Information
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Location being audited:
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Premises Address:
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Date of audit:
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Auditee:
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Auditor:
LAST H&S AUDIT
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Date of last H&S Audit:
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Audit carried out by:
GENERAL INFORMATION
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Area Co-ordinators name:
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Staff headcount:
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Dinners served:
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Approximate age of kitchen:
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Table type:
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Chair type:
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Flooring type:
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General Notes:
Section 1 - H&S MANAGEMENT
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1.1 - Policies available?
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1.2 - Risk Assessments/Safe Working Practices available?
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1.3 - Recorded management weekly inspections?
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1.4 - Fault reporting procedures in place?
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1.5 - Are accident forms available?
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1.6 - H&S Law poster displayed with up to date information?
Section 2 - PREMISES
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2.1 - Lighting adequate and all working (inc. storage areas)?
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2.2 - Noise levels acceptable?
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2.3 - Windows and doors open/close correctly?
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2.4 - Walls and ceilings clean and in good condition?
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2.5 - Temperature and ventilation suitable and adequate (removes cooking smells and steam)?
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2.6 - Extraction units serviced regularly?
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2.7 - Is the external kitchen door locked, when occupied?
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2.8 - Is the external kitchen door fitted with a security chain?
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2.9 - Is the external kitchen door fitted with a Spy hole?
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2.10 - Is the fire exit from the kitchen, openable without the use of a key?
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2.11 - Floor gulley's clean and clear of any debris?
Section 3 - SLIPS & TRIPS
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3.1 - Floor in good condition (no cracks/holes/missing tiles/grouting)?
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3.2 - Any obvious slip/trip hazards/obstructions?
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3.3 - Floors and walkways clean/clear?
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3.4 - Spillage procedure in place?
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3.5 - Caution - Wet Floor signs used when floors have been cleaned?
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3.6 - All staff wearing suitable closed-in, slip resistant shoes?
Section 4 - FIRE
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4.1 - All staff aware of evacuation procedure and where the fire assembly point is?
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4.2 - Fire extinguishers/blanket available and mounted correctly?
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4.3 - Wet chemical extinguisher in place if deep fat fryer is present?
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4.4 - Fire Extinguisher/Fire Blanket annual serviced?
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4.5 - Fire action notice present, with clear instructions?
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4.6 - Fire door self closing mechanism operates correctly?
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4.7 - Vision panels in fire doors unobstructed?
Section 5 - STAFF WELFARE
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5.1 - Separate staff changing area?
Section 6 - ELECTRICAL SAFETY
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6.1 - Portable electrical equipment tested?
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6.2 - Inventory of electrical equipment present and up to date?
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6.3 - Portable electrical equipment functioning correctly?
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6.4 - Fixed wiring checks up to date?
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6.5 - Electronic fly killers serviced (date)?
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6.6 - Are formal documented user checks carried out on all portable electrical equipment?
Section 7 - GAS SAFETY
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7.1 - Gas safety cut off valve easily accessible and highlighted?
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7.2 - Gas servicing up to date?
Section 8 - C.O.S.H.H
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8.1 - Are COSHH Assessments completed for all hazardous substances?
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8.2 - Hazardous substances suitably stored?
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8.3 - Hazardous substances suitably labelled?
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8.4 - All staff trained to use hazardous substances (records kept)?
Section 9 - WORK EQUIPMENT
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9.1 - Correct type of equipment for purpose e.g. trolleys, hand held equipment?
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9.2 - Fixed metal benches are earthed?
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9.3 - Work equipment free from defects/functioning correctly?
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9.4 - Guards fitted to machinery (where relevant)?
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9.5 - Operating procedures are displayed adjacent to the machines?
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9.6 - Adequate warning signage displayed where appropriate?
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9.7 - Storage available for equipment when not in use (inc. dining equipment)?
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9.8 - Benches are in a good state of repair?
Section 10 - MANUAL HANDLING
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10.1 - All manual handling tasks identified and assessed?
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10.2 - All staff received manual handling training in the last 3 years?
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10.3 - Manual handling aids e.g. trolleys available and used?
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10.4 - Bain Marie transported to another part of school (Distance/slopes/doors)?
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10.4.1 - Is there a specific Risk Assessment for this?
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10.5 - Dining room furniture set out/clear down by catering staff?
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10.6 - Tables handled by 2 people?
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10.7 - Adequate time to set up/clear down dining equipment?
Section11 - WORK AT HEIGHT
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11.1 - Does work at height take place?
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11.2 - Suitable access equipment available?
Section 12 - FIRST AID PROCEDURES
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12.1 - First aid kit available and fully stocked?
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12.2 - Person responsible for keeping the first aid box fully stocked?
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12.3 - Are there arrangements in place for providing first aid?
Section 13 - TRAINING
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13.1 - Staff H&S records available and up to date?
Section 14 - ACCIDENT/INCIDENT REPORTING
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14.1 - Staff aware of accident reporting procedure?
Section 15 - HAZARDOUS KITCHEN EQUIPMENT
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15.1 - Risk Assessments in place for hazardous kitchen equipment?
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15.2 - Safe Working Practices for each piece of equipment?
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15.3 - Training records for use of equipment?
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15.4 - Any modifications e.g. Guards removed?
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15.5 - Maintenance and inspection schedules/records?
Section 16 - P.P.E
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16.1 - PPE is available and worn?
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16.2 - PPE is in good condition?
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16.3 - Suitable storage of PPE?
Section 17 - LONE WORKING
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17.1 - Cook Supervisor is a Lone Worker?
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17.2 - Work's mobile phone available and working?
Section 18 - FOOD STORAGE
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18.1 - Is there adequate storage available?
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18.2 - Is this storage close to the point of delivery?
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18.3 - Is the store room fitted with suitable shelving?
Section 19 - WASTE MANAGEMENT
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19.1 - All bins lidded and lined?
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19.2 - All bins emptied as and when required?
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19.3 - Easy access to external bin area from kitchen?
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19.4 - Cleaning of bins included on cleaning schedule/rota?
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19.5 - Waste cooking oil and fat disposal of via a specialist collection agent (if applicable)?
Section 20 - COMMUNICATION WITH SCHOOL
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20.1 - Is there a system in place for reporting defects to school equipment i.e. tables, chairs etc.?
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20.2 - School emergency procedures have been shared with the kitchen staff?
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20.3 - Is there good communication with the school?
Section 21 - ANY OTHER H&S MATTERS
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Discuss any other H&S matters the Kitchen / H&S Advisor have.
Issue No.
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Health & Safety Issue:
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Location (if required):
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Photo (if required):
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Action required:
SIGN OFF
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Auditee Signature
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Auditor Signature
