Safety Inspection Guide

• Inspection Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Prevention of Slips, Trips, Falls

Prevention of Manual Material Handling Injuries

Chemicals

• Inventory of hazardous chemicals is current (within one year)

  Yes

  No

  N/A

• SDS readily available for each hazardous material in inventory?

  Yes

  No

  N/A

• Chemicals stored properly (Insecticides, Detergents / Sanitizers, Caustics/Acids/Polishes)

  Yes

  No

  N/A

• All containers properly identified and labeled with hazard warnings

  Yes

  No

  N/A

• Proper PPE used when handling chemicals (see SDS) - splash proof goggles available, maintained & used

  Yes

  No

  N/A

• HazComm training received by all employees & documentation in personnel files (current within 1 year)

  Yes

  No

  N/A

• Working eyewash station available with continuous 15-min. flow

  Yes

  No

  N/A

• Copy of HazComm Plan (Chapter 13 SPM, 2001)

  Yes

  No

  N/A

Storage Areas

• Aisles clear & floor clean

  Yes

  No

  N/A

• Shelves & racks are of adequate strength & are secured

  Yes

  No

  N/A

• Compressed gas cylinders stored in upright position, are individually chained & those not in use have protective caps in place

  Yes

  No

  N/A

• Employees frequently receive training on correct lifting techniques

  Yes

  No

  N/A

• Heavy items stored on shelves between knee & shoulder height

  Yes

  No

  N/A

• No goods over 30 lbs. stored at more than 5 feet above floor

  Yes

  No

  N/A

• Goods have been removed from cartons prior to being placed on shelves

  Yes

  No

  N/A

• Cartons cross-stacked to avoid tipping or tumbling

  Yes

  No

  N/A

• Step ladder in good condition & sufficient height to reach top of storage without standing on top 2 steps

  Yes

  No

  N/A

• Floors in walk-ins are clean, dry and not slippery

  Yes

  No

  N/A

• Milk crates stacked no more than 4 high

  Yes

  No

  N/A

• Flammables properly stored; sterno, lighter fluid, butane, etc. (No more than 24 containers of butane in one location)

  Yes

  No

  N/A

• Sharp edges are identified & eliminated

  Yes

  No

  N/A

• Bump hazards are eliminated

  Yes

  No

  N/A

• Falling object hazards are eliminated

  Yes

  No

  N/A

• Emergency releases in walk-in refrigerators and freezers in proper working order

  Yes

  No

  N/A

Exits

• Exits routes unobstructed

  Yes

  No

  N/A

• Exits clearly marked with illuminated signs

  Yes

  No

  N/A

• Emergency lighting provided for all occupied areas and tested

  Yes

  No

  N/A

• Emergency evacuation plans posted

  Yes

  No

  N/A

• All doors in exit path kept closed

  Yes

  No

  N/A

• Lighting is adequate

  Yes

  No

  N/A

• Handrails provided on all stairs

  Yes

  No

  N/A

• Adequate number of exits provided

  Yes

  No

  N/A

• Exits doors are operable in the path of exit travel without the use of a key or any special knowledge

  Yes

  No

  N/A

• Non exit doors labeled "NOT AN EXIT"

  Yes

  No

  N/A

Electrical

• All electrical cords in good condition

  Yes

  No

  N/A

• Extension cords are not used in place of permanently installed fixed wiring

  Yes

  No

  N/A

• Cover plates, switches, outlets, etc. are in good condition

  Yes

  No

  N/A

• Equipment grounded or double insulated

  Yes

  No

  N/A

• GFCI used as appropriate

  Yes

  No

  N/A

• Energy control produces in place for appropriate equipment

  Yes

  No

  N/A

• LOTO procedure & machine specific documented training for all affected employees

  Yes

  No

  N/A

• Ground plugs intact and in good position

  Yes

  No

  N/A

• Motors are clean and properly lubricated

  Yes

  No

  N/A

• Emergency shutdown switches installed and easily accessible

  Yes

  No

  N/A

• All Emergency stop (E STOP) buttons colored red

  Yes

  No

  N/A

• Switches & circuit breakers are clearly marked to indicate equipment / areas controlled and arc flash potential

  Yes

  No

  N/A

• Control panels have a minimum of 36" unobstructed workspace in front & are closed

  Yes

  No

  N/A

• Electrical panels closed / locked

  Yes

  No

  N/A

Fire Prevention

• Portable fire extinguishers properly mounted, accessible and serviced annually

  Yes

  No

  N/A

• Monthly visual inspections of portable fire extinguishers near cooking are 40 BC rated.

  Yes

  No

  N/A

• All EE familiar w/ location of portable fire extinguishers, manual controls on extinguishing systems and fire alarms

  Yes

  No

  N/A

• Automatic fire protection system inspected & serviced by qualified persons semi-annually

  Yes

  No

  N/A

• Minimum of 18" clearance under sprinkler heads

  Yes

  No

  N/A

• Fire doors in proper operational condition & unobstructed

  Yes

  No

  N/A

• Do EE know how to report a fire?

  Yes

  No

  N/A

• Incompatible chemicals (corrosives & flammables / combustibles) stored away from each other.

  Yes

  No

  N/A

• All fire alarms unobstructed

  Yes

  No

  N/A

• All equipment shut-off switches unobstructed

  Yes

  No

  N/A

• Hoods, filters & ducts clean & free of grease accumulation. Cleaning schedule established?

  Yes

  No

  N/A

• Emergency numbers posted at several locations (kitchen, office, etc.)

  Yes

  No

  N/A

Kitchen Work

• Lighting adequate, fixtures shielded

  Yes

  No

  N/A

• Machines suitable anchored to prevent creeping or tipping

  Yes

  No

  N/A

• EE know location & operation of gas/electric cut-offs

  Yes

  No

  N/A

• No steam / water leaks on production equipment

  Yes

  No

  N/A

• Floors & equipment clean; free of food / grease buildup

  Yes

  No

  N/A

• Area is free of cut, bump or trip hazards

  Yes

  No

  N/A

• 35" safety cones used with floor hazards

  Yes

  No

  N/A

• Floor mats properly placed

  Yes

  No

  N/A

• Floor mats beveled as appropriate

  Yes

  No

  N/A

• Swinging doors have see through panels & are easy to open

  Yes

  No

  N/A

• Overhead mirrors at doors with blind spots; corner mirrors at blind spots

  Yes

  No

  N/A

• Slicer unplugged & set a 0 when not in use.

  Yes

  No

  N/A

• 2 CR gloves used when cleaning the slicer

  Yes

  No

  N/A

• Persons under 18 Y.O. prohibited from operating slicers & food processors

  Yes

  No

  N/A

• Can opener blades clean & in good repair

  Yes

  No

  N/A

• Clean as you go policy is enforced

  Yes

  No

  N/A

• Knives stored properly in racks when not in use. No knife magnets used.

  Yes

  No

  N/A

• Grinders & choppers guarded properly

  Yes

  No

  N/A

• Cantilever racks have no more than 2 items on each hook

  Yes

  No

  N/A

• No broken springs on lowerators; plates not stacked over 18" on counter

  Yes

  No

  N/A

• Pot handles turned inward, not over pilot light

  Yes

  No

  N/A

• Oven mitts or pot holders available and used. No rags stored under counters.

  Yes

  No

  N/A

• Employee locker rooms & restrooms clean

  Yes

  No

  N/A

• Compactors are equipped with adequate guards & safety switches

  Yes

  No

  N/A

• Guards for equipment in good condition & in place

  Yes

  No

  N/A

• CR gloves available, maintained & used

  Yes

  No

  N/A

• Utility workers use proper PPE (work gloves, SR & protective toe shoes)

  Yes

  No

  N/A

• No sharp corners projecting on machines

  Yes

  No

  N/A

• Employees wear clean outer garments

  Yes

  No

  N/A

• Employees wear closed heel, closed toe & SR footwear

  Yes

  No

  N/A

• Employees do not wear loose or dangling jewelry or name tags

  Yes

  No

  N/A

Dish Area

• Floor mats, non-slip material, beveled, placed appropriately & in good condition

  Yes

  No

  N/A

• Dish area employees wear rubber gloves

  Yes

  No

  N/A

• Pot sink employees wear rubber gloves & vinyl (or equivalent) aprons

  Yes

  No

  N/A

• Protective cover over garbage disposal opening

  Yes

  No

  N/A

• No water leaks from hoses, valves, dish machine, etc.

  Yes

  No

  N/A

• Ventilation in area is adequate.

  Yes

  No

  N/A

• Dishes stacked properly on carts and tables

  Yes

  No

  N/A

• Mop & bucket clean and available for spills

  Yes

  No

  N/A

• Dish area squeegeed frequently

  Yes

  No

  N/A

• Broken glass swept up & placed in clearly marked glass bucket (not in garbage)

  Yes

  No

  N/A

• No standing water

  Yes

  No

  N/A

• Dish machine emergency shutoff accessible

  Yes

  No

  N/A

Dining Area

• Broken, torn, wobbly or unsteady tables or chairs are quickly repaired

  Yes

  No

  N/A

• Carpet & runners in good condition

  Yes

  No

  N/A

• Stair treads have nosing, non-slip material & are secure

  Yes

  No

  N/A

• Wet mopping is avoided during rush hours

  Yes

  No

  N/A

• Sufficient safety cones available & used at every entrance where floors are wet

  Yes

  No

  N/A

Safety Bulletin Board

• Safety bulletin board maintained, all postings visible and organized

  Yes

  No

  N/A

• Is OSHA 3165 poster or state plan specific poster posted

  Yes

  No

  N/A

• Are emergency phone numbers posted

  Yes

  No

  N/A

• Is the safety policy statement posted

  Yes

  No

  N/A

• Is the fire evacuation diagram posted. Primary & secondary egress designated.

  Yes

  No

  N/A

• Is there a choking first aid poster

  Yes

  No

  N/A

• Medical providers / workers compensation poster prominent

  Yes

  No

  N/A

Safety Culture

• Safety Commitment poster visible and signed

  Yes

  No

  N/A

• Safety policy manual available

  Yes

  No

  N/A

• GM aware of safety responsibilities. Safety champion on-site

  Yes

  No

  N/A

• Management leads by example - wearing proper PPE

  Yes

  No

  N/A

• Safety committee meetings held monthly

  Yes

  No

  N/A

• Weekly safety message communicated

  Yes

  No

  N/A

• ALL (100%) of employees trained monthly

  Yes

  No

  N/A

• Monthly inspection guide completed

  Yes

  No

  N/A

• Inspection item corrective actions specific, measurable, achievable, realistic & time bound

  Yes

  No

  N/A

• Completed PPE assessment signed, posted within 1 year

  Yes

  No

  N/A

• Near Miss program used

  Yes

  No

  N/A

• Behavior Based Observations conducted

  Yes

  No

  N/A

• Safety committee participates in inspections and training

  Yes

  No

  N/A

OSHA Recordkeeping

• Each OSHA recordable workplace injury / illness recorded accurately

  Yes

  No

  N/A

• OSHA 300 / 300A & SDX FROI recorded for 5 years as applicable

  Yes

  No

  N/A

• OSHA 300A posted from 2/1 through 4/30

  Yes

  No

  N/A

• RCA completed for every incident / accident. (3-5 reasons why; 2-4 SMART corrective actions)

  Yes

  No

  N/A

Top 3 hazard remediation recommendations

• 1)

• 2)

• 3)