Information
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Audit Title
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
1. PLANT AND EQUIPMENT (Forklift and plant)
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1.1 Rotating amber beacons fitted and operational
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1.2 Reversing alarms fitted and operational on all mobile plant
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1.3 ROPS/FOPS fitted to plant
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1.4 Daily operator pre-start checklists being completed
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1.5 Seat belts being worn by operators where required
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1.6 Operating procedures as per SH&EWMS being follwed
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1.7 All operators certified and trainees on log books and supervised as necessary
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1.8 Suitable for Task (selection)
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1.9 Used Correctly/driving to conditions (site rules/speed limits/road conditions)
2. Electrical equipment
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2.1 Leads and power tools within test period (if no RCD)
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2.2 If applicable - Is RCD fitted and test records current and available (6 monthly manual test and 2 yearly inspection by a competent person (electrician)
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2.3 All leads are off the ground on lead stands or placed as not to sustain damage
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2.4 Are residual current devices fitted at switchboard
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2.5 Appliances are in good condition and no damage taped up
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2.6 Are all electrical cords, cables and extension cords free from visible wear and tear and damage
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2.7 Power leads do not exceed 25m for a 1mm core size
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2.8 All power leads are "commercial" type
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2.9 Are power points free of overloading (piggy backing)
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2.10 Are electrical cables and power outlets free of wet areas and heat sources
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2.11 Are power outlets free of splash areas
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2.12 Are relevant power outlets secured
3. PREVENTION OF SLIPS TRIPS AND FALLS
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3.1 cables & Cords free of walk areas
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3.2 Corridors, walkways free of clutter, boxes, water
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3.3 Toilets free of spills, stored boxes
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3.4 Are emergency exits free from clutter or boxes
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3.5 Is there any loose carpet, tiles etc
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3.6 Stairways: Obstruction free, railings and toe boards fitted, non-slip surface, well maintained, no projecting fittings, nails etc
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3.7 Are walkways and areas well lit
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3.8 Wet Floor Signs are available and in use when required
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3.9 Use of Non Slip Mats in bar areas or use of non slip flooring
4. LADDERS
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4.1 Marked industrial and a minimum SWL of 120kg
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4.2 Placed on firm level ground
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4.3 Persons not working off ladders
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4.4 Ladders have no damage, weakness in steps or cracks to structure
5. FENCING
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5.1 Guardrails 900mm - 1100mm above the ground
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5.2 Fences close securely/locked where access is not allowed
6. EMERGENCY
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6.1 Are extinguishers attached to the wall
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6.2 Have extinguishers been serviced In the last 6months
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6.3 Are evacuation plans clearly visible
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6.4 Are staff trained in the use of the emergency equipment
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6.5 Are emergency contact details displayed
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6.6 Are all exits clearly marked
7. FIRST AID
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7.1 Is the first aid kit fully stocked and items are current
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7.2 Are protective gloves provided
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7.3 Register of injuries in Injury / Accident book at each First Aid Station
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7.4 First Aid Officers trained
8. PERSONAL PROTECTIVE EQUIPMENT (PPE)
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8.1 Safety vests worn in areas where delivery occurs and plant is moving about
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8.2 Protective footwear
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8.3 Hearing protection (wear signposted)
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8.4 Sun/Heat/Hydration Protection
9. GAS BOTTLES AND EQUIPMENT
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9.1 Regulator, hoses, handset, condition
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9.2 Stored away from electrical contact
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9.3 Bottles stored in ventilated/secure bottle store
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9.4 Bottles stored upright
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9.5 Not stored in stairways, egress routes or confined spaces
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9.6 Appropriate hazchem signage
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9.7 Fire extinguishers available
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9.8 Bottles securely stored to eliminate falls
10. CHEMICALS
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10.1 Material Safety Data Sheets (MSDS) available at the workplace
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10.2 Correct labelling and packaging / storage
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10.3 Suitable waste disposal
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10.4 PPE provided
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10.5 Eye wash available (First Aid Kit)
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10.6 Hazard signage displayed
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10.7 Fire extinguishers available
11. ADMENITIES
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11.1 Amenities cleaned and stocked daily Adequate amenities for number of workers
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11.2 Lunch rooms cleaned daily Adequate amenities for number of workers
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11.3 Workers taking award allocated breaks
12. HOUSEKEEPING/STORAGE AREAS
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12.1 Food scraps /rubbish placed in bins provided
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12.2 Skips / storage bins for work areas adequate
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12.3 Clean access to and from work areas
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12.4 Items not stored so as they could fall from height
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12.5 Items not stored too heavy for storage shelf etc
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12.6 Items not stored so they prohibit access to other storage areas
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12.7 Are barricades and signage in place
13. LIGHTING/VENTILATION
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13.1 Are all lights working throughout the Venue
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13.2 Is there good ventilation in your work areas
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13.3 Caution, information, danger signs appropriate, unobstructed, legible
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13.4 Smoking areas are separated as per legislation
14 SECURITY
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14.1 Are till clearances regularly performed
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14.2 Are there call alert tunctions?
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14.3 Is there a risk of unauthorised personnel gaining access to the work area which could pose a personal risk to staff and/or property?
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14.4 Have the staff been trained in armed hold up?
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14.5 Is there security allocated to venue?<br>what is the timings?
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14.6 Is there Policy and procedure re close/lock up?
15. MANUAL HANDLING
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15.1 Mechanical aids and team lifting used
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15.2 Bends knees when lifting
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15.3 Holds load close to body when lifting
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15.4 Does not bend or twist when lifting
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15.5 Does not overexert/strain when lifting
16. INDUCTION/TRAINING
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16.1 AWX induction completed by AWX Staff
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16.2 Venue Induction completed by all Staff
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16.3 Staff have been shown the venue risks and controls
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16.4 procedures have been trained and signed off
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16.5 Forklift operators now trained and signed off
17. BURNS AND SCALDS
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17.1 Warning signs or stickers on hot equipment or surfaces
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17.2 Is there a gravity feed chute from the deep fryer to an external receptacle to eliminate the need to handle hot cooking oil waste
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17.3 Use automatic food lowering devices where available
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17.4 Is equipment containing hot fat or fluids covered when not in use
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17.5 Is there a tray or trolley to serve hot liquids, plates or utensils
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17.6 Is appropriate personal protective equipment such as heat resistant gloves and aprons used
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17.7 Is a waiters cloth to protect arms while carrying hot plates or trays
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17.8 Are workers trained in the use of hot beverage machinery such as espresso machines
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17.9 Are staff using preferred methods when handling hot items:<br><br>opening doors and lids of stems heated equipment away from the body;<br><br>keeping saucepan or pot handles pointing away from the edge of a stove and make sure the handles are not over hotplates;<br><br>using dry cloths to pick up hot items in order to avoid scalding; and<br><br>removing all utensils from pans.
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17.10 Are windows in the kitchen door to help prevent accident involving workers carrying hot foods or beverages.<br>Alternatively, provide entrance and exit doors
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