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Punct gastronomic local………………………………………………………….

Adresa …………………………………………………………………………………….

Afluirea probelor catre laborator in cadrul


programului de AUTOCONTROL in anul ....................
Felul probei Trim 1 Trim 2 Trim 3 Trim 4
Sanitatie suprafete contact

ustensile

echipamente

maini

Apa

Materii prime Carne/peste

branzeturi

legume

Produs finit ciorbe

mancaruri

cofetarie

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