Information
-
Store Number
-
Store Manager Name
-
Conducted on
-
Audit Prepared by
-
Location
Safety File Review
-
Begin audit by checking in at the Customer Service desk or with Store Manager.
Safety Files and Training Documentation
-
Review the OSHA 300 logs for injuries this year and last year. Are the managers accurately recording the injuries on the log?<br>
-
How many injuries are recorded on the OSHA 300 log?
-
Review the injury investigation file. Is the manager conducting adequate injury investigations and providing corrective actions?
-
Review the Safety Employee Warning Notice file. How many warning notices for safety violations have been issued for this year?
-
Is the Blood Borne Pathogen Authorized user list up to date with the most current managers listed?
-
Is there a copy of the Blood Borne Pathogen knowledge test on file for each authorized manager? If no, list missing names or other discrepancies.<br>
-
Review the Lock Out Tag Out authorized user list. Is there a copy of the knowledge test on file for each authorized associate? If no, list missing names or other discrepancies.
-
Has the Lock Out Tag Out annual review been conducted for all authorized employees?<br>
-
Review the training documentation for the powered industrial trucks. Are the file in good order, including an authorized user list?
-
Spot check the powered industrial training documentation for several users. Are the documents completely filled out, including the having the required signatures, initials, and valid dates of training?
-
Are SDS (Safety Data Sheets, formerly known as MSDS) on file for all chemicals used in the facility? If no, make note of any deficiencies.<br>
-
Is the Safety Data Sheet available for Lead Acid Batteries?
-
Are there any additional concerns with the file or record keeping system?
Courtesy Booth and Check Out Area
Courtesy Booth
-
Have Courtesy Booth employees received training as to what to do in case of robbery? Verify documentation.
-
Is the floor free of debris or excess liquids (slip/trip hazards)?
-
Are anti-fatigue mats provided for the Courtesy Booth employees?
-
Are the Lock Out Tag Out log sheets up to date with correct information being recorded on them?
-
Review Lock Out Tag Out devices. Do they appear to be in proper working order?
-
Is the department free of obvious electrical hazards including, but not limited to electrical panels, missing or improper labeling, frayed wires, missing ground plugs, broken light switches, etc.?
-
Are electrical panels free of obstructions?
-
Are first aid kits stocked with at least minimum required items?
Check Out Area
-
Are employees that are working outside wearing the provided ANSI Class II reflective vests?
-
Are exits/emergency exits free from obstructions?
-
Are the floors free of any apparent slip/trip hazards? If no, describe.
-
Are cashiers using proper technique to scan items? They should be using the reach and feed method of picking up the item with one hand, passing it over the scanner to the other hand and placing the item on the register belt.
-
Are anti-fatigue mats provided for the Cashiers?
-
Are chemicals used in the department contained in properly labeled bottles? Be sure to check maintenance closet and utility carts in addition to the checkout area.
-
Is the department adhering to the policy of not removing chemicals from the shelves? Be sure to check maintenance closet and utility carts in addition to the checkout area.
-
Is the department free of obvious electrical hazards including, but not limited to electrical panels, missing or improper labeling, frayed wires, missing ground plugs, broken light switches, etc.? Check mart cart plugs and cords.
-
Are electrical panels free of obstructions?
-
Are there any additional safety concerns with this department?
Interview 1 Non-Manager Employee from the Check Out Area or Courtesy Booth
-
Name of interviewed employee
-
Do you have any concerns in regards to safety that you feel we need to address? If yes, pleas describe in detail.
-
Have you spoken to a manager about these concerns?
-
Were these concerns that you raised properly addressed by your manager?
-
Have you received any of the following training? Select yes if training was received and employee has good knowledge? Select no if employee does not display goo working knowledge. Select N/A if the training type does not apply.
-
Chemical training? The employee should know what Safety Data Sheets are, that there is first aid information on them, where the eyewash station is and how to use it, and how to read labels on chemical bottles.
-
Emergency Evacuation training?
-
Compactor use, if over 18? Employee should know about age restriction of 18 years or older, close door prior to turning on the compactor, and never to climb in the compactor.
-
Has the employee received any other safety related training? If yes, please list additional training.
-
Does the employee seem knowledgeable in regards to his/her training?<br>
-
If there was a small amount of blood spilled on the floor, would you clean it up?
-
What would you do? Note answer. Answer should be inform a manager.
-
Inform the employee that they are not authorized to clean up blood and that they must inform a manager if they encounter a blood spill or any other accident.
Grocery Department
Grocery Department
-
Are the sales floor and back room area free of debris and excess liquids (slip/trip hazards)?
-
Are display media, shelving, racks, etc. in proper repair as to not cause injury to an employee? Look for broken parts, loose shelving, protruding objects, frayed wires, etc. If no, explain.
-
Are items on shelving stacked properly and items stored on pallets in racking shrink wrapped properly so as to not fall on employees?
-
Are gigs and pallets in proper working condition?
-
Does Powered Industrial Equipment appear to be in proper working condition including having warning labels and data plate intacts?
-
Are dock plates stored securely when not in use?
-
Are chemicals used in the department contained in properly labeled bottles?
-
Is the department adhering to the policy of not removing chemicals from the shelves?
-
Interview the employee responsible (only assistant store managers are authorized) for filling the water in the batteries of both PIE and the floor equipment. Can they explain the process for filling the batteries? They should be able to explain that they wear chemical gloves and splash googles. They should also be using the battery filling container and they must fill the batteries near the eyewash station.
-
Is the department free of obvious electrical hazards including, but not limited to electrical panels, missing or improper labeling, frayed wires, missing ground plugs, broken light switches, etc.?
-
Are electrical panels free of obstructions?
-
Are safety signs and labels in place and intact? Look at the powered industrial equipment. This includes minimum age usage signs, warning labels, exit signs, etc. Please note any deficiencies.
-
Are there any additional safety concerns with this department?
Interview 1 Non-Manager Employee from the Grocery Department.
-
Name of interviewed employee
-
Do you have any concerns in regards to safety that you feel we need to address? If yes, please describe in detail.
-
Have you spoken to a manager about these concerns?
-
Were these concerns that you raised properly addressed by your manager?
-
Have you received any of the following training? Select yes if training was received and employee has good knowledge? Select no if employee does not display goo working knowledge. Select N/A if the training type does not apply.
-
Chemical training? The employee should know what Safety Data Sheets are, that there is first aid information on them, where the eyewash station is and how to use it, and how to read labels on chemical bottles.
-
Emergency Evacuation training?
-
Compactor use, if over 18? Employee should know about age restriction of 18 years or older, close door prior to turning on the compactor, and never to climb in the compactor.
-
Lock Out Tag Out trained?
-
Have employee describe LOTO procedure. Can they go through all the steps properly including mentioning that they test for power?
-
Powered Industrial Equipment trained?
-
Have employee describe the training that they received and how long the session was. Does the employee appear competent to use the equipment? Some items they should be able to discuss are stability triangle and weight capacity.
-
Has the employee received any other safety related training? If yes, please list additional training.
-
Does the employee seem knowledgeable in regards to his/her training?<br>
-
If there was a small amount spilled on the floor, would you clean it up?
-
What would you do? Note answer. Answer should be inform a manager.
-
Inform the employee that they are not authorized to clean up blood and that they must inform a manager if they encounter a blood spill or any other accident.
Dairy Department
Dairy Department
-
Is the cooler and back room area free of debris and excess liquids (slip/trip hazards)?
-
Are cooler and freezer doors free of obstructions, allowing for easy access by employees from either side?
-
Are latches on cooler or freezer doors in proper working order so as to prevent entrapment?<br>
-
Is there any excess ice buildup in any of the freezers either on the ceiling or the floor, including around doorways and the threshold?
-
Are display cases, racks, spot coolers, etc. are in in proper repair as to not cause injury to an employee? Look for broken parts, loose shelving, protruding objects, frayed wires, etc. If no, explain.
-
Are chemicals used in the department contained in properly labeled bottles?
-
Is the department adhering to the policy of not removing chemicals from the shelves?
-
Are items stacked properly on shelving so as to not fall on employees, while also maintaining an 18 inch plane of clearance around room from sprinkler heads?
-
Is the department free of obvious electrical hazards including, but not limited to electrical panels, missing or improper labeling, frayed wires, missing ground plugs, broken light switches, etc.?
-
Are electrical panels free of obstructions?
-
Are there any additional safety concerns with this department?
Interview 1 Non-Manager Employee from the Dairy Department.
-
Name of interviewed employee
-
Do you have any concerns in regards to safety that you feel we need to address? If yes, please describe in detail.
-
Have you spoken to a manager about these concerns?
-
Were these concerns that you raised properly addressed by your manager?
-
Have you received any of the following training? Select yes if training was received and employee has good knowledge? Select no if employee does not display goo working knowledge. Select N/A if the training type does not apply.
-
Chemical training? The employee should know what Safety Data Sheets are, that there is first aid information on them, where the eyewash station is and how to use it, and how to read labels on chemical bottles.
-
Emergency Evacuation training?
-
Compactor use, if over 18? Employee should know about age restriction of 18 years or older, close door prior to turning on the compactor, and never to climb in the compactor.
-
Lock Out Tag Out trained?
-
Have employee describe LOTO procedure. Can they go through all the steps properly including mentioning that they test for power?
-
Powered Industrial Equipment trained?
-
Have employee describe the training that they received and how long the session was. Does the employee appear competent to use the equipment? Some items they should be able to discuss are stability triangle and weight capacity.
-
Has the employee received any other safety related training? If yes, please list additional training.
-
Does the employee seem knowledgeable in regards to his/her training?<br>
-
If there was a small amount of blood spilled on the floor, would you clean it up?
-
What would you do? Note answer. Answer should be inform a manager.
-
Inform the employee that they are not authorized to clean up blood and that they must inform a manager if they encounter a blood spill or any other accident.
Deli Department
Deli Department
-
Is the cooler and back room area free of debris and excess liquids (slip/trip hazards)?
-
Are cooler and freezer doors free of obstructions, allowing for easy access by employees from either side?
-
Are latches on cooler or freezer doors in proper working order so as to prevent entrapment?<br>
-
Are display cases, racks, spot coolers, etc. are in in proper repair as to not cause injury to an employee? Look for broken parts, loose shelving, protruding objects, frayed wires, etc. If no, explain.
-
Are chemicals used in the department contained in properly labeled bottles?
-
Are chemicals being stored properly in the department (they should never stored above food)?<br>
-
Is the department adhering to the policy of not removing chemicals from the shelves?
-
Are items stacked properly on shelving so as to not fall on employees, while also maintaining an 18 inch plane of clearance around room from sprinkler heads?
-
Are all knives being stored properly when not in use? Look for unattended knives at various work stations.
-
Are employees closing the deli slicer blade prior to removing product from the slicer and also when not in use?
-
Are first aid kits stocked with at least minimum required items?
-
Is the department free of obvious electrical hazards including, but not limited to electrical panels, missing or improper labeling, frayed wires, missing ground plugs, broken light switches, etc.?
-
Are electrical panels free of obstructions?
-
Are safety signs and labels in place and intact? This includes minimum age usage signs, warning labels, exit signs, etc. Please note any deficiencies.
-
Are there any additional safety concerns with this department?
Interview 1 Non-Manager Employee from the Deli Department.
-
Name of interviewed employee
-
Do you have any concerns in regards to safety that you feel we need to address? If yes, please describe in detail.
-
Have you spoken to a manager about these concerns?
-
Were these concerns that you raised properly addressed by your manager?
-
Have you received any of the following training? Select yes if training was received and employee has good knowledge? Select no if employee does not display goo working knowledge. Select N/A if the training type does not apply.
-
Chemical training? The employee should know what Safety Data Sheets are, that there is first aid information on them, where the eyewash station is and how to use it, and how to read labels on chemical bottles.
-
Emergency Evacuation training?
-
Compactor use, if over 18? Employee should know about age restriction of 18 years or older, close door prior to turning on the compactor, and never to climb in the compactor.
-
Knife training?
-
Have the employee explain the important training points regarding knife use. Does the employee display good knowledge? The employee should be able to explain the use of a cut resistant glove, to never leave a knife laying out unattended, and also how to clean the knife properly.
-
Have the employee explain how to break down and clean the deli slicer. Can the employee describe the steps, including the use of cut resistant gloves on both hands to clean he blade?
-
Lock Out Tag Out trained?
-
Have employee describe LOTO procedure. Can they go through all the steps properly including mentioning that they test for power?
-
Powered Industrial Equipment trained?
-
Have employee describe the training that they received and how long the session was. Does the employee appear competent to use the equipment? Some items they should be able to discuss are stability triangle and weight capacity.
-
Has the employee received any other safety related training? If yes, please list additional training.
-
Does the employee seem knowledgeable in regards to his/her training?<br>
-
If there was a small amount of blood spilled on the floor, would you clean it up?
-
What would you do? Note answer. Answer should be inform a manager.
-
Inform the employee that they are not authorized to clean up blood and that they must inform a manager if they encounter a blood spill or any other accident.
Meat Department
Meat Department
-
Is the cooler and back room area free of debris and excess liquids (slip/trip hazards)?
-
Are cooler and freezer doors free of obstructions, allowing for easy access by employees from either side?
-
Are latches on cooler or freezer doors in proper working order so as to prevent entrapment?<br>
-
Is there any excess ice buildup in any of the freezers either on the ceiling or the floor, including around doorways and the threshold?
-
Are display cases, racks, spot coolers, etc. are in in proper repair as to not cause injury to an employee? Look for broken parts, loose shelving, protruding objects, frayed wires, etc. If no, explain.
-
Is the band saw in operation at the time of the audit?
-
Is the band saw being operated properly, including using provided guards and keeping blade guard as close as possible to portion of meat being cut?
-
Is the saw shut off, with blade guard fully closed?
-
Are items stacked properly on shelving so as to not fall on employees, while also maintaining an 18 inch plane of clearance around room from sprinkler heads?
-
Are chemicals used in the department contained in properly labeled bottles?
-
Are chemicals being stored properly in the department (they should never stored above food)?<br>
-
Is the department adhering to the policy of not removing chemicals from the shelves?
-
Are all knives being stored properly when not in use? Look for unattended knives at various work stations.
-
Is the department free of obvious electrical hazards including, but not limited to electrical panels, missing or improper labeling, frayed wires, missing ground plugs, broken light switches, etc.?
-
Are electrical panels free of obstructions?
-
Are safety signs and labels in place and intact? This includes minimum age usage signs, warning labels, exit signs, etc. Please note any deficiencies.
-
Are there any additional safety concerns with this department?
Interview 1 Non-Manager Employee from the Meat Department.
-
Name of interviewed employee
-
Do you have any concerns in regards to safety that you feel we need to address? If yes, please describe in detail.
-
Have you spoken to a manager about these concerns?
-
Were these concerns that you raised properly addressed by your manager?
-
Have you received any of the following training? Select yes if training was received and employee has good knowledge? Select no if employee does not display goo working knowledge. Select N/A if the training type does not apply.
-
Chemical training? The employee should know what Safety Data Sheets are, that there is first aid information on them, where the eyewash station is and how to use it, and how to read labels on chemical bottles.
-
Emergency Evacuation training?
-
Compactor use, if over 18? Employee should know about age restriction of 18 years or older, close door prior to turning on the compactor, and never to climb in the compactor.
-
Knife training?
-
Have the employee explain the important training points regarding knife use. Does the employee display good knowledge? The employee should be able to explain the use of a cut resistant glove, to never leave a knife laying out unattended, and also how to clean the knife properly.
-
Lock Out Tag Out trained?
-
Have employee describe LOTO procedure. Can they go through all the steps properly including mentioning that they test for power?
-
Powered Industrial Equipment trained?
-
Have employee describe the training that they received and how long the session was. Does the employee appear competent to use the equipment? Some items they should be able to discuss are stability triangle and weight capacity.
-
Has the employee received any other safety related training? If yes, please list additional training.
-
Does the employee seem knowledgeable in regards to his/her training?<br>
-
If there was a small amount of blood spilled on the floor, would you clean it up?
-
What would you do? Note answer. Answer should be inform a manager.
-
Inform the employee that they are not authorized to clean up blood and that they must inform a manager if they encounter a blood spill or any other accident.
Produce Department
Produce Department
-
Is the cooler, prep room, and back room area free of debris and excess liquids (slip/trip hazards)?
-
Are cooler doors free of obstructions, allowing for easy access by employees from either side?
-
Are latches on cooler or freezer doors in proper working order so as to prevent entrapment?<br>
-
Are display cases, racks, spot coolers, etc. are in in proper repair as to not cause injury to an employee? Look for broken parts, loose shelving, protruding objects, frayed wires, etc. If no, explain.
-
Are items stacked properly on shelving and on pallets so as to not fall on employees, while also maintaining an 18 inch plane of clearance around room from sprinkler heads?
-
Are chemicals used in the department contained in properly labeled bottles?
-
Are chemicals being stored properly in the department (they should never stored above food)?<br>
-
Is the department adhering to the policy of not removing chemicals from the shelves?
-
Are all knives being stored properly when not in use? Look for unattended knives at various work stations.
-
Is the department free of obvious electrical hazards including, but not limited to electrical panels, missing or improper labeling, frayed wires, missing ground plugs, broken light switches, etc.?
-
Are electrical panels free of obstructions?
-
Are safety signs and labels in place and intact? This includes minimum age usage signs, warning labels, exit signs, etc. Please note any deficiencies.
-
Are there any additional safety concerns with this department?
Interview 1 Non-Manager Employee from the Produce Department.
-
Name of interviewed employee
-
Do you have any concerns in regards to safety that you feel we need to address? If yes, please describe in detail.
-
Have you spoken to a manager about these concerns?
-
Were these concerns that you raised properly addressed by your manager?
-
Have you received any of the following training? Select yes if training was received and employee has good knowledge? Select no if employee does not display goo working knowledge. Select N/A if the training type does not apply.
-
Chemical training? The employee should know what Safety Data Sheets are, that there is first aid information on them, where the eyewash station is and how to use it, and how to read labels on chemical bottles.
-
Emergency Evacuation training?
-
Compactor use, if over 18? Employee should know about age restriction of 18 years or older, close door prior to turning on the compactor, and never to climb in the compactor.
-
Knife training?
-
Have the employee explain the important training points regarding knife use. Does the employee display good knowledge? The employee should be able to explain the use of a cut resistant glove, to never leave a knife laying out unattended, and also how to clean the knife properly.
-
Lock Out Tag Out trained?
-
Have employee describe LOTO procedure. Can they go through all the steps properly including mentioning that they test for power?
-
Powered Industrial Equipment trained?
-
Have employee describe the training that they received and how long the session was. Does the employee appear competent to use the equipment? Some items they should be able to discuss are stability triangle and weight capacity.
-
Has the employee received any other safety related training? If yes, please list additional training.
-
Does the employee seem knowledgeable in regards to his/her training?<br>
-
If there was a small amount of blood spilled on the floor, would you clean it up?
-
What would you do? Note answer. Answer should be inform a manager.
-
Inform the employee that they are not authorized to clean up blood and that they must inform a manager if they encounter a blood spill or any other accident.
Bakery Department
Bakery Department if applicable
-
Does this store have a Bakery Department?
-
Is the cooler and back room area free of debris and excess liquids (slip/trip hazards)?
-
Are cooler and freezer doors free of obstructions, allowing for easy access by employees from either side?
-
Are latches on cooler or freezer doors in proper working order so as to prevent entrapment?<br>
-
Is there any excess ice buildup in any of the freezers either on the ceiling or the floor, including around doorways and the threshold?
-
Are display cases, racks, spot coolers, etc. are in in proper repair as to not cause injury to an employee? Look for broken parts, loose shelving, protruding objects, frayed wires, etc. If no, explain.
-
Are items stacked properly on shelving so as to not fall on employees, while also maintaining an 18 inch plane of clearance around room from sprinkler heads?
-
Are chemicals used in the department contained in properly labeled bottles?
-
Are chemicals being stored properly in the department (they should never stored above food)?<br>
-
Is the department adhering to the policy of not removing chemicals from the shelves?
-
Are all knives being stored properly when not in use? Look for unattended knives at various work stations.
-
Does the department have a first aid kit?
-
Are first aid kits stocked with at least minimum required items?
-
Is the department free of obvious electrical hazards including, but not limited to electrical panels, missing or improper labeling, frayed wires, missing ground plugs, broken light switches, etc.?
-
Are electrical panels free of obstructions?
-
Are safety signs and labels in place and intact? This includes minimum age usage signs, warning labels, exit signs, etc. Please note any deficiencies.
-
Are there any additional safety concerns with this department?
Interview 1 Non-Manager Employee from the BakeryDepartment.
-
Name of interviewed employee
-
Do you have any concerns in regards to safety that you feel we need to address? If yes, please describe in detail.
-
Have you spoken to a manager about these concerns?
-
Were these concerns that you raised properly addressed by your manager?
-
Have you received any of the following training? Select yes if training was received and employee has good knowledge? Select no if employee does not display goo working knowledge. Select N/A if the training type does not apply.
-
Chemical training? The employee should know what Safety Data Sheets are, that there is first aid information on them, where the eyewash station is and how to use it, and how to read labels on chemical bottles.
-
Emergency Evacuation training?
-
Compactor use, if over 18? Employee should know about age restriction of 18 years or older, close door prior to turning on the compactor, and never to climb in the compactor.
-
Knife training?
-
Have the employee explain the important training points regarding knife use. Does the employee display good knowledge? The employee should be able to explain the use of a cut resistant glove, to never leave a knife laying out unattended, and also how to clean the knife properly.
-
Lock Out Tag Out trained?
-
Have employee describe LOTO procedure. Can they go through all the steps properly including mentioning that they test for power?
-
Powered Industrial Equipment trained?
-
Have employee describe the training that they received and how long the session was. Does the employee appear competent to use the equipment? Some items they should be able to discuss are stability triangle and weight capacity.
-
Has the employee received any other safety related training? If yes, please list additional training.
-
Does the employee seem knowledgeable in regards to his/her training?<br>
-
If there was a small amount of blood spilled on the floor, would you clean it up?
-
What would you do? Note answer. Answer should be inform a manager.
-
Inform the employee that they are not authorized to clean up blood and that they must inform a manager if they encounter a blood spill or any other accident.
Kitchen/Cafe Department
Kitchen/Cafe Department if applicable
-
Does this store have a Kitchen and/or cafe?
-
Is the cooler and back room area free of debris and excess liquids (slip/trip hazards)?
-
Are display cases, racks, spot coolers, etc. are in in proper repair as to not cause injury to an employee? Look for broken parts, loose shelving, protruding objects, frayed wires, etc. If no, explain.
-
Are latches on cooler or freezer doors in proper working order so as to prevent entrapment?<br>
-
Is equipment in proper repair so as to not injure an employee?
-
Are items stacked properly on shelving so as to not fall on employees, while also maintaining an 18 inch plane of clearance around room from sprinkler heads?
-
Are chemicals used in the department contained in properly labeled bottles?
-
Are chemicals being stored properly in the department (they should never stored above food)?<br>
-
Is the department adhering to the policy of not removing chemicals from the shelves?
-
Are all knives being stored properly when not in use? Look for unattended knives at various work stations.
-
Does the department have a first aid kit?
-
Are first aid kits stocked with at least minimum required items?
-
Is the department free of obvious electrical hazards including, but not limited to electrical panels, missing or improper labeling, frayed wires, missing ground plugs, broken light switches, etc.?
-
Are electrical panels free of obstructions?
-
Are safety signs and labels in place and intact? This includes minimum age usage signs, warning labels, exit signs, etc. Please note any deficiencies.
-
Are there any additional safety concerns with this department?
Interview 1 Non-Manager Employee from the Department.
-
Name of interviewed employee
-
Do you have any concerns in regards to safety that you feel we need to address? If yeas, please describe in detail.
-
Have you spoken to a manager about these concerns?
-
Were these concerns that you raised properly addressed by your manager?
-
Have you received any of the following training? Select yes if training was received and employee has good knowledge? Select no if employee does not display goo working knowledge. Select N/A if the training type does not apply.
-
Chemical training? The employee should know what Safety Data Sheets are, that there is first aid information on them, where the eyewash station is and how to use it, and how to read labels on chemical bottles.
-
Emergency Evacuation training?
-
Compactor use, if over 18? Employee should know about age restriction of 18 years or older, close door prior to turning on the compactor, and never to climb in the compactor.
-
Knife training?
-
Have the employee explain the important training points regarding knife use. Does the employee display good knowledge? The employee should be able to explain the use of a cut resistant glove, to never leave a knife laying out unattended, and also how to clean the knife properly.
-
Lock Out Tag Out trained?
-
Have employee describe LOTO procedure. Can they go through all the steps properly including mentioning that they test for power?
-
Powered Industrial Equipment trained?
-
Have employee describe the training that they received and how long the session was. Does the employee appear competent to use the equipment? Some items they should be able to discuss are stability triangle and weight capacity.
-
Has the employee received any other safety related training? If yes, please list additional training.
-
Does the employee seem knowledgeable in regards to his/her training?<br>
-
If there was a small amount of blood spilled on the floor, would you clean it up?
-
What would you do? Note answer. Answer should be inform a manager.
-
Inform the employee that they are not authorized to clean up blood and that they must inform a manager if they encounter a blood spill or any other accident.
General Facility
Overall Store Items
-
Do compressor room, HVAC room, and other areas that are designated as "Authorized Personnel Only" appear to be free of obvious hazards?
-
Is the employee bulletin board up to date and contain pertinent safety related information?
-
Is the HazCom/MSDS binder and the I2P2/Emergency action plan binder both located in the lunch room and made easily accessible?
-
Is the eyewash station being checked on a monthly basis?
-
Is the correct PPE being used for different job tasks? If no, please note department, PPE, and task.
-
Are fire exits unblocked, maintaining a minimum of 28 inches of clearance?<br>
-
Are fire extinguishers being checked on a a monthly basis?
-
Are all Powered Industrial Equipment being inspected on a daily basis and being recorded on the log sheet?
-
Are guardrails in place on the tops of coolers or loft areas and include a swing gate if ladder access is utilized?
-
Are staircases free of slip/trip hazards? If no, please note location and take photo of condition.
-
Are step stools in proper working order?
-
Are ladders in proper working order?
Wrap Up
-
During this audit were any items discovered that require corrective action?
-
Please corrective action recommendations.
-
Please enter any additional information or concerns regarding this audit.
-
Signature of Person in Charge.
