Butchery: Weekly Deep Dive

Controls in place<br>

Check to ensure that heavy product is stored below shoulder height for ease of handling.<br>

Check any Lifting Aids in the department are in working order including any up-rights.<br>

Check all team are wearing appropriate shoes for the department eg: closed toe shoes.<br>

Check entire floor area for any hazards including stock, spillages and equipment.<br>

Check availability of wet floor signs for isolating any hazards.<br>

Check drain grates for damage. <br>

Check earmuffs available for team operating bandsaw.<br>

Check emergency stop button is working and accessible. <br>

Check all safety guards are in place and used. Ensure interlock is working on door.<br>

Check that daily pre-start checks are been completed.<br>

Check to ensure only trained team are using bandsaw. Ensure bandsaw is in a location where operator is not likely to get knocked. Ensure no loose clothing is been worn. Operating instructions on display. <br>

Unsure users are having regular breaks.<br>

Check Slicer including guards for any damage and ensure team are wearing two mesh gloves when cleaning and turn off the power.<br>

Check that guard prevents access to blade, check team are aware to keep hands away from slicer while slicer is operating.<br>

Check to ensure blade is at zero when machine not in use.<br>

Ensure PPE is available to protect against cold temperatures.<br>

Check condition of the following for damage/ potential to cause injury - racking, stacking of goods, floor for ice build up, flaps, door and door release mechanism, fan guarding, lighting and lighting covers, sprinkler heads. Tag out if any noted. <br>

Check lock in alarm and area around door is accessible and alarm is working. <br>

Check team are trained and know what to do in the event of a gas leak.<br>

Check condition of the following for damage/ potential to cause injury - racking, stacking of goods, floor, flaps, door and door release mechanism, fan guarding, lighting and lighting covers, sprinkler heads. <br>

Check lock in alarm and area around door is accessible and alarm is working. <br>

Check team are trained and know what to do in the event of a gas leak.<br>

Check for any damage to mincer including plunger.<br>

Check guards on mincer are operational.<br>

Ensure team are having regular breaks.<br>

Check all knives in the department are safely stored on magnetic knife holder and not on benches or in sink of water.<br>

Complete random check of two team members for their awareness not to walk around department with a knife and use of PPE when using a knife.<br>

Check to ensure that there are no knives left unattended on benches in the department.<br>

Check any visitors/ contractors on site to ensure they have signed in and are wearing a visitor sticker. <br>

If not signed in show them the visitors book and explain our H&S policy and store hazards.<br>

Check that any visitors are wearing appropriate footwear. (closed toe shoes).<br>

Check that all appliances have been serviced in last 12 months and have a test and tag sticker on them.<br>

Check power cords to appliances are not causing a trip hazard.<br>

Check for leaks along all retail cases.<br>

Check to ensure there is no visible signs of damage to case including Lighting/ Case/ Data strip/ Signage/ Merchandise units/ Covers.<br>

Check stacking of product on shelves to ensure no risk of falling off and causing a hazard.<br>

Check, remove and tag out any defective shelves that are found. <br>

Check to ensure area is free from trip hazards. No pins used in fresh departments.<br>

Check that all stored goods including folders are stored correctly.<br>

Check that all pallet jacks which are not in use are stored correctly with forks under a pallet.<br>

Check any pallet jacks for damage and tag out if any faults noted.<br>

Check team are wearing appropriate shoes when using pallet jack eg: steel capped shoes.<br>

Check two team are used when moving heavy loads and unstable loads are re-stacked prior to moving.<br>

Check for any visible signs of damage including rubber stops on all ladders/ Orange steps in the department.<br>

Check that team aren't continuously reaching above head height to get product from shelving.<br>

Check that team don't use ladders on uneven surfaces, don't lean away for ladders/ orange steps while using them and always maintain three points of contact. <br>

Check department for non Jasol chemicals and remove incorrect product from department.<br>

Check that the Chemical Safety charts are on display in the department and that the MSDS sheets are in the departments 5 Steps to Food Safety folder.<br>

Check that team have available and use PPE as per outlined on the Chemical Safety wall charts. <br>

Has the department/ area got adequate lighting to compete tasks or are there blown bulbs?<br>

Check all lights have diffusers (covers).<br>

Check for any damaged/ faulty lighting. Lights only to be changed and fixed by qualified electrician.<br>

Check MSDS sheet is on display in the department.<br>

Check team have appropriate footwear to use when cleaning up.<br>

Check team understanding on use of correct PPE and chemicals as per MSDS sheet.<br>

Check the area is free from hazards including damaged benches.<br>

Check to ensure area is free from hazards.<br>

Check to ensure team are aware of rules around not pointing water blaster at anyone while in operation.<br>

Check to ensure water blaster has been serviced in last 12 months and for any signs of damage.<br>

Is blade container accessible for safe disposal of used blades.<br>

Check for signs of safe use of carton cutters.<br>

Check department for signs of safe storage of any un-used carton cutters.<br>

Check for safe storage of trays. <br>

Check, remove and tag out any defective trays found.<br>

Remind team of the need to be careful when pulling up-rights through flaps/ Screens.<br>

Check and remove any damaged flaps/ Screens in the department.<br>

Check exits from the department are free from obstructions. <br>

Check department for fire warden arm band.<br>

Check for missing/ damage to signage, mounts and seals. <br>

Check equipment is fully charged (if gauge fitted)and has been serviced in last 12 months. <br>

Check that all equipment including Extinguishers, Hoses, Call Points and signage is visible and accessible. <br>

Check machine for any damage.<br>

Check blades are not accessible when tenderiser in use.<br>

Check to ensure team are not wear loose items when on wrapper.<br>

Ensure team are having regular breaks.<br>

Check machine for any wear and tear including cutting blade.<br>

Ensure hot surface sign is on machine.<br>

Check emergency stop button working.<br>

Check stacking of product on up-right/ trolley/ Flatdecks. <br>

Check for damage to equipment including sharp edges. <br>

Check for damage and faults to wheels on up-rights/ Trolleys/ Flatdecks.<br>

Check to ensure team are not exposed to excessive use.<br>

Check hot surface labels are on wrapper.<br>

Check for any damage to cord or power outlet and tag out if damaged.<br>

Check safe storage of RF guns in the department.<br>

Check two team members understanding around no pointing laser at peoples eyes.<br>

Have department managers completed the customer accident and food complaints procedures module.<br>

Check all other team are aware to pass these people into trained management.<br>

Check department for warden arm band.<br>

Check 4 team for their awareness of their role in case of fire and earthquake. <br>

Check contents of First Aid Kit against list in intranet.<br>

Check to ensure all department PPE is available and in good condition. <br>

Check Management for training on Customer accident and food complaints, indentifying Significant hazards module.<br>

Check all Team training records including hazard matrix and modules to ensure they are up to date.<br>

Check to ensure all listed signage is in place.<br>