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المطابخ السحابية

مورد Excel مجاني من مكتبة OPERIX التشغيلية.

معاينة الملف الأصليتنزيل Excel
01

راجع الملف قبل الاستخدام

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

OPERIX_Cloud_Kitchen_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

10 ورقة قوائم · 117 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 & Order System Readines12 بندًا
  1. Confirm all required staff are present and assigned to stations.
  2. Check handwashing stations are supplied and accessible.
  3. Verify order tablets, POS, printers, and kitchen display screens are online.
  4. Confirm internet connectivity and backup process for system outages.
  5. Check all delivery-platform menus, prices, modifiers, and availability are current.
  6. Confirm each virtual brand is mapped to the correct menu and preparation station.
  7. Verify order acceptance and preparation-time estimates are realistic.
  8. Check printer paper, labels, and order-ticket supplies.
Receiving & Ingredient Traceabi10 بندًا
  1. Inspect incoming deliveries for cleanliness and signs of contamination.
  2. Check packaging for damage, leaks, pests, or tampering.
  3. Verify supplier and delivery documentation where required.
  4. Check product dates and acceptability before storage.
  5. Record lot, batch, or expiry details where required by site procedure.
  6. Reject and document unsuitable or temperature-abused deliveries.
  7. Separate raw ingredients from ready-to-eat foods during receiving.
  8. Move chilled and frozen products promptly to appropriate storage.
Storage & Cold Chain12 بندًا
  1. Verify refrigerators and freezers are clean and functioning.
  2. Record storage temperatures using the site's approved limits and procedure.
  3. Check that temperature-monitoring devices are working and records are complete.
  4. Store raw animal products below and away from ready-to-eat foods as required.
  5. Keep ingredients covered, protected, and clearly identified.
  6. Check labels include product name and applicable prep/opening/use-by details.
  7. Apply FIFO/FEFO rotation according to product and site policy.
  8. Keep food off the floor and maintain access for cleaning and inspection.
Prep & Allergen Control12 بندًا
  1. Verify staff wash hands before food handling and after contamination risks.
  2. Use clean, sanitized tools and food-contact surfaces before preparation.
  3. Check ingredient identity against the recipe and brand specification.
  4. Use dedicated or properly cleaned equipment between allergen-sensitive tasks.
  5. Prevent cross-contact between raw and ready-to-eat ingredients.
  6. Keep prep batches protected and within site-approved time and temperature controls.
  7. Label prepped ingredients with required identification and date information.
  8. Verify recipe substitutions are authorized and accurately reflected in the menu.
Cooking, Cooling & Holding12 بندًا
  1. Verify cooking equipment is clean, operating, and ready for use.
  2. Use calibrated probes or approved monitoring tools where required.
  3. Record cooking checks according to the site's validated food-safety plan.
  4. Follow approved procedures for cooling, reheating, and hot/cold holding.
  5. Keep raw and cooked products separate throughout the process.
  6. Prevent partially cooked products from being mixed with ready-to-serve food.
  7. Check batch identification and time controls for prepared components.
  8. Remove food outside approved safety limits and document corrective action.
Order Assembly & Accuracy12 بندًا
  1. Match each order ticket to the correct customer order and virtual brand.
  2. Confirm all menu items and quantities before packaging.
  3. Check modifiers, add-ons, removals, and cooking preferences against the ticket.
  4. Verify sauces, sides, utensils, and approved extras are included as requested.
  5. Check food appearance, portion, and quality against the approved specification.
  6. Keep allergen or special-diet orders clearly identified and segregated as required.
  7. Use clean hands or utensils during final assembly.
  8. Prevent components from different orders being mixed together.
Packaging, Labeling & Delivery 13 بندًا
  1. Use food-grade packaging suitable for the item and delivery duration.
  2. Check packaging is clean, intact, and appropriate for hot or cold products.
  3. Use tamper-evident seals where required by company policy or platform rules.
  4. Label bags and containers with the correct order and brand identifiers.
  5. Apply allergen or special-handling labels according to approved procedures.
  6. Separate hot and cold items where needed to preserve safety and quality.
  7. Check lids, seals, and containers for leaks before bagging.
  8. Include required receipts, labels, and customer instructions without exposing unnecessary personal data.
Cleaning, Sanitation & Pest Con12 بندًا
  1. Follow the approved cleaning schedule for food-contact and non-food-contact areas.
  2. Clean and sanitize prep benches, boards, utensils, and equipment between tasks.
  3. Verify sanitizer preparation and contact time according to product instructions.
  4. Keep sinks, drains, floors, and waste areas clean and unobstructed.
  5. Clean high-touch points, handles, tablets, and shared devices safely.
  6. Store cleaning chemicals labeled and away from food and packaging.
  7. Keep waste bins covered where appropriate and empty them as scheduled.
  8. Inspect for pest activity and report evidence immediately.
Equipment & Preventive Maintena10 بندًا
  1. Inspect refrigerators, freezers, and temperature displays for faults.
  2. Check ovens, ranges, fryers, grills, and other cooking equipment for safe operation.
  3. Inspect extraction and ventilation systems for abnormal noise, odor, or reduced performance.
  4. Check dishwashing and sanitizing equipment where installed.
  5. Inspect scales, probes, timers, and other monitoring devices as required.
  6. Check electrical cables, plugs, guards, and visible damage.
  7. Confirm preventive maintenance tasks are completed or scheduled.
  8. Log breakdowns with equipment ID, symptoms, urgency, and owner.
Closing & Shift Handover12 بندًا
  1. Reconcile open orders, platform statuses, cancellations, and refunds.
  2. Securely close or hand over order tablets, POS, and kitchen display systems.
  3. Label, store, or dispose of remaining ingredients according to approved procedures.
  4. Complete required temperature, cooling, and holding records.
  5. Clean and sanitize all assigned stations and food-contact surfaces.
  6. Remove waste and leave bins and waste areas clean.
  7. Check refrigerators and freezers are closed and operating normally.
  8. Turn off equipment according to manufacturer and site procedures.
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