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Protecting Guests and Staff: Essential Hospitality Safety Measures

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Do all employees have a completed Cert 1 with relevant employee & trainer signatures?
Do all Cert 1s have a managers signature in the back?
Is first page of H&S manual under 12 months old?
Have all risk ratings in H&S manual been completed by current manager?
Are signed risk assessments under 12 months old?
Are managers risk rating values lower than at the top of the page?
Is each risk assessment headed " risk assessment"
Can manager locate the asbestos register on pulse or provide a hard copy less than 15 months old?
Has current manager signed section 7 of the Fire Risk Assessment?
If FRA is more than 12 months old, has the current manager signed section 8?
Are all kitchen staff wearing rubber soled shoes that enclose the shoes?
Is oil drained from fryers when oil is cold (less than 40C)?
Extract filters are removed from canopy only when cook line is cold?
Has the window cleaners disclaimer been signed by both manager and window cleaner?
Is a wet floor sign available?
Is the premises free of any serious safety defects (steps, stairs, floors,leaking equipment, no ladder)?
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Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.
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