Kitchen Safety Inspection Checklist
This procedure inspects the area, equipment, machinery, other materials and safety know how of employees in the kitchen.
MaintainX
07/22/2022
Kitchen Safety Inspection Checklist
This procedure inspects the area, equipment, machinery, other materials and safety know how of employees in the kitchen.
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Kitchen waste materials stored in metal containers with tightfitting lids kept in designated areas and removed by carts to compactor or dumpster?
Operable automatic dry-chemical extinguishing system in hood and duct above ranges, grills and fat fryers?
Extinguishing heads capped to prevent a cooking build up?
Extinguishing system’s manual pull switches located away from cooking equipment?
Extinguishing system(s) has a semi-annual service contract with qualified firm
Fuel supply for cooking equipment has an automatic shut-off valve when extinguishing system activates?
Deep-fat fryer units controlled and provided with hightemperature shut-offs; overflow gutters provided?
Filters in exhaust system(s) cleaned at least daily?
Exhaust system(s) cleaned at least quarterly by qualified service contractor?
Floors adjacent to deep-fat fryers dry and free of grease?
Floors around sink mopped dry?
Knives placed in sheaths when not in use?
Proper guards in place and used with meat-slicing machines?
Slicing, Cutting and Chopping Machines
Are the guards in place and the machine properly set to operate?
Is the immediate area clear around all equipment used for cutting, slicing or chopping before operating equipment?
When operating equipment do you keep your attention on the job and refrain from talking?
Never place your fingers in the cutting chute; do you always use the plunger provided?
If the machine jams, shut off the power immediately and use a wooden push stick to free the blades of obstructions
Before cleaning the cutting or rotation surface of the foregoing machines are you positive the power source has
If the machines are not functioning properly, do you stop operation and notify the instructor immediately?
Do you always return the slicing machine table to the zero position when you have finished using the machine to prevent injury during clean-up?
When using chopping or slicing attachments on the mixing machine do you make sure the attachment is firmly fixed in the correct operating position and the guard is in place?
Meat Saws
Before starting a machine do you make sure the guards are in place and the machine is properly set to operate?
Is the floor area immediately around a machine kept clean and uncluttered?
Before using do you adjust all guards to proper height and distance for the specified cutting operation to be performed before using?
Do not put your fingers in the immediate vicinity of the blade
Do you feed the meat into the blade with the pusher provided?
Is a Kevlar glove provided?
Fire Protection and Prevention
Fire Extinguishers
Proper number and type(s) of fire extinguishers charged and tagged to show last service date?
Fire extinguishers properly wall-mounted, identified and adequately accessible for hazard involved?
Employees trained in proper use of extinguishers and manual operation of dry-chemical system protecting cooking equipment?
Sprinklers
Sprinkler system control valves secured in open position?
Minimum of 18 inches clearance between stock storage and sprinkler heads?
Clear space of three feet around sprinkler system’s main control valve?
Water pressure indicated on sprinkler system’s lower gauge?
Sprinkler system(s) periodically tested and maintained; written records kept on premises?
General Fire Safety
Employees instructed in evacuation procedures for both customers and employees?
Instructions prominently posted for reporting fire and calling Fire Department?
Electrical Equipment
All electrical equipment properly grounded, portable electrical equipment and extension cords have a ground prong?
Breaker switches properly marked?
Electrical panel boxes have doors closed, clear area of 30 inches in front of boxes?
Switches, switch boxes, outlets and wiring inspected periodically and deficiencies corrected?
Storage Areas
Stock properly and securely stacked; stored on racks, shelves or pallets?
Good housekeeping maintained, aisles clear, storage room orderly, floors free of debris, storage has proper clearances from hot-water heater and sprinklers?
Shelving and racks in good repair and secured to avoid tipping?
Cold-storage and Refrigeration Equipment
Refrigeration and air-conditioning compressors clean, well ventilated, kept clear of combustibles?
Walk-in cooler and freezer doors provided with operable interior-release mechanism?
When restocking, new stock placed at rear and old stock moved up front for use first?
Recommended holding times for food followed?
Floors and Walking Surfaces
Floor free from food spillage, silverware, broken glassware, loose mats, torn carpets or other hazards?
Portable signs indicate wet-mopped floors or temporary hazards?
Stair treads equipped with abrasive strips or other nonskid surface?
Outdoor walkways checked frequently for, tripping hazards; made promptly?
Indoor-outdoor carpeting or other type of mat provided at entrance doors in inclement weather?
Changes in interior elevations properly illuminated?
Exits
Exits properly marked, illuminated and unobstructed; doors kept unlocked during hours of operation or equipped with panic bars?
Non-exit doors (to rest room area, kitchen, closets, etc) identified properly?
Secure handrails on all stairs and steps?
Exterior Areas
Paths and parking lot well illuminated?
Steps, ramps, grounds, parking lot in good repair, free of holes or obstruction, well illuminated?
Snow and ice promptly removed from parking lot and all surfaces, when necessary?
General Safe Practices
Pest control services performed by a licensed, independent extermination contractor?
Are substances used approved for use in food establishments?
Heimlich Maneuver posters in plain view; employees trained, required by law?
Fully equipped first-aid kit available at all times; at least one on each shift trained in its use?
Certificates of insurance required from all servicing contractors and suppliers?
Emergency telephone numbers for police and emergency medical services prominently posted?
Dishes and utensils taken out of service and discarded when chipped, cracked or broken?
Crime
Cash registers emptied and left open during non-operating hours?
Cash drawers skimmed frequently to reduce the cash in each drawer?
Bank deposits made at least twice daily with varying times and routes?
Combination to safe changed after turnover of moneyhandling personnel?
Back door equipped with a panic lock so it can be kept locked at all times, equipped with hinge pins?
Cash register tallies checked against deposits daily; other checks used to detect employee dishonesty?
Comments
Describe specific conditions to be corrected
Reference: https://www.directbusinessinsurance.com/media/Kitchen-Safety-Inspection.pdf
Source: MaintainX (Community Member)