Checklist template

Meat cutting room and equipment safety for grocery stores

A ready-to-use checklist with 118 items in 6 sections, covering Guards, Lockout, Knives, Protective equipment, Cleaning, Training. Use it as-is in Bindy, or adapt it to your own standards in minutes.

  • 6 Sections
  • 118 Items
  • 102 Yes / No checks
  • 6 Scored ratings
  • 132 Points

Use this template How audits work

1. Guards 20 items

  1. The upper blade guard of the band saw is lowered to just above the product being cut Yes / No 1 pt
  2. The upper and lower wheel doors of the band saw are closed and latched Yes / No 1 pt
  3. The door interlocks of the band saw stop the blade when a door is opened, where fitted Yes / No 1 pt
  4. The pusher plate is on the saw and is used for end cuts Yes / No 1 pt
  5. The sliding table of the saw moves freely and its stop works Yes / No 1 pt
  6. The saw blade has no cracks or missing teeth Yes / No 1 pt
  7. The stop button of the saw works and is within reach of the operator Yes / No 1 pt
  8. The grinder feed pan has a fixed guard that keeps a hand from reaching the worm Yes / No 1 pt
  9. A feed stomper is at the grinder and is used instead of hands Yes / No 1 pt
  10. The lid interlock of the mixer-grinder stops the paddles when the lid is lifted Yes / No 1 pt
  11. The cover of the cuber or tenderizer is in place and its interlock works Yes / No 1 pt
  12. The slicer ring guard is in place Yes / No 1 pt
  13. Slicers not in use are set to zero thickness Yes / No 1 pt
  14. The hot plate and film cutter of the wrapper are guarded or marked as hot Yes / No 1 pt
  15. Machines sit firmly on their stands and do not move when running Yes / No 1 pt
  16. Start switches are recessed or shrouded against accidental starting Yes / No 1 pt
  17. Power cords and plugs are intact with no exposed wire Yes / No 1 pt
  18. Outlets in wet areas of the cutting room are ground-fault protected Yes / No 1 pt
  19. Machines found with a missing or defeated guard Number
  20. Condition of machine guards in the cutting room Rating
    • All in place and working 5 pts
    • Minor defect reported for repair 3 pts
    • Guard missing or defeated 1 pt

2. Lockout 20 items

  1. A written lockout or unplug procedure for each machine is available in the cutting room Yes / No 1 pt
  2. The saw is unplugged or locked out before the blade is changed Yes / No 1 pt
  3. The plug of a machine being cleaned stays in sight of the person cleaning it or is fitted with a plug lock Yes / No 1 pt
  4. Hard-wired machines have a lockable disconnect within sight of the machine Yes / No 1 pt
  5. Each disconnect is labeled with the machine it serves Yes / No 1 pt
  6. Each authorized employee has a personal lock and tag Yes / No 1 pt
  7. Locks are individually keyed and marked with the employee's name Yes / No 1 pt
  8. Employees asked said they press the start button to confirm the machine is dead after unplugging Yes / No 1 pt
  9. The grinder is unplugged before the head is removed or a jam is cleared Yes / No 1 pt
  10. Jams are cleared with a tool and never by hand Yes / No 1 pt
  11. Used saw blades are coiled and discarded in a rigid container Yes / No 1 pt
  12. Refrigeration and repair contractors apply their own locks and tell the department before starting Yes / No 1 pt
  13. Lockout procedures were reviewed in the last 12 months Yes / No 1 pt
  14. Date of the last review of lockout procedures Date
  15. Minors do not operate or clean power-driven meat equipment, as required by local regulation Yes / No 1 pt
  16. Third-party or night cleaning crews are included in lockout training Yes / No 1 pt
  17. Machines are not left running unattended Yes / No 1 pt
  18. Defective machines are tagged out of service Yes / No 1 pt
  19. Personal lockout locks available in the meat department Number
  20. Lockout knowledge of employees asked Rating
    • All could demonstrate the steps 5 pts
    • Some hesitation 3 pts
    • Steps not known 1 pt

3. Knives 19 items

  1. Knives are sharpened or exchanged on a set schedule Yes / No 1 pt
  2. Knives not in use are in a rack or scabbard or on a magnetic strip Yes / No 1 pt
  3. No knife is left in a sink or under product on the table Yes / No 1 pt
  4. Knife handles are intact and non-slip Yes / No 1 pt
  5. The sharpening steel has a hand guard Yes / No 1 pt
  6. Employees observed carried knives at their side with the point down Yes / No 1 pt
  7. Cutting boards are secured against slipping Yes / No 1 pt
  8. Cutting boards are flat and not deeply scored Yes / No 1 pt
  9. Employees observed cut away from the body Yes / No 1 pt
  10. Cutters at the table work at least an arm's length apart Yes / No 1 pt
  11. Cases are opened with self-retracting safety cutters Yes / No 1 pt
  12. The knife sharpening machine is guarded Yes / No 1 pt
  13. Exchange knives are transported in a closed container and counted in and out Yes / No 1 pt
  14. Boning hooks are stored with their points covered Yes / No 1 pt
  15. Damaged knives are removed from use Yes / No 1 pt
  16. Each knife is washed by its user, one at a time, with the blade facing away from the hand Yes / No 1 pt
  17. Slicer blades are sharpened only by trained employees using the built-in sharpener Yes / No 1 pt
  18. Knife cut injuries in the last 12 months Number
  19. Knife handling observed Rating
    • No unsafe handling seen 5 pts
    • Isolated lapses corrected on the spot 3 pts
    • Repeated unsafe handling 1 pt

4. Protective equipment 19 items

  1. A cut-resistant glove is worn on the non-knife hand when cutting or boning Yes / No 1 pt
  2. Cut-resistant gloves are worn when cleaning or changing saw and slicer blades Yes / No 1 pt
  3. Employees asked know the company rule on wearing gloves at the band saw and the grinder Yes / No 1 pt
  4. Mesh gloves have no broken links Yes / No 1 pt
  5. Cut-resistant gloves are available in several sizes Yes / No 1 pt
  6. Frayed or cut gloves are replaced Yes / No 1 pt
  7. Slip-resistant closed-toe footwear is worn by everyone in the cutting room Yes / No 1 pt
  8. Insulated jackets and gloves are available for cooler and freezer work Yes / No 1 pt
  9. Eye protection and chemical-resistant gloves are worn when handling cleaning chemicals Yes / No 1 pt
  10. No loose sleeves, jewelry or lanyards are worn at the machines Yes / No 1 pt
  11. Protective equipment is stored clean and dry in a designated place Yes / No 1 pt
  12. Floor mats lie flat with no curled edges Yes / No 1 pt
  13. The floor is free of fat, blood and standing water Yes / No 1 pt
  14. Bone dust and scraps around the saw are cleaned up during the shift Yes / No 1 pt
  15. Meat lugs are filled to no more than the weight set by company policy Yes / No 1 pt
  16. A cart or dolly is used to move boxed meat from the cooler Yes / No 1 pt
  17. Cutting room temperature (°F or °C) Number
  18. Employees take warm-up breaks according to company policy Yes / No 1 pt
  19. Use of protective equipment observed Rating
    • Worn by everyone 5 pts
    • Worn by most 3 pts
    • Rarely worn 1 pt

5. Cleaning 20 items

  1. Blade tension is released and the blade is removed before the saw is cleaned Yes / No 1 pt
  2. The saw blade is hung on its designated hook during cleaning Yes / No 1 pt
  3. The grinder knife and plate are removed with the puller tool Yes / No 1 pt
  4. Grinder plates and knives are stored on a rack rather than at the bottom of a sink Yes / No 1 pt
  5. The slicer blade is wiped from the center outward Yes / No 1 pt
  6. Hoses are on reels or hung up after washdown Yes / No 1 pt
  7. Motors and control panels are not sprayed directly with water Yes / No 1 pt
  8. Chemical containers and spray bottles are labeled with their contents Yes / No 1 pt
  9. Safety data sheets are accessible in or near the meat department Yes / No 1 pt
  10. Cleaning chemicals are diluted by a dispensing unit Yes / No 1 pt
  11. Employees asked know not to mix chlorine products with acid or ammonia products Yes / No 1 pt
  12. An eyewash station is within reach of the chemical area Yes / No 1 pt
  13. Date of the last eyewash station flush Date
  14. Wet floor signs are put out during washdown Yes / No 1 pt
  15. Floor drain covers are in place Yes / No 1 pt
  16. Machines were found fully reassembled with their guards before the first use of the day Yes / No 1 pt
  17. An employee cleaning the cutting room alone has a check-in arrangement with the manager on duty Yes / No 1 pt
  18. The wrapper hot plate is switched off and cool before it is cleaned Yes / No 1 pt
  19. Bone and fat barrels are moved on a dolly, not dragged or lifted Yes / No 1 pt
  20. Safety of the cleaning routine as observed or described Rating
    • Unplugged, blades removed and guards refitted 5 pts
    • Machine made safe, but other steps skipped 3 pts
    • Machine cleaned while plugged in or guards left off 1 pt

6. Training 20 items

  1. Training records name each machine (saw, grinder, slicer, cuber, wrapper) the employee is authorized to use Yes / No 1 pt
  2. A list of authorized operators is posted in the cutting room Yes / No 1 pt
  3. New employees are supervised on each machine until signed off Yes / No 1 pt
  4. Minors are identified on the schedule or by badge Yes / No 1 pt
  5. Lockout training is documented for each authorized employee Yes / No 1 pt
  6. Knife safety training is documented for each meat employee Yes / No 1 pt
  7. Chemical hazard communication training is documented for each meat employee Yes / No 1 pt
  8. Employees asked know the first steps for a severe cut Yes / No 1 pt
  9. The first aid kit next to the meat department contains large pressure dressings Yes / No 1 pt
  10. A trained first aider is on each shift as required by local regulation Yes / No 1 pt
  11. Emergency numbers are posted in the cutting room Yes / No 1 pt
  12. Injuries and near misses in the meat department are reported and investigated Yes / No 1 pt
  13. A safety inspection of the cutting room is documented monthly Yes / No 1 pt
  14. Date of the last documented safety inspection of the cutting room Date
  15. Equipment repair requests are closed, with none open longer than 30 days Yes / No 1 pt
  16. Corrective actions from the previous safety review have been completed Yes / No 1 pt
  17. Recordable injuries in the meat department in the last 12 months Number
  18. Name of the meat department manager Short text
  19. Overall safety of the meat cutting room Rating
    • No hazard found 5 pts
    • Minor hazards corrected during the visit 3 pts
    • Serious hazard found, such as a missing guard or no lockout 1 pt
  20. Corrective actions required Comments

About this template

This checklist is part of the Bindy template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In Bindy you can add photos, assign corrective actions, require sign-off and compare results across sites.

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