Occupational safety and health Risk Assessment of a Fast Food Restaurant in KR market - duplicate

Are employees trained in proper food handling and satety procedunes?

Is there a documented training programme for new employees regarding safety protocols?

Is there a system in place to track and manage food expiration dates?

Is there a regular maintenance schedul for kitchen equipment?

Are there documented emergency procedures for various scenarios, such as fire on power outage?

Are security cameras installed in key areas of the restaurant?

Is there restricted access to centain areas, such as the kitchen and storage?

Is there a process for regular internal audits to assess compliance?

Is there a strict cleaning schedule for both front of restaurent and kitchen areas?

Are employees provided with adequate facilities for hand washing?

Is there a process for reviewing and updating supplier agreements?

Are there records kept for inspections and actions taken to address identified risks?

Is there report safety a system for employees to concerns on improvements ?

Are staff members trained to handle allergen-related inquiries from customers?

Are detailed records maintained for employee training, including dates and topics covered?

Is there a standardized process for reporting and documenting incidents, accidents or near misses?

Do employees have access to and use appropriate personal protective equipment (PPE)?

Are there procedures in place to handle and document temperature excursions?

Are there mechanisms in place to address any identified gaps in employee knowledge?

Is there a clean policy regarding sick leave for employees exhibiting symptoms of illness?

Are there ongoing training sessions to neintonce safety awareness?

Are there backup systems in place for critical equipment?

Are there emergency exits clearly marked and easily accessible?

Is there a designated assembly point for staff and customens during emergencies?

Are first aid kits readily available and are employees trained in basic first aid?

Is there signage indicating safety instructions for customers?

Are there any sanitation measures taken in the restaurants?

Are high-touch surfaces (tables, menus, door handles) frequently sanitized?

Are there any protocols for sick workers?

Is food satety ensured during preparation, storage and Serving?

Is there a system for pest monitoring and controt?

Are there any steps taken to preserve information about food processing?

Are there any measures taken to control germs and other infection?

Is cross contamination prevented in food prepanation area?

Are food distribution and storage conditions monitoned?

Are staff members trained in first aid?

Is there a plan for managing and reporting foodborne illness?