612241215.jpg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2020\/03\/shutterstock_1612241215.jpg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2020\/03\/shutterstock_1612241215.jpg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/blog.bindy.com\/wp-content\/uploads\/2020\/03\/shutterstock_1612241215.jpg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/blog.bindy.com\/sv\/wp-json\/wp\/v2\/posts\/5625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.bindy.com\/sv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.bindy.com\/sv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.bindy.com\/sv\/wp-json\/wp\/v2\/users\/6370623"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.bindy.com\/sv\/wp-json\/wp\/v2\/comments?post=5625"}],"version-history":[{"count":49,"href":"https:\/\/blog.bindy.com\/sv\/wp-json\/wp\/v2\/posts\/5625\/revisions"}],"predecessor-version":[{"id":66020,"href":"https:\/\/blog.bindy.com\/sv\/wp-json\/wp\/v2\/posts\/5625\/revisions\/66020"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.bindy.com\/sv\/wp-json\/wp\/v2\/media\/5669"}],"wp:attachment":[{"href":"https:\/\/blog.bindy.com\/sv\/wp-json\/wp\/v2\/media?parent=5625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.bindy.com\/sv\/wp-json\/wp\/v2\/categories?post=5625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.bindy.com\/sv\/wp-json\/wp\/v2\/tags?post=5625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}