44.11. Food Service Operations Checklist.

44.11.1. Are all food service workers trained in proper lifting, safe use of cutlery and food
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
foot or toe injury? Reference

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

44.11.4. Are drain plugs designed so pot and pan sinks can be drained without the employee having
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
to permit escape from inside if an employee is locked in? Reference

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

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

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

44.11.9. Are defective electrical equipment/cords taken out of service immediately? Reference

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

44.11.11. Do supervisors maintain manufacturer‘s manuals or locally developed guidance for all
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
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
manufacturer‘s manual, use or working environment requires more frequent inspections? Reference

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
annually thereafter? Reference 44.8.1

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

44.11.17. Does the supervisor instruct employees in proper handling techniques for the equipment
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
heavy for one person to handle safely and use of mechanical equipment is not practical? Reference

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
required to control odor or vermin? Reference 44.10.8

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.