QHSE DOCUMENTS-HYGIENE INSPECTION CHECKLIST FOR RESTAURANT

 

HYGIENE INSPECTION CHECKLIST FOR RESTAURANT

The following is a checklist for restaurant hygiene inspection. This is a generic checklist and for any specific requirements it may vary depending on local health regulations, so it's mandatory and recommended to consult with local health authorities for additional guidelines where your business physical located.

1. General Cleanliness

1.1. Floors, walls, and ceilings are clean and well-maintained.

1.2. Tables and countertops are clean and sanitized.

1.3. Trash bins are covered and emptied regularly.

2. Kitchen Area

2.1. Food preparation surfaces are clean and sanitized.

2.2. Cooking utensils and equipment are in good condition and properly cleaned.

2.3. Raw and cooked foods are stored separately to prevent cross-contamination.

2.4. Adequate ventilation in the kitchen to prevent the buildup of steam and odors.

3. Food Storage

3.1. Refrigerators and freezers are clean and maintain proper temperatures.

3.2. Proper labeling and dating of food items.

3.3. Raw meat is stored at the bottom of the refrigerator to prevent cross-contamination.

4. Personal Hygiene

4.1. Employees wear clean uniforms and appropriate protective gear.

4.2. Proper handwashing facilities with soap and disposable towels are available.

4.3. Employees practice regular handwashing and use hand sanitizer when necessary.

5. Pest Control

5.1. Regular pest control measures are in place.

5.2. Gaps, cracks, and openings are sealed to prevent pest entry.

5.3. Food storage areas are kept free from crumbs and spills that attract pests.

6. Dishwashing Area

6.1. Dishwashing machines are properly maintained and sanitized.

6.2. Adequate supplies of dish soap and sanitizing solution are available.

6.3. Utensils and dishes are air-dried and stored properly.

7. Dining Area

7.1. Tables and chairs are clean and free from debris.

7.2. Condiment dispensers are clean and in good condition.

7.3. Adequate separation between tables to allow for easy cleaning.

8. Restrooms

8.1. Restrooms are clean, well-maintained, and stocked with soap and paper towels.

8.2. Trash bins have lids and are emptied regularly.

9. Food Handling Practices

9.1. Staff follows proper food handling procedures.

9.2. Employees with symptoms of illness are not allowed to handle food.

9.3. Proper food temperature control is maintained during preparation and serving.

10. Documentation

10.1. Keep records of cleaning schedules, pest control measures, and staff training.

10.2. Display health inspection certificates prominently.

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QHSE DOCUMENTS-BATHROOM WEEKLY CLEANING CHECKLIST

 

The under-discussion document is a comprehensive bathroom weekly cleaning checklist that can help ensure that all areas are appropriately well organized, tidy, and sanitized. Below are 30 points to consider for your bathroom cleaning checklist:

1. Clean and disinfect countertops: Wipe down countertops with an appropriate disinfectant to eliminate germs.

2. Clean and disinfect sinks: Scrub sinks and faucets to remove any build-up and sanitize surfaces.

3. Clean and disinfect the toilet: Scrub the toilet bowl, seat, and surrounding areas with a toilet bowl cleaner and disinfectant.

4. Clean and disinfect shower/bathtub: Remove soap scum and grime from the shower or bathtub surfaces using a suitable cleaner.

5. Clean shower curtains or doors: If applicable, clean shower curtains or glass shower doors to remove soap residue and water stains.

6. Clean and disinfect mirrors: Wipe down mirrors with a glass cleaner to ensure a streak-free finish.

7. Dust light fixtures: Dust and clean any light fixtures or bulbs in the bathroom.

8. Clean and disinfect trash can: Empty and clean the trash can, and use a disinfectant spray to eliminate odors.

9. Sweep or vacuum floors: Remove dust and debris from the floor using a broom or vacuum cleaner.

10. Mop floors: Mop the bathroom floor with a suitable floor cleaner to remove any remaining dirt and stains.

11. Wash bathmats: If applicable, wash bathmats to keep them clean and fresh.

12. Clean and disinfect toothbrush holders: Wipe down toothbrush holders with a disinfectant to prevent the growth of bacteria.

13. Clean and disinfect soap dishes: Ensure soap dishes are clean and free from soap residue.

14. Wipe down shelves and storage areas: Clean and dust bathroom shelves and storage units.

15. Check and replace toiletries: Discard empty or expired toiletries and replace as needed.

16. Clean and disinfect door handles: Disinfect door handles and knobs to prevent the spread of germs.

17. Clean and disinfect light switches: Wipe down light switches with a disinfectant to maintain cleanliness.

18. Clean ventilation fans: Remove dust and debris from bathroom ventilation fans to ensure proper airflow.

19. Check for leaks: Inspect faucets, pipes, and other fixtures for any signs of leaks.

20. Clean and disinfect the exhaust fan cover: Remove and clean the cover of the exhaust fan to promote better air circulation.

21. Clean grout: Scrub grout lines to remove any mold or mildew build-up.

22. Inspect and clean drains: Remove hair and debris from sink and shower drains.

23. Clean and disinfect toilet brush holder: Wipe down the toilet brush holder with a disinfectant.

24. Clean and disinfect towel racks: Wipe down towel racks to eliminate dust and germs.

25. Organize cabinets and drawers: Declutter and organize bathroom cabinets and drawers.

26. Inspect and replace shower curtain liners: Check for mold or wear on shower curtain liners and replace as needed.

27. Clean and disinfect scales: If you have a bathroom scale, clean and disinfect it regularly.

28. Inspect and clean grills on vents: Check and clean any vents or grills in the bathroom for proper ventilation.

29. Clean and disinfect razors and shaving tools: Wipe down razors and other shaving tools to maintain hygiene.

30. Clean and disinfect toilet paper holder: Wipe down the toilet paper holder with a disinfectant.

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QHSE DOCUMENTS-AWARENESS TRAINING ON ACTIVE FIRE TOOLBOX TALKS

QHSE DOCUMENTS-AWARENESS TRAINING ON ACTIVE FIRE TOOLBOX TALKS

1. WHAT IS ACTIVE FIRE?

The term "Active Fire" typically refers to a fire that is currently burning, as opposed to a dormant or extinguished fire. In the context of fire safety and emergency response, "active fire" is used to describe a situation where flames, heat, and combustion processes are ongoing.

2. CATEGORIES OF FIRE SAFETY MEASURES

When discussing fire safety measures, there are two main categories: 

2.1 Active fire protection

2.2 Passive fire protection

3. EXAMPLES OF ACTIVE FIRE PROTECTION 

This involves measures and systems that require some degree of motion or response to work effectively. Examples include:

3.1 Fire extinguishers

3.2 Sprinkler systems

3.3 Fire alarms

3.4 Fire suppression systems

4. EXAMPLES OF PASSIVE FIRE PROTECTION 

Passive Fire Protection: This involves structural or design features that are built into the infrastructure to contain or slow down the spread of fire. Examples include:

4.1 Fire-resistant building materials

4.2 Fire doors

4.3 Fire-resistant windows

Initial fire safety knowledge is an important skill that can save your life on or off the job. Here we will break down the basic characteristics of a fire, important fire safety tips, what to do if you find yourself involved with a fire, and some discussion points for your group.

5. CHARACTERISTICS OF FIRE

5.1 To support fire, you must have; HEAT, FUEL, OXYGEN, and SUSTAINED CHEMICAL REACTION

5.2 A small fire can grow out of control in as little as 30 seconds.

5.3 A room involved in a fire can have a temperature of 100°C at floor level and 600°C at eye level. In less than 5 minutes a room can flashover.

5.4 Fire starts bright but will quickly turn the room pitch black from releasing smoke and toxic gases. Be familiar with your surroundings and evacuation routes!

6. FIRE SAFETY TIPS

6.1 An important fire safety tip is to look for and eliminate any potential fire hazards before they become a reality!

6.2 Know where pull stations and extinguishers are located.

6.3 Time is the biggest enemy, get out of the building!

6.4 If a fire, pull the nearest fire alarm if possible, if not, call for help from a safe location outside.

6.5 If smoke, stay as low to the ground as possible.

6.6 If safe, close all doors behind you as you leave the building.

6.7 Don’t use the elevator for evacuation because the shaft can act as a chimney. Elevators also present an entrapment hazard if they fail.

6.8 Never return to a burning building.

7. GROUP DISCUSSION TOPICS

7.1 Identify all “high-risk” areas in your facilities.

7.2 Where are the nearest fire extinguishers, pull stations, and your buildings' primary and secondary evacuation routes?

7.3 Can these areas be modified to eliminate or lessen the potential risk?

7.4 Identify if anyone has seen any close calls or fires during their tenure. How those situations were handled, good or bad?

7.5 Ask the group to list any unanswered fire safety questions or concerns.

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