Title Page

  • EMPRESA

  • Data

  • Local

  • PROJETO

  • COORDENADOR

  • LÍDER DE EQUIPE

  • RESPONSÁVEL PELA AFERIÇÃO TEMPERATURA DE MARMITA

  • FORNECEDOR

Itens Avaliados

CONTROLE

  • QUANTIDADE DE REFEIÇÃO

  • TEMPERATURA DA REFEIÇÃO NO MOMENTO DE CONSUMO (GRAUS)

  • QUALIDADE DA ALIMENTAÇÃO ( Ótimo / Bom / Ruim) * Se ruim descrever o motivo por considerar ruim

ASSINATURA

  • RESPONSÁVEL PELA INSPEÇÃO

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