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OUR QUALITY AUDIT SYSTEM<br />
Section 3: Hygiene, Health & Safety (Cont.)<br />
How effectively do you manage the safety of the kitchen? Poor Satisfactory Good Excellent<br />
Regular hazard spotting with corrective action where necessary<br />
Reporting of all accidents, however minor, in accordance with company procedures<br />
Reporting of all potential or near miss accidents in accordance with company procedures<br />
Investigating all accidents and potential or near miss accidents with corrective action taken<br />
where necessary<br />
Provision of use of personal safety equipment, i.e., shoes, goggles/eye protection, gloves &<br />
masks<br />
Staff understanding of fire prevention and fire evacuation procedures<br />
Provision and maintenance of suitable and sufficient first aid equipment/facilities<br />
Yes No / /<br />
Do you hold a quarterly Health & Safety Meeting, using the company agenda?<br />
Are Health & Safety Audits undertaken annually?<br />
Does your client receive a copy of your Health & Safety Audit?<br />
Poor Satisfactory Good Excellent<br />
How effective are the quarterly Health & Safety Meetings in highlighting sensible recommendations<br />
and suggestions, conveying these to the client and/or senior management and bringing<br />
about relevant action?<br />
How well are you managing the safety aspects of your unit?<br />
Storage on the floor, obstructions and trailing cables<br />
Housekeeping and clearing up of spillages<br />
Using the appropriate detergent & cleaning methods<br />
Restricting access to wet floors during & immediately after cleaning<br />
Maximum Possible Score on this page<br />
Actual Score on this page<br />
34
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