Restaurants and commercial kitchens

Questions

Yes No Not applicable

AFS 2023:12 3§32

Yes No Not applicable

AFS 2023:12 3§11

Yes No Not applicable

AFS 2023:10 6§9

Yes No Not applicable

	Document name
		Restaurants and commercial kitchens
Area/location	Date
	Invalid Date
Approved by	Participants

Description	The list is based on the following regulations
	AFS 2023:12 3§32 AFS 2023:10 6§9 AFS 2023:11 15§8 AFS 2023:1 §10

Question	Risk assessment:
	Low	Medium	High
1. Is the loading dock protected from rain and snow and well-lit?
2. Is the goods reception arranged so that exhaust fumes do not draw or leak in (e.g. with an airlock)?
3. Is there space for arriving and departing goods as well as return packaging?
4. Does the supplier deliver the goods to the restaurant?
5. Are the transport routes easily accessible, without thresholds, spacious, without steps or inclined levels, and with adjustable doors?
6. Is there an elevator for transport between floors and is it big enough?
7. Are there transport or lifting aids for heavy raw materials, canteens, crates, etc.?
8. If lifting aids are missing, do employees help each other with heavy or difficult lifting?
9. Are the staff trained in lifting and carrying techniques and transfer techniques?
10. Do transport trolleys have relatively large, lockable, and soft wheels to make less noise and are they stable?

Question	Risk assessment:
	Low	Medium	High
1. Are the storage spaces sufficient?
2. Are there lifting aids for heavy packaging, etc., or can smaller packages be chosen when purchasing?
3. Are heavy goods and items used in large quantities available at the correct picking height (above knee and below shoulder height)?
4. Is the door to the freezer room operable from the inside, and does the freezer room have lighting and a functioning distress signal that can be heard in a manned location (unblocked emergency signal button about 0.5 m above floor level)?
5. Is protective clothing and gloves used against the cold when working in freezer rooms?

Question	Risk assessment:
	Low	Medium	High
1. By peeling machine.
a) Are goods tipped into a shell machine without heavy lifting, e.g. from the support surface and from smaller bags?
b) Can peeled goods be placed directly into the cart?
c) Is the peeler firm and steady, and does it have interlocked protection?
2. Do large pots and griddles have a lock that prevents involuntary tipping, and can large pots be stirred automatically?
3. Are all class A or B pressurised devices regularly inspected by an external inspection body as planned?
4. Are there updated signs on controlled containers? (Container = a pressurized device that is not a pipeline.)
5. Is the faucet firm and steady and does it have interlocked protection?
6. Are the guide racks in the cooking cabinet and oven at the appropriate working height, with lockable wheels and latches on three sides for the plates?
7. Can a semi- or fully automatic cutting machine be purchased instead of a manually operated one when used for large quantities?
8. Are there warning notices at the cutting machine and meat grinder, and do the machines have interlocking protection?
9. Are there work and safety instructions at the machines?
10. Have the staff received training and information about the risks of the machines and are the instructions followed?
11. Is the accessibility around machines, stoves, etc. good for cleaning and service?
12. Is the working height for cold sideboards and machines easy to adjust individually?
13. Can work be done while sitting (e.g. using a sit-stand chair), and are the chairs easily adjustable in height?
14. Is there a tap with a hot and cold water faucet where it is needed for the work?
15. Are there windows through which you can see outside, either directly or through adjacent rooms?
16. Is there spot lighting at the cold sideboard if necessary?
17. Is there a well-functioning extractor, e.g. a hood that captures all rising hot air over the griddle, grill, pots, etc.?
18. Are filters and grease traps etc. cleaned regularly, e.g. weekly, or is there a filter guard that indicates when filters should be changed or are there flame retardant filters?
19. Are gas cylinders positioned so that they cannot fall?
20. Is the air fryer positioned in such a way that it cannot start a fire, that water cannot splash into it, and that no one can trip over it?
21. Are hot surfaces and handles insulated or protected so that you cannot burn yourself and that they do not radiate heat?
22. Are there carbon dioxide extinguishers and fire blankets at frying surfaces and fryers, and do the staff know how to use them?
23. Are the electrical equipment and cords intact and grounded, and is ongoing maintenance carried out?
24. Is there damping mat or damping compound on sheet metal, trolleys, cabinets and shelves or similar made of sheet metal to reduce the occurrence of noise in connection with bumps and impacts?

Question	Risk assessment:
	Low	Medium	High
1. Is the dishwasher at the correct working height and does it have sufficient capacity?
2. Are there sufficient spaces for dirty and clean dishes (including buffer stock), for trolleys, etc., and do the dishes flow through the dishes with as few lifts as possible?
3. Are there waste containers for food scraps?
4. Are hearing protectors available and used?
5. Are protective gloves available and used?
6. Are strenuous or one-sided working postures avoided?
7. Is work at the incorrect working height avoided?
8. Is hand dishwashing detergent dosed directly via the tap or dosing pump (small risk of overdose)?
9. Is an easily removable insert with a perforated bottom used when soaking?
10. Are the belt conveyors regularly maintained to ensure smooth operation and well-lubricated support rollers?
11. In the case of multi-tank machines, is there a curtain that covers the entire infeed and outfeed opening?
12. Does a hood exist that captures all upward-rising hot air (can be tested with smoke) over the dishwashers?

Question	Risk assessment:
	Low	Medium	High
1. Are safety data sheets for chemical products (including detergents) available to staff?
2. Are the safety instructions followed when using chemical products?
3. Are all hazardous chemical products labeled, and are there lists of them?
4. Can you switch to less harmful eco-labelled products or microfiber mops cloths?
5. Are staff trained on the uses and risks of the cleaning products, e.g. allergies?
6. Are the dosage instructions for detergents, cleaning agents, etc. followed?
7. Are the agents dosed from closed systems, e.g. directly from the packaging or closed via central dosing systems, from storage?
8. Are eye protection used and is there eye wash if corrosive chemicals are dosed openly?
9. Are protective gloves used for all polishing (silver, copper, brass, etc.)?
10. Is it always necessary to use protective gloves when there is skin contact with cleaning solutions for more than 15 minutes, even when wearing thin cotton gloves underneath?
11. If high-pressure cleaning is used, what are the risks and how can they be mitigated?
a) It can be replaced with low pressure (which involves less risk).
b) Is the cleaner always applied with low pressure (flushing with high)?
c) Is a floor ramp used to prevent the spray from spreading into the air?
d) Are all hose connectors on the high-pressure side factory-fitted (not hose clamps)?
e) Does the spray gun have a "dead man's grip" and a protective bar?
f) Are the staff trained in pressure washing, risks, and protective measures?
g) Are there routines for how cleaning of premises etc should be carried out?

Question	Risk assessment:
	Low	Medium	High
1. Is there adequate lighting and ventilation in the waste room, and is there order in the waste room?
2. Have the workers been provided with knowledge (about chemical and microbiological risks) and information and instructions for the management of waste and sorted waste?
3. Is there enough space in the garbage room for the different types of waste?
4. Are appropriate gloves and tools used when packing and handling waste?
5. Is there a refrigerated garbage room for food waste?
6. Are oil and grease stored in special containers and disposed of according to instructions from the municipality's environmental and health protection office?
7. Is as much of your waste as possible disposed of for recycling or reuse (glass, paper, cardboard, batteries, etc.)?

Question	Risk assessment:
	Low	Medium	High
1. Is it easy to open the door between the dining room and kitchen?
2. Is there a risk of collisions when passing between the dining room and the kitchen?
3. Is the lighting designed with smooth transitions between the premises to prevent dazzling?
4. Is the space between the tables sufficient and are the chairs designed so that you can easily get in between when setting the table?
5. If barrel service occurs?
a) Can you switch to plate serving?
b) Do you use a serving trolley whenever possible?
6. Are there serving stations and serving cabinets in the dining room for local storage and unloading?
7. When allocating tasks
a) Can portioning be replaced with self-take?
b) Are food, crockery, and portioning dishes placed in a way that allows you to work as close to the body as possible?
c) Can the working technique be adjusted to allow for calmer work, smoother movements, occasional resting of the hand on a surface, and micro-breaks?
d) Is the height of the delivery desk adjusted so that you do not have to work with your hands above your shoulders or keep putting the plates down far away from your body?
8. Can the tray flow and working height be adjusted individually when setting trays?
9. Is the noise (even from music) acceptable so that you can, for example, talk to the guests in a normal conversational tone?
10. Do noise-reducing feet or sliding knobs need to be installed on chairs and tables?
11. Are the floors made of different rough and hard materials?
12. Are there differences in levels or other factors that are perceived as problematic, such as slippery floors, uneven surfaces, or lack of anti-slip protection?
13. Is the work organization set up so that you can vary tasks and take regular breaks?

Question	Risk assessment:
	Low	Medium	High
1. The checkout workplace is designed so that...
a) Can you see the trays and customers clearly?
b) Can the working position be adjusted, raised, or lowered?
2. Is there spot lighting at the cash register if necessary?
3. Is transportation to and from the workplace (e.g. by trolley) functioning well?
4. Can you sit and stand at the bar from time to time (e.g. using a sit-stand chair)?
5. Is the floor in the bar suitable for standing and walking on (not too hard)?

Question	Risk assessment:
	Low	Medium	High
1. Is the work structured in such a way that no one only performs one-sided or heavy work?
2. Does any task appear so stressful that the allocation of tasks needs to be reassessed?
3. Are work shoes with low heels or varying heel heights and soft soles used?
4. Are the employees aware of the risks of threats and violence that exist at work?
5. Have the risks of threats and violence been assessed?
6. Have measures been taken to reduce the risks, e.g. reviewing staffing, alarms, money management, and security procedures?
7. Are the staff knowledgeable about the procedures and safety regulations that apply?
8. Have employees received training in preventing threats and violence and how to act in situations of threats or violence at work?
9. If there is a food waste disposer, is it properly installed and maintained to ensure a safe work environment?
a) Has a permit been obtained from the municipality's water and sewerage utility?
b) Is there a protection against intrusion?
10. When making a purchase
a) Are noise data requested for the machines?
b) Deep fryer, do you choose one with a drain at the bottom for oil and detergent?
c) Coffee, juice, or milkshake machine - which one allows for a good working position when filling and cleaning?

Restaurants and commercial kitchens

General information about the checklist

Goods reception and transport (1-10)

Is the loading dock protected from rain and snow and well-lit?

Is the goods reception arranged so that exhaust fumes do not draw or leak in (e.g. with an airlock)?

Is there space for arriving and departing goods as well as return packaging?

Does the supplier deliver the goods to the restaurant?

Are the transport routes easily accessible, without thresholds, spacious, without steps or inclined levels, and with adjustable doors?

Is there an elevator for transport between floors and is it big enough?

Are there transport or lifting aids for heavy raw materials, canteens, crates, etc.?

If lifting aids are missing, do employees help each other with heavy or difficult lifting?

Are the staff trained in lifting and carrying techniques and transfer techniques?

Do transport trolleys have relatively large, lockable, and soft wheels to make less noise and are they stable?

Storage and freezer room (11-15)

Are the storage spaces sufficient?

Are there lifting aids for heavy packaging, etc., or can smaller packages be chosen when purchasing?

Are heavy goods and items used in large quantities available at the correct picking height (above knee and below shoulder height)?

Is the door to the freezer room operable from the inside, and does the freezer room have lighting and a functioning distress signal that can be heard in a manned location (unblocked emergency signal button about 0.5 m above floor level)?

Is protective clothing and gloves used against the cold when working in freezer rooms?

Kitchen and cold sideboard (16-39)

By peeling machine.

a) Are goods tipped into a shell machine without heavy lifting, e.g. from the support surface and from smaller bags?

b) Can peeled goods be placed directly into the cart?

c) Is the peeler firm and steady, and does it have interlocked protection?

Do large pots and griddles have a lock that prevents involuntary tipping, and can large pots be stirred automatically?

Are all class A or B pressurised devices regularly inspected by an external inspection body as planned?

Are there updated signs on controlled containers? (Container = a pressurized device that is not a pipeline.)

Is the faucet firm and steady and does it have interlocked protection?

Are the guide racks in the cooking cabinet and oven at the appropriate working height, with lockable wheels and latches on three sides for the plates?

Can a semi- or fully automatic cutting machine be purchased instead of a manually operated one when used for large quantities?

Are there warning notices at the cutting machine and meat grinder, and do the machines have interlocking protection?

Are there work and safety instructions at the machines?

Have the staff received training and information about the risks of the machines and are the instructions followed?

Is the accessibility around machines, stoves, etc. good for cleaning and service?

Is the working height for cold sideboards and machines easy to adjust individually?

Can work be done while sitting (e.g. using a sit-stand chair), and are the chairs easily adjustable in height?

Is there a tap with a hot and cold water faucet where it is needed for the work?

Are there windows through which you can see outside, either directly or through adjacent rooms?

Is there spot lighting at the cold sideboard if necessary?

Is there a well-functioning extractor, e.g. a hood that captures all rising hot air over the griddle, grill, pots, etc.?

Are filters and grease traps etc. cleaned regularly, e.g. weekly, or is there a filter guard that indicates when filters should be changed or are there flame retardant filters?

Are gas cylinders positioned so that they cannot fall?

Is the air fryer positioned in such a way that it cannot start a fire, that water cannot splash into it, and that no one can trip over it?

Are hot surfaces and handles insulated or protected so that you cannot burn yourself and that they do not radiate heat?

Are there carbon dioxide extinguishers and fire blankets at frying surfaces and fryers, and do the staff know how to use them?

Are the electrical equipment and cords intact and grounded, and is ongoing maintenance carried out?

Is there damping mat or damping compound on sheet metal, trolleys, cabinets and shelves or similar made of sheet metal to reduce the occurrence of noise in connection with bumps and impacts?

Disk (40-51)

Is the dishwasher at the correct working height and does it have sufficient capacity?

Are there sufficient spaces for dirty and clean dishes (including buffer stock), for trolleys, etc., and do the dishes flow through the dishes with as few lifts as possible?

Are there waste containers for food scraps?

Are hearing protectors available and used?

Are protective gloves available and used?

Are strenuous or one-sided working postures avoided?

Is work at the incorrect working height avoided?

Is hand dishwashing detergent dosed directly via the tap or dosing pump (small risk of overdose)?

Is an easily removable insert with a perforated bottom used when soaking?

Are the belt conveyors regularly maintained to ensure smooth operation and well-lubricated support rollers?

In the case of multi-tank machines, is there a curtain that covers the entire infeed and outfeed opening?

Does a hood exist that captures all upward-rising hot air (can be tested with smoke) over the dishwashers?

Cleaning and cleaning (52-62)

Are safety data sheets for chemical products (including detergents) available to staff?

Are the safety instructions followed when using chemical products?

Are all hazardous chemical products labeled, and are there lists of them?

Can you switch to less harmful eco-labelled products or microfiber mops cloths?

Are staff trained on the uses and risks of the cleaning products, e.g. allergies?

Are the dosage instructions for detergents, cleaning agents, etc. followed?

Are the agents dosed from closed systems, e.g. directly from the packaging or closed via central dosing systems, from storage?

Are eye protection used and is there eye wash if corrosive chemicals are dosed openly?

Are protective gloves used for all polishing (silver, copper, brass, etc.)?

Is it always necessary to use protective gloves when there is skin contact with cleaning solutions for more than 15 minutes, even when wearing thin cotton gloves underneath?

If high-pressure cleaning is used, what are the risks and how can they be mitigated?

a) It can be replaced with low pressure (which involves less risk).

b) Is the cleaner always applied with low pressure (flushing with high)?

c) Is a floor ramp used to prevent the spray from spreading into the air?

d) Are all hose connectors on the high-pressure side factory-fitted (not hose clamps)?

e) Does the spray gun have a "dead man's grip" and a protective bar?

f) Are the staff trained in pressure washing, risks, and protective measures?

g) Are there routines for how cleaning of premises etc should be carried out?

Garbage room (63-69)