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Checklist of Highlighted Hazards in Administration

Instructions: Complete this checklist to help you assess workplace hazards. 

  • A "N/A" (Not Applicable) response indicates that this question does not apply to your workplace. 
  • A "Consider" answer may indicate that a problem may exist. Refer to the appropriate section of the eTool for assistance and ideas about how to analyze and control the problem. (All "Consider" answers will be added to the printable "report" for future consideration.)

  1 - Kitchen Equipment

a. Are employers assessing tasks to identify potential worksite hazards and providing and ensuring employee use of appropriate Personal Protective Equipment (PPE)? [29 CFR 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. [29 CFR 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? [29 CFR 1910.37 - Maintenance, Safeguards, and Operational Features for Exit Routes Standard]
d. Is electrical equipment free from recognized hazards? [29 CFR 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

a. Is the grill and grill duct work free from flammable residues and properly maintained? [29 CFR 1910.39 - 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? [29 CFR 1910.39(c)(3) - Fire Prevention Plans]
c. Are flammable items stored away from heat producing equipment?
[29 CFR 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?
[29 CFR 1910.39(d) - Fire Prevention Plans]
e. Do fixed dry chemical extinguishing systems used to fight grease fires, meet the requirements of [29 CFR 1910.161 - Dry Chemical Fire Extinguishers and 29 CFR 1910.160 - Fixed Extinguishing Systems?]
f. Are the requirements for use of portable fire extinguishers being met? [29 CFR 1910.157 - Portable Fire Extinguishers]
g. Is there an Emergency Action Plan (EAP) and/or a fire prevention plan in place? [29 CFR 1910.157(a) - Portable Fire Extinguishers or 29 CFR 1910.39(b) - Fire Protection Plans]

  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)? [29 CFR 1910.1200 - Hazard Communication]
b. Is appropriate Personal Protective Equipment (e.g., gloves, goggles, splash aprons) provided for handling hazardous detergents and chemicals? [29 CFR 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? [29 CFR 1910.151(c) - Medical and First Aid]
d. Are emergency eye washes/showers tested and kept in good working order? [American National Standards Institute (ANSI) Standard recommendations in 2358.1-5.5.2]

  4 - Slips/Trips/Falls

a. Are floors kept clean and dry? [29 CFR 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? [29 CFR 1910.22(a) - Walking-Working Surfaces]

  5 - Electrical Safety

a. Is electrical service near sources of water properly grounded? [29 CFR 1910.304 - Electrical Standard]
b. Is electrical equipment free from recognized hazards? [29 CFR 1910.303(b)(1) - Electrical Standard]
c. Are all damaged receptacles and portable electrical equipment tagged out and removed from service? [29 CFR 1910.334(a)(2)(ii) - Electrical Standard]
d. Are damaged receptacles and portable electrical equipment repaired before being placed back into service? [29 CFR 1910.334(a)(2)(ii) - Electrical Standard]
e. Are employees trained to not plug or unplug energized equipment when their hands are wet? [29 CFR 1910.334(a)(5)(i) - Electrical Standard]

  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? [29 CFR 1910.1030(d)(1) - Bloodborne Pathogens]


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