Butchery: weekly deep dive checklist

Template Questions

• Controls in place
• Check to ensure that heavy product is stored below shoulder height for ease of handling.
• Check entire floor area for any hazards including stock, spillages and equipment.
• Check earmuffs available for team operating bandsaw.
• Check Slicer including guards for any damage and ensure team are wearing two mesh gloves when cleaning and turn off the power.
• Ensure PPE is available to protect against cold temperatures.
• Check condition of the following for damage/ potential to cause injury - racking, stacking of goods, floor, flaps, door and door release mechanism, fan guarding, lighting and lighting covers, sprinkler heads.
• Check for any damage to mincer including plunger.
• Check all knives in the department are safely stored on magnetic knife holder and not on benches or in sink of water.
• Check any visitors/ contractors on site to ensure they have signed in and are wearing a visitor sticker.
• Check that all appliances have been serviced in last 12 months and have a test and tag sticker on them.
• Check for leaks along all retail cases.
• Check, remove and tag out any defective shelves that are found.
• Check that all pallet jacks which are not in use are stored correctly with forks under a pallet.
• Check for any visible signs of damage including rubber stops on all ladders/ Orange steps in the department.
• Check department for non Jasol chemicals and remove incorrect product from department.
• Has the department/ area got adequate lighting to compete tasks or are there blown bulbs?
• Check MSDS sheet is on display in the department.
• Check the area is free from hazards including damaged benches.
• Check to ensure area is free from hazards.
• Is blade container accessible for safe disposal of used blades.
• Check for safe storage of trays.
• Remind team of the need to be careful when pulling up-rights through flaps/ Screens.
• Check exits from the department are free from obstructions.
• Check machine for any damage.
• Check to ensure team are not wear loose items when on wrapper.
• Check stacking of product on up-right/ trolley/ Flatdecks.
• Check to ensure team are not exposed to excessive use.
• Check safe storage of RF guns in the department.
• Have department managers completed the customer accident and food complaints procedures module.
• Check department for warden arm band.
• Check contents of First Aid Kit against list in intranet.
• Check to ensure all department PPE is available and in good condition.
• Check Management for training on Customer accident and food complaints, indentifying Significant hazards module.
• Check to ensure all listed signage is in place.