HEALTH AND SAFETY CHECKLIST FOR PROPERTY MANAGERS
This checklist is developed to assist Managers in their duty to manage Food Technology, Health and Safety within their areas of control. Managers should use this checklist as intended to identify gaps and build an action plan for continual improvement.
Name of School:
Address of School:
Person(s)/Group at Risk: Staff, Pupils, Contractors, Visitors and Hirers
Type of Assessment: Initial Assessment/Review/Following Incident*
Date of Assessment: / Assessor:
Task / Guidance / Compliance / Action by Manager
(If No, include actions. Yes, provide comments of how; N/A, provide comments of why not)
Yes / No / N/A
Burns / scalds / cuts / electric shock / food poisoning / injuries caused by mechanical hazard / Teachers involved in teaching any aspect of food handling have attended the D&T Association Specialist level in Food Technology or an equivalent food safety training course …[state qualification and where records kept]…
Kitchen equipment and surfaces are kept clean. Work surfaces are cleaned prior to any food preparation. Bins are fitted with a lid which is foot operated. They are cleaned daily and lined with a plastic bin liner
Floors are washed down daily on each day that food preparation takes place
Dish cloths, tea towels and oven gloves are laundered. Disposable cloths used where possible
Separate, colour coded chopping boards are provided for separate food types to prevent cross contamination
The classroom is checked at the end of each period of use to ensure it is in a hygienic condition
Personal belongings (coats and bags) are stored outside the activity area
The washing down of high level paintwork, ledges, fittings carried out …[state arrangement/frequency]… by a cleaning contractor
Portable electrical equipment subject to programme of inspection and testing
Appliances located to minimise trailing cables
Areas where food/liquid contamination likely will have an appropriate slip resistant floor. Spills are spot cleaned quickly and floors dried with paper towels
Prior to practical activities commencing, loose clothing, ties, long hair are adequately secured. Clean protective clothing (e.g. aprons) is worn and rings, watches and loose jewellery are removed.
Staff and pupils wear sensible shoes with low heels. The wearing of open-toed sandals is discouraged. The wearing of unsuitable shoes may cause pupils to be excluded from carrying out specific activities
Woollen cardigans, blazers and sweaters are removed during practical activities
Dry oven gloves are provided for handling hot equipment. Damaged oven gloves are discarded and replaced
Students will be briefed in the safe use of all appliances, based upon manufacturers’ instructions, and will be supervised at all times whilst the equipment is used
COOKERS & HOBS / Gas appliances inspected annually by a Gas Safe egistered engineer.
Gas pipe work is subject to an annual gas tightness test.
Gas ovens and hobs …[confirm and delete as appropriate]…are all fitted with a Flame Supervisory Device
Electric ovens/hobs are provided with an appropriately fused switch-disconnector
Electric ovens/hobs will be included in a planned maintenance programme …[describe local arrangements here]…
All ovens are kept clean and free from a build-up of debris that could cause a fire.
Students will be briefed in the safe use of all appliances, based upon manufacturers’ instructions, and will be supervised at all times whilst the equipment is used with particular focus on the lighting gas ovens and hobs.
PPE in the form of gloves is provided.
FREEZERS, FRIDGES & CHILLER CABINETS / Regular defrosting is carried out to ensure efficient working
Temperature gauges provided to monitor efficiency. Temperatures monitored …[state local arrangement/frequency]…
Manufacturer's instructions are followed in relation to food storage times.
Good fridge management is practised and taught to minimise the risk of food contamination
Fridges / chill cabinets / freezers are cleaned on a regular basis
DEEP FAT FRYING / Deep fat frying, is not to be carried out by any pupils below Year 10 and close supervision is always in place
Only small, table top electric deep fat fryers are used
Thermostatically controlled to stop overheating
Class F extinguishers or fire blankets …[state which]… provided. Supervising staff have been trained in their use
It will be ensured that:
- Fryers are not overfilled
- Fryers are not left unattended when being heated
- Water does not come into contact with hot oil or fat (food will be dried before cooking in hot oil or fat)
- Fat is cooled before straining or pouring into plastic containers
MICROWAVE OVENS / Air vents are not blocked or obstructed
Only containers and films which are known to be suitable for use in a microwave oven are used (metal containers must not be used)
Microwave ovens will be regularly cleaned
Students briefed about the risk of scalding through ‘superheating’ and instructed to remove lids and film away from the face and to test the temperature of food and drink
Food is not cooked in sealed containers and film is pierced (unless there are specific manufacturer’s instructions to the contrary)
Checks are undertaken to ensure all safety interlocks work correctly
The oven is never switched on when empty
PRESSURE COOKERS / Pressure cookers are cleaned thoroughly after use, paying particular attention to the weight support, gasket and safety valve
Sufficient water will be added to prevent cooker boiling dry
Students will be supervised when releasing the lid after use
Pressure cookers are inspected annually using a Written Scheme of Examination based upon CLEAPSS L214
ELECTRIC MIXERS/FOOD PROCESSORS/LIQUIDISERS / Spoons, scrapers etc. are never introduced to the mixing bowl while the mixer is in motion. Food is never pushed down the tube of a food processor with the fingers
Food processors and liquidisers are correctly assembled with lids securely in place before being switched on. Checks are undertaken to ensure all safety interlocks work correctly
Mixers/food processors/liquidisers will never be overfilled
Mixers/food processors/liquidisers are dismantled and the separate parts thoroughly cleaned after use
CATERING BLOW TORCH /
- The item will be of an approved proprietary design only
- Instruction is safe use given
- Loose hair and clothing tied back
- Item checked for leaks before and after use
- Always light away from food and extinguish as soon as task is complete.
- Keep away from hot surfaces
SMALL EQUIPMENT / The safe use and storage of utensils is taught to all pupils / …[Delete as appropriate for tools/equipment not in place. Similarly, add the control measures for any additional tools/equipment not accounted for above. Reference should be made to the relevant CLEAPSS risk assessment and BS4163]…
Polypropylene chopping boards are used. These are colour coded to reduce cross-contamination risks
Knives and scissors are always kept sharp. Correct knife use modelled for students. They are stored safely and securely when not in use. They are never left on work surfaces or in washing up water
Doc. No. / Issue No. / Prepared & Approved by / IMS Approval / Date / Page
01 / Corporate H&S Team / IMS Co-ordinator / 1