Kitchen cleaning
Persons exposed
Type of assessment
Hazards and control measures
Hazard
• Chemicals
• Danger Back Injury
• Danger Bodily Injury
• Electric Shock
• Glass
• Hot Water
• Hot surfaces
• Manual handling
• Poor Housekeeping
• Poor Lighting
• Spillages
• Splashing
• Wet/Slippery Floors
• Broken Glass Containers Provided
• Spillages cleaned up immediately
• Knives Stored Safely
• PPE to be Used
• Electrical Supply Isolated
• Adequate lighting provided
• Good Housekeeping Observed
• Suitable footwear worn by all staff working in kitchen
• Regular PAT testing
• Crane fit for purpose
• Induction Training
• Warning Signs Displayed
• All Containers Properly Labelled
• Team Work System Operated
• Individual COSHH assessments for all cleaning chemicals
• Good Staff Communications
• Cleaning Schedules in Operation
• No Running