OPERIXRESTAURANT OPERATIONS PLATFORM
Englishتسجيل الدخولجرّب المنصة
← القوالب

مطاعم البرجر

مورد Excel مجاني من مكتبة OPERIX التشغيلية.

معاينة الملف الأصليتنزيل Excel
01

راجع الملف قبل الاستخدام

استخدم ملف «مطاعم البرجر» نقطة بداية لتنظيم إجراءاتك. افتح الملف الأصلي وراجع أوراقه وبنود الفحص وحقول التسجيل المتاحة قبل استخدامه مع الفريق.

OPERIX_Burger_Restaurant_Inspection_Checklists.xlsx

طريقة الاستخدام

  1. اختر الإجراءات المناسبة لنشاطك ومعداتك.
  2. عدّل البنود وفق معاييرك الداخلية والمتطلبات المحلية.
  3. حدد المسؤولية وسجّل التاريخ واحتفظ بالسجلات المكتملة.
  4. تابع الملاحظات وراجع القائمة دوريًا.

تفتح المعاينة ملف Google Drive الأصلي. نزّل ملف Excel نفسه دون تغيير من هذا الموقع.

داخل الملف الأصلي

معاينة بنود الفحص

6 ورقة قوائم · 109 بندًا في الملف الأصلي

تظهر أدناه أول ثمانية بنود من كل ورقة قوائم باللغة الأصلية للملف. نزّل الملف دون تغيير للاطلاع على جميع البنود وحقول التسجيل والإرشادات.

Opening Checklist18 بندًا
  1. Opening manager and assigned grill, assembly, service, and cleaning staff are present or coverage gaps are escalated.
  2. Previous shift issues, equipment faults, and corrective actions are reviewed.
  3. Entryways, walkways, emergency exits, and work areas are safe and unobstructed.
  4. No visible pest activity, leaks, unusual odors, or structural hazards are present.
  5. Grills, griddles, fryers, ventilation, refrigeration, and holding equipment are checked before use.
  6. Thermometers and other required monitoring tools are available and in working condition.
  7. Handwashing facilities have required supplies and are functioning.
  8. Required temperature and food safety logs are ready for the shift.
Burger Production21 بندًا
  1. Grill or griddle is clean, operational, and set up according to manufacturer and site instructions.
  2. Cooking surface condition and heat distribution are checked before production.
  3. Patties are stored, handled, and portioned according to approved specifications.
  4. Raw patties are kept separate from cooked products and ready-to-eat ingredients.
  5. Patties are not used beyond approved shelf-life or time-control limits.
  6. Required cooking verification is performed using the site's approved method and limits.
  7. Probe thermometers are cleaned and sanitized as required between checks.
  8. Undercooked or uncertain batches are controlled and not served until resolved under procedure.
Food Safety & Holding20 بندًا
  1. Patties, dairy, produce, sauces, and frozen products are checked on receipt as required.
  2. Cold and frozen storage readings are recorded according to the approved schedule.
  3. Raw meat is stored to prevent drips or contact with ready-to-eat food.
  4. Opened ingredients are covered, labeled, and dated according to policy.
  5. Staff wash hands at required moments and after handling raw meat or contaminated items.
  6. Gloves, if used, are changed appropriately and do not replace handwashing.
  7. Raw meat tools and cooked-product tools are separated or cleaned and sanitized between tasks.
  8. Ready-to-eat toppings are protected from raw product and splash contamination.
Order Quality17 بندًا
  1. Burger type, size, patty count, modifiers, and combo selection match the order ticket.
  2. Special instructions, removals, additions, and allergy alerts are clearly visible to the kitchen.
  3. Correct bun, patty, cheese, sauce, and toppings are used for the ordered product.
  4. Portion size and stacking match the approved build guide.
  5. Burger is assembled neatly and packaging is appropriate for the product.
  6. Cooked patty meets the site's approved cooking verification requirements.
  7. Product is not served if cooking status is uncertain or required checks fail.
  8. Food is dispatched within the site's approved holding and service-time limits.
Cleaning Checklist16 بندًا
  1. Grill, griddle, fryer exteriors, and accessible surrounding areas are cleaned per schedule.
  2. Grease traps and extraction components follow the approved cleaning and maintenance plan.
  3. Topping bins, lids, rails, and assembly surfaces are cleaned and sanitized as required.
  4. Sauce bottles and dispensers are cleaned and maintained according to procedure.
  5. Spatulas, tongs, knives, and portion tools are cleaned and stored safely.
  6. Thermometers are cleaned, sanitized, and stored correctly after use.
  7. Refrigerator handles, shelves, seals, and spill areas are clean.
  8. Ingredient containers are cleaned externally and stored covered.
Closing Checklist17 بندًا
  1. Raw patties, toppings, dairy, and sauces are stored or discarded according to approved procedures.
  2. Opened ingredients are covered, labeled, dated, and rotated according to policy.
  3. Products outside approved time or temperature controls are discarded or controlled per procedure.
  4. Remaining cooked batches are assessed and handled according to approved food safety policy.
  5. Waste, remakes, and unusual ingredient losses are recorded.
  6. Grills, griddles, fryers, and other equipment are shut down safely per instructions.
  7. Gas, electrical, and ventilation shutdown steps follow approved closing procedures.
  8. Grill, assembly station, utensils, and food-contact surfaces are cleaned as required.
تنزيل Excelخصّصه مع OPERIX
OPERIX

جاهز تتحكم في تشغيل مطعمك؟

افتح تطبيق الويب وأنشئ حساب OPERIX، أو ابعت بياناتك لو محتاج مساعدة في التجهيز.

أنشئ حسابكأرسل بيانات مطعمك