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مطاعم المشويات

مورد Excel مجاني من مكتبة OPERIX التشغيلية.

معاينة الملف الأصليتنزيل Excel
01

راجع الملف قبل الاستخدام

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

OPERIX_Grill_BBQ_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

8 ورقة قوائم · 142 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 Checklist24 بندًا
  1. Opening manager assigned and opening responsibilities confirmed.
  2. Opening inspection completed before food preparation begins.
  3. Dining, kitchen, and service areas are safe, orderly, and ready for operation.
  4. Grill or barbecue equipment is clean, assembled, and ready for use.
  5. Fuel supply or electrical connection is checked according to site procedure.
  6. Ignition, controls, and emergency shut-off are accessible and functioning.
  7. Extraction hood and ventilation are operating as required.
  8. Grease filters are correctly installed and visibly clean.
Meat Preparation & Marination20 بندًا
  1. Meat and poultry deliveries are checked against approved specifications.
  2. Packaging is intact and products show no visible signs of damage or contamination.
  3. Delivery condition and required temperature checks are recorded per site procedure.
  4. Raw meats are stored in designated, covered, labeled containers.
  5. Raw products are stored below or separately from ready-to-eat foods to prevent drips or cross-contamination.
  6. Stock rotation follows the site's approved FIFO/FEFO procedure.
  7. Allergen-containing marinades and ingredients are identified according to site procedure.
  8. Meat is prepared on designated, clean, sanitized work surfaces.
Grill & Cooking Operations21 بندًا
  1. Grill grates and cooking surfaces are clean and in serviceable condition.
  2. Heat controls, burners, fuel connections, and ignition are checked according to manufacturer/site procedures.
  3. Cooking area has adequate ventilation and no visible unsafe smoke accumulation.
  4. Tools for handling raw and cooked products are separated.
  5. Grill is preheated using the approved operating procedure.
  6. Approved recipes specify cooking method, portion, and required doneness.
  7. Food is arranged to allow consistent cooking and avoid unsafe overcrowding.
  8. Products are turned and handled with clean utensils.
Food Safety & Holding15 بندًا
  1. Required cold-storage checks are recorded according to site procedure.
  2. Cooked products are held within the site's approved hot-holding limits.
  3. Time and temperature controls are followed for products awaiting service.
  4. Thermometers are available, checked, and cleaned between uses.
  5. Raw and cooked products have separate storage and handling controls.
  6. Clean trays are used for cooked food; raw-product trays are not reused without proper cleaning and sanitizing.
  7. Hands, gloves, utensils, and surfaces are changed or cleaned when moving between raw and ready-to-eat tasks.
  8. Allergen orders are identified and handled using the site's approved procedure.
Product Quality & Portion Control15 بندًا
  1. Meat cut, weight, and portion size match the approved recipe.
  2. Marinade, seasoning, and sauce quantities follow the approved recipe.
  3. Accompaniments, bread, rice, salads, and garnishes match the menu specification.
  4. Doneness and texture match the approved standard.
  5. Product is not excessively burnt, dry, or undercooked.
  6. Plate or takeaway presentation matches the approved photo or standard.
  7. Garnishes are fresh, correctly portioned, and protected from contamination.
  8. Items, modifiers, sides, and sauces match the order ticket.
Ventilation, Grease & Fire Safety15 بندًا
  1. Hood and extraction system operate during cooking as required.
  2. Grease filters are installed correctly and checked for excessive buildup.
  3. Visible grease accumulation around accessible surfaces is addressed under the approved cleaning plan.
  4. Airflow is not obstructed by stored items or temporary equipment.
  5. Fire-suppression and extinguishing equipment are accessible and service status is checked.
  6. Staff know the site procedure for fire alarm, emergency shutdown, and evacuation.
  7. Gas hoses, connectors, valves, or electrical leads are checked for visible damage according to procedure.
  8. Fuel storage and handling follow approved site requirements.
Cleaning & Sanitation15 بندًا
  1. Food-contact surfaces are cleaned and sanitized between tasks as required.
  2. Raw-meat preparation boards, knives, and tools are cleaned and sanitized after use.
  3. Grill grates and accessible surfaces are cleaned using the approved safe method.
  4. Cleaning is performed only when equipment is at a safe state for the task.
  5. Grease trays and collection points are emptied and cleaned under the approved procedure.
  6. Accessible hood surfaces and filters are cleaned on the assigned schedule.
  7. Prep tables, handles, shelves, and frequently touched surfaces are clean.
  8. Floors are free from excessive grease, food debris, and slip hazards.
Closing Checklist17 بندًا
  1. Remaining usable food is covered, labeled, dated, and stored according to site procedure.
  2. Products due for discard are removed and recorded according to policy.
  3. Raw and cooked products are stored separately and safely.
  4. Grill shutdown follows the manufacturer's and site's approved procedure.
  5. Gas/electrical/fuel shutdown checks are completed where applicable.
  6. Hot ash or embers are handled only through the approved safe procedure.
  7. Extraction remains on or is shut down according to site procedure and equipment requirements.
  8. Grill, prep surfaces, tools, and food-contact equipment are cleaned as scheduled.
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