SAFETY CHECKLIST - HOSPITALITY/Food Tech Learning Area

• Site conducted

  Select

• Document No.

• School:

• Conducted on

  Date

• Prepared by

• Evacuation routes are prominently displayed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Emergency and Lockdown instructions displayed

  Yes

  No

  N/A

• Doorways, walkways and evacuation exits are kept clear ?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Exit Doors are not obstructed from access ?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Fire Equipment has been tested within the last 6 months

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Teaching Staff have been trained in emergency procedures and the correct use of fire fighting equipment (including Fire Blankets)?

  Yes

  No

  N/A

KITCHEN AREA

• Food preparation area and serving counters are clean?

  Yes

  No

  N/A

• There is sufficient space for everyone to work safely?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Sink areas are clean and in good working order?

  Yes

  No

  N/A

• Non slip floor and/or Non slip mats are in place in areas where there are likely to be frequent liquid spills

  Yes

  No

  N/A

• Slippery When Wet or Caution Wet Floor Signs are available?

  Yes

  No

  N/A

• Walls and ceilings are in good condition?

  Yes

  No

  N/A

• There is adequate ventilation?

  Yes

  No

  N/A

• Temperature is at a comfortable level?

  Yes

  No

  N/A

• Lighting is adequate to work in safely?

  Yes

  No

  N/A

EQUIPMENT & APPLIANCES

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

  Yes

  No

  N/A

• Equipment and appliances are regularly serviced?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• A residual current device is in place?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All knives and sharp objects are stored safely?

  Yes

  No

  N/A

STORAGE

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

  Yes

  No

  N/A

• Free stand shelves are at no risk of falling?

  Yes

  No

  N/A

• Hazardous substances are stored and labelled appropriately?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All flammable material is stored appropriately?

  Yes

  No

  N/A

HYGIENE

• Hand washing facilities and soap are available for students and staff?

  Yes

  No

  N/A

• Personal hygiene rules and reminders are evident

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Clean aprons are used?

  Yes

  No

  N/A

• Only clean cloths and towels are used?

  Yes

  No

  N/A

• All shelves and work areas are kept clean

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Direct Contact is limited for ready to eat foods?

  Yes

  No

  N/A

• Oven gloves are available when required?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Food is not reheated more than twice?

  Yes

  No

  N/A

• Procedures are in place to detect contaminated food?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Temperature records are maintained of all fridges and freezers?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Students and Staff are aware that they must not prepare or cook and must leave the kitchen if they are feeling unwell?

  Yes

  No

  N/A

• Students and Staff must not be involved in preparing or cooking food if they have recently had symptoms of gastro?

  Yes

  No

  N/A

GENERAL SAFETY

• Teaching staff have completed appropriate WHS and First Aid training?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Potentially hot surfaces have adequate warning signs?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• There are no major noise hazards?

  Yes

  No

  N/A

• List any other safety issues.