Hotel

1
Hotel Restaurant Sanitation and Safety

• HRT 225
• Fall 1998
• Don St. Hilaire
• Monday, November 30th

2
Todays Class

• Highlight Reading Assignment
• Discuss Homework 10 quiz
• Video Preventing Cuts and Lacerations
• Exam
• Class Summary

3
HRT 225

• Safety Exam in Progress

4
AWARE Employee Customer Safety- Trainers Guide

• Introduction
• Designing and Implementing a Safety Program
• Ensuring Fire Safety in Your Operation
• Handling Hazardous Materials Safely

5
AWARE Employee Customer Safety- Trainers Guide

• The Law and Your Responsibility
• Preventing Burns
• Preventing Cuts

6
AWARE Employee Customer Safety- Trainers Guide

• Preventing Lifting and Carrying Injuries
• Preventing Slips, Trips, and Falls
• Training Employees in Safe Driving

7
Applied Foodservice Sanitation Reminders

• Chapter 13 Accident Prevention and Action for
  Emergencies
• Chapter 14 Crisis Management
• Chapter 15 Dealing with Sanitation Regulations
  and Standards
• Chapter 16 Employee Sanitation Training

8
AWAREDesigning and Implementing a Safety Program

• What does the safety audit include?
• What is OSHA Poster No. 2203 and how is it used?
• How do safety committees function?
• Who are the members?
• How often should it meet and how many topics
  should be discussed?

9
AWAREDesigning and Implementing a Safety Program

• Define Stress?
• What are the signs of stress?
• What are effective techniques for dealing with
  stress?
• What are some examples of positive and negative
  stress?
• How to you help employees who are dealing with
  stress?

10
AWAREDesigning and Implementing a Safety Program

• Define Foodservice Accidents
• What are the procedures regarding First Aid kits?
• Contents, access, location, and inspections
• What are the key steps in providing first aid?
• Who and when to call, ABC
• What to do when providing first aid?

11
AWAREDesigning and Implementing a Safety Program

• Define Emergency
• How to respond to emergencies using a 3-stage
  procedure?
• How to prepare for emergencies?
• What to do after the emergencies are over?

12
AWAREDesigning and Implementing a Safety Program

• What does a well-designed safety program do?
• What is the goal of a safety program?
• Why is documentation important and how is it used?

13
General Safety Audit Topics Covered

• Facilities Major areas and systems
• Equipment overall condition and maintenance of
  equipment fire prevention devicestools and
  vehicles
• Employee Practices your employees safety
  awareness and behavior.
• Management Practices effect of managers
  attitudes and involvement.

14
Developing Safety Guidelines

• Contact - Local, state, and federal regulatory
  agencies for regulations.
• Policy Statement - What should be accomplished in
  your daily operations.
• Communications - Emphasize your commitment to
  safety.
• Procedures- Written descriptions of procedures
• Documentation - State the essentials clearly and
  briefly

15
Common Elements in Written Policy Statements

• Purpose - mission statement
• Scope - overview of the areas needed to be
  covered.
• Responsibilities - description of the duties to
  be completed.

16
Structuring Training- Scheduling

• New employees
• Updating trained employees
• New equipment is purchased
• New procedures are adopted
• When repairs are necessary
• Following remodeling

17
Structuring Training cont.

• Audience consider age and level of experience
• General Safety practices for employees
• Warm-up or stretching exercises and personal
  hygiene
• Safe equipment use
• Use of drugs or alcohol

18
Structuring Training cont.

• Recognition, Incentives, and Rewards
• Motivation and understanding of self-interest.
• Documentation of Completion
• Written verification of training for employees to
  sign

19
Types of Events that Need to be Recorded

• Incident - an unplanned or unwanted event that
  results in minor property damage or in injuries.
• Near Miss - an event in which property damage or
  injury is narrowly avoided.
• Accidents - major events causing major property
  damage.
• Occupational Injuries and Illnesses - physical
  problems directly caused by conditions or hazards
  while performing regular job duties.

20
Investigation Procedures to Follow

• 1. Gather information as soon as possible.
• 2. Gather physical evidence or take pictures.
• 3. Interview any witnesses and all people
  involved.
• 4. Determine what happened.
• 5. Submit reports

21
Safety Committees

• Membership a cross-section of employees and
  management
• Duties
• Carry out inspections.
• Identify hazards
• Recommend improvements
• Help in other aspects of the safety program

22
Safety Committees cont.

• Training
• In every area of the program
• Updates for new members or after any major change
• Learning the mechanics of meetings

23
Conducting Safety Meetings

• Schedule weekly, monthly, or quarterly meetings.
• Decide length of the meeting
• Make the necessary arrangements
• Be positive. Avoid openly criticizing people.
• Set easily understood goals.
• Mark progress toward your goals.

24
Monitoring Employee Responsibility for Equipment

• 1. Involve employees in choice of tools/safety
  devices
• 2. Instruct employees in the use and care of each
  item
• 3. Explain responsibility for equipment
• 4. Establish life expectancy for all items.
• 5. Require an explanation if an item is unusable
  before its life expectancy

25
Ways to Reward Safety

• Small gifts, such as free meals or a party.
• Points toward a monthly, quarterly, or yearly
  prize.
• Points toward vacation time or catalog gifts.
• Praise at safety meetings or in Newsletters.
• Most Important Listen to your employees when
  they report hazards and correct the hazards!

26
Emergency Procedures Implementing a First Aid
Program

• 1. Obtain appropriate first aid kits and supplies
• 2. Provide first aid training for employees.
• 3. Train employees to show concern for the
  injured or ill person

27
Emergency Procedures Implementing a First Aid
Program cont.

• 4. Make sure one employee trained in all first
  aid procedures is present at each shift.
• 5. Record all accidents
• 6. Follow-up any incident.

28
Pre-Crisis Preparation

• 1. Anticipate possible crises, such as
• Foodborne illness
• Employees with contagious illnesses
• Customer or employee injuries on the premises
• Accidents involving your vehicles or catering
  jobs
• Interruption of utilities.
• Fire, flood, earthquake, or catastrophic weather

29
Pre-Crisis Preparation

• 1. Anticipate possible crises, such as
• Foodborne illness
• Employees with contagious illnesses
• Customer or employee injuries on the premises
• Accidents involving your vehicles or catering
  jobs
• Interruption of utilities.
• Fire, flood, earthquake, or catastrophic weather

30
Pre-Crisis Preparation cont.

• 2. Choose a crisis team of 5-8 individuals.
• 3. Document emergency plans
• List alarms and sprinklers
• Evacuation routes
• Emergency phone numbers.

31
Pre-Crisis Preparation cont.

• 4. Stock relevant tools and supplies
• Battery-powered generators
• Flashlights, radios
• Tools necessary to shut off your water, gas, and
  electric services
• 5. Practice evacuation and other procedures

32
Handling a Crisis

• 1. Meet the immediate need.
• 2. Balance your response.
• 3. Keep employees informed.
• 4. Respond to customer concerns.
• 5. Provide information to investigating agencies
• 6. Manage public communications.

33
Learning From Each Emergency

• 1. Resume normal operations as soon as safely
  possible.
• 2. Communicate with employees.
• 3. Communicate with customers if the crisis was a
  matter of public record or if customers were
  directly involved.
• 4. Assess the damages from the crisis.
• 5. Assess the crisis and your response.

34
Evaluating and Revising your Safety Program

• Interpreting Data
• 1. Where, when, and to whom illnesses and
  injuries occur.
• 2. Overall patterns of injuries and illnesses.
• 3. Severity and cost of safety programs.

35
Evaluating and Revising your Safety Program cont.

• Implementing Changes
• 1. Follow up promptly after major crises.
• 2. Use inspections, safety committee meetings,
  and general safety meetings to involve employees
• 3. Empower employees to report hazards and to
  make corrections.
• 4. Use incentive and reward programs.

36
Evaluating and Revising your Safety Program cont.

• Most Important Lead by example - Participate in
  your safety program

37
AWAREEnsuring Fire Safety in Your Operation

• Types, Causes, and Prevention of
• Electrical fires
• Flammable chemicals
• Wich, gel, or solid fuel-type products
• Smoke detectors - How do they work?
• Ionization detectors
• Photoelectric detectors

38
AWAREEnsuring Fire Safety in Your Operation

• Heat detectors - How do they work?
• Thermostats
• Fusible links
• Rate-of-rise detectors
• Flame detectors
• What are the two primary types of fire
  extinguishing devices?
• How do they work?

39
AWAREEnsuring Fire Safety in Your Operation

• Primary types of fire extinguishing devices
• What are examples of Fixed automatic systems?
• What are examples of Portable, hand-operated
  devices?
• How are restaurant fires classified?

40
AWAREEnsuring Fire Safety in Your Operation

• What should your employees know about evacuation
  routes?
• What steps should you take if a fire does occur?
• What is the NFPA advise about fighting fires?
• When do you NOT fight a fire?
• What is the PASS method?

41
Classes of Fires

• Class A fires (ashes) - trash, wood, paper
• Class B fires (boiling) - flammable
  liquids-grease/oil
• Class C fires (electrical) - electricial equipment

42
Common Foodservice Fires

• Electrical fires
• Grease fires
• Storage area fires.
• Smoking materials
• Arson

43
Preparing for Emergencies

• Install and maintain fire safety equipment
• Develop, publicize, and maintain evacuation
  routes
• Train and drill employees in evacuation procedures

44
Maintaining Evacuation Routes

• Mark each route Provide emergency lighting
• Keep routes clear Interior doors should not
  block evacuation route
• Exit doors should open outward without keys
• Exit steps/ramps marked, kept clean, and repaired.

45
If a Fire Occurs

• 1. Start evacuating people immediately
• 2. Call the fire department
• 3. Shut off gas valve.
• 4. Meet at designated assembly point.
• 5. Inform a firefighter if someone is missing.

46
Video Preventing Cuts and Lacerations

• What were the 3 most useful parts of this video?
• What was the least useful part of this video?
• Would you show this video to your employees?

47
AWAREHandling Hazardous Materials Safely

• What is HAZCOM?
• What will usually be inspected?
• What are the steps to develop a written HAZCOM
  program?
• What should a written HAZCOM program include?

48
AWAREHandling Hazardous Materials Safely

• How to purchase, store, and handle chemicals?
• What does OSHA require?
• When should a MSDS be provided?
• What are MSDSs a part of ?

49
Developing a Hazard Communication Program

• The following information should be written down
• Policy State your intention to comply with OSHA
  requirements
• Labeling Describe the labels you will use.
• Materials Safety Data Sheets (MSDSs) State where
  the sheets will be kept and that they will be
  available

50
Dev.HazCom Program/Written information cont.

• Training Describe your methods for making
  employees aware of hazardous chemicals training
  them to handle these materials cautiously.
• List of Hazardous and Potentially Hazardous
  Substances Include an inventory of products
  chemicals on site.
• OSHA poster post a notice of employee
  protections regulations

51
AWAREHandling Hazardous Materials Safely

• Contents of MSDS
• 1. Product Identification.
• 2. Hazardous Components.
• 3. Physical Data.
• 4. Fire and Explosion Data.
• 5. Reactivity Data.

52
AWAREHandling Hazardous Materials Safely

• Contents of MSDS cont.
• 6. Spill and Leak Procedures
• 7. Health Hazards.
• 8. First Aid
• 9. Special Protection Information.
• 10. Additional Information/Precautions
• All categories on a MSDS must be filled in or
  marked No Applicable Information

53
Providing Material Safety Data Sheets (MSDSs)

• Obtain a sheet for every item in your chemical
  inventory
• Report to your OSHA office if your have
  difficulty obtaining sheets from chemical
  suppliers

54
Providing Material Safety Data Sheets (MSDSs)
cont.

• Keep your file of MSDSs up-to-date and available
  to all employees
• Provide employees with an MSDS within 3 months of
  starting to use a new hazardous chemical

55
Training for Handling Hazardous Chemicals

• Basic elements should include
• 1. Training every employee who may be exposed to
  hazardous chemicals.
• 2. Presenting your written policies and chemical
  inventory
• 3. Training employees to read and understand
  labels and MSDSs.

56
Training for Handling Hazardous Chemicals cont.

• Basic elements should include cont.
• 4. Clarifying your rules for handling chemicals.
• 5.Specifying safety and emergency procedures.
• 6. Obtaining written proof that employees
  received training.

57
AWAREHandling Workers Compensation and ADA
Issues

• What is Workers Compensation?
• How are Workers Compensation premiums
  determined?
• Why do Workers Compensation costs continue to
  rise?
• What procedures should you develop to help you
  control Workers Compensation costs and incidents?

58
AWAREHandling Workers Compensation and ADA
Issues

• What is the Americans with Disabilities Act
  (ADA)?
• What is Title 1?
• Define a qualified individual with a disability
• Define the three classes of disability under the
  ADA?
• What should an employer do?

59
AWAREHandling Workers Compensation and ADA
Issues

• What is the intent of the ADA?
• What are reasonable accommodations?
• What are the 4 different types of reasonable
  accommodations?
• How can an employer be liable for both workers
  compensation claims and ADA complaints?

60
AWAREHandling Workers Compensation and ADA
Issues

• How to receive workers compensation benefits?
• What must an employee prove to establish a
  violation under the ADA?
• The ADA allows an employee to file a claim with
  the EEOC. How can a claim affect the employer?
• What are the remedies available to employees?
• The importance of a thorough investigation.

61
AWAREHandling Workers Compensation and ADA
Issues

• What does Workers Compensation Provide?
• Cash benefits
• Payments for medical treatment
• Payments for rehabilitation and re-training
• In return, the employee gives up the right to sue
  the employer-a practice known as exclusive remedy

62
AWAREThe Law and Your Responsibility

• What does a General Liability policy cover?
• What are the direct costs and the indirect costs
  associated with Liability?
• Define reasonable care and negligence.
• What are the basic responsibilities of
  foodservice establishments?

63
AWAREThe Law and Your Responsibility

• What is Actual Knowledge?
• What is Constructive Knowledge?
• What are the two basic systems of comparative
  negligence?
• What are compensatory, actual, and punitive
  damages?

64
AWAREThe Law and Your Responsibility

• What is third-party liability?
• When guests are injured, what do you do and what
  do you NOT do?
• What do you do when employees are injured?
• How to file a workers compensation claim?
• What is the importance of effective communication?

65
AWAREThe Law and Your Responsibility

• What are the OSHA activities that most affect
  foodservice establishments?
• How does OSHA define an occupational injury and
  an occupational illness?
• When must work-related injuries and illnesses be
  recorded?
• What are the display and availability
  requirements of OSHA?

66
AWAREThe Law and Your Responsibility

• What is OSHA authorized to inspect?
• What takes place during most inspections?
• What does the OSHA inspector NOT do?

67
General Liability Coverage for Customers

• Public Liability - a policy that covers everyone
  who has a legitimate reason to be on the
  premises.
• Product Liability - a policy that a restaurant
  can be held liable for any ill effects a customer
  might suffer from the food it serves.

68
Reasonable Care - Basic Duties

• Reasonable Care a standard of care expected of a
  reasonable person by another in a particular set
  of circumstances.
• Do nothing to cause injury or permit it to occur
  on the premises or during work carried out by
  employees off-premises.
• Provide reasonably safe premises.
• Provide warning of possible dangers.

69
Other Liability Practices

• Comparative Negligence guests who are
  partially at falut for their own injuries may
  still recover damages.
• Actual damages - actual out-of-pocket expenses to
  try the case.
• Compensatory Damages - money awarded for pain and
  suffering.

70
Other Liability Practices cont.

• Punitive Damages - money awarded in excess of
  normal compensation (punishment)
• Deep pockets - wealthiest may be assessed the
  most damages.
• Third-Party Liability - responsibility for an
  injury, even though the establishment may not
  have directly caused it.

71
AWARE Preventing Burns

• What does OSHA require?
• How to choose PPE equipment?
• What should kitchen workers wear?
• How to communicate the importance of PPE?
• What should you do and know before operating
  equipment?

72
AWARE Preventing Burns

• What are the rules of correct alignment when
  operating ranges, broilers, grills, and ovens?
• What are the rules of working with microwave
  ovens, deep fryers, steam equipment?
• How do you serve hot food and beverages to guests?

73
AWARE Preventing Burns

• What are the general safety practices for
  preventing burns?
• Assume that it is on and it is hot.
• Never rush when carrying hot food.
• Do NOT become distracted from the task at hand.
• Do NOT engage in horseplay around hot equipment
  or food.
• Smoke only in designated areas.

74
AWARE Preventing Burns

• How to react to chemical burns and large
  second-degree burns?
• Immediately flood the burned surface with large
  quantities of water- most damage is done during
  the first 3 minutes.
• Use low-pressure faucet or hose to gently wash
  for long periods of time

75
AWARE Preventing Burns

• Brush off dry or solid chemical substances before
  flushing with water
• Do NOT attempt to neutralize a chemical with
  another chemical
• Call a poison control center.

76
AWARE Preventing Burns

• For Large second-degree burns the National Safety
  Council suggests
• Check airway breathing and circulation
• Elevate legs 8 -12 inches to treat for shock
• Do NOT break blisters or remove tissue
• Do NOT apply cold
• Apply sterile dressing.
• Elevate burned legs to reduce swelling

77
AWARE Preventing Burns

• OSHA requires that employers provide employees
  with adequate PPE
• If an employee refuses to wear PPE follow your
  establishments disciplinary procedures

78
AWARE Preventing Burns

• Choose equipment that is nontoxic
• Resistant to heat, flame, liquid, grease, and
  steam.
• Has a liquid vapor barrier- washable without
  losing its effectiveness, capable of use when
  wet, resistant to direct flames for 10 seconds,
  and can be continuously exposed to 450 degrees F
  for extended periods without losing its
  protective qualities.

79
Designing Safe Traffic Patterns

• Set traffic patterns so traffic is one way.
• Maintain adequate travel and working space around
  heating and cooking equipment
• Keep all aisles and doorways clear of obstacles
• Have spills cleaned up immediately

80
Training Employees to Use Hot Equipment

• Ranges, Broilers, Grills, and Ovens
• Follow the pilot light directions for each
  appliance
• Dont overcrowd or overheat any appliance.
• Check hot foods and appliances carefully

81
Training Employees to Use Hot Equipment cont.

• Fryers
• Filter and add new fat or oil before cooking
• Dry off food before placing it in cooking liquid
• Fill fryer baskets no more than half full
• Follow manufacturers directions for cleaning

82
Training Employees to Use Hot Equipment cont.

• Steam Equipment
• Check all connections and valves for leaks
• Check steamer and steam table contents carefully
• Warn customers about hot items at serving tables
• Release steam first when shutting down a
  steam-jacketed kettle

83
AWARE Preventing Cuts

• How to purchase gloves, choose those that
• offer cut-resistant properties
• cover wrists - if arm protectors are not worn.
• fit the employee
• have sturdy, tightly woven seams.

84
AWARE Preventing Cuts

• Sharp knives are safer than dull knives. They
  cut efficiently with little effort.
• Sharpen your knives on a regular basis- Train
  employees how to properly sharpen a knife

85
AWARE Preventing Cuts

• Use the Proper knife for the job
• Serrated knife for tomatoes, bread, other soft
  foods with tough skins
• Knife proportional to the item being cut, i.e.
  small paring knife for small fruits and
  vegetables
• Cleaver to cut through cartilage or bone.
• A boning knife to debone meat

86
AWARE Preventing Cuts

• Only use knives to cut food
• Secure a cutting board with a damp towel
• Stop cutting if interrupted
• Let a falling knife Fall
• Wear correct PPE when using knives
• Only clean one knife at a time
• Do NOT leave knives in soaking in water where
  they cannot be seen.

87
AWARE Preventing Cuts

• Be aware of the dangers of glass, box openers,
  can openers, cutting strips and other sharp
  objects.
• Never pick up glass with your hands.
• Be aware of the risk of coming into contact with
  bloodborne pathogens.

88
AWARE Preventing Cuts

• OSHAs Bloodborne Pathogen Standard (BPS)
  -designed to minimize employee contact with
  potentially infectious material.
• Applies to foodservice workers when they can be
  reasonably expect to come into contact with blood
  or other potentially infectious materials through
  the course of job duties or if they are
  designated first aiders

89
AWARE Preventing Cuts

• Employee must provide PPE and training for
  designated first aiders.
• Must document exposure control plan if BPS
  applies to your establishment
• Employees should be trained to recognize and
  report worn or defective tools
• Take inventory, order parts, and arrange for
  equipment repairs

90
AWARE Preventing Cuts

• If BPS applies to your establishment you must
  provide the following
• Exposure Control plan, that is annually reviewed
  and updated
• Hepatitis B vaccination with 24 hours of exposure
• Medical evaluation
• Recordkeeping, Training and PPE

91
AWARE Preventing Cuts

• Employee should NEVER use equipment they have not
  been trained to operate
• Restrictions to employees under the age of 18
  with regards to slicers and large electrical
  equipment.
• OSHA requires that employers follow
  lockout/tagout procedures

92
AWARE Preventing Cuts

• Lockout refers to attaching locks to equipment
  and power sources to prevent them from being
  used.
• Tagout refers to placing a tag on equipment or
  its power source to indicate it has been taken
  out of service and must not be used

93
10 Safe Knife-Handling Practices for Employees

• 1. Make sure knives are sharp.
• 2. Never touch the blade.
• 3. Use a knife for its intended purpose.
• 4. Secure cutting boards with a damp cloth.
• 5. Stop cutting-if an interruption occurs

94
10 Safe Knife-Handling Practices for Employees
cont.

• 6. Never leave knives soaking under water.
• 7. Never try to catch a falling knife.
• 8. Store knives properly.
• 9. Carry knives with the cutting edge angled
  slightly away.
• 10. To pass a knife, place it down on a sanitized
  surface, and let the other person pick it up.

95
Working Safely with Equipment

• 1. Employees must be 18 years old to operate
  slicing and grinding equipment.
• 2. Employees must be trained before using any
  equipment.
• 3. Gloves, goggles, and sleevelets or arm
  protectors must be provided when necessary.

96
AWAREPreventing Lifting and Carrying Injuries

• What is the role of PPE?
• What is the role of training?
• What should training and orientation include?

97
AWAREPreventing Lifting and Carrying Injuries

• OSHA requires employers to
• Provide employees with adequate PPE
• Train employees in how to use PPE
• Ensure that employees wear PPE
• American National Standard Institute (ANSI)
  standards for equipment
• Footwear and gloves are included

98
AWAREPreventing Lifting and Carrying Injuries

• Ergonomics - the science that seeks to adapt
  tools and workplaces to workers, rather than
  expecting workers to adapt to working conditions.
• Correct for the job.
• Comfortable grips.
• Comfortable weight
• Secure placement Maintenance instructions

99
Recognizing Repetitive Motion Injuries (RMI)

• Symptoms
• Repeated tingling, burning, numbness, weakness,
  or stiffness felt at night or shortly after work
  begins.

100
Recognizing Repetitive Motion Injuries (RMI) cont.

• Common Injuries
• Carpal tunnel syndrome - hands and wrists
• Tendinitis - fingers, hands, arms, and forearms.
• White finger and trigger finger-forefinger
• Hammer syndrome-base of the thumb

101
Recognizing Repetitive Motion Injuries (RMI) cont.

• Causes
• Vibrating, dull, or improperly used tools
• Improper protective clothing
• Long stretches of repetitious work without breaks
• Awkward positions for standing or sitting

102
Preventing Repetitive Motion Injuries (RMI)

• Work Stations
• Set up station to avoid continual bending,
  twisting, and reaching
• Adjust work surfaces to about 2 inches below the
  elbow.
• Use floor mats.
• Make lifting devices available
• Adjust heating, cooling, ventilation, and lighting

103
Preventing Repetitive Motion Injuries (RMI) cont.

• Employee Practices
• Vary tasks and take breaks
• Use good body mechanics for
• Sitting
• Standing
• Bending
• Reaching
• Pushing and pulling

104
Lifting Loads Safely

• 1. Check your footing and the condition of the
  floor.
• 2. Face toward the load. Bend at the knees-Keep
  your back straight
• 3. Lift with your leg muscles taking the weight.
• 4. Set the load down, using leg muscles.

105
Carrying Loads Safely

• 1. Look for hazards in the route.
• 2. Use the whole hand to grip the load.
• 3. Keep the load close to the body.
• 4. Keep stomach muscles firm and lower back
  tucked in.
• 5. Turn the whole body - Do not twist.
• 6. Employees carrying together should work as a
  team.

106
Weights of Loads and Heights for Safe Carrying
and Storing

• Over the Head - 10 pounds or less
• Chest to Neck - 10 to 25 pounds
• Chest level to Knees - 25 to 50 pounds
• Knees to Ankles - 10 to 25 pounds
• Ground level - 10 pounds or less

107
Keeping Exterior Surfaces Safe

• Check for
• Snow and ice on all surfaces
• Trash, oil spots, and potholes in the parking lot
• Burnt out exterior lights
• Any areas that need repairs, markings, or
  slip-resistant paint.

108
Selecting Safe Ladders

• Rating Type Safe Weight
• Light Duty Type 3 Up to 200 lbs.
• Medium Duty Type 2 200-225 lbs.
• Heavy Duty Type 1 225-250 lbs.
• Extra heavy duty Type 1a 250-300 lbs.

109
Measurement for Ladders

• Straight ladders - 3 feet above the spot where
  the ladder will rest
• Bottom of the ladder - should be 1 foot from the
  vertical for every 4 feet in height

110
Stair, Ramp, and Raised Dining Area Maintenance

• 1. Keep stairs clear of obstacles
• 2. Check for adequate lighting in these areas.
• 3. Check stair treads and coverings for tears or
  ragged edges.
• 4. Provide sturdy, smooth handrails.
• 5. Raised dining areas require at least two or
  three standard -size steps.

111
Exterior Surfaces Sidewalks, Ramps, and Stairs

• Stairs should be strong and slip resistant when
  wet. Each step or riser should be about 7 inches
  tall.
• All stairs should include handrails.
• Ramps should not rise more than 1 vertical inch
  for every 12 horizontal inches. Construct ramps
  with the least slope possible 15 degrees is a
  recommended max.

112
Exterior Surfaces Sidewalks, Ramps, and Stairs
cont.

• A slope should never exceed 20 degrees.
• Wooden ramps, stairs, and decks should have no
  protruding nails, or loose planks, and should not
  have gaps between the boards.

113
Exterior Surfaces Parking Lots

• Lighting- should meet local codes and immediately
  replace burned out bulbs.
• Speed bumps, drains, manhole covers, and
  lampposts should be painted yellow or another
  that stands out to alert pedestrians and drivers.

114
Exterior Surfaces Parking Lots cont.

• Parking bumpers and rails should be painted
  yellow or another color that stands out and
  should not obstruct walking routes into the
  building
• Height and slope of curbs, cutouts in curbs to
  admit wheelchairs, and handicapped-access ramps
  leading from the parking lots should be within
  the local and ADA codes. Should be marked and
  Painted a bright color to stand out

115
AWARE Training Employees in Safe Driving

• Training should be based on Defensive Driving
  which means
• Thinking and acting to avoid preventable
  accidents by being ready for unexpected changes
  in road conditions.
• Looking out for other drivers who might suddenly
  stop, turn, or pull out.

116
AWARE Training Employees in Safe Driving

• Train employees to
• carefully plan each trip
• Develop maps and hazard lists for regular driving
  routes.
• Never double-park or block a customers exit.
• Avoid distractions in their vehicles
• be cautious during home deliveries or at supplier
  locations.

117
AWARE Training Employees in Safe Driving

• Consider the following resources for training
  your drivers
• Driving schools or instructors.
• Presentations and videotapes
• Mentor programs.
• Written and practical tests.

118
AWARE Training Employees in Safe Driving

• Employees should obey all traffic laws,
  including
• Driving at the posted speed limit.
• Wearing seat belts.
• Never driving under the influence of alcohol or
  other drugs

119
AWARE Training Employees in Safe Driving

• All vehicles used in your establishment should
  regularly be serviced. Keep thorough records of
• Inspections and regular maintenance
• Special repairs and breakdowns.
• Accidents.
• Records will help you plan for and obtain
  adequate vehicle insurance and will help support
  insurance claims you need to make.

120
AWARE Training Employees in Safe Driving

• Make driving and parking safer and easier for
  employees and guests
• Hire only reputable snow removal contractors who
  carry adequate insurance.
• Verify that your valet parking staff has adequate
  training and valid drivers licenses
• Establish a good working relationship with your
  local police

121
Factor Reducing Driver Alertness

• Tranquilizers used for muscle tension, severe
  anxiety, and high blood pressure
• Analgesics used for arthritis and rheumatism
• Antihistamines used for allergies and colds.
• Insulin used for diabetes
• Sedatives used for anxiety and insomnia
• Stimulants used for weight control

122
Developing an Effective Safe Driving Program

• 1. Draft a brief policy statement for employees
• 2. Check the driving records of employees hired
  to drive on annual basis.
• 3. Train employees in safe driving practices.
• 4. Inspect and maintain all vehicles used in the
  operation.

123
Tracking On-the-Job Safe Driving

• Records kept of miles, days, deliveries, or trips
  without an accident
• Unscheduled inspections.
• Using the safety committee to discuss safe
  driving.
• Remember Praise employees for safe driving.

124
Assignment

• Catch-up on your reading for this course
• Review pages 83- 111 and 146 - 161 of the AWARE
  Employee and Customer Safety Trainers Guide.