Kitchen Inspection

The kitchen should be the cleanest section of all facilities, as it is the most likely place for diseases or infections to be transmitted. The reality is, however, different. A regular kitchen inspection is required to determine if the health and safety of workers and customers is threatened in any way.

Assessing risks associated with filthy and unhealthy kitchens is something that should be done on an almost day-to-day basis and the scope of the assessment should be wide.

Mishandling food could result in food poisoning, which could claim lives; thus, equipment used to store food should be clean all the time. This includes fridges and storerooms. An assessment should be conducted to establish if the storage area of a canteen meets the required standards. This could be accomplished only when an inspection is done and findings should be recorded and advise given if there is room for improvement

Kitchens should also have good quality lighting to ensure everybody can see exactly what they are doing and what is happening in the kitchen. Poor lighting could pose a serious danger, as employees could trip over anything that is not clearly visible and fall onto a hot surface or even a fire. To avoid this from happening, cracked tiles should be replaced, as they can pose a tripping hazard or they could become a breeding ground for germs.

As dust-bins and waste are a breeding ground for germs, waste should be properly and carefully disposed of in a canteen. If mishandled, the germs could be transferred to food that would be served to visitors and ultimately result in spreading food poisoning and other illnesses. A risk assessment should be conducted to see if the right bins are used and if they are emptied and cleaned regularly.

To achieve optimum cleanliness, the use of stainless steel and marble materials as surfaces is advised, as they are easy to clean. But cleanliness is also important when it comes to doors, windows and floors. During the risk assessment it should be determined if windows, floors and doors are free of grease, dust and dirt. Dirty handles and doors could spread contact infections, while dust could contribute to coughing and lung problems.

During a risk assessment, one should inspect electrical and gas fittings, to see if they are firmly fitted and leak-free. Gas supplies should be properly placed and secured away from heat or open fire to avoid spillage and explosions, which could cause a major accident. If the whole fitting or part of it seems defective, companies should call in a qualified person to take care of this matter and have it solved immediately.

Another part that should always be in good working order is the drainage system of a food outlet, as it could provide a breeding ground for germs. An inspector should check to see that drains are kept clean and it should be evident to him that they are constantly disinfected. Companies are advised to use chlorine bleach to dis-infect drains.

Canteens should have proper working arrangements to allow a smooth flow of traffic from one end to another. This would reduce incidents compared to when employees are stationed haphazardly. Space Management regulations could be implemented and employers advised on arrangement patterns that could work best.

Air-conditioning is another aspect that shouldn’t be overlooked when a risk assessment is conducted. Health and safety officials should determine whether the filter is clean and the fan working properly. If the smoke from the grillers is not properly filtered out, employees could inhale these dangerous fumes, which could contribute to them developing problems and diseases.

Conducting a risk assessment for kitchens and canteens is, perhaps, the most challenging risk assessment that can be conducted. Not only will it require that health and safety officials have to look at many different things, they will also have to consider the consequences if they are forced to shut down all operations due to non-compliance. A workforce that is expected to work on an empty stomach is a very unhappy and unreliable workforce. But the flip side is that once kitchens and canteens are compliant, any assessment will go smoothly, leaving assessors ample time to enjoy a good lunch or a nice coffee.