Grocery: Weekly Deep Dive

Controls in place<br>

Check to ensure that heavy product is stored below shoulder height for ease of handling.<br>

Check any Lifting Aids in the department are in working order including any pallet jacks/ flatdecks.<br>

Check all team are wearing appropriate shoes for the department e.g.: closed toe shoes.<br>

Check entire retail floor area for any hazards including stock, spillages and equipment.<br>

Check availability of wet floor signs for isolating any hazards.<br>

Check entire floor area for damage to surface such and tiles. <br>

Check any visitors/ contractors on site to ensure they have signed in and are wearing a visitor sticker. <br>

If not signed in show them the visitors book and explain our H&S policy and store hazards.<br>

Check that any visitors are wearing appropriate footwear. (closed toe shoes).<br>

Check that all appliances have been serviced in last 12 months and have a test and tag sticker on them.<br>

Check power cords to appliances are not causing a trip hazard.<br>

Check to ensure no visible signs of damage including frayed cords and tag out if any issues are noted. Under no circumstances should team attempt to fix an electrical appliance.<br>

Check that all pallet jacks which are not in use are stored correctly with forks under a pallet.<br>

Check any pallet jacks for damage and tag out if any faults noted.<br>

Check team are wearing appropriate shoes when using pallet jack e.g.: steel capped shoes.<br>

Check that two team are used when moving heavy loads and unstable loads are re-stacked prior to moving.<br>

Check that no ladders have been left down isle.<br>

Check for any visible signs of damage including rubber stops on all ladders/ Orange steps in the department.<br>

Check that team aren't continuously reaching above head height to get product from shelving/ capping.<br>

Check team don't use ladders on uneven surfaces, lean away from ladders while using them and maintain 3 contact points. <br>

Check all platform ladders for any defects and remove from service any ladders noted with issues.<br>

Check that signage is in place and visable advising team not to ride on platform ladders.<br>

Check brakes are working on all platform ladders.<br>

Check no pool chemicals are stored in roll cages. <br>

Check to ensure no loose stock is stored in roll cages. <br>

Check stacking of product on roll cages/ trolleys/ Flatdecks. <br>

Check for damage to equipment including sharp edges. <br>

Check for damage and faults to wheels on all roll cages/ trolleys/ flatdecks.<br>

Check that all bins are secure and gravity feed bins are fitted with locking system to attach them to shelf.<br>

Check that the floor area is clean and free from hazards.<br>

Check bins, scoops and stand for any damage and sharp edges.<br>

Check all shelving to ensure that all top and intermediate joiners are in place, if missing replace.<br>

Check to ensure that all goods on capping is stacked in a way that it will not fall. No full boxes.<br>

Check to ensure there is no visible signs of damage to shelving.<br>

Complete a random check of any team using ladders/ orange steps to ensure they are using them correctly.<br>

Check department for non Jasol chemicals and remove incorrect product from department.<br>

Check that the Chemical Safety charts are on display in the department and that the MSDS sheets are in the departments 5 Steps to Food Safety folder.<br>

Check that team have available and use PPE as per outlined on the wall charts. <br>

Check blade container accessible for safe disposal of used blades.<br>

Check for signs of safe use of carton cutters.<br>

Check department for signs of safe storage of any un-used carton cutters.<br>

Has the department/ area got adequate lighting to compete tasks or are there blown bulbs?<br>

Check all lights have diffusers (covers).<br>

Check for any damaged/ faulty lighting. Lights only to be changed and fixed by qualified electrician.<br>

Check exits from the department are free from obstructions. <br>

Check department for fire warden arm band.<br>

Check for missing/ damage to signage, mounts and seals. <br>

Check equipment is fully charged (if gauge fitted)and has been serviced in last 12 months. <br>

Check that all equipment including Extinguishers, Hoses, Call Points and signage is visible and accessible. <br>

All hazardous goods must be displayed above 1.5m if less than 5kg.<br>

All accelerants such as Methylated Spirits, Turpentine and Kerosene must be separated by at least one bay for chlorine based products such as pool chemicals.<br>

Check safe storage of RF guns in the department.<br>

Check 2 team members understanding around no pointing laser at peoples eyes.<br>

Check to ensure that any isle where relays are happening are free from clatter.<br>

Have department managers completed the customer accident/ food complaints procedures module.<br>

Check all other team are aware to pass these people into trained management.<br>

Check department for warden arm band.<br>

Check 4 team for their awareness of their role in case of fire and earthquake. <br>

Check Management for training on Customer accident and food complaints, indentifying Significant hazards module.<br>

Check all Team training records including hazard matrix and modules to ensure they are up to date.<br>