• Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

1. Layout

  • Area is clean, tidy and well kept.

  • Adequate storage area provided.

  • Floor is free of obstructions and slip resistant.

  • There is adequate ventilation.

2. Environment

  • Temperature is comfortable.

  • Lighting is adequate.

  • Area is free from odors.

3. Emergency procedures

  • Written evacuation procedures and exits displayed.

  • Are spill kits available?

  • Portable fire extinguishers have been provided and maintained.

  • Escape routes and emergency doors are clear.

  • Procedures are in place for isolated workers.

  • Emergency and hazard signage is clearly visible.

4.First Aid Facilities

  • There are appropriate first aid and emergency facilities in the near vicinity and workers' are aware of them.

  • Kits are clearly signed, stocked and contents are in-date.

  • Names and contacts of first aiders, displayed and up to date.

5. General Facilities

  • Washing facilities are clean and functional.

  • Are the stairs, passageways and store rooms well lit?

  • Warning and Safety signage in good condition.

  • Walls, windows, doors and furniture is in good condition.

6. Manual Handling

  • Where applicable manual handling Standard Operating Procedures (SOP) are available.

  • Trolleys or mechanical hoists are available and are being considered for heavy items or loads.

  • Personnel in inspection area are inducted and trained in manual handling.

  • Step ladders or safe steps available to access light items stored on high shelves.

  • All manual task-related incidents have been adequately investigated and control measures implemented and reviewed.

  • Workers have been asked for safer ways to do the job.

7. Storage

  • Materials stored in racks and bins wherever possible are not above shoulder height.

  • Storage designed to minimize lifting problems I.e. heavy objects not stored on upper racks.

  • Racking securely fixed to floor or wall.

  • All food is properly wrapped, labelled, and dated.

  • Food is stored 6 inches off floor or in walk-in cooling equipment.

  • Are storage areas labelled appropriately and organized.

8. Slips and trips

  • Warning signs are available and erected near spills.

  • There are special provisions for slip resistance in wet areas.

  • Guard rails and slip resistance are provided on ramps and stairs.

  • Walkways are free of hazards, such as electrical leads.

9. Electrical safety

  • All portable equipment has current test tags.

  • Residual current devices (RCD) are installed at switchboards or into fixed sockets. (It should be clearly marked on socket).

  • Portable RCD device is available and has been tested.flexible cord, plugs and extension leads are in good condition and have either moulded or transparent type plugs.

  • Power points are suitable for the location and are positioned safely.

  • Power boards used. (not double adapters).

  • Faulty equipment is tagged out. (tag out tags is available).

10. chemical Aspects

  • MSDS (not older than 5 years) are available for workers reference and included in the hazardous substances register.

  • There is an up to date easy to find and read list/register summary of al chemicals used.

  • A risk assessment has been completed for all chemicals and harmful substances stored and used at the workplace.

  • Actions have been taken to control risks. For example, an investigation has been done to find out whether an alternative safer chemical is available.

  • Decanted containers are labelled with name, risk and safety instructions.

  • Origional containers have the manufacturer's label.

  • Chemicals stored according to compatibility and bunded I.e in flammable or corrosive cabinets.

  • Are minimal amounts of corrosives stored, and/or used?

  • Only flammables stored in flammable liquid cabinet.

  • Are the warning signs on the cabinet legible? (e.g. DG Class 3 diamond, no smoking, no ignition sources).

11. Personal Protective Equipment

  • Instruction and information of PPE are available.

  • PPE store available well maintained and in good condition.

  • Signage of PPE requirements displayed on equipment.

  • Required PPE available.

  • Appropriate signs displayed to standard requirements visible, correctly located and in good condition. (inside and outside).

12. Noise

  • A risk assessment on noise has been conducted where it is likely that workers are exposed to noise levels.

  • Control measures have been put in place to reduce the risk of injury as a result of noise, including the provision of personal hearing protection.

  • Workers have received information and training in relation to noise at the workplace.

13. Kitchen

  • All bench surfaces in good condition. ( no cracks, damaged etc ).

  • Thermometers are available and accurate.

  • Manuals are available for operating equipment and machinery.

  • Emergency stops tested and are in working order.

  • A maintenance register is in place for all equipment and machinery that requires regular maintenance.

  • The moving parts of all machinery and equipment are guarded.

  • All machines have appropriate safety signs and SOPs.

  • Hazards such as sharps, glare, noise or fumes been identified.

  • Cold room doors can be opened from the inside without a key.

  • There is lighting and a light switch available for the cold room.

  • The cold room/refrigerator is at the recommended temperature.

  • All gas pipes are clearly labeled.

  • All hot liquid containers have lids to prevent scalds.

  • Heat resistant gloves/mitts are available.

  • A fume extraction system is in place serviced and used.

  • Isolation valves are readily accessible and clearly labelled.

  • Fly screens are fitted to windows.

  • Outside doors have screens, are well-sealed, and are equipped with a self-closing device.

  • There is a regular schedule of pest control.

  • There is sufficient space for each person to perform their work.

14. Personal Hygiene

  • Employees wear clean and proper uniform including shoes.

  • Effective chair restraints are properly worn.

  • Fingernails are short, unpolished, and clean. (no artificial nails).

  • Hands are washed for 20 seconds under hot water with soap properly, frequently, and at appropriate times.

  • Hand sinks are stocked with soap, disposable towels, and warm water.

  • A hand washing reminder sign is posted.

Other hazards

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The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.