Title Page
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Document No.
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School:
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Food Services Area Name or Location:
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Conducted on
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Prepared by
FIRE SAFETY
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Evacuation routes are prominently displayed?
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External exit doors can be opened from the inside without a key?
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Emergency and Lockdown instructions displayed
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Doorways, walkways and evacuation exits are kept clear ?
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EXIT signs are in the "Running Man" format?
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Evacuation route to the Designated Assembly Area is clear ?
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Fire Extinguishers/Fire Hoses are easily accessible in an emergency and are not blocked or impeded.
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Fire Equipment has been tested within the last 6 months
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An adequate number of Fire Blankets are available, properly installed with appropriate signage.
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Staff have been trained in evacuation procedures and the correct use of fire fighting equipment?
KITCHEN AREA
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Food preparation area and serving counters are clean?
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There is sufficient space for everyone to work safely?
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Floor spaces are maintained in good condition with no trip hazards?
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Sink areas are clean and in good working order?
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Non slip mats are in place where there are likely to be frequent liquid spills?
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Fatigue mats are in place in areas where staff are standing for long periods?
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Walls and ceilings are in good condition?
EQUIPMENT & APPLIANCES
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There is adequate ventilation?
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Temperature is at a comfortable level?
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Lighting is adequate to work in safely?
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Safe Operating Procedures (SOPs) are available for high risk appliances?
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All equipment and appliances are clean and in good working order?
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Equipment and appliances are regularly serviced?
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Equipment and appliances have been tested and tagged in the last 12 months?
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Freezers and/or fridges are regularly defrosted and cleaned?
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Power boards are not overloaded and there are no trip hazards from extension cords?
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A residual current device is in place?
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A thermometer alarm is set up in the freezers and or fridges.
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All knives and sharp objects are stored safely?
STORAGE
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Storage methods are used that will eliminate or minimise accidents (heavy objects stored between mid-thigh and shoulder height).
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Free stand shelves are at no risk of falling?
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Hazardous substances are stored and labelled appropriately?
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Safety Data Sheets are available for hazardous chemicals and substances?
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All flammable material is stored appropriately?
HYGIENE
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Hand washing facilities and soap are available and used frequently by staff?
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Personal hygiene rules and reminders are evident
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Knives and cutting boards are colour coded to avoid cross contamination?
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All shelves and work areas are kept clean to avoid attracting vermin
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No signs of vermin, insects or pests were evident?
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No visible signs of mould?
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Clean aprons are used?
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Only clean cloths and towels are used?
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Direct Contact is limited for ready to eat foods?
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Used dishes, cups and utensils are washed thoroughly at the appropriate temperature?
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Raw foods and cooked foods are prepared and stored separately?
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Food is not reheated more than twice?
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Procedures are in place to detect contaminated food?
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Procedures are in place to discard any food contaminated by foreign objects such as hair, glass, metal etc.
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Temperature records are maintained of all fridges and freezers?
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No signs or evidence of staff smoking in or near the kitchen area?
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Staff are aware that they must not come to work or must leave work if they are feeling unwell?
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Staff are aware that they must advise their supervisor if they have recently had symptoms of gastro?
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Staff are aware that they must provide medical clearance from sickness prior to recommencing work?
GENERAL SAFETY
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All staff have completed general WHS training?
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Procedures and practices are in place to quickly deal with any spills?
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"Slippery When Wet" or "Caution Wet Floor" signs are available and used for slip hazards?
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Potentially hot surfaces have adequate warning signs?
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Appropriate PPE is available including oven gloves and FIRE RESISTANT aprons?
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A first aid kit is available, easy to locate and is regularly replenished?
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Coloured band aids are available for use on any minor cuts?
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There are no major noise hazards?
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Step ladders comply with Australian Safety Standards and have a weight rating of 120kg.
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Staff are aware of the procedures to contact an ambulance for major injuries?
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List any other safety or risk issues