Executive Summary

1. Insurance

  • Employers liability insurance (provide policy number, date and insurer).

  • Public liability insurance (insert policy number, date and expiry).

2. Induction process

  • New staff and students attend induction training

  • Insert dates of most recent staff and student induction (if applicable).

3. H&S policy

  • Policy in place? Enter date of last policy review.

  • Arrangements in place to address risk assessment, training, emergency procedures and consultation?

4. Risk Assessment

  • Are risk assessments in place for significant activities / tasks?

  • Is there a need for a young persons risk assessment?

  • Are staff and students made aware of the findings of any risk assessment and is this procedure documented?

5. Fire Safety

  • Are fire extinguishers clearly labelled showing class of fire to be used on?

  • Are fire extinguishers provided, suitably positioned and serviced within the last year?

  • Are there maintenance procedures in place for fire alarms, detection systems and emergency lighting?

  • Fire risk assessments in place, suitable and sufficient? (Date of FRA's)

  • Have all observations raised during fire risk assessments been actioned?

  • Fire doors and means of escape are serviceable with correct fittings i.e. Push bars etc.

  • Stairways and areas beneath stairways are free from combustible sources.

6. Layout

  • Area is clean, tidy and well kept.

  • Adequate storage area provided.

  • Floor in dining/restaurant area is free of obstructions, clean and well maintained.

  • Floor in kitchen/food preparation area is free of obstructions and slip resistant.

7. Environment

  • There is adequate ventilation.

  • Temperature is comfortable.

  • Lighting is adequate.

  • Area is free from odors.

8. Emergency procedures

  • Written evacuation procedures are displayed.

  • Staff and students have participated in an evacuation drill (date of recent evacuation drill).

  • Spill kits are available for any external or internal liquid spillage?

  • Escape routes and emergency doors are clear.

  • Procedures are in place for isolated workers.

  • Emergency and hazard signage is clearly visible.

9. First Aid Facilities

  • There are appropriate first aid and emergency facilities in the near vicinity and workers' and students are aware of them.

  • Kits are clearly signed, stocked and contents are in-date.

  • Names and contacts of first aiders, displayed and up to date (enter names of First Aiders and cert expiry date).

10. General Facilities

  • Washing facilities are clean and functional.

  • Are the stairs, passageways and store rooms well lit?

  • Warning and Safety signage in good condition.

  • Walls, windows, doors and furniture is in good condition.

11. Manual Handling

  • Where applicable manual handling Procedures (SOP) are available.

  • Trolleys or mechanical hoists are available and are being considered for heavy items or loads.

  • Personnel in inspection area are inducted and trained in manual handling.

  • Step ladders or safe steps available to access light items stored on high shelves.

  • All manual task-related incidents have been adequately investigated and control measures implemented and reviewed.

  • Staff have been consulted whether they are aware of safer ways to do the job.

12. Storage

  • Materials stored in racks and bins wherever possible are not above shoulder height.

  • Storage designed to minimize lifting problems I.e. heavy objects not stored on upper racks.

  • Racking securely fixed to floor or wall.

  • Racking is regularly inspected for serviceability.

  • All food is properly wrapped, labelled, and dated.

  • Food is stored 6 inches off floor or in walk-in cooling equipment.

  • Are storage areas labelled appropriately and organized.

13. Slips and trips

  • Warning signs are available and erected near spills.

  • There are special provisions for slip resistance in wet areas.

  • Guard rails and slip resistance are provided on ramps and stairs.

  • Walkways are free of hazards, such as electrical leads.

14. Electrical safety

  • All portable equipment has current test labels.

  • Portable RCD device is available and has been tested.flexible cord, plugs and extension leads are in good condition and have either moulded or transparent type plugs.

  • Power points are suitable for the location and are positioned safely.

  • Power extension cables are used (not double adapters).

  • Faulty equipment is quarantined.

15. Chemical Aspects

  • MSDS (not older than 5 years) are available for staff and students reference and included in the hazardous substances register.

  • There is an up to date easy to find and read list/register summary of all chemicals used.

  • A risk assessment has been completed for all chemicals and harmful substances stored and used at the workplace.

  • Actions have been taken to control risks. For example, an investigation has been done to find out whether an alternative safer chemical is available.

  • Decanted containers are labelled with name, risk and safety instructions.

  • Origional containers have the manufacturer's label.

  • Chemicals stored according to compatibility and bunded i.e in flammable or corrosive cabinets.

  • Minimal amounts of corrosives stored, and/or used?

  • Only flammables stored in flammable liquid cabinet.

  • Are the warning signs on the cabinet legible? (e.g. DG Class 3 diamond, no smoking, no ignition sources).

  • Waste chemicals and oils are stored correctly prior to disposal i.e. Bundled and protected from the weather.

16. Personal Protective Equipment

  • Instruction and information of PPE are available.

  • PPE store available well maintained and in good condition.

  • Signage of PPE requirements displayed on equipment.

  • Required PPE available.

  • Appropriate signs displayed to standard requirements visible, correctly located and in good condition (inside and outside).

17. Noise

  • A risk assessment on noise has been conducted where it is likely that workers are exposed to noise levels.

  • Control measures have been put in place to reduce the risk of injury as a result of noise, the provision of personal hearing protection should be a final control measure.

  • Staff and students have received information and training in relation to noise at the workplace.

18. Kitchen

  • All bench surfaces in good condition. ( no cracks, damaged etc ).

  • Thermometers are available and accurate.

  • Thermometers have been calibrated and evidence of testing is available.

  • Manuals are available for operating equipment and machinery.

  • Emergency stops tested and are in working order.

  • A maintenance register is in place for all equipment and machinery that requires regular maintenance.

  • The moving parts of all machinery and equipment are guarded.

  • All machines have appropriate safety signs and SOPs.

  • Hazards such as sharps, glare, noise or fumes been identified.

  • Cold room doors can be opened from the inside without a key.

  • There is lighting and a light switch available for the cold room.

  • The cold room/refrigerator is at the recommended temperature.

  • Records are available for checks conducted ensuring cold room/refrigerator is at the recommended temperature.

  • All gas pipes are clearly labeled.

  • All hot liquid containers have lids to prevent scalds.

  • Heat resistant gloves/mitts are available.

  • A fume extraction system is in place serviced and used.

  • Isolation valves are readily accessible and clearly labelled.

  • Fly screens are fitted to windows.

  • Outside doors have screens, are well-sealed, and are equipped with a self-closing device.

  • There is a regular schedule of pest control.

  • There is sufficient space for each person to perform their work.

19. Personal Hygiene

  • Staff and students wear clean and appropriate clothing including shoes.

  • Effective hair restraints are properly worn.

  • Fingernails are short, unpolished, and clean. (no artificial nails).

  • Hands are washed for 20 seconds under hot water with soap properly, frequently, and at appropriate times.

  • Hand wash sinks are stocked with soap and disposable towels and have warm (not boiling) water.

  • A hand washing / hand hygiene reminder notice is posted.

20. Other hazards

21. Action Plan to rectify Non-Compliances identified

  • Observation

  • Recommendation

  • Observation

  • Recommendation

  • Observation

  • Recommendation

22. Details of Follow-up Inspection

  • Select date

23. Please sign, scan and email this final page of the report to the HS&E Manager.

  • Auditor / inspector Name and Signature

  • HoLS / Dept Manager Name and Signature

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