Audit carried out by:
Area Co-ordinators name:
Approximate age of kitchen:
1.1 - Policies available?
1.2 - Risk Assessments/Safe Working Practices available?
1.3 - Recorded management weekly inspections?
1.4 - Fault reporting procedures in place?
1.5 - Are accident forms available?
1.6 - H&S Law poster displayed with up to date information?
2.1 - Lighting adequate and all working (inc. storage areas)?
2.2 - Noise levels acceptable?
2.3 - Windows and doors open/close correctly?
2.4 - Walls and ceilings clean and in good condition?
2.5 - Temperature and ventilation suitable and adequate (removes cooking smells and steam)?
2.6 - Extraction units serviced regularly?
2.7 - Is the external kitchen door locked, when occupied?
2.8 - Is the external kitchen door fitted with a security chain?
2.9 - Is the external kitchen door fitted with a Spy hole?
2.10 - Is the fire exit from the kitchen, openable without the use of a key?
2.11 - Floor gulley's clean and clear of any debris?
3.1 - Floor in good condition (no cracks/holes/missing tiles/grouting)?
3.2 - Any obvious slip/trip hazards/obstructions?
3.3 - Floors and walkways clean/clear?
3.4 - Spillage procedure in place?
3.5 - Caution - Wet Floor signs used when floors have been cleaned?
3.6 - All staff wearing suitable closed-in, slip resistant shoes?
4.1 - All staff aware of evacuation procedure and where the fire assembly point is?
4.2 - Fire extinguishers/blanket available and mounted correctly?
4.3 - Wet chemical extinguisher in place if deep fat fryer is present?
4.4 - Fire Extinguisher/Fire Blanket annual serviced?
4.5 - Fire action notice present, with clear instructions?
4.6 - Fire door self closing mechanism operates correctly?
4.7 - Vision panels in fire doors unobstructed?
5.1 - Separate staff changing area?
6.1 - Portable electrical equipment tested?
6.2 - Inventory of electrical equipment present and up to date?
6.3 - Portable electrical equipment functioning correctly?
6.4 - Fixed wiring checks up to date?
6.5 - Electronic fly killers serviced (date)?
6.6 - Are formal documented user checks carried out on all portable electrical equipment?
7.1 - Gas safety cut off valve easily accessible and highlighted?
7.2 - Gas servicing up to date?
8.1 - Are COSHH Assessments completed for all hazardous substances?
8.2 - Hazardous substances suitably stored?
8.3 - Hazardous substances suitably labelled?
8.4 - All staff trained to use hazardous substances (records kept)?
9.1 - Correct type of equipment for purpose e.g. trolleys, hand held equipment?
9.2 - Fixed metal benches are earthed?
9.3 - Work equipment free from defects/functioning correctly?
9.4 - Guards fitted to machinery (where relevant)?
9.5 - Operating procedures are displayed adjacent to the machines?
9.6 - Adequate warning signage displayed where appropriate?
9.7 - Storage available for equipment when not in use (inc. dining equipment)?
9.8 - Benches are in a good state of repair?
10.1 - All manual handling tasks identified and assessed?
10.2 - All staff received manual handling training in the last 3 years?
10.3 - Manual handling aids e.g. trolleys available and used?
10.4 - Bain Marie transported to another part of school (Distance/slopes/doors)?
10.4.1 - Is there a specific Risk Assessment for this?
10.5 - Dining room furniture set out/clear down by catering staff?
10.6 - Tables handled by 2 people?
10.7 - Adequate time to set up/clear down dining equipment?
11.1 - Does work at height take place?
11.2 - Suitable access equipment available?
12.1 - First aid kit available and fully stocked?
12.2 - Person responsible for keeping the first aid box fully stocked?
12.3 - Are there arrangements in place for providing first aid?
13.1 - Staff H&S records available and up to date?
14.1 - Staff aware of accident reporting procedure?
15.1 - Risk Assessments in place for hazardous kitchen equipment?
15.2 - Safe Working Practices for each piece of equipment?
15.3 - Training records for use of equipment?
15.4 - Any modifications e.g. Guards removed?
15.5 - Maintenance and inspection schedules/records?
16.1 - PPE is available and worn?
16.2 - PPE is in good condition?
16.3 - Suitable storage of PPE?
17.1 - Cook Supervisor is a Lone Worker?
17.2 - Work's mobile phone available and working?
18.1 - Is there adequate storage available?
18.2 - Is this storage close to the point of delivery?
18.3 - Is the store room fitted with suitable shelving?
19.1 - All bins lidded and lined?
19.2 - All bins emptied as and when required?
19.3 - Easy access to external bin area from kitchen?
19.4 - Cleaning of bins included on cleaning schedule/rota?
19.5 - Waste cooking oil and fat disposal of via a specialist collection agent (if applicable)?
20.1 - Is there a system in place for reporting defects to school equipment i.e. tables, chairs etc.?
20.2 - School emergency procedures have been shared with the kitchen staff?
20.3 - Is there good communication with the school?
Discuss any other H&S matters the Kitchen / H&S Advisor have.
Health & Safety Issue:
Location (if required):