Hare & Hounds Harlton Health & Safety Checklist.

• High St, Harlton, Cambridge CB23 1ES
  Address

• Conducted on

  Date

• Conducted by

• Employers liability posted on site.

  Yes

  No

  N/A

• H & S policy available on site.

  Yes

  No

  N/A

• Specific risk assessments available on site.

  Yes

  No

  N/A

• RAMS & COSHH communicated & recorded.

  Yes

  No

  N/A

• Asbestos identified & briefed to workforce.

  Yes

  No

  N/A

• Near miss reporting.

  Yes

  No

  N/A

• Incident reporting system.

  Yes

  No

  N/A

• Accident book inspected.

  Yes

  No

  N/A

• RIDDOR incidents reported.

  Yes

  No

  N/A

• Issues from previous SHE inspection resolved.

  Yes

  No

  N/A

About the Business

• Public House

• Hare & Hounds

• Harlton

• Telephone Number

Primary Point of Contact

• Primary Emergency Contact

• Telephone Number

  Yes

  No

  N/A

Planning Ahead

• Tom - Landlord

  Not Started

  In Progress

  Completed

• Tim

• Not Started

  In Progress

  Completed

• Consider what you will do if one of your workers is suspected or confirmed to have COVID-19, including how you will support that worker and what you need to do to ensure the workplace remains safe for<br>other workers.

  Not Started

  In Progress

  Completed

• Consider if you have appropriate cleaning products and personal protective equipment available to disinfect your workplace following the outbreak. If you do not, consider options for hiring a cleaning company to do this work.

  Not Started

  In Progress

  Completed

Cleaning

• Ensure any areas frequented by workers or others (e.g. visitors to your premises) are cleaned at least daily with detergent or disinfectant.

  Not Started

  In Progress

  Completed

• Instruct workers to wear gloves when cleaning and wash their hands thoroughly or with alcohol-based hand sanitiser before and after wearing gloves.

  Not Started

  In Progress

  Completed

• Clean frequently touched areas and surfaces several times a day with a detergent or disinfectant solution or wipe. This includes Eftpos equipment, elevator buttons, handrails, tables, counter tops, door knobs, sinks and keyboards.

  Not Started

  In Progress

  Completed

• Instruct workers to clean personal property that comes to work, such as, sunglasses, mobile phones and iPads with disinfectant, such as disinfectant wipes.

  Not Started

  In Progress

  Completed

Handwashing and Hygiene

• Have hand sanitiser stations at entry and exit points and around the workplace.

  Not Started

  In Progress

  Completed

• Ensure bathrooms are well stocked with hand wash and paper towel.

  Not Started

  In Progress

  Completed

• Put up posters with instructions on how to hand wash/hand rub.

  Not Started

  In Progress

  Completed

• Instruct workers on other ways to limit the spread of germs, including by not touching their face, sneezing into elbow, and staying home if feeling sick

  Not Started

  In Progress

  Completed

• Have automatic alerts set up on computer systems to remind workers about washing hands and not touching eyes, nose and face

  Not Started

  In Progress

  Completed

• Instruct your workers to limit contact with others– no shaking hands or touching objects unless necessary

  Not Started

  In Progress

  Completed

• Increase access to closed bins in your workplace

  Not Started

  In Progress

  Completed

• Put up signs to request customers only touch objects they are going to buy.

  Not Started

  In Progress

  Completed

Physical Distancing

• Put up posters around the workplace on keeping at least 1.5 metres distance between everyone at the workplace.

  Not Started

  In Progress

  Completed

• Review regular deliveries and request contactless delivery. Check systems for e-invoicing are in place

  Not Started

  In Progress

  Completed

• Provide social distancing markers on the floor in areas where customers line up or where workers perform tasks.

  Not Started

  In Progress

  Completed

• Nominate a person on the work floor to be responsible for keeping everyone the required 1.5mtr distance apart.<br>

  Not Started

  In Progress

  Completed

• Tom

Monitoring Symptoms

• Put up signs about the symptoms of COVID-19 in the workplace.

  Not Started

  In Progress

  Completed

• Direct workers to stay home if they are sick, and if they are displaying symptoms of COVID-19 ask them to call the National Coronavirus hotline (1800 020 080).

  Not Started

  In Progress

  Completed

• Instruct workers to tell you if they are displaying symptoms of COVID-19, have been in close contact with a person who has COVID-19 or have been tested<br>for COVID-19.

  Not Started

  In Progress

  Completed

• Remind staff of their leave entitlements if they are sick or required to self‑quarantine.

  Not Started

  In Progress

  Completed

• Treat personal information about individual workers’ health carefully, in line with privacy laws.

  Not Started

  In Progress

  Completed

Working From Home

• Not Started

  In Progress

  Completed

• Not Started

  In Progress

  Completed

• Not Started

  In Progress

  Completed

• Appoint a contact person in your business that workers can talk to about any concerns.

  Not Started

  In Progress

  Completed

• Tom

• Not Started

  In Progress

  Completed

• Not Started

  In Progress

  Completed

• Emergency FIre routes.

  Yes

  No

  N/A

• Fire / emergency procedures posted.

  Yes

  No

  N/A

• Fire points ( with fire extinguishers) provided.

  Yes

  No

  N/A

• Equipment checked and serviced.

  Yes

  No

  N/A

• Employees adequately trained.

  Yes

  No

  N/A

• Fire drill carried annually.

  Yes

  No

  N/A

• Work Areas kept tidy & regularly cleaned.

  Yes

  No

  N/A

• Clear access& egress to and within work areas.

  Yes

  No

  N/A

• Materials stored / stacked safely and secure.

  Yes

  No

  N/A

• Operatives warned to be aware for sharps.

  Yes

  No

  N/A

• Spillages and floors cleaned quickly.

  Yes

  No

  N/A

• Approved materials disposal system.

  Yes

  No

  N/A

• Frozen food is thawed under refrigeration.

  Yes

  No

  N/A

• Thawed food is not refrozen.

  Yes

  No

  N/A

• Preparation is planned so ingredients are kept out of the temperature danger zone.

  Yes

  No

  N/A

• Food is tasted using the proper procedure.

  Yes

  No

  N/A

• Procedures are in place to prevent cross-contamination.

  Yes

  No

  N/A

• Food is handled and served with suitable utensils such as disposable gloves or tongs.

  Yes

  No

  N/A

• Food is prepared in small batches to limit the time it is in the temperature danger zone.

  Yes

  No

  N/A

• Food is cooked to the required safe internal temperature for the appropriate time using a calibrated thermometer.

  Yes

  No

  N/A

• Proper cooling procedures are used.

  Yes

  No

  N/A

• All food is properly covered, wrapped, labeled and dated.

  Yes

  No

  N/A

• Temperature of all refrigerated equipment is monitored and documented at the beginning and end of each day.

  Yes

  No

  N/A

• Fruits and vegitables are properly washed to prevent foodborne illness.

  Yes

  No

  N/A

• Thermometers are cleaned and sanitized after each use.

  Yes

  No

  N/A

• Thermometers are calibrated and used properly.

  Yes

  No

  N/A

• Food containers are in good condition and open bags of food are stored in labelled containers with tight fitting lids.

  Yes

  No

  N/A

• Chemicals are clearly labeled and stored away from food and fod related supplies.

  Yes

  No

  N/A

• Water is clean and free of grease and food particles.

  Yes

  No

  N/A

• Kitchen garbage cans are clean and sanitized.

  Yes

  No

  N/A

• Kitchen facility is free of any evidence of pests.

  Yes

  No

  N/A

• Corrective action has been implemented to eliminate pests.

  Yes

  No

  N/A

• Yes

  No

  N/A

• Safety training records on the premises.

  Yes

  No

  N/A

• Task assessment briefing .

  Yes

  No

  N/A

• Site specific training given.

  Yes

  No

  N/A

• Yes

  No

  N/A

• Adequate facilities c/W drinking water.

  Yes

  No

  N/A

• Adequate toilet and washing facilities.

  Yes

  No

  N/A

• Adequate drying / storage facilities.

  Yes

  No

  N/A

• Facilities maintained in a clean and hygienic state.

  Yes

  No

  N/A

• Follow government guidelines.

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Work areas tidy & regularly cleaned .

  Yes

  No

  N/A

• Instruct workers to wear gloves when cleaning and wash their hands thoroughly or with alcohol based sanitiser before and after wearing gloves.

  Yes

  No

  N/A

• Clean frequently touched areas and surfaces several times a day with a detergent or disinfectant solution or wipe. This includes handrails, tables, counter tops, door knobs, sinks and keyboards.

  Yes

  No

  N/A

• Personal items such as mobile phones, iPads, keep clean with disinfectant wipes.

  Yes

  No

  N/A

• Have hand sanitiser readily available.

  Yes

  No

  N/A

• Ensure toilets are well stocked with hand wash and paper towels.

  Yes

  No

  N/A

• Urinals clean including pipework.

  Yes

  No

  N/A

• All toilets de scaled and clean.

  Yes

  No

  N/A

• Loo brushes clean including holders.

  Yes

  No

  N/A

• wall tiles clean and shining.

  Yes

  No

  N/A

• Loo rolls and soaps replenished each day.

  Yes

  No

  N/A

• Skirtings clean.

  Yes

  No

  N/A

• Ledges and window sills clean and frree of dust.

  Yes

  No

  N/A

• Bins empty.

  Yes

  No

  N/A

• Mirrors clean .

  Yes

  No

  N/A

• Chrome fittings clean. Taps, hand dryers etc.

  Yes

  No

  N/A

• Keep floor clean and free of litter.

  Yes

  No

  N/A

• Extractors free of dust.

  Yes

  No

  N/A

• Light fittings clean.

  Yes

  No

  N/A

• Higfh level cobwebs removed regularly.

  Yes

  No

  N/A

• Bar front clean.

  Yes

  No

  N/A

• Fire extinguishers clean.

  Yes

  No

  N/A

• Yes

  No

  N/A

• DB panels properly signed and secured.

  Yes

  No

  N/A

• Flexible leads in good order and appropriate type.

  Yes

  No

  N/A

• Flexible leads protected from danger / trip hazards.

  Yes

  No

  N/A

• Lock out procedure used where applicable.

  Yes

  No

  N/A

• RCD’s on circuits supplying portable appliances.

  Yes

  No

  N/A

• PAT completed.

  Yes

  No

  N/A

• COSHH assessments available.

  Yes

  No

  N/A

• Flammable liquids stored safely.

  Yes

  No

  N/A

• Bottlesd gas stored safely.

  Yes

  No

  N/A

• Containers clearly labelled.

  Yes

  No

  N/A

• Lockable store provided.

  Yes

  No

  N/A

• Hazardous substances conrolled.

  Yes

  No

  N/A

• Yes

  No

  N/A

• Equipment & tools correct for type of work.

  Yes

  No

  N/A

• Equipment tools in good condition.

  Yes

  No

  N/A

• Equipment tools used safely.

  Yes

  No

  N/A

• Equipment daily / weekly checks completed.

  Yes

  No

  N/A

• Emergency fire routes & assembly points signposted.

  Yes

  No

  N/A

• Fire / emergency procedures posted.

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Work at height carried out safely.

  Yes

  No

  N/A

• Ladders and steps used for short periods with training.

  Yes

  No

  N/A

• Yes

  No

  N/A

• Noise reduced to a minimum.

  Yes

  No

  N/A

• Waste controlled.

  Yes

  No

  N/A

• Waste controlled and segregated.

  Yes

  No

  N/A

• Waste contained securely & disposed of correctly.

  Yes

  No

  N/A

• Temperature extremes from hot and cold protection.

  Yes

  No

  N/A

• Lighting and ventilation adequate.

  Yes

  No

  N/A

• Pollution control to protect water courses etc.

  Yes

  No

  N/A

• Protection for animals, plants and their habitats.

  Yes

  No

  N/A

• Is feedback obtained to check customer satisfaction.

  Yes

  No

  N/A

• Food resources checked for quality.

  Yes

  No

  N/A

• Final Notes

• You may contact the following person with any questions or comments about this plan.

• Tony Vernon-Smith

  Sign

• Yes

  No

  N/A