Information
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Audit Title
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Document No.
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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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Personnel
Postings /OSHA Complaince
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1. ARAMARK Safety Policy Statement posted?
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2. Provider panel ( Bunch and Associates) - posted and readily avaiable in case of medical emergency?
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3. Reporting injuries policy? Displayed in a prominent ares?<br>
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4. Lag time Contact panel is posted with three levels of contact information provide?<br>
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5. OSHA 300 A summary log completed ( posted 2/1 to 4/30?
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6. Emergency telephone numbers posted- readily available?
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7. Currently monthly safety poster (Spellbound or S&RC Safety talk) posted in? Visible area?
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8. Workers compensation Fraud Poster displayed?
Personal protective equipment
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9. Kevlar cut resistant gloves: adequate supply, clean and in good condition? worn when knifes are in use?
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10. Metal Mesh Steal Gloves : (two per location) Required for use cleaning, assembling slicers, buffalo choppers, ect?
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11. Steam/ liquid resistant burn guard mittens or gloves? Adequate supply? In good condition?
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12. Cotton Terry insulated gloves: employees usining gloves when grilling or frying?
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13. Burn sleeves? Worn when grilling and working with hot equipment?
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14. Approved Box Cutters and Bag cutters readily available and in use?
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15. Arm length rubber gloves - must be worn when washing pots and pans?
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16. Chemical resistant gloves - Apron- Goggles available and required when working with chemicals?
Chemical Safety
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17. Hazard communication binder (MSDS) equipped with all current MSDS communication for each hazardous substance? Verify w/ chemical inventory log.
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18. HAZCOM and other appropriate chemical training completed and documented. Verified with three employees.
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19. Chemicals - labeled and stored with propuct identification and hazzard warning?
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20. Eye washing stations - in place and in good working repair?
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21. Appropriate chemical resistant gloves, eye/ face protection, ect, provided and used.
General safety checklist
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22. Are evacuation maps posted, legible, and visible?
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23. Are exit doors clearly marked and unobstructed marked "exit"?
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24. Are portable fire extinguishers unobstructed, accessible and inspected?
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25. Sprinkler heads-clean, unobstructed with 18" clearance?
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26. Are all electrical cords, plugs, and switches in good condition ( no cuts-splices-ect) and securely mounted?
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27. Are all lamp/light fixtures covered or protected?
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28. Are floor surfaces free of cracks, holes, and tripping hazards? Check all surface areas.
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29. Potential wet floor surfaces covered with non-slip material? Water eliminated or minimized?
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30. Are wet floor signs being used? Adequate quantity - placement - in good repair?
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31. Are changes in elevation readily identifiable?
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32. Are Ladders/steps Stools sturdy in good repair? Do employees maintain three- point contact with ladder? Verify with associate.
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33. Are all tanks & cylinders (CO2) chained/secured preventing from tipping?
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34. Are all areas organized, free of trip hazards and general housekeeping satisfactory?
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35. Loading docks - neat, organized?
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36. Office space- well organized and displayed safety tips?
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37. Hand trucks/carts/dollies in good repair?
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38. Trash - correct equipment and proper lifting used?
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39. Are exterior walkways and sidewalks free of debris, with no major impediments?
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40. Freezer floor free of ice?
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41. Non- skid mats - at all ice machines, pot sink and dish machine as needed?
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42. Shelves - heavy items no higher then 36"?
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43. Hazardous/Mechanical equipment appear to be properly guarded? ( slicers, choppers, electrical boxes, ect)
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44. First aid kit and burn kit fully stocked and accessible to work areas?
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45. Are knives stored in caddies or otherwise in? Designated safe manner?
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46. Safety signage visible inappropriate areas? PPE- Lifting-Caution, ect?
General safety observations/ culture
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47. All employees in approved slip resistant shoes? Are in good condition? Adequate supply of slip- on shoe covers available for new-hires/ visitors?
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48. Are spills cleaned up immediately and warning signage in place?
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49. Have employees been trained on PPE procedures I.e. what PPE is necessary for job task, when needed, and how to us it? Verify with three employees.
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50. Do employees maintain three-point contact with ladder/steps tool? Verify procedure with an employee.
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51. Are cut resistant gloves worn on non-cutting hand when using knifes?
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52. Are steel mesh cut gloves worn on both hands when cleaning slicers, wedges, and similar items? Verify with an employee.
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53. Are employees commuicating with each other as they move thought the kitchen? ( example: hot food)
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54. Are employees not wearing dangling jewelry or loose clothing? ( including earnings, necklaces, and bracelets)
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55. Are employees using proper lifting techniques ( carts for heavy / awkward items, lifting from knees, buddy system)? Verify with three employees.
Staff Knowlege
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56. Does the employee(s) know how to initiate the fire alarm?
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57. Does the employee(s) know what to do in case of a fire?
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58. Does the employee(s) know where to locate the fire extinguishers?
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59. Does the employee(s) know where to locate the MSDS information and how to utilize the information?
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60. Does the employee(s) know how, when and who to report all injuries or incidents? Verify with three employees.
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61. Does the employees know how to report unsafe tools/equipment or conditions? Verify with three employees.
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62. LO? Or S&RC monthly safety topic poster displayed? Verify location and topic with employees.
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63. Does the employee(s) know what the safety tip of the day is?
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64. Are employees reviewing the weekly safety update at pre/post-shift meetings? Ask two employees to review " best practices" shared during meeting.
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65. Was safety addressed at the pre- shift service meeting? Employees engaged in the discussion?
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66. Is safety recognition program posted?
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67. Are employees aware of the safety reconfintioj program and how to be recognized a fellow employee? Verify with three employees.
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68. Has the unit held a safety committee meeting for the current period and do employees know who the committee members are?
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69. Are safe STEP Observations being conducted by FLA? How often?
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70. Are employees provided feedback ( recognition/coaching) during safe STEP observations?
DMM / STEP complaince
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71. Safety committee meeting minutes - review last three months.
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72. Safe STEP observations ( 1-per week) - review last two months
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73. Safe STEP Assessment completed - review the last three months.
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74. DMM review - current compliance @ 100% - 5 Why's completed.
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75. Trainting - all employees trained on safeSTEP and ServSafe as applicable?
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76. Food handler training logged in DMM.
