Checklist for Commissary Operations AFOSH STD 127-302

Contents:
Vendor Operations
Portable Ladders
Hand Tools
Manual Handling
Pallets and Palletized Merchandise
Use of Hand Trucks and Dollies
Use of Powered Materials Handling Equipment
Conveyors
Meat Department Operations
Produce Department Operations
Processing and Back-up Area
Grocery Department Operations
Walk-in Refrigerator/Freezer
Commissary Warehouse
Cold Storage Freezers
Baler/Compactor Operations
Exterior Areas
Finger Rings

Return to Contents

Portable Ladders

1. Are proper ladders stands used?

2. Are ladders stored in a warm dry location?

Return to Contents

1. Are screwdrivers used properly and maintained in good condition?
   
2. Is the proper hammer used for the job at hand?
   
3. Are hammers with loose or damaged handles discarded?
   
4. Are all hammers not in serviceable condition discarded?
   
5. Are pry bars used properly and damaged ones discarded?
   
6. Are meat saws kept in good condition and used properly?
   
7. Is mandatory protective equipment used by personnel using knives for boning and cutting meat?
   
8. Have supervisors established standard types of knives for each type of job and blade protection based on maximum guarding of knife handles?
   
9. Are knives stored in scabbards or drawers (guarded if in drawers)when not in use?
   
10. Are personnel not permitted to use knives as positioning tools, to stab, lift, or move a product?
    
11. Is adequate space provided for all meat cutting operations?
    
12. Are sheaths or scabbards used to carry knives?
    
13. Are workers restricted from carrying knives in trouser belts?
    
14. Do supervisors enforce safety rules covering the use, care, and storage of knives and ensure all safeguards and protective equipment are used?
    
15. Are butchers steels guarded at the handles by metal, leather, or stiff rubber disks?
    
16. When using carton cutters, do personnel cut parallel to or away from the body, keeping the other hand away from the direction of cut?
    
17. Are old blades placed in separate containers for disposal ­ NOT in waste cans?
    
18. Are cutters covered when not in use and not carried in clothing waistbands or pockets?
    
19. Are bands cut with band cutters only and not claw hammers, crowbars, or other tools?
    
20. When cutting metal or rigid plastic bands, do workers place one gloved hand on the nearest portion of the band and are the bands cut square, never at an angle?
    
21. Are bands disposed of when removed from the carton?

Return to Contents

1. Do supervisors determine individual lifting/carrying limitations, advise assigned workers, train workers on proper lifting and carrying procedures, and provide necessary mechanical handling and lifting devices? Is safety training documented?
   
2. Are proper lifting techniques briefed and used?

Return to Contents

1. Are unserviceable pallets (broken, splintered, or badly warped or loose boards) either returned to the appropriate vendor or, if beyond repair, disposed of properly?
   
2. Are personnel prohibited from walking or standing on wooden cargo pallets, except when utilized on powered MHE order selectors/pickers, provided the operator is wearing fall protection equipment ?
   
3. Are palletized materials placed and secured in a safe manner to prevent unbalanced stacks?
   
4. Are there at least two cross member supports under each pallet of merchandise stored in the pallet racks?
   
5. Are pallets safely stacked flat, one upon the other, outside the warehouse, no higher than 15 high, for storage when not in use?

Return to Contents

1. Are hand trucks and dollies checked daily by the operator for safe operating condition?
   
2. Are hand trucks and dollies loaded and used properly?
   
3. Are trucks secured and stored properly when not in use?

Return to Contents

1. Are operators trained in­house on the safe operation, inspection, preventive maintenance, and material handling practices?
   
2. Is training documented?
   
3. Are only trained and authorized employees allowed to operate MHE?
   
4. Is adequate ventilation (natural or forced) available in enclosed areas where internal combustion powered MHE is used?
   
5. If natural or forced air ventilation cannot be provided, are engine exhausts equipped with exhaust purifiers or electric powered equipment used?
   
6. Is high lift rider operated equipment fitted with an overhead guard and load backrest extension? Is the equipment NOT operated up and down the aisles with the operator or merchandise elevated in the air?
   
7. Are hydraulic lift trucks, which leak fluid, taken out of service until they have been repaired?
   
8. Are the forks fully lowered, control lever positioned in neutral, power shut off, and brakes set when powered MHE is left unattended (operator 25 feet or more away or MHE not in view)?
   
9. Do truck drivers safeguard pedestrians at all times?
   
10. Are personnel restricted from standing or passing under the elevated portion of a truck, whether the truck is loaded or empty?
    
11. Do personnel keep their bodies clear of areas between the uprights of the mast or outside the truck running lines?
    
12. Are trucks restricted from passing each other, when traveling in the same direction, at intersections where there are blind spots?
    
13. Do operations maintain at least three truck lengths between trucks moving in the same direction?
    
14. Do operators slow down and sound horn at intersections and in other situations where vision is obstructed?
    
15. Do operators stop at blind corners and before going through doorways?
    
16. Do operators travel at a controlled speed, keep a clear stopping distance in front of the truck, and avoid quick starts and turns and jerky stops?
    
17. Are gas engines turned off and not left idling in enclosed spaces?
    
18. Are overhead objects high enough so the MHE booms, when fully extended, will not strike them, or are lifts modified so they have access to top shelves but cannot hit overhead fixtures?
    
19. Are critical equipment (electrical panels, fire equipment, load supporting columns, etc.) protected with barriers or posts?
    
20. Do operators carry the load as low as possible and do not raise or lower the load while moving?
    
21. Do operators a form to conduct daily inspections and maintenance checks on all powered MHE?
    
22. If the load being carried obstructs the operator's forward view, does the operator travel with the load trailing?
    
23. While trucks and trailers are being unloaded by MHE, are the truck's brakes set and wheel chocks placed under rear wheels of truck and trailer?
    
24. Are safe distances maintained from the edge of ramps, docks, and platforms?
    
25. Are vehicles designed for lifting employees provided with controls on the elevated platform and a shutoff switch on the platform?
    
26. Is MHE used for raising and lowering employees equipped with a safety platform secured to the lifting carriage?
    
27. Do employees wear fall protection while elevated 10 feet above floor level?

Return to Contents

1. Are guardrails used on each side of roll ways to guide merchandise and prevent it from running off the conveyor?
   
2. Are roller conveyors designed to eliminate hazards from pinch points and moving parts?
   
3. Are personnel restricted from climbing or stepping on any conveyor?

Return to Contents

1. Are meat band saw guards adjusted to the specific thickness of the meat being sawed?
   
2. Does the operator remain at the machine while the blade is still running?
   
3. Does the operator ensure that the blade does not twist while cutting meat?
   
4. Is a safety plate or platform provided and used on the carriage for safely cutting the last piece of meat?
   
5. Are all access doors over band saw wheels kept closed and proper blade tension maintained during operation?
   
6. Is the height of the band saw table adjusted as necessary for the cutting operation?
   
7. Are hand held meat power saws used by qualified personnel only?
   
8. Is extreme caution taken when this saw is used in close or cramped quarters or around other meat cutters?
   
9. Is the hand held meat power saw unplugged at the outlet before attempting to clean it, perform maintenance, or change blades?
   
10. Are meat grinding machines equipped with a hopper to hold the meat being fed to the grinding mechanism?
    
11. Is a tamper used to push the meat into position for grinding?
    
12. Are operators restricted from removing meat from the hopper while the machine is in operation?
    
13. Are meat grinding machines unplugged before the operator attempts to inspect, clean, or service it?
    
14. Are pusher plates used on such items as sausage or loaf cheese and on any product that is less than 6 inches in length?
    
15. Are cutting edges kept sharp and guarded except at point of contact?
    
16. Is the slice thickness adjustment turned to zero and the machine unplugged when cleaning is performed?
    
17. Do operators refrain from forcing meat holding elevators up on flaker/slasher machines?
    
18. Is the flaker/slasher stopped and the power disconnected before the exit chute is cleaned or meat removed from it by hand?
    
19. Is the meat tenderizer always used with a guard?
    
20. Are power operated machines cleaned by qualified personnel only?
    
21. If other personnel are used, are they trained and under the constant supervision of a qualified meat cutter?
    
22. Are floors kept clear of debris, equipment, and supplies? Are water, blood drippings, and meat scraps cleared at least daily or more frequently?
    
23. Are knives and meat hooks cleaned and stored in designated areas at all times, except when in actual use?
    
24. Are carts used to remove equipment from cleaning areas?
    
25. Are monorails used within specific load limits?
    
26. Do supervisors frequently inspect the complete monorail system and the way it is being used?
    
27. Are rails in the carcass beef storage and meat processing rooms at least 36 inches from walls and any other obstructions, separate rails kept 30 inches apart, and provided with rail stops that extend at least as high as the centers of the trolley wheels at the ends of the rails?
    
28. Is walking or working under monorails kept to an absolute minimum and foot traffic in the hanging and processing room routed away from the monorails?

Return to Contents

1. Are employees instructed in proper handling techniques?
   
2. Are garbage cans:
   
   1. Washed and sanitized daily using hot soapy water?
      
   2. Covered when not actually being filled or emptied?
      
   3. Leak proof and adequate in number and size?
      
   4. Moved on dollies to eliminate manual lifting?
   
   
3. If the garbage disposal area is adjacent to or part of the general receiving area, are floors and dock areas kept clear of refuse and waste?
   
4. Are adequate tools available and properly stored for opening crates, containers, and cartons?
   
5. Are crates, containers, and cartons opened away from open containers of food?
   
6. Is there adequate eaves spouting over the receiving and dock areas?

Return to Contents

In the Processing and Back­up Area:

1. If produce is dropped on the floor, is it cleaned up immediately?
2. Are store trimming knives stored in scabbards or knife racks when not in use?
   
3. Are eye protection and gloves worn when cutting or pulling metal or rigid plastic bands from crates? Is banding disposed of when removed?
   
4. Are wrapping machines used with safety covers over wrapping mechanism at all times?
   
5. Are operators restricted from removing jammed or clogged items from a powered garbage disposal, trimmer, or wrapping machine while the equipment is in operation or connected to a power source?

Return to Contents

1. Are cases of canned and bottled products transported using hand trucks or push carts?
2. Are carton cutters kept in their scabbards unless they are being used?
3. Is the floor area adjacent to a spill immediately blocked off and the spill mopped dry as soon as possible?
4. Is broken glass swept into a dustpan rather than picked up by hand?
5. Is defective price molding repaired or replaced immediately?
6. If removal of broken glass is required from packing cases, are gloves used?
   
7. Are boxes, carts, and packing NOT left in the walking/shopping areas?
8. Is only approved non­skid wax used on floors?
9. On frozen food display cases:
   
   1. Are compressors and fans adequately guarded?
      
   2. Are food storage areas free from sharp or jagged edges and solidly supported?
      
   3. Are all frozen food cases grounded using 3­wire receptacles?
      
   4. Is proper food case temperature maintained and all leakage immediately reported and cleaned up?
      
   5. Are water, food, and other drippings on floor blocked off immediately and cleaned up as soon as possible?
      
   6. Are all electrical connections unplugged at the outlets or turned off at the circuit breaker prior to washing display cases?

Return to Contents

Walk-in Refrigerator/Freezer

1. Are storage racks in safe condition, free of broken or bent shelves, and supported on solid legs?
   
2. Are blower fans properly guarded?
   
3. Is there an immediately accessible quick release opener or safety bar on the inside of walk­in refrigerator/freezer doors to permit escape if an employee is locked in?
   
4. Are walk­in refrigerators or freezers that are locked equipped with a permanent sign mounted on the outside of the door reading "DETERMINE NO ONE IS INSIDE BEFORE LOCKING DOOR" or equivalent?
   
5. Is adequate aisle space available?
   
6. Are employees instructed on proper placement of hands for movement of portable racks?
   
7. Are heavy items stored on proper placement of hands for movement of portable racks?
   
8. Are shelves adequately spaced to prevent pinched hands?
   
9. Are personnel who must continuously enter walk­in freezers provided thermal protective clothing?
   
10. Are cold storage workers provided insulated clothing consisting of four piece sets: hood, jacket, trousers, and safety toe boots?
    
11. Is ice accumulation removed from freezer room and floor periodically?

Return to Contents

1. Are appropriate ladders used to avoid overreaching and stretching or overhead objects?
   
2. Do personnel ensure their vision is not obstructed when manually transporting materials?
   
3. Is an 18 inch clearance maintained on stacks less than 15 feet high and a 36 inch clearance on stacks over 15 feet high from sprinklers, joists, rafters, beams, and roof trusses?
   
4. When combustible materials are involved, regardless of stack height, is a 36 inch clearance always maintained?
   
5. Is a 24 inch clearance maintained around light or heating fixtures?
   
6. Do all warehouse personnel (including employees assigned temporary duties for pulling and stocking merchandise) wear safety toe shoes?
   
7. Are gloves worn when lifting materials with sharp edges or rough surfaces?
   
8. Are four or six wheel stocking carts not loaded higher than shoulder level?
   
9. Are all loading docks, stairways, areas that change elevation, vehicle entry, and exit doors highlighted with yellow and black stripes?
   
10. Are all corners of storage racks and other permanent type fixtures identified by painted or taped diagonal cut yellow and black stripes at least 36 inches high?
    
11. Are diagonal cut yellow and black striped corner guards, either locally purchased or manufactured, used on all corners of palletized merchandise that is being stored on the warehouse floor?
    
12. Where powered MHE is used, are aisles at least 2 feet wider than the widest vehicle used or most common material being transported? Are aisles and passageways easily recognizable?
    
13. Are lamps or lamp holders for fixed lighting located not less than 12 feet above the floor where vehicles are commonly driven?
    
14. Are frequently used loading docks located away from streets and intersections?
    
15. When vehicles parked at docks block general purpose vehicle routes, are control devices (i.e., cones, barricades, warning signs, etc.) used to redirect traffic?
    
16. Do docks have smooth and even surfaces?
    
17. Are edges of docks marked with 4 inch yellow lines or are removable railings installed if there is a potential for serious injury?
    
18. Are docks 2 feet wider than the widest vehicle or common material being transported and enough clearance provided for safe turns?
    
19. Are tasks planned to keep the fewest number of people working above floor level for the least amount of time?
    
20. Are pallets stacked neatly, in a safe area, and no higher than 15 pallets?
    
21. Are all aisles wide enough to enable workers to move about freely while handling material or removing it from bins, racks, or piles? Are aisles clearly marked and kept clear?
    
22. Are floor surfaces, platforms, and ramps kept clean and in good condition?
    
23. Are dock boards capable of holding four times the expected load, wide enough to permit easy maneuvering, securely positioned with the dock, lowered­­not dropped into place and stored in a safe place when not in use?
    
24. Are truck trailers and rail cars securely chocked, with brakes set, during loading and unloading operations?
    
25. Do workers wear gloves when handling items which may contain projecting nails,, jagged hoops, metal bands, ends of wires, or splintered wood?
    
26. Are "No Smoking" signs conspicuously posted in loading receiving areas?
    
27. Do electrically operated receiving bay doors:
    
    1. Have control switches located so the doors may be observed during the complete range of movement while opening and closing?
       
    2. Have clearly marked and distinguishable controls? Have controls that are wired so the doors move only when pressure is applied to the actuating switch and movement stops when the switch is released?
       
    3. Have a manual override to allow operation during power outages?
28. Are workers in cold storage warehouses trained to detect early signs of frostbite and numbness from the cold?
    
29. Are workers in cold storage warehouse employees supplied with a four piece insulated clothing set?

Return to Contents

1. If only one person is assigned to the cold storage function, are arrangements made to have a second person remain in the area while the lone worker is in the freezer?
   
2. Does the supervisor ensure the person standing by knows they are to remain there to assist if the lone worker is in the freezer?
   
3. If no arrangement can be made to have a second person standing by, does the worker notify the warehouse supervisor before entering and after exiting the freezer?
   
4. Are battery charging operations performed only by trained and authorized personnel, in areas designated and approved by the base fire department?
   
5. Is smoking prohibited in charging areas?
   
6. Do charging locations have adequate ventilation?
   
7. Are precautions taken to prevent open flames, sparks, or electric arcs in battery charging areas?
   
8. Are tools and other metallic objects kept away from the top of uncovered batteries?
   
9. When charging batteries, are vent caps kept in place (unless removal is required by specific tech data) and battery or compartment cover kept open?
   
10. Are all electrical outlets grounded?

Return to Contents

1. Are only qualified personnel authorized to operate the equipment and is the training documented on a form of some kind?
   
2. Does the equipment have a sign posted indicating "To Be Operated by Authorized Personnel Only" or something similar?
   
3. Are baler safety gates in satisfactory operating condition?
   
4. Are balers equipped so the baler ram will reverse travel if the safety gate is obstructed?
   
5. Is the baler/compactor ignition key removed when it is left outside and unattended?
   
6. If the baler/compactors are located outside, are doors completely closed anytime the operator is not in the immediate vicinity?
   
7. Do baler/compactor operators check for children inside or around the equipment before use and before securing the equipment?

Return to Contents

1. Are parking lot and pedestrian walkway surfaces smooth and hard with good drainage?
   
2. Are parking spaces restricted from encroaching on fire hydrant zones, corner approaches, bus stops, loading zones, or clearance spaces for islands?
3. Is landscaping planned and maintained to prevent the creation of blind spots?
   
4. Is adequate lighting provided for safety and security?
   
5. Are convenient parking spaces reserved for handicapped patrons?
   
6. Are patron shopping carts and bagger carry­out carts not stored or allowed to accumulate where they block vehicular or pedestrian traffic?
   
7. Are walkways kept clear of obstacles, snow, and ice?
   
8. Are motorized vehicles restricted from operating over walkways that do not have CE certification of load bearing capacity of the surface?
   
9. Are broken or unevenly cracked surfaces repaired promptly?
   
10. Are all grounds adjacent to work facilities well policed and kept free of hazardous materials?
    
11. Is all construction work on commissary grounds clearly identified by signs that can be read from at least 50 feet and illuminated for easy sighting after dark?

Return to Contents

1. Have supervisors and store managers identified tasks where wearing rings is prohibited and posted such a list on bulletin boards in employee work areas?
   
2. If a supervisor has elected that employees will not wear rings while engaged in work activities in general, is this posted in the work area?
   
3. Is ring wearing information included as part of employee briefings?
   
4. Do supervisors ensure that prohibitions on the wearing of rings are enforced?
   
5. Are employees briefed that the practice of placing tape over rings is insufficient protection and does not satisfy the requirement for removing the ring?

Return to Contents