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العصائر والمشروبات

مورد Excel مجاني من مكتبة OPERIX التشغيلية.

معاينة الملف الأصليتنزيل Excel
01

راجع الملف قبل الاستخدام

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

OPERIX_Juice_Beverage_Shop_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 · 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 Checklist15 بندًا
  1. Verify service counters, beverage preparation stations, sinks, 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 blenders, juicers, ice machines, refrigerators, and beverage dispensers are clean and functional.
  5. Confirm knives, cutting boards, pitchers, scoops, and other utensils are clean and sanitized.
  6. Check that thermometers and other required monitoring tools are available and working.
  7. Inspect fresh fruit, vegetables, dairy, plant-based milks, syrups, powders, and beverage bases for stock and quality.
  8. Check ingredient labels, use-by dates, and allergen information.
Fruit & Ingredient Receiving13 بندًا
  1. Confirm delivered fruit, dairy, plant-based beverages, and other ingredients match the approved order.
  2. Inspect packaging for damage, leaks, contamination, or signs of spoilage.
  3. Check product condition and delivery temperature against approved supplier and site acceptance criteria.
  4. Reject and document ingredients that fail acceptance criteria or have questionable quality.
  5. Check freshness, appearance, odor, and firmness appropriate to each fruit or ingredient.
  6. Verify delivery, lot, or batch details where required by the site procedure.
  7. Move accepted temperature-sensitive ingredients promptly to designated storage.
  8. Keep damaged or spoiled fruit separate from accepted stock until removed.
Fruit Washing, Cutting & Prep15 بندًا
  1. Wash hands before fruit preparation and after handling waste or contaminated items.
  2. Inspect fruit and vegetables and remove spoiled, damaged, or contaminated pieces.
  3. Wash produce according to the approved procedure using potable water where applicable.
  4. Use clean, designated sinks or containers for produce washing.
  5. Use approved produce sanitizer only when specified by the site procedure and follow its label directions.
  6. Use clean and sanitized knives, cutting boards, peelers, and preparation tools.
  7. Keep unwashed produce separate from washed and cut fruit.
  8. Prevent raw animal products, chemicals, and dirty equipment from contacting produce.
Juice, Smoothie & Beverage Prep15 بندًا
  1. Follow approved recipes and portion standards for juices, smoothies, shakes, and blended drinks.
  2. Verify the correct fruit, liquid base, add-ins, and size against the order.
  3. Use clean, sanitized blender jars, juicer parts, pitchers, and utensils.
  4. Inspect blender blades, jar seals, juicer parts, and safety guards before use.
  5. Keep blender and juicer equipment assembled and operated according to manufacturer instructions.
  6. Use potable water and approved ice for beverages.
  7. Handle ice with a clean scoop; never use a drinking glass or bare hands to collect ice.
  8. Prevent hands, cloths, or containers from contacting ice that will be served.
Ice, Water & Beverage Dispenser13 بندًا
  1. Verify the ice machine and beverage dispensers are clean and operating correctly.
  2. Check that ice storage bins are covered or protected as designed.
  3. Keep ice scoops clean and stored in a hygienic holder outside the ice where appropriate.
  4. Do not store bottles, food, or personal items in ice bins.
  5. Clean and sanitize ice-contact surfaces according to the manufacturer and site schedule.
  6. Inspect water filters and replace them according to the approved maintenance schedule.
  7. Check water supply lines for leaks, damage, or visible contamination.
  8. Clean beverage nozzles, taps, and dispenser contact points at the required frequency.
Cold Storage & Stock Rotation13 بندًا
  1. Record refrigerator and freezer readings at the frequency required by the site procedure.
  2. Compare readings with approved limits and report out-of-range results promptly.
  3. Store dairy, cut fruit, chilled juices, and other temperature-sensitive ingredients under approved conditions.
  4. Keep ingredients covered, labeled, and protected from cross-contamination.
  5. Separate allergens or strongly flavored ingredients where appropriate.
  6. Apply first-expiry-first-out stock rotation and check use-by dates.
  7. Do not use expired, spoiled, unidentifiable, or improperly stored ingredients.
  8. Keep containers off the floor and storage shelves clean and in good repair.
Allergens, Hygiene & Order Accu15 بندًا
  1. Keep current ingredient and allergen information accessible to staff.
  2. Verify each order's size, ingredients, add-ins, and special instructions before preparation.
  3. Check allergen notes before selecting ingredients or starting a beverage.
  4. Do not guess whether an ingredient is allergen-free; verify approved product information.
  5. Prevent allergen cross-contact through clean equipment, utensils, surfaces, and hand hygiene.
  6. Use clean blender jars and utensils for allergen-sensitive orders according to site procedure.
  7. Clean hands and replace gloves when contaminated; gloves do not replace handwashing.
  8. Keep personal items away from beverage preparation and storage areas.
Customer Service, Packaging & D12 بندًا
  1. Use food-safe cups and packaging suitable for the beverage and service channel.
  2. Check cups, lids, seals, and straws for damage and cleanliness.
  3. Confirm the correct lid or seal is secure for takeaway and delivery.
  4. Label or identify orders clearly where required.
  5. Include requested napkins, straws, and extras where applicable.
  6. Keep displayed fruit, bottled drinks, and ready-to-serve products under approved conditions.
  7. Remove displayed items that exceed approved limits or show signs of deterioration.
  8. Keep the counter, menu display, and pickup area clean and organized.
Cleaning, Sanitation & Equipmen15 بندًا
  1. Follow the posted cleaning schedule for preparation, service, and storage areas.
  2. Wash, rinse, and sanitize blender jars and detachable parts according to the approved procedure.
  3. Clean juicer screens, blades, pulp containers, and contact surfaces after use as required.
  4. Clean and sanitize knives, boards, pitchers, scoops, and reusable utensils.
  5. Clean ice machine and dispenser surfaces according to manufacturer and site instructions.
  6. Use approved cleaning chemicals at the specified concentration and contact time.
  7. Keep chemical containers labeled and stored away from food, ice, and packaging.
  8. Clean refrigerator handles, shelves, seals, and high-touch surfaces.
Closing Checklist16 بندًا
  1. Review remaining fruit, dairy, plant-based beverages, syrups, and prepared bases for retention or discard.
  2. Store retained ingredients in designated covered containers under approved conditions.
  3. Label retained cut fruit and prepared ingredients with required date information.
  4. Discard expired, spoiled, contaminated, or out-of-limit ingredients.
  5. Record required end-of-shift refrigerator and freezer readings.
  6. Complete required waste, cleaning, and temperature records.
  7. Wash and sanitize blenders, juicers, pitchers, knives, boards, and beverage tools.
  8. Clean ice and beverage equipment according to the approved schedule and shutdown instructions.
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