Incident / Accident Reports
In USA, OSHA regulations and state workers' compensation laws require that accidents that occur in the workplace be reported. It will be good practice to fill a report in case or an incident / accident and keep the record. It should be available in case of investigation by the authorities or insurance company. Required information includes: Who was involved / hurt, when, where, and how with details. Also what was the reaction and measures taken to avoid similar happening in the future?
Inspections are usually at the heart of management's effort to ensure that sanitation and safety procedures are consistently followed. You can develop inspection forms or checklists that focus attention on equipment, facilities, food handling practices, and/or food service employees. Persons with special knowledge (insurance representatives, state or local fire inspectors, and so on) can help you create these checklists. A sample safety checklist is available in extra resources.
How often you make sanitation and safety inspections depends, in part, on how well your property measures up during the first inspection. A complete inspection should be made at least monthly. However, if necessary you should also conduct daily inspections of specific work station areas or equipment.
A primary reason to conduct sanitation and safety inspections is to correct potentially dangerous conditions. Corrective measures should be taken promptly! If time must lapse before a problem is corrected, inform employees of any possible hazards and alert upper management that a problem has been found and steps are being taken to correct it.
After an inspection is completed, inspection forms and checklists should be filed for later reference. Looking back at earlier forms and checklists can give you an indication of the long-range effectiveness of your sanitation and safety programs. Also the forms are evidence of your efforts to maintain a sanitary and safe food and beverage operation.