Title Page

  • Document No.

  • School:

  • Food Services Area Name or Location:

  • Conducted on

  • Prepared by

FIRE SAFETY

  • Evacuation routes are prominently displayed?

  • External exit doors can be opened from the inside without a key?

  • Emergency and Lockdown instructions displayed

  • Doorways, walkways and evacuation exits are kept clear ?

  • EXIT signs are in the "Running Man" format?

  • Evacuation route to the Designated Assembly Area is clear ?

  • Fire Extinguishers/Fire Hoses are easily accessible in an emergency and are not blocked or impeded.

  • Fire Equipment has been tested within the last 6 months

  • An adequate number of Fire Blankets are available, properly installed with appropriate signage.

  • Staff have been trained in evacuation procedures and the correct use of fire fighting equipment?

KITCHEN AREA

  • Food preparation area and serving counters are clean?

  • There is sufficient space for everyone to work safely?

  • Floor spaces are maintained in good condition with no trip hazards?

  • Sink areas are clean and in good working order?

  • Non slip mats are in place where there are likely to be frequent liquid spills?

  • Fatigue mats are in place in areas where staff are standing for long periods?

  • Walls and ceilings are in good condition?

EQUIPMENT & APPLIANCES

  • There is adequate ventilation?

  • Temperature is at a comfortable level?

  • Lighting is adequate to work in safely?

  • Safe Operating Procedures (SOPs) are available for high risk appliances?

  • All equipment and appliances are clean and in good working order?

  • Equipment and appliances are regularly serviced?

  • Equipment and appliances have been tested and tagged in the last 12 months?

  • Freezers and/or fridges are regularly defrosted and cleaned?

  • Power boards are not overloaded and there are no trip hazards from extension cords?

  • A residual current device is in place?

  • A thermometer alarm is set up in the freezers and or fridges.

  • All knives and sharp objects are stored safely?

STORAGE

  • Storage methods are used that will eliminate or minimise accidents (heavy objects stored between mid-thigh and shoulder height).

  • Free stand shelves are at no risk of falling?

  • Hazardous substances are stored and labelled appropriately?

  • Safety Data Sheets are available for hazardous chemicals and substances?

  • All flammable material is stored appropriately?

HYGIENE

  • Hand washing facilities and soap are available and used frequently by staff?

  • Personal hygiene rules and reminders are evident

  • Knives and cutting boards are colour coded to avoid cross contamination?

  • All shelves and work areas are kept clean to avoid attracting vermin

  • No signs of vermin, insects or pests were evident?

  • No visible signs of mould?

  • Clean aprons are used?

  • Only clean cloths and towels are used?

  • Direct Contact is limited for ready to eat foods?

  • Used dishes, cups and utensils are washed thoroughly at the appropriate temperature?

  • Raw foods and cooked foods are prepared and stored separately?

  • Food is not reheated more than twice?

  • Procedures are in place to detect contaminated food?

  • Procedures are in place to discard any food contaminated by foreign objects such as hair, glass, metal etc.

  • Temperature records are maintained of all fridges and freezers?

  • No signs or evidence of staff smoking in or near the kitchen area?

  • Staff are aware that they must not come to work or must leave work if they are feeling unwell?

  • Staff are aware that they must advise their supervisor if they have recently had symptoms of gastro?

  • Staff are aware that they must provide medical clearance from sickness prior to recommencing work?

GENERAL SAFETY

  • All staff have completed general WHS training?

  • Procedures and practices are in place to quickly deal with any spills?

  • "Slippery When Wet" or "Caution Wet Floor" signs are available and used for slip hazards?

  • Potentially hot surfaces have adequate warning signs?

  • Appropriate PPE is available including oven gloves and FIRE RESISTANT aprons?

  • A first aid kit is available, easy to locate and is regularly replenished?

  • Coloured band aids are available for use on any minor cuts?

  • There are no major noise hazards?

  • Step ladders comply with Australian Safety Standards and have a weight rating of 120kg.

  • Staff are aware of the procedures to contact an ambulance for major injuries?

  • List any other safety or risk issues

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