Preventing Chemical Poisoning and Related Procedures for armed robberies, bomb threats, and Hazards blackouts (power failures) are accessible by staff members. WHMIS and safety data sheets (SDSs) are up-to-date and readily available. The griddle is cleaned to remove excess grease from inside and underneath. Employees understand the key points of SDSs (what Last done: they are and how they are used). Workplace labels are used on chemicals removed from Preventing Strains and Sprains their original containers (including spray bottles). are carried close to the body between waist and An eye wash bottle is available. chest level. Goggles are available and used when mixing Stretching exercises are encouraged between rushes chemicals. (for example, while waiting for food orders). All chemicals are covered, labelled, and stored away Trays are used to balance heavy loads. from food and food-service storage areas. High reach areas have been identified and All CO2 tanks are chained and secured to prevent appropriately equipped (for example, with falling over. footstools, steps at pass through, and ladders). Incident Investigations Heavy items are stored between waist and shoulder heights. Accidents are investigated using an Incident Employees bend knees, and do not bend or twist Investigation Form and followed up on to prevent at the waist. recurrence. Employees use two hands to handle heavy items. First Aid Dollies, carts, and trays are available and used to carry First aid certificate holders are identified by posted heavy loads. hard copies of certificates Strains and Sprains” posters are up. “Preventing A first aid certificate holder is on duty at all times. as you go” is practiced. “Clean An appropriate first aid kit is accessible to all Work areas are clear and well organized. employees, and is kept clean, dry, and fully stocked Spills are wiped up immediately. according to Regulation standards. Garbage cans are emptied frequently to prevent A aid log book is complete, up-to-date, and kept overflow. in the first aid kit. Floor” signs are available and used. “Wet A blue adhesive bandage policy is posted. Floors and carpets are in good condition. Blue adhesive bandages available. Footwear is slip resistant, closed toe, and in good Records and Statistics condition. don’t run” is practiced, and employees say “Walk, The number of accidents is reviewed monthly. “behind.” Maintenance records are available.
Procedures for armed robberies, bomb threats, and blackouts (power failures) are accessible by staff members. The griddle is cleaned to remove excess grease from inside and underneath. Last done: Preventing Strains and Sprains are carried close to the body between waist and chest level. Stretching exercises are encouraged between rushes (for example, while waiting for food orders). Trays are used to balance heavy loads. High reach areas have been identified and appropriately equipped (for example, with footstools, steps at pass through, and ladders). Heavy items are stored between waist and shoulder heights. Employees bend knees, and do not bend or twist at the waist. Employees use two hands to handle heavy items. Dollies, carts, and trays are available and used to carry heavy loads. “Preventing Strains and Sprains” posters are up. “Clean as you go” is practiced. Work areas are clear and well organized. Spills are wiped up immediately. Garbage cans are emptied frequently to prevent overflow. “Wet Floor” signs are available and used. Floors and carpets are in good condition. Footwear is slip resistant, closed toe, and in good condition. “Walk, don’t run” is practiced, and employees say “behind.” Preventing Chemical Poisoning and Related Hazards WHMIS and safety data sheets (SDSs) are up-to-date and readily available. Employees understand the key points of SDSs (what they are and how they are used). Workplace labels are used on chemicals removed from their original containers (including spray bottles). An eye wash bottle is available. Goggles are available and used when mixing chemicals. All chemicals are covered, labelled, and stored away from food and food-service storage areas. All CO2 tanks are chained and secured to prevent falling over. Incident Investigations Accidents are investigated using an Incident Investigation Form and followed up on to prevent recurrence. First Aid First aid certificate holders are identified by posted hard copies of certificates A first aid certificate holder is on duty at all times. An appropriate first aid kit is accessible to all employees, and is kept clean, dry, and fully stocked according to Regulation standards. A aid log book is complete, up-to-date, and kept in the first aid kit. A blue adhesive bandage policy is posted. Blue adhesive bandages available. Records and Statistics The number of accidents is reviewed monthly. Maintenance records are available.
OHS-Food-Beverage-Safety-Template-1.docx