Introduction

Free Restaurant Online Health and Safety Audit

Completing this audit will not guarantee full health and safety compliance as each company will have individual situations that cannot be covered by this audit. However, it should give you an insight into how well your current health and safety systems are coping.

If you would like any assistance completing any of our audits, a member of the team can talk you through it, so please don't hesitate to call on 08453 100 600.

Q1 - Are you displaying the Health and Safety Law poster, or, alternatively, have you issued the Health and Safety Law leaflets to your employees?
Yes
No

Q2 - Are you displaying the Employers' Liability Compulsory Insurance certificate?
Yes
No

Q3 - Do you have a Health and Safety Policy?
Yes
No
N/A

Q4 - Have you carried out a fire risk assessment on your premises?
Yes
No

Q5 - Is there a training checklist?
Yes
No

Q6 - Is there a system for selection of trainees and is there a system of supervision?
Yes
No

Q7 - Is someone allocated to carry out the training?
Yes
No

Q8 - Are training records kept?
Yes
Some
No

Q9 - Is the trainee's existing knowledge assessed and has the trainee's previous experience been checked?
Yes
No

Q10 - Is there a system to determine adequate knowledge of safe working practices and are special needs taken into account? (Language / learning difficulties?)
Yes
No

Q11 - Do you have an accident book?
Yes
No

Q12 - Are reportable accidents notified to the authorities?
Yes
No

Q13 - Has the layout of the kitchen been planned with safety in mind?
Yes
No

Q14 - Are floor surfaces suitable, i.e.

Are there slippery surfaces?
Have spillages been cleaned up?
Are floor surfaces suitable, non-slip, flat, properly maintained?
Are there obstructions, tripping hazards?

Yes
Some
No

Q15 - Has all asbestos insulation lagging or door seals been removed?
Yes
Some
No
N/A

Q16 - Is there adequate lighting is it and evenly distributed throughout the working area?
Yes
Some
No

Q17 - Is there sufficient ventilation?
Yes
Some
No
N/A

Q18 - Are there sufficient warning notices for areas, equipment or processes and are there adequate temporary notices warning of spillages etc?
Yes
Some
No

Q19 - Is there a laid down cleaning procedure and checklist?
Yes
No

Q20 - Is equipment cleaned at the end of the working day?
Yes
Some
No
N/A

Q21 - Are there safe systems covering the cleaning of hot equipment or emptying hot liquids?
Yes
No
N/A

Q22 - Have cleaning materials and detergents been assessed under COSHH?
Yes
No

Q23 - Is all electrical equipment properly installed, serviced and maintained by a qualified electrician?
Yes
Some
No
N/A

Q24 - Does every piece of equipment supplied through a permanent cable have its own isolator or plug and socket arrangement so that it can be disconnected and dos each dedicated socket outlet have a label clearly showing which equipment it supplies?
Yes
Some
No
N/A

Q25 - Are there adequate socket outlets for portable equipment so avoiding the use of multiple adaptors, extension leads and trailing cables?
Yes
Some
No
N/A

Q26 - Is there a system for checking cables for signs of damage wear etc?
Yes
No
N/A

Q27 - Are all gas appliances installed in a well lit and draught free position?
Yes
No
N/A

Q28 - Are the gas appliances installed, fitted and maintained only by a competent person and are they regularly serviced and are records kept?
Yes
No
N/A

Q29 - Are staff who work with steam boilers or steam-heated equipment properly trained to use and clean the equipment? Their training must include why the safety fittings are there and what can happen if they do not work. They should also be properly trained in the procedures to follow in an emergency.
Yes
Some
No
N/A

Q30 - Is cleaning of the cooker surfaces, hoods, inside surfaces of ducting and fan blades carried out at proper intervals?
Yes
Some
No
N/A

Q31 - Are there appropriate fire extinguishers with clear instructions of use and are they correctly located, and serviced regularly? Are staff trained in their use?
Yes
Some
No
N/A

Q32 - Are knives properly stored when not in use?
Yes
Some
No

Q33 - Are there safe systems for cleaning ovens of various types, and are they followed / recorded?
Yes
Some
No

Q34 - Are only trained staff allowed to clean other kitchen equipment such as grillers, deep fat fryers, brat pans etc?
Yes
Some
No
N/A

Q35 - Are sinks provided especially for:

the washing and preparation of food
the washing of utensils and equipment
hand washing only?

Yes
No

Q36 - Is the chill store well lit and free from a build up of ice on walls, floors and doors?
Yes
Some
No
N/A

Q37 - Is there a means of opening the store from the inside?
Yes
No
N/A

Q38 - Are the temperatures of refrigerators and freezers regularly checked and recorded?
Yes
Some
No
N/A

Q39 - Where food is displayed prior to serving, is the temperature of hot and cold food regularly checked and recorded?
Yes
Some
No
N/A

Q40 - Are the temperatures of cooked and reheated food regularly checked and recorded?
Yes
Some
No
N/A

Q41 - Are food deliveries checked on receipt and are temperature checks made of chilled and frozen food?
Yes
No
N/A

Q42 - Are food suppliers checked to ensure they operate in a suitable manner?
Yes
Some
No
N/A

Q43 - Have the Hazard Analysis and Critical Control Point (HACCP) assessments been carried out on the various types of food / menu items and are they regularly checked?
Yes
Some
No

Q44 - Where employees return to work following an illness, are they required to complete a food handler questionnaire?
Yes
Some
No

Q45 - Is there a procedure for investigating a suspected food borne illness by customers?
Yes
No

Q46 - Is there a procedure for investigating a complaint regarding the quality of the food provided to customers?
Yes
No

Simply enter your contact details to have the results of your audit emailed to you

Fields marked with an asterisk (*) are compulsory

Company Name *	Company Address	Contact Name *

Email Address *		Position

Telephone Number		Number of Sites

How did you hear about us?		Number of Employees