Education Catering Services Health & Safety Audit (5)

• Site:

  Select

• Location being audited:

• Premises Address:

• Date of audit:

  Date

• Auditee:

• Auditor:

LAST H&S AUDIT

• Date of last H&S Audit:

  Date

• Audit carried out by:

GENERAL INFORMATION

• Area Co-ordinators name:

• Dining Table type:

• Dining Chair type:

• Kitchen Flooring type:

• General Notes:

• Is school an Academy

  No

  Yes

• School is responsible for repair of equipment and all statutory testing.

• Catering Services is responsible for repair of equipment. Employer is responsible for all statutory testing.

Section 1 - H&S MANAGEMENT

• 1.1 - Copy of November 2023 Site File available?

  Yes

  No

• 1.2 - Risk Assessments/Safe Working Practices available?

  Yes

  No

• 1.3 - Fault reporting procedures in place for machinery, equipment, building faults?

  Yes

  No

• 1.4 - Are current accident forms available?

  Yes

  No

• 1.5 - H&S Law poster displayed with up to date information?

  Yes

  No

Section 2 - PREMISES

• 2.1 - Lighting adequate and all working (inc. storage areas)?

  Yes

  No

• 2.2 - Noise levels acceptable?

  Yes

  No

• 2.3 - Windows and doors open/close correctly?

  Yes

  No

• 2.4 - Walls and ceilings clean and in good condition?

  Yes

  No

• 2.5 - Temperature comfortable and adjustable?

  Yes

  No

• 2.6 - Extraction unit suitable and adequate (removes cooking smells and steam)?

  Yes

  No

• 2.7 - Extraction units serviced regularly?

  Yes

  No

• 2.8 - Is the external kitchen door locked when occupied (where general public have access)?

  Yes

  No

  N/A

• 2.9 - Can you see who is outside the kitchen door, prior to opening it?

  Yes

  No

• 2.10 - Is the fire exit from the kitchen, openable without the use of a key?

  Yes

  No

  N/A

• 2.11 - Floor gulley's clean and clear of any debris?

  Yes

  No

  N/A

Section 3 - SLIPS & TRIPS

• 3.1 - Floor in good condition (no cracks/holes/missing tiles/grouting)?

  Yes

  No

• 3.2 - Any obvious slip/trip hazards/obstructions?

  No

  Yes

• 3.3 - Floors and walkways clean/clear?

  Yes

  No

• 3.4 - Spillage procedure in place?

  Yes

  No

• 3.5 - Caution - Wet Floor signs used when floors have been cleaned?

  Yes

  No

• 3.6 - All staff wearing suitable closed-in, slip resistant shoes?

  Yes

  No

Section 4 - FIRE

• 4.1 - All staff aware of evacuation procedure and where the fire assembly point is?

  Yes

  No

• 4.2 - Is there a copy of the school evacuation procedure available in the kitchen?

  Yes

  No

• 4.3 - Fire extinguishers/blanket available and mounted correctly?

  Yes

  No

  N/A

• 4.4 - Is there a Deep Fat Fryer present in the kitchen?

  No

  Yes

• 4.4.1 - Wet chemical extinguisher in place?

  Yes

  No

• 4.5 - Fire Extinguisher/Fire Blanket annual serviced?

  Yes

  No

• 4.5.1 - Who serviced the Fire Extinguisher/Fire Blanket?

• 4.5.2 - When was the last service?

  Date

• 4.6 - Fire action notice present, with clear instructions?

  Yes

  No

  N/A

• 4.7 - Fire door self closing mechanism operates correctly?

  Yes

  No

  N/A

• 4.8 - Vision panels in fire doors unobstructed?

  Yes

  No

  N/A

• 4.9 - Are fire shutters fitted anywhere in the kitchen?

  Yes

  No

• 4.9.1 - Are fire shutters serviced?

  Yes

  No

• 4.9.1.1 - Who serviced the fire shutters?

• 4.9.1.2 - When was the last service?

  Date

• 4.10 - Have Catering Staff been part of Whole School fire evacuation drills?

  Yes

  No

Section 5 - COMMUNICATION WITH SCHOOL

• 5.1 - Is there a system in place for reporting defects to school equipment i.e. tables, chairs etc.?

  Yes

  No

• 5.2 - School emergency procedures for Fire have been shared with the kitchen staff?

  Yes

  No

• 5.3 - School emergency procedure for lockdown have been shared with kitchen staff?

  Yes

  No

Section 6 - ELECTRICAL SAFETY

• 6.1 - Portable electrical equipment functioning correctly?

  Yes

  No

• 6.2 - PAT testing carried out on portable electrical equipment?

  Yes

  No

• 6.3 - Are visual pre use checks carried out on all portable electrical equipment?

  Yes

  No

Section 7 - GAS SAFETY

• 7.1 - Gas safety cut off valve easily accessible and highlighted?

  Yes

  No

  N/A

Section 8 - C.O.S.H.H

• 8.1 - Are COSHH Assessments completed for all hazardous substances?

  Yes

  No

• 8.2 - Hazardous substances suitably stored?

  Yes

  No

• 8.3 - Hazardous substances suitably labelled?

  Yes

  No

• 8.4 - All staff trained to use hazardous substances (records kept)?

  Yes

  No

Section 9 - WORK EQUIPMENT

• 9.1 - Correct type of equipment for purpose e.g. trolleys, hand held equipment?

  Yes

  No

• 9.2 - Work benches are in a good state of repair?

  Yes

  No

• 9.3 - Work equipment free from defects/functioning correctly?

  Yes

  No

• 9.4 - Guards fitted to machinery (where relevant)?

  Yes

  No

  N/A

• 9.5 - Adequate warning signage displayed where appropriate?

  Yes

  No

  N/A

• 9.6 - Storage available for equipment when not in use (inc. dining equipment)?

  Yes

  No

Section 10 - MANUAL HANDLING

• 10.1 - All manual handling tasks identified and assessed?

  Yes

  No

• 10.2 - All staff received manual handling training in the last 3 years?

  Yes

  No

• 10.3 - Manual handling aids e.g. trolleys available and used?

  Yes

  No

• 10.4 - Are Bain Marie's transported to another part of school (Distance/slopes/doors)?

  No

  Yes

• 10.5 - Dining room furniture set out/clear down by catering staff?

  Yes

  No

  N/A

• 10.6 - Tables handled by 2 people?

  Yes

  No

  N/A

• 10.7 - Adequate time to set up/clear down dining equipment?

  Yes

  No

  N/A

Section11 - WORK AT HEIGHT

• 11.1 - Does work at height take place?

  No

  Yes

• 11.2 - Suitable access equipment available?

  Yes

  No

Section 12 - FIRST AID PROCEDURES

• 12.1 - First aid kit available and fully stocked?

  Yes

  No

• 12.2 - Person responsible for keeping the first aid box fully stocked?

  Yes

  No

• 12.3 - What arrangements are in place for providing first aid?

Section 13 - TRAINING

• 13.1 - Has Cook Supervisor completed the Cook Supervisor Competency Statement form?

  Yes

  No

• 13.2 - Have all staff completed the Health & Safety Induction form?

  Yes

  No

• 13.3 - Have all staff completed the Catering Chemical training record?

  Yes

  No

• 13.4 - Have all staff completed the Catering Equipment training record?

  Yes

  No

• 13.5 - Have all training records been sent to the Catering and Cleaning Admin team via email?

  Yes

  No

Section 14 - ACCIDENT/INCIDENT REPORTING

• 14.1 - Staff aware of accident reporting procedure?

  Yes

  No

Section 15 - HAZARDOUS KITCHEN EQUIPMENT

• 15.1 - Any modifications e.g. Guards removed?

  No

  Yes

• 15.2 - Maintenance and inspection schedules/records?

  Yes

  No

Section 16 - P.P.E

• 16.1 - PPE is available and worn?

  Yes

  No

• 16.2 - PPE is in good condition?

  Yes

  No

• 16.3 - Suitable storage of PPE?

  Yes

  No

Section 17 - LONE WORKING

• 17.1 - Is Cook Supervisor a Lone Worker?

  Yes

  No

• 17.2 - Work's mobile phone available and working?

  Yes

  No

Section 18 - FOOD STORAGE

• 18.1 - Is there adequate storage available?

  Yes

  No

• 18.2 - Is this storage close to the point of delivery?

  Yes

  No

• 18.3 - Is the store room fitted with suitable shelving?

  Yes

  No

Section 19 - WASTE MANAGEMENT

• 19.1 - All bins lidded and lined?

  Yes

  No

• 19.2 - All bins emptied as and when required?

  Yes

  No

• 19.3 - Easy access to external bin area from kitchen?

  Yes

  No

• 19.4 - Waste oil stored correctly?

  Yes

  No

  N/A

• 19.5 - Waste cooking oil and fat disposal of via a specialist collection agent (if applicable)?

  Yes

  No

  N/A

Section 20 - ANY OTHER H&S MATTERS

• Discuss any other H&S matters the Kitchen / H&S Advisor have.
Issue No.

• Health & Safety Issue:

• Location (if required):

• Photo (if required):

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• Action required:

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