Food Premises Monthly Health & Safety Inspection Checklist

The Food Premises Monthly Health, and Safety check is a monthly check done to ensure the safety of your team and your guest. When challenges or problems are detected you can action your maintenance team to correct all.

The point of departure for this exercise is to appoint a Safety Representative who will be responsible to co-sign this document once completed. The Safety Rep can also double up as a Fire Marshal to have a comprehensive oversight regarding the health and safety of team members and guests.

You want your premises and equipment to be in tip-top condition so that none of the assets and or the condition of the assets can cause your team or guests any harm. Therefore a detailed monthly check needs to be completed and kept on file. If any faults are found, the team member completing the document can immediately note such and action the repair or corrective measure. Proof of this documentation and actions are kept on file in the case of accidental or occupational injuries. 

Accidents do happen, therefore called accidents, proof of maintenance and upkeep will be material to show that it was not the owner or general manager’s cause or neglect that was instrumental in an incident.

OPTIMAN FOOD PREMISES MONTHLY HEALTH & SAFETY INSPECTION CHECKLIST Date________________Time_________________Name of facility:                                     Name of supervisor:
	Y	N	COMMENTS/ACTION BY WHO REQUIRED	DATE ACTIONED
Are loading/delivery dock, entrance, floors, and stairs free from holes, obstructions, and water puddles?
Are loading/delivery dock and receiving areas free from accumulating trash?
Are trash containers leakproof, kept clean, covered, sufficient in number and size? and easily accessible by employees?
Are high-pressure water jets or steam hoses used safely to clean garbage containers?
Are entrance ramps dry and non-skid?
Are all areas well lighted and is there sufficient fresh air flow?
Is there a self-closure door close and or slam lock on the back door?
Are there any structural defects on floors, wall’s or ceilings?
Hand trucks, carts, dollies, and other equipment in good repair, not overloaded, removed, and stored safely and promptly after use?
Are brakes used to keep trolleys and dollies from rolling during loading and unloading?
Are elevators and mechanical lifting devices in safe working order and are employees following the correct procedures?
Are crates, cartons, and boxes opened away from open food containers?
Are thermometers used during temperature checks on food and preparation?
Are frozen foods pulled from the freezer the day before use and placed in a refrigerator for thawing/defrosting?
Is cold running water used to thaw products in production sinks and are thermometers used?
Are production sinks cleaned and sanitized between thawing products and before use?
Are non-slip mats used under cutting boards?
Are all food contact surfaces, and cutting boards cleaned and sanitized between changing from raw product to cooked food and after each use?
Are icemakers sterilized dust-free and free of mold growth?
Is used frying oil filtered, rotated, and covered? Is the filtration pump cleaned after use?
Are fryers surfaces, insides, and areas behind between and beneath fryers cleaned frequently to prevent greasy oil build-up?
Are hoods and filters free of oil, oil drips, and dust build-up?
Are non-flammable solvents or cleaning acids used for hoods, fans, ducts, filters, and grease removal of such devices?
Are production shelves and racks clean and well maintained?
Is electrical equipment properly grounded, no kinks or melt spots in cabling, and safely guarded and inspected regularly by an electrician?
Are equipment switched off before adding ingredients, removing products, or cleaning?
Are the switches located so that they can be reached easily in the event of an emergency?
Are all equipment and utensils in good repair. (not broken, loose wiring) and working to the required standard?
Are color-coded spray bottles, cloths, and brushes stored in color-coded buckets with a sanitizing solution?
Are floors clean, dry and maintained, mopped, and covered with a non-skid surface where necessary and are broken or chipped tiles replaced?
Do employees pick up and clean up all accidental wastage and spillage?
Are electrical switches located to avoid employees touching other metal equipment when using them?
Are employees trained and tested and documented on all equipment and machines?
Are only authorized and trained employees operating equipment?
Is a pusher or tamper provided for use with the mincers and grinders?
Are mixers in safe operating condition?
Are the mixer beaters properly maintained to avoid injury from broken metal parts and foreign particles in food?
Is a First Aid kit readily accessible and marked for emergency use?
Is the first aid kit clearly marked regularly stocked and does the first aid kit meet the quantity and quality requirements?
Are all accidents and injuries reported immediately to the supervisor and recorded?
Are highly visible signs used to indicate wet floors or other temporary hazards?
Have all microwaves been inspected in the last year?
Are microwave ovens clean, in good repair, especially doors and seals?
Are the ventilation, air reticulation, and extraction adequate, with no backflow of old air or contaminants?
Is the lighting system clean and adequate? Are all globes working?
Are empty containers, refuse, and recycling removed promptly from the area?
Are filters over dryers and fridges cleaned regularly and free of accumulated grease and dust?
Are knives being properly used, stored, and sharpened?
Are employees using potholders for handling pots and pans?
Are pots and pans packed and stacked neatly and handles not protruding into aisle space?
Are handles of cooking utensils tight and safe?
Are can opener blades clean and are the handles in good repair?
Have employees been trained in a “double-check” system to ensure all cooking equipment is turned off when preparing to go home?
Is equipment turned off when not in use or unattended?
Are garbage containers lids on when not in use?
Are steam tables cleaned daily and maintained?
Are safety valves of all equipment working?
Are counters, tables, chairs free of loose or broken parts and all serviceable?
Is all equipment free from sharp corners?
Are all serving equipment trays, cloths, glassware, and crockery in a good condition?
Are there regular inspections of, glassware, china, cutlery, and plastic serving ware for chipped, cracked, or damaged edges?
Are hot liquids and serving containers, steam, and heat lamps made safe?
Are soda nozzles and the area around the nozzles washed daily?
Are condiment pumps taken apart and cleaned daily? Is a sterilized brush available for cleaning?
Are utensils stored upside down with the handles up?
Are dirty glassware returned to the dishwasher and not placed in racks with clean glasses? Are dishwasher trays stacked correctly?
Are tray rails adequate and set to prevent trays from slipping or falling off at the end of the corners?
Are floors kept clean and in good repair (covered with non-skid material and free from broken tiles)?
Are floors regularly checked for immediate cleaning up of spillage?
Are portable signs used to indicate wet floors or other temporary hazards?
Is the traffic flow set so that patrons or workers do not bottleneck during service?
Are trays and carts overloaded?
Are the doors to and from the serving area clearly marked?
Is the lighting system cleaned all globes working and adequate?
Are air vents kept clean?
Are tray stands and service carts in good repair and not obstructing traffic*
Are workers refraining from overloading clearing trays?
Are broken, wobbly, or unsteady chairs and tables quickly repaired or removed until repaired?
Is electrical equipment and cabling properly grounded?
Are evacuation routes and meeting points posted, in case of emergency?
Is all plumbing in good repair?
Pre-washing and washing water 49 to 60°C Rinsing water at a minimum 85″C?
Are rinse jets, wash arms, filters, etc working and in good repair?
Are cleaning compounds and drying agents used correctly?
Are detergents, drying agents, and sanitizers stored away from food and separate from other chemicals?
Pre-washing or scraping, wash in 1st sink, detergent, and water at a minimum temperature of 49 to 60°C, rinse in 2nd sink with clear water at a minimum temperature of 49 to 60°C sterilize in 3rd sink with clear water at a minimum temperature of 82°C or immerse utensils for at least 2 minutes in a water solution with not less than 100ppm chlorine.
Are dishes and silverware properly racked, stacked, and packed to avoid chipping or falling on the floor?
Are recycling containers marked clearly and available? Are these containers regularly changed and emptied?
Are adequate working gloves provided?
Are all food products rotated (first in, first out)?
Are all food products in closed containers — no open foods?
Are leftover foods dated for rotation?
Are blower fans clean and guarded and all condenser units dust-free?
Are emergency door latches in good working condition, fridges and freezers, and fire escapes?
Are door gaskets and sweeps clean and in good repair?
Are portable storage racks and stationary racks, legs, feet, and wheels in a serviceable condition?
Are heavy items stored on lower shelves and lighter items on higher shelves and all containers upside down.
Are shelves adequately spaced to prevent pinched hands?
Any structural defects in floor, ceiling, and walls?
Are step stools or ladders used to reach shelved items above shoulder level and are they safe?
Are cartons stored away from wet or damp, which would cause their collapse?
Are all compressed air or gas cylinders secured or chained?
Are all chemicals, caustics, pesticides, labeled, tightly covered, and properly stored away from food in separate storage?
Are all fire extinguishers and fire safety equipment placed as required by law?
Is the staff room clean, tidy and safe, and free of hazardous materials?
Are safe receptacles provided outside 15m away from doors, windows, air reticulation, and airconditioning for areas where smoking is permitted?
Are lockers secured to the floor or wall?
Is the area free from cans, boxes, and debris, which could constitute a hazard?
Are exterior platforms. steps, and parking areas well lit at night during operational hours?
Are trash and other combustibles kept away from the building?
Are bottled gas cylinders properly supported caged and protected from physical damage?
Are hanging signs, awnings, and other exterior accessories safely secured?
Did the employees receive job orientation training, basic health and safety briefing, Job-specific health and safety hazards associated with their duties and related equipment?
Do employees understand the basic principles and their responsibilities wrt The Occupational Health and Safety policy?
Are employees instructed, counseled, and reminded through safety meetings. on-the-job safety training, posters, or newsletters?
Are employees showing signs and symptoms of flu, skin rash, finger cuts, etc, if so are they removed from primary food handling duties until approval obtained from a medical officer?
Are employees encouraged and rewarded to report hazards and suggest safety improvements?
Are employees using machine guards, plungers, and other safety devices in operating cutting machines and cooking equipment?
How many employees have valid first aid and CPR certificates?
Are employees dressed in uniforms safe to operate food production equipment?
Are employees wearing suitable, low-heeled, shoes, which minimize slipping, or falling?
No jewelry is worn!
Are employees with long hair wearing adequate hair restraints to prevent the risk of entanglement?
Have employees been trained to use fire safety equipment and fire extinguishers?
Are stairways clean, in good repair, and solid to the step?
Are railings and balustrades solid and fixed?
Is the stairwell provided with adequate natural light or well illuminated?
Where carpeted areas are there any holes loose threading or fraying that could cause a tripping obstacle?
Is maintenance done regularly?
Is at least one employee per shift trained as a first aider?
Are the telephone numbers of the fire department and other emergency services readily accessible at more than one place?
Are there periodic fire evacuation drills?
Are all fire extinguishers properly labeled (class of fire) mounted, inspected regularly, visibly marked with signage, and accessible?
Have the automatic sprinkler systems standby and hose installations been inspected within the last year and are they in operable condition?
Are extension cords and multiple plugs in good condition and used properly to prevent overloading of circuits?
Are safety trip switches used to prevent inadvertent or accidental starting?
Are electrical contacts and receptacles kept free of a build-up of spattered fat or grease?
Are sockets and switches in good condition?
Are covers of fuse and switch boxes kept closed?
Are circuits on the DB board panel properly identified and marked?
Are DB Panels unobstructed and easily accessible?
Are light fixtures over food preparation, service, display, and warehousing areas shielded to protect against breakage?
Are the appropriate safety color codes used for marking hazards and hygiene?
Are belts, fans, and other moving pans adequately guarded and all fans and louvers clean?
Is machinery securely anchored all legs and feet secure?
Is all heating and cooling equipment, chimneys, flues. smoke pipes and air ducts in good condition and serviced as prescribed?
Are heat exchangers and air reticulation devices maintained and cleaned as required?

Utilizing our Health and Safety checklist makes it easy to stay ahead of your repair and maintenance challenges. At the same time, you consider your staff and your client’s well-being and ensure consistent service standards.

Unattended repair and maintenance are like little mice nibbling at an electrical wire and one day they bite through and get the surprise of their lives.

If you struggle for time like most of us, Optiman, Optimal Management Systems is available to complete the audits on your behalf at a nominal rate.

Please contact Marius Joubert on 0605254998 or majoubert@mweb.co.za