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AFS Safety Champion Walkthrough
AFS Safety Champion Walkthrough
Danielle Kaufman

AFS Safety Champion Walkthrough

Template for monthly safety walk through conducted by the store Safety Champion.

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Free AFS Safety Champion Walkthrough Checklist

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Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location

  • Personnel

Documentation

  • Are Current OSHA posters hanging in a prominent location?

  • Are emergency phone numbers posted where they can be easily found?

  • Is the OSHA 300A form posted from Feb. 1 to April 30?

  • Is the emergency evacuation plan posted?

  • Is a hazard analysis available for the store?

  • Is there an emergency procedures manual that is accessible to all employees?

  • Is there a bloodborne pathogens cleanup policy?

  • Is there a policy requiring the use of PPE?

  • Is documented monthly training occurring?

General Safety

  • Are first aid kits available and properly stocked?

  • Are bloodborne pathogen kits available and properly stocked?

  • Is at least one team member on duty certified to render first aid?

  • Is an eye flushing station available?

  • Is the Global Harmonization Center up to date?

  • Are there combustible products in the store (gasoline)?

  • Are all doors labeled as either an "exit" or "not an exit"?

  • Are load capacities displayed on elevated storage areas?

  • Do elevated storage areas have both a guardrail and toe board?

  • Is the roof hatch locked?

  • Is the water heater secured?

  • Are flammable materials (wood pallets, cardboard) stored at least 3 feet from the building?

  • Are fire extinguisher inspections current?

  • Do all sprinkler heads have 18" of clearance?

  • Is documented new hire safety training occurring?

Front End

  • Are checkers provided with ergonomic mats to stand on?

  • During cart retrieval are all protocols followed? (vest, safety strap, no more than 7 carts)

  • Are only approved chemicals used?

  • Are the floors dry or a caution sign placed in slippery areas?

  • Is the area free of trip hazards?

Deli

  • Are walkways clear? Are they free of trip hazards?

  • Is shelving secure?

  • Do cooler/freezer doors work from the inside and the outside?

  • Are floors dry? Or have a cautionary sign?

  • Are lights in department shatterproof?

  • Is plumbing free of leaks?

  • Is the department free of bungee cords?

  • Are refrigeration units free of leaks and ice buildup on the floor?

  • Is all equipment in good repair?

  • Is the emergency shut off switch easily identified on all pieces of equipment?

  • Are there "No one under 18" stickers on the appropriate equipment?

  • Are all rotating parts, nip points, and other hazardous areas guarded?

  • Are slicers turned to 0 when not attended?

  • Are chains or other sturdy material used to secure all compressed air?

  • Are all chemical bottles labeled?

  • Are all chemicals being used on the approved chemical list?

  • Are all team members in the department trained on the applicable lock out tag out procedures?

  • Are all ladders stored properly (secured with chain)? Are they in good condition? Are they used properly?

  • Is there 3 feet of clearance around all electrical panels?

  • Are extension cords being used as a permanent source of power?

  • Are all wires covered?

  • Are heat resistant gloves and aprons worn when appropriate?

  • Are cut gloves worn when appropriate?

  • Are team members been trained what to do in the event of a grease fire?

  • Are all fire extinguishers hung and signed?

Bakery

  • Are walkways clear? Are they free of trip hazards?

  • Is shelving secure?

  • Do cooler/freezer doors work from the inside and the outside?

  • Are floors dry? Or have a cautionary sign?

  • Are lights in department shatterproof?

  • Is plumbing free of leaks?

  • Is the department free of bungee cords?

  • Are refrigeration units free of leaks and ice buildup on the floor?

  • Is all equipment in good repair?

  • Is the emergency shut off switch easily identified on all pieces of equipment?

  • Are there "No one under 18" stickers on the appropriate equipment?

  • Are all rotating parts, nip points, and other hazardous areas guarded? Including mixers?

  • Are chains or other sturdy material used to secure all compressed air?

  • Are all chemicals labeled?

  • Are all chemicals being used on the approved chemical list?

  • Are all team members in the department trained on the applicable lock out tag out procedures?

  • Are all ladders stored properly (secured with chain)? Are they in good condition? Are they used properly?

  • Is there 3 feet of clearance around all electrical panels?

  • Are extension cords being used as a permanent source of power?

  • Are all wires covered?

  • Are heat resistant gloves and aprons worn when appropriate?

  • Are all fire extinguishers hung and signed?

Produce

  • Are walkways clear? Are they free of trip hazards?

  • Is shelving secure?

  • Do cooler/freezer doors work from the inside and the outside?

  • Are floors dry? Or have a cautionary sign?

  • Are lights in department shatterproof?

  • Is plumbing free of leaks?

  • Is the department free of bungee cords?

  • Are refrigeration units leaking causing ice buildup on the floor?

  • Is all equipment in good repair?

  • Are all rotating parts, nip points, and other hazardous areas guarded? Including mixers?

  • Are chains or other sturdy material used to secure all compressed air?

  • Are all chemical bottles labeled?

  • Are all chemicals being used on the approved chemical list?

  • Are all team members in the department trained on the applicable lock out tag out procedures?

  • Are all ladders stored properly (secured with chain)? Are they in good condition? Are they used properly?

  • Is there 3 feet of clearance around all electrical panels?

  • Are extension cords being used as a permanent source of power?

  • Are all wires covered?

  • Are all fire extinguishers hung and signed?

  • Are cut gloves worn when appropriate?

  • Are knives and box cutters sheathed when not in use?

Meat

  • Are walkways clear? Are they free from trip hazards?

  • Is shelving secure?

  • Do cooler/freezer doors work from the inside and the outside?

  • Are floors dry? Or have a cautionary sign?

  • Are lights in department shatterproof?

  • Is plumbing free of leaks?

  • Is the department free of bungee cords (including for apron use)?

  • Are refrigeration units free of leaks and ice on the floor?

  • Is all equipment in good repair?

  • Is the emergency shut off switch easily identified on all pieces of equipment?

  • Are there "No one under 18" stickers on the appropriate equipment?

  • Are all rotating parts, nip points, and other hazardous areas guarded? Are guards being bypassed?

  • Are slicers turned to 0 when not attended?

  • Are chains or other sturdy material used to secure all compressed air?

  • Are all chemicals labeled?

  • Are all chemicals in use on the approved chemical list?

  • Are all team members in the department trained on the applicable lock out tag out procedures?

  • Are all ladders stored properly (secured with chain)? Are they in good condition? Are they used properly?

  • Is there 3 feet of clearance around all electrical panels?

  • Are extension cords being used as a permanent source of power?

  • Are all wires covered?

  • Are cut gloves worn when appropriate?

  • Are all fire extinguishers hung and signed?

Grocery

  • Are walkways clear? Are they free of trip hazards?

  • Is shelving secure?

  • Do cooler/freezer doors work from the inside and the outside?

  • Are floors dry? Or have a cautionary sign?

  • Are lights in department shatterproof?

  • Is plumbing free of leaks?

  • Is the department free of bungee cords?

  • Are refrigeration units free of leaks and ice buildup on the floor?

  • Is all equipment in good repair?

  • Is the emergency shut off switch easily identified on all pieces of equipment?

  • Are there "No one under 18" stickers on the appropriate equipment?

  • Are all rotating parts, nip points, and other hazardous areas guarded?

  • Are chains or other sturdy material used to secure all compressed air?

  • Are all chemical bottles labeled?

  • Are all chemicals being used on the approved chemical list?

  • Are all team members in the department trained on the applicable lock out tag out procedures?

  • Are all ladders stored properly (secured with chain)? Are they in good condition? Are they used properly?

  • Is there 3 feet of clearance around all electrical panels?

  • Are extension cords being used as a permanent source of power?

  • Are all wires covered?

  • Are all fire extinguishers hung and signed?

  • Are the keys removed from power jacks and forklifts when not in use?

  • Is the key removed from the baler when not in use?

  • Is the key removed from the trash compactor when not in use? Or is it padlocked?

  • Are there safety glasses and leather gloves provided at the baler?

  • Is the dock plate secure?

  • Are roll up doors secured?

  • Are receiving hours posted and adhered to?

AFS Safety Champion Walkthrough
Danielle Kaufman

AFS Safety Champion Walkthrough

Template for monthly safety walk through conducted by the store Safety Champion.

Use this Template
The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.

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