When conducting the Work Health and Safety audit, you are required to:

• Carry out a physical audit of the training organisation's site.
• Use the Work health and safety checklist to carry out the audit.
  • Follow work health and safety procedures and instructions.
  • Identify and report hazards.
  • Implement Work Health and safety procedures to take immediate actions.
• Monitor adherence to organisational WHS procedures.
• Monitor ongoing compliance with safe work practices.
• Take prompt action to address non-compliance with procedures and safe work practices.
• Monitor day-to-day effectiveness of WHS practices in maintaining the health, safety and security of personnel.
• Identify any hazards on an ongoing basis during own day-to-day workplace operations.
• React to reports of hazards by other workers, and coordinate and participate in risk assessments.
• Implement any risk control methods or refer to the appropriate person if control is outside the scope of responsibility.

SAFETY AUDIT "HAZARD IDENTIFICATION AND REPORTING"
	Acceptable	Immediate action/control measures	Further action required*	Date signed off	Date to be completed
Y	N
Section 1. Burns
Is vegetable oil used instead of animal fat (remains in liquid form when cool)?
Are metal containers used to empty oil from deep fryers?
Is a first-aid kit accessible?	Y
Are workers trained in safe work procedures (e.g. preventing burns in kitchens)?	Y
Is appropriate personal protective equipment (PPE) available, such as aprons, closed shoes and heatproof gloves?	Y
Section 2. Chemicals
Are chemical containers appropriately labelled?	Y
Are chemicals stored in approved containers (not drink or food containers) and away from food preparation areas?	Y
Is a safety data sheet supplied for each hazardous chemical?	Y
Are workers trained to use chemicals safely?	Y
Are emergency contact numbers readily available (e.g. Poisons Information Centre)?	Y
Do workers wear appropriate protective clothing/equipment when handling chemicals (e.g.nitrile gloves, apron, goggles, closed shoes)?	Y
Section 3. Electrical Equipment
Is faulty electrical equipment removed immediately from service?	Y
Are safety switches installed to guard against electric shock?	Y
Are safety switches tested on a regular basis by a competent person?	Y
Is a licensed electrical contractor hired to install and repair electrical equipment?	Y
Is electrical equipment regularly inspected, tested and maintained by a competent person?	Y
Are workers trained in working safely with electrical equipment?	Y
Section 4. Fire
Is fire-fighting equipment kept in a clear, unobstructed place?	Y
Does all gas equipment have a shut-off valve?	Y
Are exhaust fans and hoods cleaned regularly?	Y
Are flammable materials, clothes and paper stored away from ignition sources?	Y
Are sprinkler systems and fire extinguishers installed and regularly inspected and maintained?	Y
Are staff trained to use fire protection equipment?	Y
Are "fire blankets" available?	Y
Are fire evacuation and emergency procedures available?	Y
Section 5. Hot conditions
Are "air-conditioning and ventilation systems" serviced on a regular basis?	Y
Is there a system in place to minimise heat stress?	Y
Section 6. Knives and sharp tools
Are knives sharp, maintained and in good working condition?	Y
Do slicing machines and butchers' steels for knife sharpening have handguards?	Y
Is a suitable cutting board available and used?	Y
Are knives stored safely when not in use (e.g. knife shelf, block, sheath or wall-mounted magnetic strip)?	Y
Are knives washed separately, not with other utensils or instruments?	Y
Are mesh gloves used when working with knives?	Y
Are dirty knives stored safely for washing?	Y
Do workers wear protective clothing, such as gloves and aprons, when handling sharp implements?	Y
Is there a procedure for using knives safely?	Y
Are workers trained?	Y
Section 7. Machinery and equipment
Is equipment regularly serviced and maintained according to the manufacturer's instructions?	Y
Is there an isolation or disengaging procedure in place when cleaning or maintenance is performed?	Y
Are all operators of equipment instructed, trained and supervised in how to use it safely?	Y
Do operators of equipment have the appropriate 'ticket' or license where necessary (e.g. forklifts)?	Y
Does all equipment have to guard to prevent operators and others accessing hazardous parts?	Y
Is there adequate workspace around equipment and is it on a stable foundation to prevent it from moving during operation?	Y
Section 8. Manual tasks
Are workers doing tasks requiring force, awkward joint positions or the repetition that continues for over 30 minutes at a time or more than two hours of a shift?	Y
If the task is performed for prolonged periods, can it be performed at an easy pace?	Y
Are there mechanical aids (such as trolleys, hoists) available and used?	Y
Are workers protected against vibration when using powered equipment for long periods?	Y
Are workers able to perform the task in an upright, forward-facing position (i.e. not bent over or twisting/turning their back/neck)?	Y
Are workers able to perform the task without reaching and with their shoulder, forearm and wrist in a comfortable position (i.e. not stretched bent/twisted)?	Y
Are workers able to vary their posture throughout the task? (i.e. do not have to stand, sit, kneel or squat for extended periods)?	Y
Is the need to move heavy loads eliminated or minimised?	Y
Are repetitive movements minimised, and/or do workers have frequent breaks from repetitive tasks?	Y
Are the forces required by a worker to perform the task kept within a minimal possible range (not high, sudden, repetitive or sustained)?	Y
Section 9. Security
SECTION9.1VIOLENCE
Is there a zero-tolerance policy for aggressive and abusive customers?		N
Is security lighting or video surveillance installed?	Y
Are there locks on doors and windows?	Y
Are workers trained in the policy and procedures for managing aggressive and abusive customers?	Y
Are enough staff rostered to keep delays to a minimum, reducing the potential for customer aggression?	Y
Is there a procedure in place to support workers exposed to critical incidents?	Y
SECTION9.2MANAGING CASH
Is cash stored safely and counted in a secure room?	Y
Are cashless purchases (e.g. credit cards) encouraged?	Y
Are bank deposits made at random times?		N
Is there a safe work procedure for handling and managing cash?	Y
Section 10. Slips, trips and falls
Does drainage prevent pooling of water and grease?	Y
Is there a spill procedure that requires immediate clean-up of all spills?	Y
Is non-slip flooring installed?	Y
Are there appropriate 'wet floor' signs?	Y
Are appropriate floor-cleaning products used to clean floors?	Y
Are passageways, entrances and exits kept clear and easily accessible?	Y
Is lighting adequate?	Y
Are floor surfaces, stairs and ramps well maintained (both indoors and outdoors)?	Y
Is there a policy in place for closed, non-slip footwear?	Y
Section 11. Young workers
Are young workers given induction training when they start?	Y
Are young workers trained in all safe work procedures?	Y
Are young workers given clear instructions about tasks to be performed?	Y
Are young workers given close and competent supervision?	Y
Is there a zero-tolerance policy for harassment, skylarking, intimidation, offensive language and behaviour, initiations and practical jokes?	Y
Do young workers know how to report unsafe conditions?	Y
Is there a 'buddy' system in place to support new and young workers?	Y