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Kitchen Safety Inspection Form

Protect your employees from common kitchen mishaps. Use this kitchen inspection report to inspect your kitchen for dangerous conditions including wet floors, hazardous waste, and electrical disturbances, among others. Keep the kitchen clean by sanitizing frequently to prevent the spread of foodborne illnesses, and keep track of all critical kitchen areas, such as the equipment, floors, ovens, garbage cans, and walk-in refrigerators. When all is said and done, you should be able to pass any surprise visits from inspectors.

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Kitchen Safety Inspection
General Information
Does the area have a clean and orderly appearance?
Is the kitchen free from trip/slip hazards?
Are "wet floor signs" or equivalent available and used when mopping floors?
Personal Protective Equipment
Are heat-resistant gloves available and used where required?
Are cut-resistant gloves available and used where required?
Is clothing with short or close-fitting sleeves worn while cooking?
Fire Protection
Are exits clearly identified and accessible?
Are fire extinguishers available and clearly accessible?
Are all fire extinguishers mounted to the wall?
Have all fire extinguishers been serviced within the past 12 months?
Are emergency pull stations visible and clearly accessible?
Do sprinkler heads have at least 18 inches of vertical clearance?
Are hoods, ducts, and filters kept free of grease accumulation?
Are combustible materials located away from ranges and other hot surfaces?
Electrical Safety
Is all electrical equipment in good condition (no exposed wiring/frayed cords)?
Are all disconnecting means labeled to indicate their use or equipment served?
Is at least three feet of clear space provided in front of all electrical panels?
Are all electrical openings (knockouts) covered?
Are electrical enclosures (switches, outlets, etc) equipped w/ tight-fitting covers?
Are sufficient outlets provided to avoid the use of extension cords?
Are GFCI outlets provided where required?
Is equipment free from any exposed moving parts/pinch points?
Is the machine guarding in good condition and working properly?
Are all warning labels legible (e.g. hot surface labels)?
Are knives kept sharp and stored in racks or knife blocks when not in use?
Are step ladders in good condition?
Material Storage and Handling
Is all material stacked in a stable manner?
Are overhead objects secure?
Do employees use proper manual lifting techniques?
Occupational Health
Does ventilation have adequate flow?
Is lighting adequate?
Are there any repetitive motion concerns or awkward work postures?
Are Material Safety Data Sheets (MSDS's) available for all chemicals?
Hazardous Waste
Are waste materials placed in the proper receptacles?
Is waste removed on a routine basis?
Are there any other miscellaneous hazards not covered by checklist?
Note any comments related to specific hazards uncovered during the inspection:
Inspector's Signature
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Understanding the Importance of a Kitchen Inspection Report

A kitchen inspection report is a crucial tool used to assess the cleanliness, safety, and compliance of a commercial or residential kitchen. It involves a thorough examination of various elements, including food storage areas, equipment, ventilation systems, hygiene practices, and overall sanitation standards.

The purpose of a kitchen inspection report is to identify any potential hazards, non-compliance issues, or hygiene deficiencies that may pose risks to food safety or public health. The report typically documents observations, notes violations, and provides recommendations for corrective actions.

By conducting regular kitchen inspections and utilizing inspection reports, businesses can ensure they maintain a high level of cleanliness and adhere to relevant health and safety regulations. It also helps establish accountability, facilitates continuous improvement, and demonstrates a commitment to providing safe and hygienic food service environments.

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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