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General workplace conditions checklist
The professional inspection solution
You can conduct this checklist for free on the Checkbuster platform. You can use a lap-top, PC or the free inspection App
General Workplace Conditions
- All changes in workplace use and alterations, repairs, construction, or installation of new equipment are reviewed with the appropriate State and local agency that has jurisdiction over facility modifications.
- An electric solenoid key-operated gas shut-off switch is installed on each gas supply line to your shop, lab or instructional area.
- Work areas are kept clean and free from debris to the greatest extent practical given the types of activities being performed.
- Waste materials that are prone to rotting are placed in leakproof receptacles with tight fitting covers and removed daily for disposal.
- Rooms are maintained, as far as reasonably practicable, to prevent the entrance or harborage of rodents, insects, and other vermin.
- Water is available that is suitable for drinking, personal hygiene, food preparation or cleaning.
- All nondrinkable water outlets are clearly marked as such.
- Lavatories are equipped with hot and cold running water, hand soap, and towels or driers.
- Where showers are required, soap, hot and cold running water through a common discharge line, and individual towels are provided.
- The consumption of food and beverages is prohibited in or near toilet rooms or areas containing toxic materials.
- Storage of food or beverages is prohibited in toilet rooms or in an area exposed to a toxic material.
- Where employees are required to wear protective clothing, change rooms are provided with storage facilities for street clothes and separate storage facilities for the protective clothing.
- Material is stored so as not to create a hazard.
- Storage areas are kept free from hazards that may cause tripping, fire, explosion, or pest harborage .
- Sufficient safe clearance is available through aisles, loading docks, turns, or doorways when mechanical handling equipment is used.
- Head clearance warning signs are provided where needed.
- All passageways, work areas, storerooms, and washing facilities are kept orderly and sanitary.
- All floors are kept clean and as far as possible dry.
- If floors are likely to get wet (such as in food preparation), platforms, mats, or other dry standing places are provided where practicable.
- All floors are kept free of protruding nails, splinters, holes, or loose boards.
- Aisles and passageways are kept clear and in good repair, with no obstructions that could create a hazard.
- Covers and/or guardrails are provided to protect people from falling into pits, tanks, vats, ditches, etc.
- Areas used for storage of materials are marked with conspicuous signs that indicate the load-bearing capacity of the floor.
- The weight of stored materials is assessed to ensure that it is below the load-bearing capacity of the floor.