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الطعام الصحي والسلطات

مورد Excel مجاني من مكتبة OPERIX التشغيلية.

معاينة الملف الأصليتنزيل Excel
01

راجع الملف قبل الاستخدام

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

OPERIX_Healthy_Food_Salad_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

10 ورقة قوائم · 151 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 Checklist15 بندًا
  1. Verify food preparation, salad assembly, service, and handwashing areas are clean and ready.
  2. Confirm handwashing stations have soap, disposable towels, and running water.
  3. Check refrigerators and freezers and record readings according to the approved site procedure.
  4. Verify food-contact surfaces, salad spinners, knives, boards, and utensils are clean and sanitized.
  5. Confirm separate storage and tools are available for raw ingredients and ready-to-eat produce.
  6. Check that thermometers and required monitoring tools are clean and functioning.
  7. Inspect blenders, juicers, food processors, scales, and other essential equipment.
  8. Confirm fresh produce, grains, proteins, dressings, and packaging are stocked for service.
Produce Receiving & Washing16 بندًا
  1. Confirm delivered produce matches the approved order and supplier specification.
  2. Inspect packaging for damage, pests, leaks, soil contamination, or signs of spoilage.
  3. Reject and document produce that fails the site's acceptance criteria.
  4. Check freshness, firmness, color, and odor appropriate to each produce item.
  5. Verify delivery and traceability information where required by the site procedure.
  6. Move accepted produce promptly to designated storage.
  7. Keep unwashed produce separate from washed and ready-to-eat ingredients.
  8. Wash produce according to the approved procedure using potable water where applicable.
Cold Storage & Stock Rotation15 بندًا
  1. Record refrigerator and freezer readings at the frequency required by the approved procedure.
  2. Compare readings with approved limits and report out-of-range results promptly.
  3. Store ready-to-eat foods protected from raw animal products and possible drips.
  4. Keep allergens and strongly flavored ingredients identified and suitably separated.
  5. Cover and label opened ingredients with product identity and required date information.
  6. Apply first-expiry-first-out rotation and check use-by dates.
  7. Keep containers off the floor and organized to allow cleaning and airflow.
  8. Store dressings, dairy, cut fruit, leafy greens, and prepared proteins under approved conditions.
Salad Prep & Ready-to-Eat Handl16 بندًا
  1. Wash hands before handling ready-to-eat ingredients and after contamination risks.
  2. Use clean, sanitized boards, knives, and utensils for salad preparation.
  3. Keep ready-to-eat preparation separate from raw meat, poultry, seafood, and unwashed produce.
  4. Inspect leafy greens and herbs and remove damaged or spoiled leaves.
  5. Use clean salad spinners and containers and prevent recontamination after washing.
  6. Prepare ingredients in batches appropriate to expected demand where practical.
  7. Keep prepared vegetables covered and under approved conditions when not in use.
  8. Use dedicated utensils for each ingredient to reduce cross-contact.
Dressings, Sauces & Allergen Co15 بندًا
  1. Use approved recipes and current ingredient specifications for dressings and sauces.
  2. Check ingredient packaging, identity, and use-by dates before preparation.
  3. Identify allergens in dressings, toppings, grains, proteins, and packaged ingredients.
  4. Keep ingredient labels or reliable allergen references accessible to staff.
  5. Use clean, labeled containers for prepared dressings and sauces.
  6. Label prepared items with required preparation and discard information.
  7. Use dedicated clean utensils for each dressing and topping.
  8. Prevent allergen cross-contact through suitable storage, utensils, surfaces, and hand hygiene.
Protein, Grain & Meal Preparati15 بندًا
  1. Verify incoming cooked proteins and other ready-to-eat components meet site acceptance criteria.
  2. Keep raw and cooked proteins separated throughout storage, preparation, and service.
  3. Follow approved cooking and cooling procedures for proteins prepared on site.
  4. Use required monitoring methods for cooking or cooling steps when specified.
  5. Clean and sanitize probe thermometers between uses where required.
  6. Store cooked proteins in clean, covered, labeled containers under approved conditions.
  7. Prepare grains, beans, and other cooked components using approved recipes and procedures.
  8. Apply approved time and temperature controls to cooked grains and prepared meal components.
Assembly, Portioning & Order Ac15 بندًا
  1. Verify the order ticket identifies the correct salad, bowl, size, and requested modifications.
  2. Check special dietary and allergen notes before starting assembly.
  3. Use the correct ingredients and portions specified in the approved recipe.
  4. Use clean utensils or other approved handling methods for ready-to-eat ingredients.
  5. Prevent raw ingredients or contaminated tools from contacting assembled meals.
  6. Check dressing choice and quantity against the order.
  7. Confirm protein, grain, toppings, and extras match the ticket.
  8. Use the approved portion tools and scales where required.
Packaging, Display & Customer S14 بندًا
  1. Use clean, food-safe packaging appropriate for salads, bowls, and dressings.
  2. Check packaging for damage, cleanliness, and protection from contamination.
  3. Keep dressings or wet ingredients separate when the approved packaging standard requires it.
  4. Pack hot and cold components separately when needed to preserve quality and safety.
  5. Verify labels and order identifiers are correct and legible.
  6. Include requested utensils, napkins, and condiments where applicable.
  7. Keep displayed foods protected and under approved time and temperature controls.
  8. Monitor display condition and replenish using approved rotation procedures.
Cleaning, Sanitation & Equipmen14 بندًا
  1. Follow the posted cleaning and sanitation schedule for each work area.
  2. Clean and sanitize knives, boards, salad spinners, food processors, and utensils as required.
  3. Disassemble equipment only according to manufacturer and site instructions before cleaning.
  4. Use approved chemicals at the specified concentration and contact time.
  5. Keep chemical containers labeled and stored away from food and packaging.
  6. Clean refrigerator handles, shelves, seals, and high-touch surfaces.
  7. Clean sinks and produce-washing areas after use according to procedure.
  8. Keep floors and drains clean and free of avoidable slip hazards.
Closing Checklist16 بندًا
  1. Review remaining produce, dressings, proteins, grains, and prepared meals for retention or discard.
  2. Store retained ingredients in designated covered containers under approved conditions.
  3. Label stored items with required identity, preparation, and discard information.
  4. Discard expired, spoiled, contaminated, or out-of-limit items.
  5. Record required end-of-shift refrigerator and freezer readings.
  6. Complete required batch, time/temperature, waste, and traceability records.
  7. Clean and sanitize salad stations, utensils, boards, and food-contact surfaces.
  8. Clean food processors, blenders, scales, and other equipment according to procedure.
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