44.11. Food Service Operations Checklist.

  • 44.11.1. Are all food service workers trained in proper lifting, safe use of cutlery and food<br>processing machinery, handling of hot foods, and the dangers of falls? Reference 44.2.2

  • 44.11.2. Do supervisors ensure safety-toe footwear is worn where there is a reasonable probability of<br>foot or toe injury? Reference 44.3.1.1

  • 44.11.3. Are cleaning supplies kept separate from food products? Reference 44.3.2.3

  • 44.11.4. Are drain plugs designed so pot and pan sinks can be drained without the employee having<br>to place their hands in hot water? Reference 44.3.4

  • 44.11.5. Is a by-pass or other type device installed on doors of walk-in freezers or refrigerated spaces<br>to permit escape from inside if an employee is locked in? Reference 44.3.5.2

  • 44.11.6. Are floors mopped as necessary or at the end of each meal period? Reference 44.3.7.5

  • 44.11.7. Do supervisors ensure outside stairways, entrances, sidewalks, loading docks and ramps are<br>cleared of snow and ice and that abrasive materials are used during inclement weather? Reference<br>44.4.1.4

  • 44.11.8. Are floor surfaces kept clean and in good condition, free of water, defects and slippery<br>materials? Reference 44.4.3

  • 44.11.9. Are defective electrical equipment/cords taken out of service immediately? Reference<br>44.5.1

  • 44.11.10. Are all control switches (on and off) accessible to workers at their normal operating<br>positions so workers do not reach over moving machine parts to activate the switch? Reference<br>44.5.14

  • 44.11.11. Do supervisors maintain manufacturer‘s manuals or locally developed guidance for all<br>machinery or equipment under their control? Reference 44.6.1

  • 44.11.12. Does the supervisor or a designated trainer train personnel prior to allowing them to<br>operate machinery or equipment? Reference 44.6.2

  • 44.11.13. Do supervisors ensure all machines are inspected at least every 60 days unless the<br>manufacturer‘s manual, use or working environment requires more frequent inspections? Reference<br>44.7.2.1

  • 44.11.14. Are all machine guards securely in place and operational? Reference 44.7.3

  • 44.11.15. Does the supervisor provide food services personnel fire prevention training initially and<br>annually thereafter? Reference 44.8.1

  • 44.11.16. Are doors leading to passageways or providing access to rooms blocked only with<br>approval of the installation FES Flight? Reference 44.8.3.3

  • 44.11.17. Does the supervisor instruct employees in proper handling techniques for the equipment<br>and materials received? Reference 44.9.1

  • 44.11.18. Does the supervisor assign additional workers to assist when the load or material is too<br>heavy for one person to handle safely and use of mechanical equipment is not practical? Reference<br>44.9.7

  • 44.11.19. Are garbage cans securely covered when not being filled or emptied? Reference 44.10.4

  • 44.11.20. Are garbage cans washed with hot soapy water and sanitized weekly, or more often if<br>required to control odor or vermin? Reference 44.10.8

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