Title Page
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Document No.
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Unit Opening Safety Assessment-Food
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This checklist is intended only as an initial overview and is offered solely as a guide to assist new management in its responsibility to provide a safer environment. This checklist is not intended to cover all possible hazardous conditions or unsafe acts that may exist. Other unsafe acts or hazardous conditions should also be noted and corrective action taken.
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Client / Site
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Conducted on
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Prepared by
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Location
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Form Approved by Sr Director EH&S Form revised on 12/10/2015
Overview
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Audit Process:
DM assigns team member to complete audit.
(Typically, this is first team member on site.)
Team member completes audit and deems audit: red, yellow or green.
Completed audit results are sent to DM and respective safety support person.
DM works with support to mitigate the risk thru corrective action, client negotiation or other. -
Green: No excessive risk to opening.
Yellow: In general, if there are any high risk items proceed with opening aware of those risks
Red: If there are over 5 high risk items, notify operational leadership. -
How many Sodexo Employees will work at the account?
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How many Sodexo Managers will work at the account?
Cold Storage and Refrigeration Equipment
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Are refrigeration and air conditioning compressors clean, well ventilated and kept clear of combustibles?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are walk-in cooler and freezer doors provided with operable interior-release mechanisms or alarm system?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are emergency releases in walk-in refrigerators and freezers in proper working order?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Is there ice on floors or around freezer doors?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Please add photos, comments or concerns about cold storage equipment.
Dock Safety
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Is dock area free of snow and ice?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are dock boards (bridge plates) used when loading or unloading operations?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Is fall protection used (visual or physical) in dock areas? (note: if higher than 4 feet, then a barrier is required.
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Please add photos, comments and/or concerns about dock safety.
Environment
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Is ventilation and illumination adequate in all areas?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are there any deficiencies in interior walls, windows and/or doors?<br>Examples of deficiencies include:<br>Cracks, rips, tears, peeling, flaking<br>Joint openings, poor seals, poor fit (doors, windows)<br>Worn or poor physical condition, deteriorations<br>Water stains, evidence of moisture<br>Malfunctioning or missing hardware<br>Abuse, security breaches<br>Interior doors without fire-rated door classifications
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Are there any deficiencies in ceiling systems?<br>Examples of deficiencies include:<br>Sagging<br>Stains, evidence of moisture<br>Missing panels<br>Cracks, surface deterioration<br>Poor acoustic quality (high noise)
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Are there any deficiencies in floors and floor coverings?<br>Examples of deficiencies include:<br>Carpet wear, color fading, age, stains, odor from carpet, holes, tears<br>Concrete or tile: cracks, unevenness<br>Wood warping, decay, unevenness
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Please add any comments or concerns about environment.
Emergency
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Are any fire exits, extinguishers or electrical panels blocked?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
Equipment
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Are carts and food delivery carts in good working order?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Is there a regular program of safety inspection of machinery and equipments?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are all electrical cords in good condition?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are extension cord used in place of permanently installed, fixed wiring?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Do control panels have a minimum of 36 inches of unobstructed workspace in front and are they closed?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Is machinery and equipment kept clean and properly maintained?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are deep fat fryers controlled and provided with high temperature shut offs?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are filters in exhaust system(s) cleaned at least daily?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are exhaust system(s) cleaned at least twice per year by a qualified service contractor?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are proper guards in place and used with meat slicing machines?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are breaker switches properly marked?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are shelving and racks in good repair and secured to avoid tipping?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are compressed gas cylinders secured properly in a vertical position?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Is lighting adequate and fixtures shielded?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are machines suitably anchored to prevent tipping?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are there steam leaks on production equipment?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Do swinging doors have see through panels and are they easy to open? Are there overhead mirrors at doors with blind spots?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are compactors equipped with adequate guards and safety switches?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are guards for equipment in good condition and in place?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are there protective coverings over garbage disposal openings,and no water leaks from hoses, valves, dish machines, etc?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Please add photos, comments and/or concerns about equipment.
Fire/Life Safety
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Is there a minimum of 18 inches of clearance under sprinkler heads
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are exhaust filters clean?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Is there an operable automatic dry-chemical extinguishing system in hoods and ducts above ranges, grills and fat fryers?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are extinguishing heads capped to prevent a cooking build up?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are extinguishing system's manual pull switches located away from cooking equipment?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Does fuel supply for cooking equipment have an automatic shut-off valve when extinguishing system is activated?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are fire extinguishers properly wall mounted, identified and adequately accessible?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Please add photos, comments or concerns about fire/life safety.
Fleet Safety
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If fleet will be taken over, is there evidence that fleet vehicles are properly maintained and routinely inspected?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are golf carts used?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Please add photos, comments or concerns about fleet safety.
Housekeeping
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Is good housekeeping maintained, aisles clear, storage room orderly, floors free of debris? Does storage have proper clearance from hot water heater and sprinklers?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
Lifting Safety
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When employees are lifting, are loads of 30 pound or greater in the safe zone between shoulders and thighs?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
Safe Practices-Pest
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Are pest control services performed by a licensed, independent extermination contractor?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
Security
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Is back door equipped with a panic lock so it can be kept locked at all times?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
STF Prevention
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Are aisles and passage ways clear and unobstructed?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are electric cords and phone cables secured to prevent tripping hazards?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are floors in good condition? Are floors made slip resistant where necessary? Double abrasive quarry tile is best.
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are there tripping hazards present? Are floors free of grease, wet spots and debris?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Will the account require employees to climb and unusual, higher number of stairs everyday?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are floors in walkins clean, dry and not slippery?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Is there standing water where people are working?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are floors adjacent to soft drink syrup tanks cleaned regularly?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are stair treads equipped with abrasive strips or other nonskid surfaces?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Is indoor-outdoor carpeting or other type of mat provided at entrance doors in inclement weather?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are changes in interior elevation properly illuminated?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are floor mats used as appropriate-beveled edges? In good condition?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are floors adjacent to deep fat fryers dry and free of grease?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
STF Prevention (Ext. Walking)
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Are paths and parking lot well illuminated?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are steps, ramps, grounds, and parking lot in good repair, free of holes or obstruction?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
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Are snow and ice promptly removed from parking lot and all walkway surfaces, when necessary?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
Storage
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Are storage and equipment rooms clean and orderly?
- Yes
- No
- Unsure
- Not applicable
- Risk level: Red
- Risk level: Yellow
- Risk level: Green
Injury Prevention
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Please consult the OSHA Summary 300 A: Please provide the total number of cases (injuries):
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Please provide the total number of cases (injuries) as found on the posted OSHA Summary 300A
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Please provide the total number of labor hours, as found on the posted OSHA Summary 300A.
Overall Risk Rating
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Overall risk rating for account
- Green-No excessive risk to opening
- Yellow-There are several risks, proceed with opening aware of those risks
- Red-There are over 5 high risk items. Notify Operational Leadership
