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Kitchen Safety Inspection Checklist

This procedure inspects the area, equipment, machinery, other materials and safety know how of employees in the kitchen.
MaintainX
07/22/2022

Kitchen Safety Inspection Checklist

This procedure inspects the area, equipment, machinery, other materials and safety know how of employees in the kitchen.
  • Completed by

  • Date

  • Signed off

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  • Kitchen waste materials stored in metal containers with tightfitting lids kept in designated areas and removed by carts to compactor or dumpster?

    • Pass
    • Flag
    • Fail
  • Operable automatic dry-chemical extinguishing system in hood and duct above ranges, grills and fat fryers?

    • Pass
    • Flag
    • Fail
  • Extinguishing heads capped to prevent a cooking build up?

    • Pass
    • Flag
    • Fail
  • Extinguishing system’s manual pull switches located away from cooking equipment?

    • Pass
    • Flag
    • Fail
  • Extinguishing system(s) has a semi-annual service contract with qualified firm

    • Pass
    • Flag
    • Fail
  • Fuel supply for cooking equipment has an automatic shut-off valve when extinguishing system activates?

    • Pass
    • Flag
    • Fail
  • Deep-fat fryer units controlled and provided with hightemperature shut-offs; overflow gutters provided?

    • Pass
    • Flag
    • Fail
  • Filters in exhaust system(s) cleaned at least daily?

    • Pass
    • Flag
    • Fail
  • Exhaust system(s) cleaned at least quarterly by qualified service contractor?

    • Pass
    • Flag
    • Fail
  • Floors adjacent to deep-fat fryers dry and free of grease?

    • Pass
    • Flag
    • Fail
  • Floors around sink mopped dry?

    • Pass
    • Flag
    • Fail
  • Knives placed in sheaths when not in use?

    • Pass
    • Flag
    • Fail
  • Proper guards in place and used with meat-slicing machines?

    • Pass
    • Flag
    • Fail
  • Slicing, Cutting and Chopping Machines

    • Are the guards in place and the machine properly set to operate?

      • Pass
      • Flag
      • Fail
    • Is the immediate area clear around all equipment used for cutting, slicing or chopping before operating equipment?

      • Pass
      • Flag
      • Fail
    • When operating equipment do you keep your attention on the job and refrain from talking?

      • Pass
      • Flag
      • Fail
    • Never place your fingers in the cutting chute; do you always use the plunger provided?

      • Pass
      • Flag
      • Fail
    • If the machine jams, shut off the power immediately and use a wooden push stick to free the blades of obstructions

      • Pass
      • Flag
      • Fail
    • Before cleaning the cutting or rotation surface of the foregoing machines are you positive the power source has

      • Pass
      • Flag
      • Fail
    • If the machines are not functioning properly, do you stop operation and notify the instructor immediately?

      • Pass
      • Flag
      • Fail
    • Do you always return the slicing machine table to the zero position when you have finished using the machine to prevent injury during clean-up?

      • Pass
      • Flag
      • Fail
    • When using chopping or slicing attachments on the mixing machine do you make sure the attachment is firmly fixed in the correct operating position and the guard is in place?

      • Pass
      • Flag
      • Fail
    • Meat Saws

      • Before starting a machine do you make sure the guards are in place and the machine is properly set to operate?

        • Pass
        • Flag
        • Fail
      • Is the floor area immediately around a machine kept clean and uncluttered?

        • Pass
        • Flag
        • Fail
      • Before using do you adjust all guards to proper height and distance for the specified cutting operation to be performed before using?

        • Pass
        • Flag
        • Fail
      • Do not put your fingers in the immediate vicinity of the blade

        • Pass
        • Flag
        • Fail
      • Do you feed the meat into the blade with the pusher provided?

        • Pass
        • Flag
        • Fail
      • Is a Kevlar glove provided?

        • Pass
        • Flag
        • Fail
      • Fire Protection and Prevention

      • Fire Extinguishers

        • Proper number and type(s) of fire extinguishers charged and tagged to show last service date?

          • Pass
          • Flag
          • Fail
        • Fire extinguishers properly wall-mounted, identified and adequately accessible for hazard involved?

          • Pass
          • Flag
          • Fail
        • Employees trained in proper use of extinguishers and manual operation of dry-chemical system protecting cooking equipment?

          • Pass
          • Flag
          • Fail
        • Sprinklers

          • Sprinkler system control valves secured in open position?

            • Pass
            • Flag
            • Fail
          • Minimum of 18 inches clearance between stock storage and sprinkler heads?

            • Pass
            • Flag
            • Fail
          • Clear space of three feet around sprinkler system’s main control valve?

            • Pass
            • Flag
            • Fail
          • Water pressure indicated on sprinkler system’s lower gauge?

            • Pass
            • Flag
            • Fail
          • Sprinkler system(s) periodically tested and maintained; written records kept on premises?

            • Pass
            • Flag
            • Fail
          • General Fire Safety

            • Employees instructed in evacuation procedures for both customers and employees?

              • Pass
              • Flag
              • Fail
            • Instructions prominently posted for reporting fire and calling Fire Department?

              • Pass
              • Flag
              • Fail
            • Electrical Equipment

            • All electrical equipment properly grounded, portable electrical equipment and extension cords have a ground prong?

              • Pass
              • Flag
              • Fail
            • Breaker switches properly marked?

              • Pass
              • Flag
              • Fail
            • Electrical panel boxes have doors closed, clear area of 30 inches in front of boxes?

              • Pass
              • Flag
              • Fail
            • Switches, switch boxes, outlets and wiring inspected periodically and deficiencies corrected?

              • Pass
              • Flag
              • Fail
            • Storage Areas

            • Stock properly and securely stacked; stored on racks, shelves or pallets?

              • Pass
              • Flag
              • Fail
            • Good housekeeping maintained, aisles clear, storage room orderly, floors free of debris, storage has proper clearances from hot-water heater and sprinklers?

              • Pass
              • Flag
              • Fail
            • Shelving and racks in good repair and secured to avoid tipping?

              • Pass
              • Flag
              • Fail
            • Cold-storage and Refrigeration Equipment

            • Refrigeration and air-conditioning compressors clean, well ventilated, kept clear of combustibles?

              • Pass
              • Flag
              • Fail
            • Walk-in cooler and freezer doors provided with operable interior-release mechanism?

              • Pass
              • Flag
              • Fail
            • When restocking, new stock placed at rear and old stock moved up front for use first?

              • Pass
              • Flag
              • Fail
            • Recommended holding times for food followed?

              • Pass
              • Flag
              • Fail
            • Floors and Walking Surfaces

            • Floor free from food spillage, silverware, broken glassware, loose mats, torn carpets or other hazards?

              • Pass
              • Flag
              • Fail
            • Portable signs indicate wet-mopped floors or temporary hazards?

              • Pass
              • Flag
              • Fail
            • Stair treads equipped with abrasive strips or other nonskid surface?

              • Pass
              • Flag
              • Fail
            • Outdoor walkways checked frequently for, tripping hazards; made promptly?

              • Pass
              • Flag
              • Fail
            • Indoor-outdoor carpeting or other type of mat provided at entrance doors in inclement weather?

              • Pass
              • Flag
              • Fail
            • Changes in interior elevations properly illuminated?

              • Pass
              • Flag
              • Fail
            • Exits

            • Exits properly marked, illuminated and unobstructed; doors kept unlocked during hours of operation or equipped with panic bars?

              • Pass
              • Flag
              • Fail
            • Non-exit doors (to rest room area, kitchen, closets, etc) identified properly?

              • Pass
              • Flag
              • Fail
            • Secure handrails on all stairs and steps?

              • Pass
              • Flag
              • Fail
            • Exterior Areas

            • Paths and parking lot well illuminated?

              • Pass
              • Flag
              • Fail
            • Steps, ramps, grounds, parking lot in good repair, free of holes or obstruction, well illuminated?

              • Pass
              • Flag
              • Fail
            • Snow and ice promptly removed from parking lot and all surfaces, when necessary?

              • Pass
              • Flag
              • Fail
            • General Safe Practices

            • Pest control services performed by a licensed, independent extermination contractor?

              • Pass
              • Flag
              • Fail
            • Are substances used approved for use in food establishments?

              • Pass
              • Flag
              • Fail
            • Heimlich Maneuver posters in plain view; employees trained, required by law?

              • Pass
              • Flag
              • Fail
            • Fully equipped first-aid kit available at all times; at least one on each shift trained in its use?

              • Pass
              • Flag
              • Fail
            • Certificates of insurance required from all servicing contractors and suppliers?

              • Pass
              • Flag
              • Fail
            • Emergency telephone numbers for police and emergency medical services prominently posted?

              • Pass
              • Flag
              • Fail
            • Dishes and utensils taken out of service and discarded when chipped, cracked or broken?

              • Pass
              • Flag
              • Fail
            • Crime

            • Cash registers emptied and left open during non-operating hours?

              • Pass
              • Flag
              • Fail
            • Cash drawers skimmed frequently to reduce the cash in each drawer?

              • Pass
              • Flag
              • Fail
            • Bank deposits made at least twice daily with varying times and routes?

              • Pass
              • Flag
              • Fail
            • Combination to safe changed after turnover of moneyhandling personnel?

              • Pass
              • Flag
              • Fail
            • Back door equipped with a panic lock so it can be kept locked at all times, equipped with hinge pins?

              • Pass
              • Flag
              • Fail
            • Cash register tallies checked against deposits daily; other checks used to detect employee dishonesty?

              • Pass
              • Flag
              • Fail
            • Comments

            • Describe specific conditions to be corrected

            • Reference: https://www.directbusinessinsurance.com/media/Kitchen-Safety-Inspection.pdf

              Source: MaintainX (Community Member)

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