Information
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Name of business
Premise code
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Contact details
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Conducted on
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Prepared by
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Location
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Manager or responsible staff member
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Is the premise overall clean?
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Is the light covers, ventilation openings, around mirrors and trolleys with each drawer clean?
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Laundry facilities for towels and capes
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Hot water for laundry not less than 60* C
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Receptacles of soiled linen,towels or clothing identified for this purpose only.
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Condition of towels and capes
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Clean towels, neck protector or neck clots used once only . All laundered since last use.
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Regular replacement of ragged towels
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Drying of towels in satisfactory manner
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Disinfectant used: 70% Ethyl alcohol
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Disinfectant used: 70% isopropyl alcohol
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Disinfectant used: Glutaraldehyde 1%
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Disinfectant used: Hypochlorite 0.5%
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Disinfectant not to be diluted or used according to user instructions of disinfectant
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Disinfected and clean instruments adequately stored to prevent contamination
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Disinfect all instruments after use on infected person.
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1 litre disinfectant for each working station
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Alternative procedure- use clean instruments for each client and clean all at once
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Waste bins labelled
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Sterilisation of equipment- pre wash in soapy water and immersed for 10 minutes in disinfectant and 30 minutes for razors
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First aid box
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Procedure to stop bleeding
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Working surface smooth ,impervious and washable at MIXING station.
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Working surface smooth, impervious and washable at WORKING station
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Shelves in cupboards and cabinets smooth and washable
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Clean floors and no hair accumulated in junction between wall and floor
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Floors smooth impervious and washable with no open joints
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Safe disposal of razors
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Protective clothing without pockets
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Protective clothing clean
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Washing of hands between customers
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No Smoking policy
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Mechanical or natural ventilation in hairdressing establishment
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1 wash basin per 3 working stations
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Hot and cold running water
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Use of liquid soap or shaving cream or shaving powder not any soap for lather for shaving.
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Condition of neck brush to remove loose hair.
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Clean toilet facilities
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In case of serving tea or coffee- condition of preparation area and cups.
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Re-inspection / next inspection
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Select date
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Signature of proprietor
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Signature of Environmental Health Officer