Personnel training, experience, methods of checking machines before use, type clothing, personal protective — equipment, use of guards, tool storage, work practices, method of cleaning, oiling, or adjusting machinery. Kitchen Equipment purchasing standards, inspection, storage, repair, types, maintenance, grounding, use — and handling. Chemicals storage, handling, transportation, spills, disposals, amounts used, toxicity or harmful effects, — warning signs, supervision, training, protective clothing and equipment. Fire Prevention extinguishers, alarms, sprinklers, smoking rules, exits, personnel assigned, separation of — flammable materials and dangerous operations, waste disposal. Maintenance regularity, effectiveness, training of personnel, materials and equipment used, records — maintained, method of locking out machinery, general methods. Personal Protective Equipment type, size, maintenance, repair, storage, assignment of responsibility, — purchasing methods, standards observed, training in care and use, rules of use, method of assignment.
Personnel — training, experience, methods of checking machines before use, type clothing, personal protective equipment, use of guards, tool storage, work practices, method of cleaning, oiling, or adjusting machinery. Kitchen Equipment — purchasing standards, inspection, storage, repair, types, maintenance, grounding, use and handling. Chemicals — storage, handling, transportation, spills, disposals, amounts used, toxicity or harmful effects, warning signs, supervision, training, protective clothing and equipment. Fire Prevention — extinguishers, alarms, sprinklers, smoking rules, exits, personnel assigned, separation of flammable materials and dangerous operations, waste disposal. Maintenance — regularity, effectiveness, training of personnel, materials and equipment used, records maintained, method of locking out machinery, general methods. Personal Protective Equipment — type, size, maintenance, repair, storage, assignment of responsibility, purchasing methods, standards observed, training in care and use, rules of use, method of assignment.
Developing-a-Restaurant-Safety-Program.docx