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المتاجر والطلبات الجاهزة

مورد Excel مجاني من مكتبة OPERIX التشغيلية.

معاينة الملف الأصليتنزيل Excel
01

راجع الملف قبل الاستخدام

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

OPERIX_Convenience_Store_Ready_Orders_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

11 ورقة قوائم · 120 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 & Store Readiness10 بندًا
  1. Confirm opening responsibilities and staff assignments.
  2. Check POS terminals, barcode scanners, receipt printers, and payment devices.
  3. Verify store network and order-management devices are functioning.
  4. Confirm product prices, promotions, and availability are current in POS and online channels.
  5. Check entrances, aisles, checkout counters, and emergency exits are clear.
  6. Inspect shelves, chillers, freezers, and hot-holding displays for cleanliness and readiness.
  7. Confirm handwashing and cleaning supplies are available in food-handling areas.
  8. Check ready-order pickup area is organized and clearly identified.
Receiving & Supplier Checks10 بندًا
  1. Check deliveries against purchase orders or delivery documents.
  2. Inspect vehicle and delivery handling conditions where visible and relevant.
  3. Check packaging for damage, leaks, contamination, or signs of tampering.
  4. Verify product identity, quantity, and dates before accepting delivery.
  5. Record supplier, batch, lot, or traceability details as required by site procedure.
  6. Reject or isolate unsuitable products and document the reason.
  7. Move chilled and frozen products promptly to suitable storage.
  8. Keep food deliveries separate from chemicals and other non-food items.
Chilled & Frozen Storage12 بندًا
  1. Record chiller and freezer temperatures according to approved site procedure.
  2. Use site-approved limits and validated food-safety procedures.
  3. Check temperature displays and monitoring devices are functioning.
  4. Keep products covered, protected, and stored off the floor.
  5. Separate raw products from ready-to-eat foods as required.
  6. Label opened and prepared products with required identification and date details.
  7. Rotate stock using FIFO/FEFO rules defined by site policy.
  8. Check expiry and use-by dates during routine shelf checks.
Ready-to-Eat & Prepared Foods12 بندًا
  1. Check ready-to-eat products are sourced from approved suppliers or approved in-store preparation.
  2. Verify packaging is intact and labels are legible.
  3. Confirm product name, ingredients, allergens, and date information are present where required.
  4. Check chilled ready-to-eat products are maintained under approved controls.
  5. Verify hot-held products follow approved time and temperature procedures.
  6. Use clean utensils and avoid bare-hand contact where prohibited by procedure.
  7. Prevent mixing of old and newly prepared batches unless approved.
  8. Check sandwiches, salads, desserts, and snacks for freshness and appearance.
Hot Food & Beverage Station10 بندًا
  1. Check hot-holding equipment is clean and operating correctly.
  2. Record relevant temperature checks under the approved site procedure.
  3. Use designated utensils for each product and keep them clean.
  4. Prevent raw and ready-to-eat items from sharing contaminated surfaces or tools.
  5. Follow approved cooking, reheating, holding, and discard procedures where in-store cooking is provided.
  6. Check beverage equipment, hot-water dispensers, and coffee machines for cleanliness.
  7. Keep milk and other chilled beverage ingredients under approved storage controls.
  8. Clean spills promptly and keep the station safe and orderly.
Online Orders & Pickup Accuracy13 بندًا
  1. Confirm incoming orders appear correctly in the order-management system.
  2. Verify item availability and pause unavailable items on applicable channels.
  3. Match every picked item to the correct order ticket.
  4. Check quantities, sizes, variants, and customer-approved substitutions.
  5. Inspect products for damage, leakage, expiry, and packaging integrity before packing.
  6. Separate chilled, frozen, hot, and ambient products as needed.
  7. Keep allergen or special-handling instructions visible to the order picker.
  8. Use clean, suitable bags and packaging for each order type.
Checkout & Customer Service10 بندًا
  1. Confirm prices and promotional discounts scan correctly.
  2. Check payment terminals and receipt printers are operational.
  3. Follow approved cash-handling and till-reconciliation procedures.
  4. Communicate product availability and substitutions clearly.
  5. Handle complaints, returns, and refunds according to store policy.
  6. Protect customer and payment information.
  7. Keep checkout counters clean and organized.
  8. Maintain clear queue areas and accessible routes.
Cleaning, Sanitation & Pest Con10 بندًا
  1. Complete scheduled cleaning tasks for shelves, counters, and food-handling areas.
  2. Clean and sanitize food-contact surfaces according to procedure.
  3. Clean refrigerator handles, display doors, and high-touch points.
  4. Maintain clean floors, drains, sinks, and waste areas.
  5. Use cleaning chemicals according to label instructions and store them away from food.
  6. Keep cleaning tools identified and stored appropriately.
  7. Empty waste bins before overflow and clean them as required.
  8. Inspect for pest activity and report evidence promptly.
Inventory, Rotation & Waste10 بندًا
  1. Check shelf labels and product prices match the POS system.
  2. Rotate stock using approved FIFO/FEFO rules.
  3. Check short-dated products according to the store's review schedule.
  4. Remove expired or damaged products from sale and record disposition.
  5. Record spoilage, breakage, prepared-food waste, and write-offs.
  6. Check stock levels against reorder points or par levels.
  7. Keep stockroom aisles clear and products organized.
  8. Separate food, chemicals, and non-food products appropriately.
Equipment & Maintenance10 بندًا
  1. Inspect chillers, freezers, and display cabinets for faults.
  2. Check hot-holding equipment and beverage appliances where installed.
  3. Inspect POS terminals, scanners, printers, and payment devices.
  4. Check visible electrical damage, loose fittings, and trip hazards.
  5. Verify temperature probes and monitoring devices are working where used.
  6. Check doors, seals, shelving, and display lighting.
  7. Log faults with equipment ID, symptoms, urgency, and owner.
  8. Isolate unsafe equipment according to site procedure.
Closing & Shift Handover13 بندًا
  1. Reconcile cash, payment transactions, refunds, and POS reports according to policy.
  2. Review open online orders, cancellations, and unresolved customer issues.
  3. Store or dispose of ready-to-eat foods according to approved procedures.
  4. Complete required temperature, cleaning, and food-safety records.
  5. Rotate and secure stock according to site procedure.
  6. Remove expired or unsuitable products from sale.
  7. Clean and sanitize food-handling areas and equipment.
  8. Remove waste and leave waste areas clean.
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