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مطاعم الستيك واللحوم

مورد Excel مجاني من مكتبة OPERIX التشغيلية.

معاينة الملف الأصليتنزيل Excel
01

راجع الملف قبل الاستخدام

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

OPERIX_Steak_Meat_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 · 137 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 Checklist18 بندًا
  1. Opening manager and assigned inspection responsibilities are confirmed.
  2. Kitchen, meat preparation, storage, and service areas are ready for operation.
  3. Meat slicers, saws, grinders, knives, and cutting tools are clean and in serviceable condition.
  4. Refrigeration and freezer units are operating; required readings are recorded.
  5. Cooking equipment, ovens, grills, and hot-holding units are ready for use.
  6. Scales and portion-control tools are available and in usable condition.
  7. Raw meat and poultry are separated from ready-to-eat foods.
  8. Food-contact surfaces and utensils are clean and sanitized.
Receiving & Meat Inspection14 بندًا
  1. Delivery is from an approved supplier and matches the purchase order.
  2. Product identity, cut, grade, and specification match the order.
  3. Packaging is intact, clean, and free from visible leakage or damage.
  4. Meat condition, color, odor, and appearance are checked; questionable items are isolated.
  5. Products show no visible evidence of contamination or thaw/refreeze damage.
  6. Required receiving temperatures are checked against the site's approved limits.
  7. Temperature readings and any rejected delivery details are recorded.
  8. Supplier, delivery date, lot/batch, and use-by details are captured where required.
Storage & Stock Rotation16 بندًا
  1. Raw meat is stored in designated, covered, leak-resistant containers.
  2. Raw meat is positioned to prevent drips or contact with ready-to-eat foods.
  3. Storage temperature is monitored and recorded per approved procedure.
  4. Frozen products remain under the site's approved frozen-storage conditions.
  5. Packages are sealed, labeled, and protected from freezer damage.
  6. Opened, portioned, or prepared products carry required identification and date labels.
  7. FIFO/FEFO stock rotation is followed according to company policy.
  8. Use-by dates are checked and expired products are removed from use.
Cutting, Trimming & Portioning16 بندًا
  1. Cutting and portioning surfaces are cleaned and sanitized before use.
  2. Knives, saws, slicers, and grinders are clean, sharp where appropriate, and serviceable.
  3. Machine guards and safety interlocks are present and functioning as designed.
  4. Staff use required protective equipment and follow safe handling procedures.
  5. Species, cut, grade, and intended use are confirmed before processing.
  6. Raw-product tools and surfaces are controlled to prevent cross-contamination.
  7. Portion weights and cut dimensions match approved specifications.
  8. Trim, bones, and usable offcuts are handled according to approved yield procedures.
Marination & Seasoning14 بندًا
  1. Marinades, rubs, brines, and seasoning mixes follow approved recipes.
  2. Ingredients are checked for condition, expiry, and correct identity.
  3. Weights and measures are followed consistently for each batch.
  4. Allergens in marinades and seasoning blends are identified and communicated.
  5. Marination containers and tools are clean and suitable for food contact.
  6. Raw meat is kept separate from ready-to-eat products throughout marination.
  7. Marination is carried out under the site's approved temperature controls.
  8. Marinated products are labeled with product identity, batch, and required date/time details.
Cooking & Doneness Control16 بندًا
  1. Cooking equipment is clean, operating correctly, and set up for the product.
  2. Equipment is preheated using the approved operating procedure.
  3. Cooking method, time guidance, and required doneness are defined by approved recipes.
  4. A suitable food thermometer is available and checked according to procedure.
  5. Required internal temperatures are checked using the site's approved method and limits.
  6. Raw and cooked products are handled with separate or properly cleaned utensils.
  7. Products are cooked in batches that allow consistent results and safe handling.
  8. Requested doneness is confirmed where the menu and local rules permit customer choice.
Quality, Presentation & Service14 بندًا
  1. Cut, grade, portion size, and presentation match menu standards.
  2. Spot checks show consistent portions and cooking quality across staff/shifts.
  3. Plates, boards, trays, and takeaway packaging are clean and suitable.
  4. Sauces, sides, vegetables, and garnishes match approved recipes and portions.
  5. Finished plates are protected from contamination before service.
  6. Item, cut, doneness, modifiers, sauces, and sides match the ticket.
  7. Allergen or special preparation requests are identified and communicated.
  8. Food is dispatched within the site's target service time where applicable.
Cleaning & Sanitation14 بندًا
  1. Knives, boards, slicers, grinders, and food-contact surfaces are cleaned and sanitized as required.
  2. Meat-processing equipment is safely isolated before cleaning or disassembly.
  3. Cleaning follows manufacturer guidance and the site's approved procedure.
  4. Tables, handles, shelves, and scales are clean.
  5. Refrigerator/freezer shelves, door seals, and handles are clean and maintained.
  6. Grills, ovens, pans, and hot-holding equipment are cleaned on schedule.
  7. Cleaning chemicals are labeled and stored away from food.
  8. Sanitizer use follows approved concentration and contact-time instructions.
Closing Checklist15 بندًا
  1. Remaining products are covered, labeled, dated, and stored under approved conditions.
  2. Expired or unsafe products are isolated and discarded according to policy.
  3. Stock rotation and next-shift priorities are updated.
  4. Slicers, grinders, saws, and other processing equipment are shut down safely.
  5. Cooking equipment shutdown follows manufacturer and site procedures.
  6. Knives, boards, utensils, and food-contact surfaces are cleaned and sanitized.
  7. Meat-processing equipment is cleaned safely according to procedure.
  8. Cold rooms, refrigerators, and freezers are closed securely and readings are recorded.
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