Catering & Food Preparation Facility - Health, Safety and Environmental Protection Inspection Report

Information

Executive Summary

Policy in place? Enter date of last policy review.
Arrangements in place to address risk assessment, training, emergency procedures and consultation?

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?

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.

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.

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.

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).

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.

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.

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.

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.

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).

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.

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.

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.