Food Handling
• Staff handling food have the relevant certification.
• Staff are utilising the correct PPE (blue gloves, hair tied up & aprons).
• The correct chopping boards are being utilised.
Allergens are displayed.
•
• Opened food is labelled and wrapped in clingfilm.
• Food is stored correctly i.e. fridge, dry cupboard.
• All relevant paperwork is completed daily (fridge temperature, pest sighting, cleaning, delivery temperature).
• Supervision of EYFS children during snack time is within sight & sound.
Learner Safety and Wellbeing
• Full and accurate record of learner medical conditions, disabilities and/or health risks.
Clear rules and boundaries in place
•
• Equipment not in use to be stored correctly
• Equipment not owned by SCL and not in use to be coned off and ‘out of bounds’
Area Checks
• Risk assessment carried out and recorded on correct form • Registers taken and uploaded
• Floors are free from hazards such as poorly managed cables, defective equipment, slip or trips hazards. • Classroom has no obvious electrical hazards such as defective equipment, loose wires around plugs or wall sockets etc. All SCL electrical items to be PAT tested annually • Are permanent fixtures in good condition and securely fastened, e.g. cupboards, display boards, shelving? • Are hot surfaces of radiators etc protected where necessary to prevent the risk of burns to vulnerable young people?
Lighting is sufficient.
•
Classroom is well ventilated.
•
• Classroom temperature is at least 18 degrees or higher.
• Furniture arranged to allow safe access to classroom and safe environment for learning.
• Bins are not overflowing and well managed/maintained.
• Site phone and walkie talkies working correctly and in use.
Every Six Weeks Area Manager H&S Check
21
Made with FlippingBook Ebook Creator