Perishables: Weekly Deep Dive

Controls in place<br>

Check to ensure that heavy product is stored below shoulder height for ease of handling.<br>

Check any Lifting Aids in the department are in working order including any pallet jacks.<br>

Check all team are wearing appropriate shoes for the department eg: closed toe shoes.<br>

Check entire floor area for any hazards including stock, spillages and equipment.<br>

Check availability of wet floor signs for isolating any hazards.<br>

Check availability of wet floor signs for isolating any hazards.<br>

Check drain grates for damage. <br>

Ensure PPE is available to protect against cold temperatures.<br>

Check condition of the following for damage/ potential to cause injury - racking, stacking of goods, floor for ice build up, flaps, door and door release mechanism, fan guarding, lighting and lighting covers, sprinkler heads. <br>

Check lock in alarm and area around door is accessible and alarm is working. <br>

Check team are trained and know what to do in the event of a gas leak.<br>

Check condition of the following for damage/ potential to cause injury - racking, stacking of goods, floor, flaps, door and door release mechanism, fan guarding, lighting and lighting covers, sprinkler heads. <br>

Check lock in alarm and area around door is accessible and alarm is working. <br>

Check team are trained and know what to do in the event of a gas leak.<br>

Check any visitors/ contractors on site to ensure they have signed in and are wearing a visitor sticker. <br>

If not signed in show them the visitors book and explain our H&S policy and store hazards.<br>

Check that any visitors are wearing appropriate footwear. (closed toe shoes).<br>

Check that all appliances have been serviced in last 12 months and have a test and tag sticker on them.<br>

Check power cords to appliances are not causing a trip hazard.<br>

Check to ensure no visible signs of damage including frayed cords and tag out if any issues are noted. Under no circumstances should team attempt to fix an electrical appliance.<br>

Check for leaks along Milk case.<br>

Check to ensure there is no visible signs of damage to case including Lighting/ Case/ Data strip/ Signage/ Merchandise units/ Covers. Check that the gas struts on the lift up front of the case are working.<br>

Check stacking of product on shelves to ensure no risk of falling off and causing a hazard.<br>

Check for leaks along all retail cases.<br>

Check to ensure there is no visible signs of damage to case including Lighting/ Case/ Data strip/ Signage/ Merchandise units/ Covers.<br>

Check stacking of product on shelves to ensure no risk of falling off and causing a hazard.<br>

Check that all pallet jacks which are not in use are stored correctly with forks under a pallet.<br>

Check any pallet jacks for damage and tag out if any faults noted.<br>

Check team are wearing appropriate shoes when using pallet jack eg: steel capped shoes.<br>

Check that two team are used when moving heavy loads and unstable loads are re-stacked prior to moving.<br>

Check that no ladders have been left down isle.<br>

Check for visible signs of damage including rubber stops.<br>

Check that team aren't continuously reaching above head height to get product from shelving.<br>

Check that team don't use ladders on uneven surfaces, don't lean away for ladders/ orange steps while using them and always maintain three points of contact. <br>

Check, remove and tag out any defective shelves that are found. <br>

Check to ensure area is free from trip hazards. <br>

Check that all stored goods including folders are stored correctly.<br>

Is blade container accessible for safe disposal of used blades.<br>

Check for signs of safe use of carton cutters.<br>

Check department for signs of safe storage of any un-used carton cutters.<br>

Check department for non Jasol chemicals and remove incorrect product from department.<br>

Check that the Chemical Safety charts are on display in the department and that the MSDS sheets are in the departments 5 Steps to Food Safety folder.<br>

Check that team have available and use PPE as per outlined on the Chemical Safety wall charts. <br>

Check to ensure no loose stock is stored in roll cages. <br>

Check stacking of product on roll cage/ trolley/ Flatdecks.

Check for damage to equipment including sharp edges. <br>

Check for damage and faults to wheels on roll cage/ Trolleys/ Flatdecks.<br>

Has the department/ area got adequate lighting to compete tasks or are there blown bulbs?<br>

Check all lights have diffusers (covers).<br>

Check for any damaged/ faulty lighting. Lights only to be changed and fixed by qualified electrician.<br>

Remind team of the need to be careful when pulling roll cages/ trolleys/ flat decks through flaps/ Screens.<br>

Check and remove any damaged flaps/ Screens in the department.<br>

Check exits from the department are free from obstructions. <br>

Check department for fire warden arm band.<br>

Check for missing/ damage to signage, mounts and seals. <br>

Check equipment is fully charged (if gauge fitted)and has been serviced in last 12 months. <br>

Check that all equipment including Extinguishers, Hoses, Call Points and signage is visible and accessible. <br>

Check safe storage of RF guns in the department.<br>

Check two team members understanding around no pointing laser at peoples eyes.<br>

Have department managers completed the customer accident and food complaints procedures module.<br>

Check all other team are aware to pass these people into trained management.<br>

Check department for warden arm band.<br>

Check 4 team for their awareness of their role in case of fire and earthquake. <br>

Check to ensure all department PPE is available and in good condition. <br>

Check Management for training on Customer accident and food complaints, indentifying Significant hazards module.<br>

Check all Team training records including hazard matrix and modules to ensure they are up to date.<br>

Check to ensure all listed signage is in place.<br>