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OSHA Kitchen Safety Template

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OSHA Kitchen Safety Template

Floors & Walking Surfaces

Are the floor surfaces at the store's entrances in good condition? (no broken tile; missing grout, loose mats; torn carpets, damaged thresholds, etc)

Are the floor surfaces in the main dining areas in good condition?

Are any floor mats or carpets in good condition? (edges not rolled up)

Are steps or stairs in main dining areas or just outside in good repair?

Are hand rails provided for stairs & in good condition?

Are primary walkways clear of obstructions such as boxes, materials, or other tripping hazards?

Are ALL employees wearing approved slip-resistant footwear?

Are stairs and ramps equipped with hand rails & in good condition?

Are pathways to exits clear of obstructions, trash, etc.?

Are cleaning agents used appropriate for the job task?

Are primary walkways clear of obstructions such as boxes, bun racks, materials, or other tripping hazards?

Is lighting adequate in all areas of the store (Inside and Outside)?

Are the floor surfaces in the kitchen areas in good condition?

Are floor mats or carpets in good condition, edges not rolled?

Are secondary walkways (kitchen & walk-in freezers or coolers) clear of obstructions such as boxes, materials, or other tripping hazards?

Are floors free of spills?

Are floors around soft-drink syrup boxes free of sticky buildup?

Are floor drains adequately covered and drains secure?

Are ramps equipped with hand rails & in good condition?

Ladder Safety

Are step ladders or step stools available? (primarily storage rooms)

Are employee’s properly trained: No carrying items, face the ladder, 3 point contact, correct shoes, etc

Are all ladders in good condition? (good base of support, secure when in use, no visible physical damage to ladder rungs)

Are all Ladders properly stored & secured when not in use?

Are roof ladder always locked to prevent access?

Material Handling

Are dollies and/or push carts available to carry heavy bulk items & in good condition?

Are wheeled casters available for the garbage cans & in good condition?

Are soda syrup box racks in an easily accessible area on waist height shelves?

Equipment/Appliance Safety

Is the grease filtration system working properly?

Is the grease shuttle device in good working condition?

Is there adequate personal protective equipment (PPE) available to those employees changing the grease from the fryers? (gloves, etc)

Is there a separate container to place knives that need to be washed? (knives should not be placed in the sink basin with other glass & plate dishes)

Is the Trash Compactor working properly?

Are employees who are cooking wearing clothing that is not lose fitting or could otherwise catch fire?

Is dangling jewelry and rings removed?

Are cleaning mops, deck brushes, and squeegees in good condition?

Is there an adequate number of wet floor cones/signs available for all situations?

Are face-shields and safety goggles provided where needed?

Fire/Life Safety

Are portable fire extinguishers properly wall-mounted in strategic locations?

Are portable fire extinguishers properly inspected? (fire extinguishers should be inspected by qualified technician at least once every 12 months, with monthly visual inspections documented on the tag)

Is there at least 3 ft. of clearance (unobstructed access) to the portable fire extinguishers?

Does the automatic extinguishing system have a current inspection tag?

Food Safety

Have there been changes to your ingredient suppliers or ingredients that may require you to consider new hazards, or reconsider your evaluation of your hazards, and whether you need to make changes as a result?

Have there been any changes to the food products you make and/or your customers that would require you to consider whether there are new hazards, or reconsider your evaluation of your hazards, and whether you need to make changes as a result?

Have there been changes to your operations or processes that require changes to your procedures or the timing of your procedures? For example, do changes to the frequency of shifts or the number of personnel impact control measures, monitoring, or verification procedures?

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