Program of production control and Restaurant Catering

A sample (format Word) updated on the 2015 Program of production control (restaurants, hotels) 50 pages. Sections of the program: the passport data; list of officially published ND (updated 2015); features persons responsible for production control; industrial control objects for which the organization is needed laboratory research and testing (including, with respect to: the premises, the physical chemical biological factors of production catering, processes, products, water supply, environmental protection); the list of positions of employees subject to medical examinations and vaccinations; workers to be preliminary at employment and periodic maintenance inspections decreed contingent; the list of positions of employees subject to occupational hygiene training and certification; vaccination; activities that involve the safety case for the human and environmental products and production technology, safety criteria ..; map control critical points of the process in the enterprise; list of forms of accounting and reporting issues relating to the implementation of production control; the list of possible emergencies; measures necessary for the implementation of effective control over the observance of sanitary rules and hygienic standards ...; laboratory control program; An exemplary form of the monitoring program for water.