Clean as you go policy is in place to reduce slip

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clean as you go policy is in place to reduce slip hazards systems are in place for cleaning floors (mopped last, so no-one walks over wet floor), warning signs are available and erected near wet floors and spills area around fat disposal drums / oil drums is kept in clean condition Yes Drains and plumbing is not leaking causing slip hazard - check under sinks, dishwasher Yes Access and egress to and from work areas is safe - for instance, the risk of collision is reduced through a window in the door, or doors are marked as “IN - OUT”, staff are trained Yes Small changes in floor levels at edge of tiles, at doorways, exiting bar areas etc do not create a slip or trip hazard and are readily visible – eg. high visibility strip at edge Yes Hand rails and guard rails are provided on stairs and ramps Yes Slip resistant and enclosed footwear is required in kitchen and bar areas (dress code) Yes Kitchen safety checklist Check yes no n/a Adequate guarding has been provided to plant or equipment, including: Food preparation mixer is provided with an interlocked guard Double roll blades meat mincer is provided with an interlocked guard Cool room fans have been provided with adequate guards Yes Written instructions (or operators manual) are provided in relation to the safe dismantling of the meat slicer and cleaning of the slicer blade Cut resistant gloves are provided when dismantling the meat slicer or cleaning the blade Yes Oil, used in deep fat fryers, is cooled down before handling for disposal – to reduce slip hazard, smaller containers or buckets are used and covered with a lid while handling Yes Baffle system is in place between the hot plate and the deep fryer Yes
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Cleaning of range hoods/extraction equipment is conducted on regular basis (fire risk) Yes Arrangements in place with contractors for allowing maintenance of range hoods/ extraction systems at adequate times (not during cooking of foods, etc.) Yes Safe knife handling procedures are in place (eg. storage of knives, carrying knives, sharpening of knives, cutting on stable surface, carrying knives with blade downwards) Yes Workers are trained in the safe use of knives and safe working practices when sharpening knives Yes Aerosol cans containing cooking oil or fly spray are kept clear of ignition sources and heat sources such as lit gas burners, ovens, on top of range hoods, naked flames, direct sun light Yes Portable butane cookers “lunchbox” type are unsafe and prohibited from sale. If these products malfunction they can potentially cause serious injuries. Currently only portable butane cookers certified for sale are Gasmate (model name), description: Gasmaster single burner portable cartridge stove (model numbers: CS170 & CS175, Certificate no: AGA 8177) Yes Machine guarding safety checklist Check Yes no n/a The highest level of guarding that is practical is provided Yes Adequate safe work procedures are provided and documented to set, test and use machinery during all cycles of production and maintenance – for instance look for:
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  • Fall '19
  • Occupational safety and health, HARASSMENT

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