WHS Kitchen Hazard Inspection Checklist (Australia)

Utilize the WHS Kitchen Hazard Inspection Checklist to assess kitchen hazards, ensuring health and safety compliance with Australia's NSW regulations.

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Food & Hospitality
WHS Kitchen Hazard Inspection Checklist (Australia)

Burns

Chemicals

Electrical Equipment

Fire

Hot Conditions

Knives And Sharp Tools

Machinery And Equipment

Workplace Environment And Layout

Equipment And Mechanical Aids

Nature Of Load

Work Practices

Violence

Managing Cash

Slips, Trips, And Falls

Young Workers

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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WHS Kitchen Hazard Inspection Checklist (Australia)

Utilize the WHS Kitchen Hazard Inspection Checklist to assess kitchen hazards, ensuring health and safety compliance with Australia's NSW regulations.

1. Is vegetable oil used instead of animal fat ( in liquid form when cool)?

2. Are metal containers used to empty oil from deep fryers?

3. Is a first-aid kit accessible?

4. Are workers trained in safe work procedures ( preventing burns in kitchens)?

5. Is appropriate personal protective equipment (PPE) available, such as aprons, closed shoes, and heatproof gloves?

1. Are chemical containers appropriately labeled?

2. Are chemicals stored in approved containers (not drink or food containers) and away from food preparation areas?

3. Is a safety data sheet supplied for each hazardous chemical?

4. Are workers trained to use chemicals safely?

5. Are emergency contact numbers readily available ( Poisons Information Centre)?

6. Do workers wear appropriate protective clothing/equipment when handling chemicals ( nitrile gloves, apron, goggles, closed shoes)?

1. Is faulty electrical equipment removed immediately from service?

2. Are safety switches installed to guard against electric shock?

3. Are safety switches tested regularly by a competent person?

4. Is a licensed electrical contractor hired to install and repair electrical equipment?

5. Is electrical equipment regularly inspected, tested, and maintained by a competent person?

6. Are workers trained in working safely with electrical equipment?

1. Is fire-fighting equipment kept in a clear, unobstructed place?

2. Does all gas equipment have a shut-off valve?

3. Are exhaust fans and hoods cleaned regularly?

4. Are flammable materials, clothes, and paper stored away from ignition sources?

5. Are sprinkler systems and fire extinguishers installed and regularly inspected and maintained?

6. Are staff trained to use fire protection equipment?

7. Are fire blankets available?

8. Are fire evacuation and emergency procedures available?

1. Are air-conditioning and ventilation systems serviced regularly?

2. Is there a system in place to minimize heat stress?

1. Are knives sharp, maintained, and in good working condition?

2. Do slicing machines and butchers’ steels for knife sharpening have hand guards?

3. Is a suitable cutting board available and used?

4. Are knives stored safely when not in use ( knife shelf, block, sheath, or wall-mounted magnetic strip)?

5. Are knives washed separately, not with other utensils or instruments?

6. Are mesh gloves used when working with knives?

7. Are dirty knives stored safely for washing?

8. Do workers wear protective clothing when handling sharp implements, such as gloves and aprons?

9. Is there a procedure for using knives safely?

10. Are workers trained?

1. Are sharp edges and moving parts appropriately guarded?

2. Are interlock guards fitted to the front edge of all compactor units?

3. Is an emergency button accessible on compactor units?

4. Are coffee machines and other pressure vessels fitted with low-level cut-off devices?

5. Do under-counter compactors have an interlock switch?

6. Does the equipment have appropriate safety instructions and signs on display?

7. Are workers trained to use machinery and equipment safely?

8. Is there a system for reporting and fixing faulty equipment?

1. Is there adequate workspace?

2. Are foot rails provided for workers who stand for long periods?

3. Are workbenches height-adjustable to reduce the risks associated with bending forward or reaching?

4. Is the bain-marie connected to the plumbing to manually eliminate containers of water?

5. Are large mixers positioned between knuckle and elbow height to reduce bending at the waist?

6. Is the storage area close to the working area to reduce carrying distances?

7. Are bulk goods delivered in small, easy-to-handle containers?

8. Is the height and location of the shelving appropriate?

9. Are heavy items stored on shelves at waist height or lower?

1. Are mechanical aids or pumps used to transport liquid waste, such as oil?

2. Are there false bottoms in deep sinks to reduce awkward bending at the waist?

3. Are trolleys available to transport food or large quantities of dishes?

4. Do utensils and knives have ergonomic handles that allow for power grips?

5. Are large mixers positioned between knuckle and elbow height to reduce bending at the waist?

6. Are there machines and tools to reduce the manual chopping of vegetables?

7. Is long-handled cleaning equipment used?

1. Is cooking oil purchased in containers that minimize force and awkward postures to handle?

2. Is used oil cooled down and moved in small metal containers with a secure lid and sturdy handle?

3. Are trolleys available to move heavy loads around the workplace?

4. Is heavy equipment, such as chest freezers, on lockable castors to make cleaning easier?

5. Are there signs near bins to remind staff not to overfill?

1. Are goods delivered close to the storage area?

2. Are workers given varied tasks, job rotation, and frequent breaks?

3. Is there a maintenance schedule for equipment, such as knives and trolleys?

4. Is manual task training given to all staff?

1. Is there a zero-tolerance policy for aggressive and abusive customers?

2. Is security lighting or video surveillance installed?

3. Are there locks on doors and windows?

4. Are workers trained in the policy and procedures for managing aggressive and abusive customers?

5. Are enough staff rostered to keep delays to a minimum, reducing the potential for customer aggression?

6. Is there a procedure in place to support workers exposed to critical incidents?

1. Is cash stored safely and counted in a secure room?

2. Are cashless purchases (credit cards) encouraged?