Checklist of Highlighted Hazards in Dietary

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1-Kitchen Equipment Checklist
a. Are employers assessing tasks to identify potential worksite hazards and providing and ensuring employee use of appropriate Personal Protective Equipment (PPE)? [1910.132 - PPE]
b. Are employers selecting and requiring employees to use appropriate hand protection when hands are exposed to hazards such as cuts, lacerations, and thermal burns? Examples include the use of oven mitts when handling hot items, and steel mesh or Kevlar gloves when cutting. [1910.138(a) - Hand Protection]
c. Do walk-in freezers have a panic bar or other means of exit to prevent the trapping of workers inside? [1910.37 - Maintenance, Safeguards, and Operational Features for Exit Routes Standard]
d. Is electrical equipment free from recognized hazards? [1910.303(b)(1) - Electrical Standard]
e. Are ergonomic stressors being evaluated in the kitchen area and solutions being considered? For example, are ergonomically designed hand tools being considered for implementation? OSHA recommends that employers implement a systematic process for identifying and resolving ergonomic issues, and incorporate this process into its overall program to recognize and prevent work-related injuries and illnesses. [Nursing Home Guidelines]



2-Fire Safety Checklist
a. Is the grill and grill duct work free from flammable residues and properly maintained? [1910.39(c)(2) and (3) - Fire Prevention Plans]
b. Is kitchen equipment regularly and properly maintained, according to established procedures, with equipment and systems installed on heat producing equipment to prevent accidental ignition of combustible materials? Are the maintenance procedures included in the written fire prevention plan? [1910.39(c)(3) - Fire Prevention Plans]
c. Are flammable items stored away from heat producing equipment?
[1919.39(c)(2) - Fire Prevention Plans]
d. Are employees apprised of the fire hazards of the materials and processes to which they are exposed? Has the employer reviewed with each employee those parts of the fire prevention plan necessary for their self-protection?
[1910.39(d) - Fire Prevention Plans]
e. Do fixed dry chemical extinguishing systems used to fight grease fires, meet the requirements of [1910.161 - Dry Chemical Fire Extinguishers] and [1910.160 - Fixed Extinguishing Systems?]
f. Are the requirements for use of portable fire extinguishers being met? [1910.157 - Portable Fire Extinguishers]
g. Is there an Emergency Action Plan (EAP) and/or a fire prevention plan in place? [1910.157(a) - Portable Fire Extinguishers] or [1910.39(b) - Fire Protection Plans]



Checklist
3-Hazardous Chemical Exposures
from using cleaning products and pesticides.
a. Does the written program meet the requirements of the Hazard Communication Standard to provide for worker training, warning labels, and access to Material Safety Data Sheets (MSDS)? [1910.1200 - Hazard Communication]
b. Is appropriate Personal Protective Equipment (e.g., gloves, goggles, splash aprons) provided for handling hazardous detergents and chemicals? [1910.132 - Personal Protective Equipment]
c. Are suitable facilities for quick drenching or flushing of the eyes and body provided within the work area for immediate emergency use where the eyes or body of any person may be exposed to corrosive materials? [1910.151(c) - Medical and First Aid]
d. Are emergency eye washes/showers tested and kept in good working order? [ANSI American National Standards Institute Standard recommendations in 2358.1-5.5.2]



4-Slips/Trips/Falls Checklist
a. Are floors kept clean and dry? [1910.22(a)(2) - Walking-Working Surfaces]
b. Are aisles and passageways clear and in good repair, with no obstruction across or in aisles that could create a trip hazard? [1910.22(b)(1) - Walking-Working Surfaces]



5-Electrical Safety Checklist
a. Is electrical service near sources of water properly grounded? [1910.304(f)(5)(iv)(b) - Electrical Standard]
b. Is electrical equipment free from recognized hazards? [1910.304(b)(1) - Electrical Standard]
c. Are all damaged receptacles and portable electrical equipment tagged out and removed from service? [1910.334(a)(2)(ii) - Electrical Standard]
d. Are damaged receptacles and portable electrical equipment repaired before being placed back into service? [1910.334(a)(2)(ii) - Electrical Standard]
e. Are employees trained to not plug or unplug energized equipment when their hands are wet? [1910.334(a)(5)(i) - Electrical Standard]



Checklist
6-Infectious Materials
worker exposure to contaminated food trays or (OPIM) Other Potentially Infectious Materials.
a. Are universal precautions used when exposure to blood and OPIM is anticipated? [1910.1030(d)(1) - Bloodborne Pathogens]




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