OPERIXRESTAURANT OPERATIONS PLATFORM
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مطاعم البيتزا

مورد Excel مجاني من مكتبة OPERIX التشغيلية.

معاينة الملف الأصليتنزيل Excel
01

راجع الملف قبل الاستخدام

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

OPERIX_Pizza_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

9 ورقة قوائم · 138 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 Checklist17 بندًا
  1. Opening lead and station responsibilities are assigned.
  2. Kitchen, pizza line, oven area, counter, and pickup area are ready.
  3. Pizza ovens are clean, operating, and set according to approved site procedure.
  4. Dough mixer, dough trays, scales, and portion tools are clean and usable.
  5. Refrigeration units are operating; required readings are recorded.
  6. Flour, yeast, sauces, cheese, toppings, and packaging are available.
  7. Ingredients are labeled, within approved use dates, and stored correctly.
  8. Handwashing facilities are stocked and accessible.
Dough Mixing, Fermentation & Portioning17 بندًا
  1. Current approved dough recipe and batch size are used.
  2. Flour, water, yeast, salt, oil, and other ingredients are weighed accurately.
  3. Mixer bowl, hook, guards, and controls are clean and serviceable.
  4. Guards and safety devices are used as designed; equipment is stopped before reaching into the bowl.
  5. Ingredient order and mixing duration follow the approved recipe.
  6. Dough texture, elasticity, and development meet the product specification.
  7. Dough batches are identified with required preparation date/time and batch details.
  8. Fermentation time and conditions follow the approved dough process.
Sauce, Cheese & Topping Preparation16 بندًا
  1. Sauce, cheese, vegetables, meats, and other toppings are checked before use.
  2. Sauces and prepared toppings follow approved recipes and specifications.
  3. Cutting boards, knives, containers, and prep surfaces are clean and sanitized.
  4. Vegetables are washed and prepared according to approved procedures.
  5. Meat and poultry toppings are handled under approved separation and temperature controls.
  6. Cheese is stored covered and controlled according to the approved procedure.
  7. Sauce quantity and spread follow the pizza build standard.
  8. Cheese and topping portions match approved recipes for each size.
Pizza Assembly & Order Accuracy15 بندًا
  1. Order ticket is legible and linked to the correct order.
  2. Correct dough type, size, and base are selected.
  3. Correct sauce type and approved quantity are applied.
  4. Correct cheese type and portion are used.
  5. Toppings, modifiers, and add-ons match the order ticket.
  6. Toppings are spread evenly according to the approved build guide.
  7. Half-and-half, extra toppings, no-sauce, and other modifiers are followed accurately.
  8. Allergen-related requests are checked and handled using approved procedures.
Oven & Baking Operations16 بندًا
  1. Oven is clean, serviceable, and set according to the approved operating procedure.
  2. Oven access, guards, and hot-surface warnings are in place and clear.
  3. Oven preheating follows the approved site procedure.
  4. Baking profile and settings are appropriate for the approved product and oven type.
  5. Pizza is loaded using the correct peel, screen, pan, or belt procedure.
  6. Pizzas are positioned to allow consistent baking and safe handling.
  7. Bake time and visual checks follow the approved product standard.
  8. Pizza rotation is performed where required by the approved method.
Food Safety & Temperature Control12 بندًا
  1. Required refrigeration readings are recorded according to site procedure.
  2. Cheese, meats, sauces, and perishable toppings remain under approved storage controls.
  3. Opened and prepared ingredients carry required labels and dates.
  4. Expired or out-of-spec ingredients are removed from use under policy.
  5. Raw meats and ready-to-eat toppings are separated and protected.
  6. Pizza peels, cutters, utensils, and work surfaces are clean and sanitized as required.
  7. Staff follow approved handwashing and glove-use procedures.
  8. Allergen information is available and special requests are handled under the approved plan.
Quality, Packaging & Delivery15 بندًا
  1. Pizza size, crust, sauce, cheese, and topping quantities match the approved standard.
  2. Crust and toppings meet the approved bake and appearance specifications.
  3. Pizza is cut to the required number and size of slices using clean equipment.
  4. Required finishing items and garnishes are applied accurately.
  5. Pizza type, size, toppings, modifiers, sides, dips, and drinks match the order.
  6. Pizza box is clean, intact, correctly sized, and suitable for the product.
  7. Items are packed to reduce damage and preserve product quality during transport.
  8. Order identification matches the receipt or digital ticket.
Cleaning & Equipment Maintenance15 بندًا
  1. Topping rails, pans, lids, and prep counters are cleaned on schedule.
  2. Mixer, dough trays, benches, and tools are cleaned safely after use.
  3. Oven cleaning follows manufacturer guidance and approved site procedures.
  4. Pizza peels, cutters, screens, and pans are cleaned and stored hygienically.
  5. All food-contact surfaces are cleaned and sanitized as required.
  6. Refrigerator shelves, handles, seals, and ingredient wells are clean.
  7. Flour buildup is removed using approved methods that avoid unsafe airborne dust.
  8. Cleaning chemicals are labeled and stored away from food and packaging.
Closing Checklist15 بندًا
  1. Remaining dough is covered, labeled, and stored or discarded under approved procedures.
  2. Cheese, sauces, meats, and toppings are covered, labeled, and stored correctly.
  3. Expired or out-of-spec products are isolated and handled according to policy.
  4. Stock rotation and next-shift ingredient needs are reviewed.
  5. Ovens, mixers, and other equipment are shut down or left on according to manufacturer/site guidance.
  6. Pizza line, topping pans, counters, utensils, and food-contact surfaces are cleaned.
  7. Peels, cutters, trays, and screens are cleaned and stored hygienically.
  8. Floors, waste areas, and customer pickup areas are cleaned.
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