Kitchen and Food Preparation Hazard Checklist
Slips, Trips and Falls Hazards
Are there any obstructions or poor surfaces that could cause a slip, trip or fall from:
Stored materials, food boxes, storage bins, pallets, etc?
Moveable electrical equipment?
Trailing leads supplying kitchen implements, blenders, mixers, etc?
Loose mats and/or decking?
Slippery floor surfaces (polished or smooth surfaces)?
Access routes blocked by general debris, waste bins, etc?
Open access panels in the floor?
Unguarded edges on ramps and loading bays?
Cleaner’s equipment such as vacuum cleaners, floor polishers?
Could slips be reduced by supplying non-slip footwear?
Falling Object Hazards
Are there any objects that could fall on people such as:
Foodstuffs and kitchen implements on shelves and racking?
Unstable freestanding stacks of goods or materials?
Pots and pans?
Objects carried by overhead hoists?
Loose electrical or mechanical equipment: lighting, pipework, ventilation equipment, etc?
Loose ceiling tiles?
Ladders or access equipment?
Is there any risk of persons receiving an electrical shock from:
Loose or broken: sockets, switches, light fittings, conduits and trunking, etc?
Worn, frayed or split cables or conduits?
Missing lids on trunking and control panels?
Overloaded extension leads or multi-socket adaptors?
Exposed cables into plugs, kettles, mixers, microwaves, etc?
Exposed live parts of electrical switchgear: controls, motors, pumps, etc?
Is any item of portable electrical equipment overdue for a portable appliance test (PAT)?
Is any item of electrical equipment poorly or dangerously positioned?
Are there any substances used that could cause harm from contact or inhalation, such as:
Cleaning or degreasing chemicals?
Dusts from powdered goods or supplies? (e.g. flour dust can cause asthma)
Smoke or exhaust fumes?
Do the procedures for cleaning up organic and chemical substance spills need improving?
Does the disposal of waste products from spills need improving?
Is there asbestos in fire retardant panelling, ceiling tiles or oven linings?
Are there any new substances being used since the last review?
Has any staff member complained of any persistent or increasing allergic reactions: running nose or eyes, coughing, sneezing, itching skin, etc?
Work Equipment Hazards
Is work equipment installed and used in a safe manner to minimise danger to others, such as:
Are there any moving or rotating parts of machinery that require guarding?
Does existing machinery guarding need repair or replacement?
Can materials be ejected from moving machinery (e.g. meat from a bandsaw)?
Do you have to raise your voice above the working noise?
Do workers require protection against the effects of vibrating tools or machinery?
Can exposed hot surfaces burn skin if contact is made?
Can hot oil fryers be guarded more effectively?
Has any new machinery been introduced since the last review?
Do staff need extra protection against using sharp implements (knives, cleavers, etc)?
Do staff need extra training in the use of sharp implements?
Do staff need extra training in the use of hot items (oils, burners, ovens, etc)?
Are flammable materials stored or used in a manner that could cause a fire, such as:
Any flammable substances on or near sources of heat or direct sunlight?
Any flammable substances that are not correctly stored in flameproof cupboards (solvents, adhesives, etc.)?
Any potential for a flammable substance to be spilled onto sources of heat or electrical equipment?
Flammable waste materials in left waste bins overnight?
Ovens covered by towels or clothing?
Heaters in ovens, fryers etc left on unattended or overnight
Oily paper towels or rags disposed of carelessly?
Clogged or greasy extract filters?
Do fire extinguishing methods need improving (e.g. extra fire blankets or extinguishers)?
Are there any hazards associated with ventilation, such as:
Insufficient ventilation, natural and forced?
Fumes getting into the area caused by delivery vehicles (lorries, fork-lift trucks, etc.)?
Contamination of air conditioning filters by dust or bacteria?
Manual Handling and Workstation Hazards
Do working positions pose a hazard that could cause muscular strains, such as:
Poor lifting positions?
Heavy or large and awkward objects?
Bad posture over benches or kitchen equipment?
Repetitive twisting or turning?
Does any kitchen equipment show signs of damage or imminent collapse (benches, shelving, steps, etc.)?
Do hygiene provisions require improving to reduce the risk of infection or contamination, such as:
Hot water temperature requires raising to remove legionella risk (60°C)
Toilet and hand basin cleaning requires improving?
Improved hand washing and drying facilities?
Do rubber gloves need to be issued to reduce contamination?
Does the provision of barrier creams and hand cleaners need to be improved?
Do foodstuffs need better segregation (cooked from uncooked)?
Do fridges and freezers need more regular monitoring of storage temperatures?
Do staff need extra training in food and/or personal hygiene?
Accidents and First Aid
Does accident treatment require improving?
Is there a requirement for a (or additional) trained first aider?
Do those trained as first aiders require refresher training? (required every 3 years)
Do accident records need reviewing?
Is there anything in the first aid boxes that is past its use by date?
Are extra first aid boxes required?
Are there any specific requirements for accident treatment?
Any identified hazard should be evaluated using a risk assessment, create one online in minutes