slaughterhouses, butchers and charcuterie. Part 1 General part - Prevent Checklists

	Document name
		slaughterhouses, butchers and charcuterie. Part 1 General part
Area/location	Date
	Invalid Date
Approved by	Participants

Description	The list is based on the following regulations

All premises

Question	Yes	No	N/A	Risk assessment:			Risk description
				Low	Medium	High
1. Are the premises adapted to the business and the number of employees?
2. Are the floors safe?
a) Are the materials comfortable for standing and walking on?
b) Whole in all premises? → Entire premises?
c) Even and without thresholds?
3. Slipping accidents occur.
a) On the stairs?
b) Due to meat spills, blood residues, water, etc. on the floor?
4. Are there any premises?
a) Are there steep stairs?
b) Stairs that lack railings?
c) Are there any areas with insufficient black and yellow markings?
5. Is the general lighting sufficient in all premises, i.e. not too bright, weak, or dazzling?
6. Are there routines for maintaining the integrity and cleanliness of the lighting fixtures?

Product transport, means of transport, etc.

Question	Yes	No	N/A	Risk assessment:			Risk description
				Low	Medium	High
7. Are the transport routes safe?
a) Is it easily accessible?
b) Without thresholds, steps, or inclined planes?
8. Are suitable and well-functioning transport trolleys being used?
9. If forklifts are used,
a) Do forklift drivers have the knowledge and employer's permission to operate forklifts?
b) Are the forklifts roadworthy and inspected?
10. When charging the battery,
a) Is there a demarcated parking area with ventilation?
b) Is eye protection used if there is a risk of splashing from the battery acid?
c) Is the eye wash station operational?
d) Is there a fire extinguisher that is easily accessible?

Education knowledge

Question	Yes	No	N/A	Risk assessment:			Risk description
				Low	Medium	High
11. The staff has received training information.
a) How should machines, tools, knives, etc. be used in a safe way?
b) In work environment issues such as ergonomics, lifting techniques, hygiene and risk of infection, as well as other matters relating to the business's work environment?
12. Have temporary agency workers been given training instructions on how to work safely?
13. Does anyone have training in first aid?
14. Do you know what first aid equipment you need and where it is located?
15. Is the company affiliated with occupational health care?

Cleaning and distribution

Question	Yes	No	N/A	Risk assessment:			Risk description
				Low	Medium	High
16. Are there written and clear procedures for how often and how cleaning and disinfection should take place?
17. Are safety data sheets available for cleaning and disinfecting agents, and are they accessible to the relevant staff?
18. Cleaning and disinfection are carried out to ensure (bwe).
a) Is inhalation of aerosols and skin contact with cleaning disinfectants avoided?
b) Is the cleaning equipment easy to use?
c) Is the dosing of cleaning disinfectant done automatically and finally?
19. Do cleaners use personal protective equipment to protect the respiratory tract and skin?

Other Here you can note risks that need to be addressed that are not included in the checklist

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