Food and Beverage Industry

Food and Beverage Industry Occupational Health and Safety Program Template

Food and Beverage Industry: OHS Program Template page 1 Contents

Food and Beverage Industry: OHS Program Template page 2 Part 1: Occupational Health and Safety Programs

Food and Beverage Industry: OHS Program Template page 3 Overview

Occupational health and safety (OHS) programs are a legal requirement, as specified in sections 3.1 to 3.4 of the Occupational Health and Safety Regulation (the Regulation). Every food and beverage business must have an OHS program to help prevent accidents and injuries. An effective program will also help you deal with any incidents that do occur.

Every workplace is different, so it is important for you to develop an OHS program that addresses the specific needs of your operation. This OHS Program Template can serve as a starting point. It contains the basic components of a program, which you can modify and add to as necessary to create your own unique program.

Once you have developed your OHS program, you will need to review it at least once a year to make sure it remains current and effective. An annual review will help you identify the strengths and weaknesses of your program so you can focus on the areas that need improvement. It is a good idea to include employees in the review process.

Overview of Legislation The legal requirements for workplace health and safety in British Columbia are described in the Workers Compensation Act (the Act) and the Regulation.

The Act describes the jurisdiction of WorkSafeBC and its authority to make regulations, inspect workplaces, issue orders, and impose penalties. It also describes the rights and responsibilities of employers and workers in relation to health and safety. Most of these are described in Part 3 of the Act (sections 106–230).

The Regulation contains general requirements that apply to most workplaces, as well as requirements for specific industries. The information in the Regulation is divided into three basic categories: Core Requirements (parts 1–4) deal with workplace health and safety basics, including health and safety programs, rights and responsibilities, and workplace inspections. General Hazard Requirements (parts 5–19) deal with topics such as personal protective equipment (PPE), chemical safety, protection against noise, and the use of safety with machinery and equipment. Requirements for Specific Industries and Activities (parts 20–32) — These requirements apply to specific industries, such as agriculture, forestry, and construction.

The requirements that apply to the food and beverage industry are in the first two categories of the Regulation (parts 1–19) and in the Act. Many sections of the Regulation also have accompanying Guidelines and Policies that will help clarify your requirements.

Many of the legal requirements for managers and employees are described in the Responsibilities section of this document. Food and Beverage Industry: OHS Program Template page 4 Health and Safety Policy

A health and policy is a written statement of the employer’s aims, as well as the responsibilities of the employer, supervisors, and workers. A health and policy typically states the following: Employer’s commitment to protect the health and safety of workers Employer’s commitment to the OHS program Aims and priorities of the OHS program Responsibilities of the employer, supervisors, and workers

An effective health and safety policy should be brief and easy to understand — one page is generally sufficient. In addition, make sure the policy statement is: Signed and dated by an owner or senior executive Reviewed and updated annually Posted in the workplace and distributed to new workers so that all workers are aware of it

Forms and Checklists Sample Health and Safety Policy

Food and Beverage Industry: OHS Program Template page 5 Responsibilities

Responsibilities for workplace health and safety are specified under sections 115 to 124 of the Act. Managers and employees each have specific responsibilities, which are described in this section. Fulfilling these responsibilities is a good way to establish due diligence.

Managers Managers are responsible for the following: Familiarize yourself with the OHS program and ensure its effective implementation in the restaurant. Be aware of all safety considerations when introducing a new process, procedure, machine, or material to the workplace. Provide safety training to employees before assigning duties. Have employees sign-off on the training. Enforce all company safety rules consistently and fairly. Give maximum support to programs and committees that promote health and safety. Review all accidents and complete Incident Investigation Reports, when required, to ensure that documentation requirements are fulfilled and appropriate action is taken to prevent recurrence. Report work-related incidents, when required, by completing and sending a Form 7 to WorkSafeBC within 72 hours of the incident. See that all injuries, even minor ones, are treated immediately and referred to a medical facility, if necessary. Inspect work areas often to detect unsafe conditions and work practices. Conduct monthly health and safety meetings and inspections. Ensure that unsafe or harmful conditions found in the course of inspections or incident investigations are remedied without delay. Conduct risk assessments for potential hazards from violence in the workplace, ergonomics (sprains and strains), or emergencies. Conduct a safety orientation for all new employees, as well as existing employees who are learning a new role. Include the risks associated with the role. Eliminate or minimize risks to employees by implementing control measures, training and educating staff, and evaluating controls for effectiveness. Consult with staff members when identifying risks associated with ergonomics (strains and sprains). Ensure that all employees are fit for duty. An employee must not be assigned to activities where a reported or observed impairment may create undue risk to the employee or anyone else. Consider the effects of alcohol, prescription and non-prescription drugs, and fatigue as potential sources of impairment.

Food and Beverage Industry: OHS Program Template page 6 Employees At [company name] we consider a healthy and safe workplace to be of major importance. We know that when our employees are healthy and happy, so are our guests. By practicing safe work procedures, keeping fit, and working toward preventing accidents, we can in turn improve morale, reduce pain and suffering, and build pride in our workplace.

Employees are responsible for the following: Never knowingly put yourself or others at risk. Participate in inspections and investigations where applicable. Work with care and attention at all times. Wear protective equipment as needed or required. Do not operate any machinery or equipment without receiving the proper instructions. Always report all injuries or symptoms, no matter how minor, immediately to your manager so that they can work with you towards prevention. Encourage coworkers to work safely. Report any unsafe acts or conditions to your manager and wherever possible remedy those conditions to ensure that no one gets hurt. Always check that guards, and safety devices on equipment are used as instructed. Maintain equipment in good, safe working order. Adhere to all safety rules and regulations. If in the unfortunate event you do get hurt, it is very important that you work with your doctor, and your management team towards a speedy recovery. Every employee has an obligation to meet the attendance requirements of the job. When an employee shows extraordinarily long absences, the rest of the team can be placed in a compromising position and conditions could become unsafe. Take whatever steps are necessary to improve your health and attendance. Assist in the creation of a safe work environment by recommending actions that will improve the effectiveness of the health and safety program.

Food and Beverage Industry: OHS Program Template page 7 Training, Education, and Supervision

The success of a well-developed safety program depends upon the effectiveness of training efforts. According to the Regulation, employees must be informed about potential hazards in the workplace and the safe work practices that they should follow to minimize risks. Training and education should begin with orientation. An effective safety orientation allows us to communicate the philosophy of management or owners, safety rules and regulations, and the ways and means of developing good, productive, and safe work habits. Following orientation, training should continue through the entire period of employment.

Training requirements are described in various sections of the Regulation — one key area is section 3.23, Young and New Worker Orientation and Training. Management must ensure that all employees are trained in safe work practices and that they are properly supervised on an ongoing basis.

Safety Training Policy It is our policy to ensure that employee training is provided to enhance employee safety and meet regulatory training requirements.

Training Program Requirements Good business practice and safety requirements dictate that each employee receives safety training: At the initial orientation When employees receive a change in job task or new responsibilities requiring new orientation When employees are exposed to new substances, processes, procedures, or equipment Whenever a new hazard is identified

Safety training brings new ideas into the workplace or re-establishes desired methods for achieving safer work practices. It also allows managers to review the other elements of the safety program with employees and ensure that they are put into action on a daily basis.

Manager Responsibilities Managers are expected to train employees in the proper use of equipment and safe methods of performing their jobs. Periodically, managers will receive management training. General safety orientation will be provided as part of new employee orientation process. It is the responsibility of managers to ensure that every employee has been oriented in safety matters and agrees, in writing, to abide by all rules. Managers are required to take the time to review the written safety rules with every new employee.

Food and Beverage Industry: OHS Program Template page 8 Safe Work Practices All employees must be trained in safe work practices. The following areas must be covered: New employee safety orientation General safety rules Safe work practices and risks for specific areas How to report workplace hazards and accidents Workplace Hazardous Material Information System (WHMIS) First aid procedures and reporting

As new practices and procedures evolve, management is responsible for providing employees with further training to continually promote safety and awareness.

Health and Safety Orientation Managers or supervisors are required to provide safety orientation to new employees or existing employees who are moving to a new position or a new worksite. Safety orientation may include the following: Orientation and discussion of the company’s health and safety philosophy and employee safety responsibilities Discussion and distribution of the health and safety employee training material and issues included Discussion about safety policies as they relate to the employee’s work setting Procedures to follow when working alone Explanation and issuance of materials related to WorkSafeBC Review of reporting procedures for work-related injuries and accidents Review of emergency procedures for reporting accidents and gaining medical treatment Documentation of training Communicate risks associated with injuries potentially arising out of violence in the workplace Communicate the risk factors associated with injuries potentially arising out of the physical demands of the job Review evacuation procedures in case of a fire or an emergency

Employee Safety Training Managers are responsible for ensuring that employees who report to them understand the following: An employee will not undertake a job before receiving instructions on how to perform it properly or before being authorized to perform the job. If the employee has any doubt, he or she should immediately contact a manager. Safety rules are a condition of employment and must be adhered to by each employee. Rule infractions will result in disciplinary action.

Food and Beverage Industry: OHS Program Template page 9 Mechanical safeguards (for example, the slicer guard) provided must be kept in place at all times. Only authorized personnel are to remove guards for maintenance, repairs and cleaning. Employees must report work-related injuries or illnesses, even slight ones, to a manager or supervisor at once. All major incidents are to be reviewed by the joint health and safety committee (if there is one). Unsafe working conditions encountered must be reported by the employee to the manager. If unresolved, these unsafe conditions should then be reported to an owner-operator. Safety training will be provided to employees as part of their work activities and documented. Workplace Hazardous Material Information System (WHMIS). Information and procedures related to potential risks of violence in the workplace, including the threat of robbery, working alone, and abusive guests. Evacuation procedures in case of emergency. The risk factors associated with strains and sprains related to the physical demands of the job. Controls to prevent strains and sprains have been developed and are practiced. All employees are obligated to meet the attendance expectations of the job. If an employee does get injured, then the employee, doctor, and management team need to work together towards a full and healthy return to work.

Supervision According to the Regulation, supervisors are responsible for ensuring the health and safety of any workers under their supervision. This means ensuring that all employees continue to: Follow safe work practices Use PPE and other safety equipment according to their training Report unsafe practices and conditions in the workplace

Forms and Checklists Sample Worker Orientation Checklist Health and Safety Training Record

Food and Beverage Industry: OHS Program Template page 10 Hazard Identification and Risk Control

Accidents are preventable, as long as you take a proactive approach to health and safety. By implementing a system of hazard identification and risk control, you can prevent workplace injuries and diseases. There are three basic steps.

1. Identify Hazards Consider every area of your workplace when looking for hazards. Think about conditions or work activities that could put your employees or guests at risk. For example, you might find hazards such as unguarded machinery in the kitchen or a wet floor in the front entrance of your workplace. Ask your staff if they have any specific health and safety concerns.

2. Assess the Risks Once you have identified a hazard, evaluate the risks associated with it. There are two basic questions to ask when considering a hazard: how likely is an incident, and how serious would it be if it occurred? A risk assessment will help you prioritize the hazards so you know which ones to deal with first.

3. Control the Risks Once you’ve identified hazards and assessed the risks, look for ways to control them. The basic types of controls are elimination or substitution, engineering controls, administrative controls, and personal protective equipment.

Elimination or Substitution Whenever possible, eliminate the hazard so there’s no risk of injury. Ask the following: Is the task necessary to begin with? Can the hazardous part of the task be removed? Can the task be done in such a way that no workers are exposed to the hazard?

If you can’t eliminate the hazard, substitute a safer material or process. Ask the following: Can a different machine or tool be used? Can a less hazardous material or chemical be used? Will alternative practices reduce exposure to the hazard?

Food and Beverage Industry: OHS Program Template page 11 Engineering Controls Engineering controls are physical changes to the way tasks are done — for example, re-designing workstations or modifying equipment to make it safer or more ergonomic. Administrative Controls Administrative controls are changes to the way work is organized and performed. This can include planning, organizing, and scheduling of resources and staffing. Safe work practices and procedures are an important form of administrative control.

Personal Protective Equipment (PPE) PPE provides protection against hazards. It should be used when other safety controls are not practical, or in addition to other controls. For example, to help prevent slips, trips, and falls, make sure your employees wear slip-resistant footwear.

Food and Beverage Industry: OHS Program Template page 12 First Aid and Emergency Preparedness

Part 3 of the Regulation specifies first aid requirements for B.C. workplaces. Prompt first aid can help minimize the severity of work-related injuries. It can also save your facility money by reducing costs related to medical treatment, not to mention hiring and training costs if one of your employees is sidelined by an injury.

Basic Requirements Every workplace must have an appropriate first aid kit on-site. You may also need a first aid attendant, depending on the number of employees on a given shift and your travel time to the nearest hospital. Specific requirements are described in Schedule 3-A, in Part 3 of the Regulation. WorkSafeBC has an online tool (www2.worksafebc.com/calculator/firstaid/) to help you with the assessment process. It includes links to specific parts of the Regulation and Guidelines that apply to first aid.

All managers, in-charges, and supervisors must have Level 1 first aid certification. All employees must know who the first aid attendant is in case of an emergency. Post an updated list of first aid attendants on the employee bulletin board. Always notify a first aid attendant if an employee or a guest requires first aid. Record all injuries in the first aid record book. A fully stocked first aid kit must be readily available to all employees. All staff members must know what to do in case of emergency. Maintain accurate, current first aid treatment records that can be used at health and safety meetings to investigate incidents and trends.

Training Managers and supervisors are responsible for acquiring and maintaining valid Level 1 First Aid Attendant certificate. For a list of training providers, see the WorkSafeBC List of First Aid and CPR Training Providers.

Forms and Checklists Fire Plan First Aid Attendant Record Level 1 First Aid Kit

Safe Work Practices Fires Fire Extinguishers

Food and Beverage Industry: OHS Program Template page 13 Power Failures (Blackouts) Chemical Poisoning

Food and Beverage Industry: OHS Program Template page 14 Workplace Hazardous Materials Information System (WHMIS)

All B.C. workplaces that use materials identified as hazardous by the Workplace Hazardous Materials Information System (WHMIS) must follow WHMIS requirements. The system uses consistent labelling to help workers recognize hazardous materials, which are referred to as controlled products under WHMIS. The system and labels provide specific information on handling, storing, and disposing of controlled products.1

Requirements Keep a regular inventory of your controlled products and the corresponding MSDSs. Use labels to communicate to your employees the hazards associated with controlled products. Train your employees so they are aware of controlled products in the workplace, know the risks, and understand the appropriate steps to eliminate those risks.

Make sure your employees understand: Controlled product labels How to minimize exposure to controlled products To store chemicals away from food to prevent food poisoning How to label new containers (for example, spray bottles) with proper workplace labels so other employees know what chemicals they are using How to locate treatment if they come in contact with a product Safe work practices, such as the use of goggles and neoprene gloves Where to locate first aid treatment information (on the MSDS) How to store and dispose of chemicals safely

Forms and Checklists WHMIS Training Checklist

Safe Work Practices Handling Controlled Products

1 Text courtesy of WorkSafeBC. Used with permission. Food and Beverage Industry: OHS Program Template page 15 Violence Prevention

Workplace violence is an unfortunate possibility when working with the public, or even in the areas surrounding a workplace. Workplace violence includes physical force or threatening statements and behaviours. Employers are legally required to train employees on how to deal with the risks of workplace violence.

How To Protect Employees Against Workplace Violence 1. Identify 2. Develop 3. Train to minimize potential 4. Implement system for areas of risk procedures to for violence reporting, investigation, minimize risks and follow-up Potential for Review safe cash Train managers, supervisors, Report incidents and take robbery handling and employees so they are corrective action to minimize procedures and aware of potential hazards in recurrences. post as necessary. the workplace. Working alone Make security Use posters, employee Ask employees to consult a and employee provisions escort newsletter, and staff meetings physician for treatment or access during employees out at promote a safe environment. referral if they need incident off-hours the end of their trauma counselling. shifts. Ensure that employees Conduct monthly inspections understand they must carry out to review the equipment and to specific procedures as outlined ensure that safe work in their job description. Short practices are in place and cuts may lead to an incident. followed. Unruly guests Managers or Ensure that all servers have Hold regular health and safety or alcohol- supervisors are “Serving It Right.” meetings and inspections to related guest always available if review and assess incidents an employee opportunities for improvement. needs help with an Train servers to deal with Training records are current aggressive guest. difficult guests. and maintained.

Safe Work Practices Armed Robberies

Food and Beverage Industry: OHS Program Template page 16 Joint Health and Safety Committees

Joint health and safety committees are required under sections 125 to 140 of the Workers Compensation Act. These committees help create safer work environments by recommending ways to improve workplace health and safety and promoting compliance with the Regulation and the Act. All workplaces that regularly employ 20 or more workers must establish and maintain a joint health and safety committee. (Regularly employed means employed for at least one month, whether full- time or part-time.) Workplaces that regularly employ more than 9 but fewer than 20 workers are usually required to have at least one worker health and safety representative rather than a committee.2

Responsibilities Work together to identify health and safety concerns and make recommendations to help reduce incidents. Provide a means to communicate and improve safety awareness. Consult with management and employees to find ways to reduce and prevent accidents. Develop individual and group responsibilities, and improve techniques for safe work practices. Promote safety throughout the organization. Promote compliance with the Regulation and the Act.

Membership and Duties The committee must include at least four members — usually two employer representatives and two worker representatives.

Chairperson Elected by committee Heads meetings, identifies objectives, and reviews previous minutes and agenda Secretary Elected by committee Responsible for planning meetings, preparing and distributing minutes Secretary may assume chair duties

If the chairperson is management, the secretary must be a worker. If the chairperson is a worker, the secretary must be a manager.

2 Text courtesy of WorkSafeBC. Used with permission. Food and Beverage Industry: OHS Program Template page 17 Worker Representatives Elected by hourly staff Attend all safety meetings, participate in inspections and incident investigations, and influence others to work safely Recommend measures to correct unsafe conditions

Monthly Meetings The effectiveness and credibility of the committee depends on their ability to get results. Results can best be achieved by conducting effective meetings. Record and post minutes. The committee should review: All meeting minutes from restaurants Inspection reports from the local committees Items that are ongoing problems in a specific location Items that are consistently problematic

The committee should meet at least once a month to discuss health and safety matters of general interest and importance. Additional meetings may be scheduled by any of the members, if a meeting is necessary to address imminent danger issues, special incident investigations, regulatory matters, or other business requiring prompt attention by management.

Other Activities Outside of health and safety meetings members need to: Monitor ongoing health and safety procedures Identify hazards through inspections and incident investigations Investigate accidents and employee concerns Recommend opportunities to improve conditions Promote compliance with health and safety requirements Promote cooperation throughout the team

Food and Beverage Industry: OHS Program Template page 18 Health and Safety Meetings

Regular health and safety meetings provide an excellent opportunity to get everyone involved in the safety process. Maintaining communication among employers, supervisors, and workers is crucial for the success of a health and safety program. Frequently, by integrating health and safety into the work process, you can also improve customer service and the quality of life of your staff.

Conduct Effective Meetings Hold meetings regularly — typically monthly or more frequently, if necessary. Conduct productive, educational, and results-oriented meetings. Post an agenda to let employees know what will be covered in the meeting. Focus on making health and safety a priority and identifying and controlling hazards. Bring to the meeting inspection reports, recent incident investigation reports, first aid reports, and new safe work procedures. Keep a record of the meeting (minutes).

Communicate and Support all Health and Safety Initiatives Post meeting minutes and inspections promptly to promote and increase awareness Encourage all employees to participate in continually improving health and safety conditions.

Suggested Meeting Topics What Is WHMIS? Violence Prevention

Food and Beverage Industry: OHS Program Template page 19 Inspections

Regular safety inspections are a cornerstone of a proactive approach to health and safety. Inspections will help you identify hazards so you can take preventive action before an incident occurs. The joint health and safety committee must conduct health and safety inspections at least once a month. You should also inspect your workplace whenever there’s a new process in place, a physical change to the workplace, or if there has been an accident.

Safety Inspection Policy It is [company name] policy to conduct self-inspections to identify and correct unsafe conditions or practices that may result in injuries or property loss.

Inspections and reviews are utilized as a means of identifying potentially unsafe conditions, facilities, operations and actions. Proper use of this management tool keeps management informed on the overall conditions. The inspections not only reveal what is wrong, but also more importantly suggest corrective actions to be taken to bring conditions up to the desired standard of safety.

Inspection and reports are invaluable when: Management is receptive and appreciative Suggestions are thoroughly investigated and reviewed Employees are commended for their efforts Positive corrective actions are taken to eliminate unsafe conditions

Corrections or Recommendations All unsafe conditions and unsafe acts should be listed clearly and concisely. Recommendations should be developed to correct adverse conditions or act on a timely basis. Positive steps must be taken by management to correct the substandard conditions. Recommendations that cannot be addressed by managers must be forwarded to safety coordinator.

Types and Frequency of Inspections and Reviews Safety Program Review This is an annual formal review that may include surveys and management interviews. It is performed each year by the senior management. The purpose of the review is to assess whether the health and safety program is effective in meeting regulations and increasing productivity in the work force

Health and Safety Committee Inspections These are conducted monthly by a manager, and one other employee safety committee. Copies of reports should be posted on staff bulletin boards, kept on file, and distributed to managers.

Food and Beverage Industry: OHS Program Template page 20 Semi-Annual Guest Service Review These inspections are to be conducted by managers and operations review consultant for all facilities and equipment. A report will be forwarded to you for your records and review.

WorkSafeBC Inspections WorkSafeBC officers have the authority to come into the workplace and inspect for compliance with the requirements of the Regulation. They will tour the restaurant looking at items such as the workplace facilities and equipment, work methods and procedures, and the health and safety program. They can and will question the employees on their knowledge of procedures. They will want to review all your records and they will look for regular meetings and inspections and a utilized first aid book. They will look for Incident Investigation Reports and generally will want to find a safe workplace with trained staff and a commitment towards health and safety.

WorkSafeBC Inspections, Orders, and Penalties WorkSafeBC officers will write up an inspection report and if they fail to find any of the above aspects in your workplace, they will detail orders of what you are required to do. In some cases, they will order you to respond to them within certain time limits as to your compliance with their orders. Failure to comply or a repeated offence of the same nature may result in: More severe warning. Assessment of a penalty fine against your operation. The penalty will be doubled every time there is a repeat offence at any location within your corporate umbrella, if you have more than one location Continuing non-compliance can result in a 24-hour closure of all or part of the company.

Any fines assessed to a company with multiple locations are assessed against each individual location and charged against their bottom line. If one location is lacking in a particular area, another location could be assessed a fine for an infraction in that same area.

Even though a particular infraction might be a location’s first offence, it will count as the company’s second offence if it has occurred previously in another location. WorkSafeBC looks at a company’s overall track record when considering infractions.

Individual locations are not considered part of the overall company performance and would not be affected by an inspector’s finding elsewhere in the company.

WorkSafeBC inspections should be taken seriously. Their aim is to ensure the health and safety of workers, and they will generally not be unreasonable unless they feel that a company’s interest in health and safety is insincere.

Forms and Checklists Sample Inspection

Food and Beverage Industry: OHS Program Template page 21 Incident investigations

If there is an accident in your workplace, it is important to conduct an incident investigation. An investigation will help you determine the factors that led to the incident and the actions you need to take to prevent the incident from recurring.

The basic goals of an incident investigation are as follows: Determine the root causes of the incident. Identify any unsafe conditions, acts, or procedures that contributed to the incident. Develop and implement corrective actions to prevent or minimize the risks of similar incidents.

What Incidents Require Investigation? Employers are legally required to investigate the following: Serious incidents Incidents that result in injuries that need medical treatment Incidents that have the potential for serious injury (for example, near misses)

Investigation Guidelines When investigating accidents, follow these guidelines: Go to the scene of the accident immediately. Talk with the injured person, if possible. Talk with witnesses, and get the facts. Do not take responsibility or place blame. Listen for clues in the conversation related to the accident. Encourage co-workers to give their ideas for preventing a similar accident. Study possible causes, including unsafe conditions, unsafe practices. Complete an incident investigation report giving a complete, accurate account of the incident and corrective actions taken to avoid similar recurrences. Follow up with employees to make sure that the conditions that caused the incident are being corrected. Publicize the corrective action taken so employees will benefit from the experience.

Food and Beverage Industry: OHS Program Template page 22 Employer’s Report of Injury or Occupational Disease (Form 7) Once the employer is aware of a work-related injury, the employer is responsible for submitting the following forms to WorkSafeBC: Form 7 — Employer’s Report of Injury or Occupational Disease Form 52E40 — Incident Investigation Report

The sooner you complete your reports, the sooner you can influence someone’s well-being. Always complete a Form 7 and Incident Investigation Report for the following reasons: All injuries that require medical treatment or time loss must be reported regardless of whether someone misses work. It is mandatory under Section 54 of the Workers Compensation Act to complete a Form 7 and Incident Investigation Report. You can be subject to a penalty if you don’t. It is mandatory under Section 54 of the Workers Compensation Act to send a Form 7 to WorkSafeBC within three days of the accident. WorkSafeBC will not process a claim without the employer’s testimony. The sooner the information is received, the sooner accurate decisions can be made. After a waiting period, if nothing is received from the employer, WorkSafeBC will make a decision based solely on the employee’s statement. The Form 7 is your best opportunity to communicate any doubts you may have about the validity of a claim.

What Kind of Information Should Reports Include? 1. State what the employee was doing — Explain in detail the activity of the employee at the time of the accident. 1. State what happened — Describe in detail what took place, including the type of accident, the type of injury, and the parts of the body affected. State whether the employee was wearing appropriate safety equipment, including proper footwear. 2. State what caused the accident — Describe in detail elements such as the conditions, acts, or malfunctions that resulted in the accident. Remember, it is possible to have more than one cause for an accident. 3. State what can be done to prevent a similar accident — On the Incident Investigation Report indicate corrective actions to prevent recurrences. 4. Sign the report — A manager must sign the report so there is a contact listed for further investigation.

Where Do You Send the Reports? Send a Form 7 and Incident Investigation Report to WorkSafeBC within three days. You can use the fax number or mailing address included on the form itself, or you can use the WorkSafeBC online Incident and Injury Report to fill out and send your reports electronically. Go to WorkSafeBC.com and under “Claims” click “Employers: Report injury or illness (Form 7).”

Food and Beverage Industry: OHS Program Template page 23 Note: Injured workers can report the claim by calling the Teleclaim Contact Centre at 1 888 967- 5377.

Incident Investigation Report (Form 52E40) When completing an Incident Investigation Report be sure to include the following information.

Who  Names and job titles of persons involved or injured  Witness names  Observe the work being performed. Look at postures, grips, force being applied, and lifting.  Interview the injured workers and a representative sample of other workers who are required to carry out the work being observed.

What A description of the accident and sequence of events that preceded the accident. Determine the root and surface causes, including the:  Physical demands of the job  Equipment or mechanical factors  Methods or procedures  Environmental conditions Include objective descriptors and values where possible, such as weights, reaches, heights, distances, and duration and frequency of activity.

When When did the accident happen (for example, date, time of day, shift)?

Where Where did the accident happen (for example, place, department, or name of machine)?

Forms and Checklists Form 7 — Employer’s Report of Injury or Occupational Disease www.worksafebc.com/forms/assets/PDF/7.pdf Online incident and injury report (Form 7) www.worksafebc.com/claims/report_injury/incident_and_injury_report/default.asp Form 52E40 — Incident Investigation Report www.worksafebc.com/forms/assets/PDF/52E40.pdf

Food and Beverage Industry: OHS Program Template page 24 Contractor and Subcontractor Safety

According to the Regulation, employers are responsible for the health and safety of their own workers. In addition, you are responsible for ensuring that all contractors and subcontractors who are operating in your workplace are registered with WorkSafeBC and that their premiums are up to date. If a contractor is not registered with WorkSafeBC, you could be liable for that employer’s insurance premiums if one of their workers is involved in an accident in your facility.

You can find out if a contractor is registered by obtaining a clearance letter from WorkSafeBC. To get a clearance letter, go to WorkSafeBC.com and under “Insurance” click “Get a clearance letter.”

You should also make sure that all contractors are oriented to the workplace hazards and instructed in how to deal with those hazards — this is part of your due diligence.

Food and Beverage Industry: OHS Program Template page 25 Records and Statistics

Under section 3.3 of the Regulation, employers are required to keep health and safety records and statistics on file, including inspections, incident investigations, first aid treatments, and training records

Why Keep Records? Maintaining accurate records can help in the following ways: Identify trends for unsafe conditions or work practices so you find solutions for these potential hazards. Measure improvement in your health and safety program. Provide proof of due diligence if someone tries to hold you liable for an incident Provide material for education and training Assist your case in a disputed WorkSafeBC claim

Requirements for Records and Statistics The following table specifies how long you must keep records and statistics.

Type How long Meeting minutes and inspections 1 year Incident investigations and first aid treatment 10 years Severity rate (types and numbers of accidents) 5 years Employee files (Form 7 reports, medical, training records) 6 years WorkSafeBC inspection reports 5 years Frequency rate 10 years

Types of Records Health and Safety Meetings Incident investigations First aid treatment book Accident statistics Monthly inspections and previous meeting minutes

Claims Management Absence control records Employee training records Form 7

Food and Beverage Industry: OHS Program Template page 26 Form 52E40 — Incident Investigation

Annual Review at Health and Safety Meetings Fire drill to ensure awareness and measure effectiveness of procedures Preventive maintenance records Annual review of health and safety program Updated health and safety policy Procedures for working alone

Food and Beverage Industry: OHS Program Template page 27 Part 2: Forms and Checklists

Food and Beverage Industry: OHS Program Template page 28 Sample Health and Safety Policy

It is the joint effort and commitment towards health and safety shared by senior executives, management, supervisory staff and our employees that will contribute to a safe, healthy and productive work environment.

Senior management is committed to providing a safe working environment for all its employees.

Management is responsible for designing and maintaining our restaurant facilities and equipment to minimize health and safety hazards and ensure that dangers are eliminated or guarded against.

Supervisory employees are responsible for developing safe work procedures and ensuring that all employees are trained in and comply with these safe work procedures.

Employees have a duty and responsibility to follow safe work procedures and actively participate in making their environment safe and productive. Employees are responsible for reporting unsafe conditions and observing all regulations pertaining to their work.

To guarantee [Company name] success as a competitive business, nothing short of a joint effort will be accepted.

President

Company

Food and Beverage Industry: OHS Program Template page 29 Sample Worker Orientation Checklist*

Employee name: ______Position (tasks): ______Date hired: ______Date of orientation:______Person providing orientation (name and position): ______Company name: ______Topic Initials Initials Comments (trainer (worker ) )

1. Supervisor name: ______Telephone #: ______

2. Rights and responsibilities a) General duties of employers, workers, and supervisors b) Worker right to refuse unsafe work and procedure for doing so c) Worker responsibility to report hazards and procedure for doing so

3. Workplace health and safety rules a) ______b) ______c) ______4. Known hazards and how to deal with them a) ______b) ______c) ______5. Safe work procedures for carrying out tasks

Food and Beverage Industry: OHS Program Template page 30 Topic Initials Initials Comments (trainer (worker ) ) a) ______b) ______c) ______6. Procedures for working alone or in isolation

7. Measures to reduce the risk of violence in the workplace and procedures for dealing with violent situations

8. Personal protective equipment (PPE) — what to use, when to use it, where to find it, and how to care for it a) ______b) ______c) ______

9. First aid a) First aid attendant name and contact information b) Locations of first aid kits and eye wash facilities

c) How to report an illness, injury, or other accident (including near misses)

10. Emergency procedures a) Locations of emergency exits and meeting points b) Locations of fire extinguishers and fire alarms

c) How to use fire extinguishers

d) What to do in an emergency situation

11. Where applicable, basic contents of the occupational health and safety program

12. Hazardous materials and WHMIS a) Hazardous materials (controlled products) in the workplace b) Hazards of the controlled products used by the worker

Food and Beverage Industry: OHS Program Template page 31 Topic Initials Initials Comments (trainer (worker ) ) c) Purpose and significance of hazard information on product labels d) Location, purpose, and significance of material safety data sheets (MSDSs) e) How to handle, use, store, and dispose of hazardous materials safely f) Procedures for an emergency involving hazardous materials, including clean-up of spills

13. Where applicable, contact information for the occupational health and safety committee or the worker health and safety representative

* Checklist is  WorkSafeBC. Used with permission.

Food and Beverage Industry: OHS Program Template page 32 Health and Safety Training Record

Use this form whenever training is held for new equipment or procedures.

Date:______

Topics:  Safe lifting technique  Hot oil handling procedures  Dealing with unruly guests  Clean as you go  What to do in case of a fire  Other

Name of trainer:

Work area:

Subjects covered:

Training aids used:

Attendance: Print Name Signature

Food and Beverage Industry: OHS Program Template page 33 WHMIS Training Checklist

The employee has received information regarding WHMIS and demonstrates knowledge of the following: Where chemicals are located in the workplace Where the written information (for example, MSDSs) concerning chemicals is stored Safe work practices for handling chemicals The locations of first aid kits and safety equipment How to protect against hazards including: What protective clothing or equipment to wear What emergency procedures to take

Employee’s signature Date

Manager’s signature Date

Food and Beverage Industry: OHS Program Template page 34 Safety Talk Record

Date:______

Attendance Name Signature

Topics discussed Possible solutions Follow-up actions Person responsible

Food and Beverage Industry: OHS Program Template page 35 Health and Safety Monthly Meeting and Inspection Checklist

Restaurant Location: Date:

Attendance

Name Title Signature

Secretary

Member

Safety Inspection

Communication and Expectations  Trained fire marshals are identified. The fire marshals are:  An up-to-date health and safety policy is

posted.  A fire drill is conducted annually.  A harassment policy is posted. Last drill held:  Employee responsibilities are posted.  Kitchen fire retardant system is inspected  Management responsibilities are posted. semi-annually. Date:  Health and safety meetings are held monthly  The exhaust and grease ventilation system is and minutes are posted. cleaned semi-annually and marked with a  The Occupational Health and Safety sticker. Date: Regulation (the Regulation) is available and  Microwaves are checked every six months. accessible. Date:  An up-to-date pipeline poster is posted.  Plugs and cords on all electrical equipment are in good repair. Preventing Serious Incidents  Circuit breaker panels are clearly marked and  Fire exits and signs are operable. labelled.  Fire exits are accessible.  Lockout capacity for all electrical panels and  Fire extinguishers are checked annually. lockout procedures are posted. Last checked:  Procedures for working alone are posted.  Emergency lighting is operable.  Emergency numbers are posted on all phones.  A fire procedure is posted.  Procedures for armed robberies, bomb threats, and blackouts (power failures) are accessible by staff members. Food and Beverage Industry: OHS Program Template page 36  The griddle is cleaned to remove excess Preventing Chemical Poisoning and grease from inside and underneath. Related Hazards Last done:  WHMIS and material safety data sheets (MSDSs) are up-to-date and readily Preventing Strains and Sprains available.  Loads are carried close to the body between  Employees understand the key points of waist and chest level. MSDSs (what they are and how they are  Stretching exercises are encouraged between used). rushes (for example, while waiting for food  Workplace labels are used on chemicals orders). removed from their original containers  Trays are used to balance heavy loads. (including spray bottles).  High reach areas have been identified and  An eye wash bottle is available. appropriately equipped (for example, with  Goggles are available and used when mixing footstools, steps at pass through, and chemicals. ladders).  All chemicals are covered, labelled, and  Heavy items are stored between waist and stored away from food and food-service shoulder heights. storage areas.  Employees squat, bend knees, and do not  All CO2 tanks are chained and secured to bend or twist at the waist. prevent falling over.  Employees use two hands to handle heavy items. Incident Investigations  Dollies, carts, and trays are available and  Accidents are investigated using an Incident used to carry heavy loads. Investigation Form and followed up on to  “Preventing Strains and Sprains” posters are prevent recurrence. up.  “Clean as you go” is practiced. First Aid  Work areas are clear and well organized.  First aid certificate holders are identified by posted hard copies of certificates  Spills are wiped up immediately.  A first aid certificate holder is on duty at all  Garbage cans are emptied frequently to times. prevent overflow.  An appropriate first aid kit is accessible to all  “Wet Floor” signs are available and used. employees, and is kept clean, dry, and fully  Floors and carpets are in good condition. stocked according to Regulation standards.  Footwear is slip resistant, closed toe, and in  A first aid log book is complete, up-to-date, good condition. and kept in the first aid kit.  “Walk, don’t run” is practiced, and  A blue adhesive bandage policy is posted. employees say “behind.”  Blue adhesive bandages available.

Food and Beverage Industry: OHS Program Template page 37 Records and Statistics  Goggles and neoprene gloves are available and used when handling hot oil.  The number of accidents is reviewed monthly.  Employees fill fry baskets away from hot oil and not directly over top.  Maintenance records are available.  Shortening is allowed to cool before filtering. Preventing a Serious Burn Injury  Approved lidded shortening pails are available and used.  Hot oil and disposal procedures are posted.  Oven mitts are used with hot objects.  Hot oil and disposal procedures are followed.

Items Taken from Safety Inspection

Items Person Responsible Completion Date

Past Meeting Minutes (Old Business)

Items Outstanding Person Responsible Completion Date

Food and Beverage Industry: OHS Program Template page 38 First Aid Attendant Record

Manager or supervisor Date trained Expiry date

Food and Beverage Industry: OHS Program Template page 39 Fire Plan

Review this fire plan on a regular basis.

Fire extinguishers are located

The following employees are trained on how to use the fire extinguishers:

Employee: Date trained:

Fire drills have been conducted on:

Date: Date:

Fire escape plan:

Food and Beverage Industry: OHS Program Template page 40 Level 1 First Aid Kit

Quantity Item  3 blankets  24 14 cm x 19 cm antiseptic towelettes, individually packaged  60 hand cleansing towelettes, individually packaged  100 sterile adhesive dressings, assorted sizes, individually packaged  12 10 cm x 10 cm sterile gauze dressings, individually packaged  4 10 cm x 16.5 cm sterile pressure dressings with crepe ties  2 7.5 cm x 4.5 m crepe roller bandage  1 2.5 cm x 4.5 m adhesive tape  4 20 cm x 25 cm sterile abdominal dressings, individually packages  6 cotton triangular bandages, minimum length of base 1.25 m  4 safety pins  1 14 cm stainless steel bandage scissors  1 11.5 cm stainless steel liver forceps  12 cotton tip applicators  1 pocket mask with a one-way valve  6 pairs of latex gloves  1 first aid record book and pencil or pen

Other than the blankets, these items must be kept in a weatherproof container that can readily be taken to the scene of an injury. Blankets must be readily available to the first aid attendant.

Food and Beverage Industry: OHS Program Template page 41 WorkSafeBC Forms

Form 7 — Employer’s Report of Injury or Occupational Disease www.worksafebc.com/forms/assets/PDF/7.pdf Online incident and injury report (Form 7) www.worksafebc.com/claims/report_injury/incident_and_injury_report/default.asp Form 52E40 — Incident Investigation Report www.worksafebc.com/forms/assets/PDF/52E40.pdf

Food and Beverage Industry: OHS Program Template page 42 Part 3: Safe Work Practices

Written safe work practices provide employees with instructions on how to carry out specific tasks and how to protect themselves against known hazards. Following safe work practices helps employees minimize risks. Written safe work procedures that are specific to your operation will also help with employee orientation and training. Make sure you have written safe work practices for all areas of your workplace. Procedures for high-risk activities must be posted and readily accessible.

Post your safe work practices in appropriate areas around the workplace. For example, “Cleaning the Slicer” should be posted next to the slicer.

Food and Beverage Industry: OHS Program Template page 43 Safe Work Practice Avoiding Collisions

Use “in” and “out” doors. Look through window before entering swinging door. Say “behind” to notify your colleagues you are walking behind them. Stay alert — get plenty of rest. Place workstations away from swinging doors. Avoid standing by swinging doors. Watch for briefcases, purses, and parcels. Watch for seated children. Walk, don’t run. Unravel doormats when they get crumpled. No horseplay. Safe Work Practice Avoiding Slips, Trips, and Falls

Clean as you go. Keep floors clean and dry. Use wet floor signs. Wear non-slip footwear. Empty all garbage cans frequently. Keep aisles, entrances and work areas clear. Use handrails on stairs. Walk, don’t run. Don’t use boxes or chairs. Use a ladder. Immediately repair all fall hazards — if not possible, report. Ensure that cleaning equipment is well maintained at all times. Safe Work Practice Selecting the Right Shoes

Proper footwear prevents injuries. Wear shoes that: Are closed at the toe and heel and are without holes. Protect against hot spills. Are slip resistant. − Lots of edges on the sole − Low or no heels − In good shape (not dirty or worn out) Have lots of cushioning for comfort while on your feet. Safe Work Practice Working with Knives

Use a sharp knife. Always use a cutting board. Store knives in proper racks. Hold knife with strongest hand. Cut away from your hands and body. Clean knives immediately after use. Curl fingers under when dicing. Carry only one knife, tip pointed down at your side and let co-workers know when you are behind them. Walk, never run while holding a knife. Place knives at the back of your working area with sharp edge away from you. Never try to catch a falling knife. Do not talk to co-workers while cutting. Do not use as a can opener. Stay alert — rotate your tasks often. Never take medication that makes you drowsy. Safe Work Practice Lifting and carrying

Try to gauge the weight by tapping the item gently with your foot before lifting. Carry loads close to your body. Lift with your legs, not your back. Take extra trips, if necessary. Get help with heavy loads. Use dollies, carts, trays for heavy loads. Get regular exercise. Maintain good posture. Lose weight if necessary. The trimmer your abdomen, the safer your back. Do not strain to reach an item. Use a foot stool to reach for high items. Push, don’t pull. Store the heaviest items between knee and shoulder height. Safe Work Practice Preventing Strains and Sprains

Tired muscles can lead to serious injuries. There are risks associated with the physical demands of tasks that involve the lifting of heavy items in awkward positions.

General Tips Stay in shape with regular exercise. Warm up muscles used in work activities prior to your shift. Report any physical discomforts to your team as soon as possible. Ask and give help when needed. Stretch between orders. Ask your management team and health and safety members to work with you to prevent strains and sprains.

Pulling, Pushing, Lifting, and Carrying Tired muscles can lead to serious injuries. There are risks associated with the physical demands of tasks involving the lifting of heavy items in awkward positions. Place feet apart for good balance. Bend knees. Use smooth gradual motions. Avoid twisting your back. Keep loads close to body.

Front of House Use trays to even the load. When carrying tray keep wrist in neutral (straight) position. Make frequent trips. Pour coffee at waist level. Don’t twist while carrying heavy items. Use a step stool for long reaches. Back of House Use two hands for carrying heavy pots. Use carts, dollies to move heavy items. Use two hands for plates. Organize work areas with heavy items at waist level. Put one foot up to rest when possible. Use a step stool to eliminate long reaches. Safe Work Practice Handling Controlled Products

Do not use products you are unfamiliar with. If a product does not have a correct label, don’t use it. Store controlled products away from food. Cover and label controlled products. Know how to correctly use controlled products before using them. Wear protective goggles and rubber gloves when handling controlled products. Mix controlled products in a well-ventilated area. When transferring cleaning agents from the original containers, make sure the new containers are labeled with the product name, safety precautions, and the location of the MSDS. If you run out of labels you can make your own by referring to an MSDS for the necessary information. Do not mix controlled products together.

Always check that CO2 tanks are chained and secure.

Material Safety Data Sheets (MSDSs) Explain potential hazards associated with controlled products and how to avoid them. MSDSs provide the following information: How to use the product safely and how it can harm you if you don’t. First aid treatment and the long-term hazards associated with the use of the product. Ingredient breakdown, description of the product, and fire and explosion information. Preventative measures. Disposal and cleanup of spills.

MSDSs are kept near the first aid kit in case of an emergency and should be taken to the hospital with the patient. Keep a second copy in the manager’s office as backup.

When receiving a controlled product, make sure that the label has: Hazard symbols Reference to the MSDS Precautionary and first aid measures Product and supplier identifier Risk phrases If you are accidentally splashed in the eye with a controlled product, immediately irrigate the eye using the eyewash station. Have someone contact the poison control centre. The person contacting the poison control centre should have the MSDS on hand to supply necessary details. Safe Work Practice Cleaning Convection Ovens

1. Turn power switch off. Let oven cool down. 5. Always wear rubber gloves and goggles when cleaning oven. 6. Always turn ventilation fans on to high. 7. Remove oven racks, bottom pan, side baffles and the fan venting baffles, and wash in cleaning solution. Rinse with clean water and dry with a clean cloth. 8. Paint or spray the full-strength cleaner onto warm surfaces. Important: If any chemical sprays in your eyes, get help right away. Someone will check MSDSs for medical treatment. 9. Once soil has been loosened from interior, wipe the surfaces with a clean cloth and warm water, making sure to remove all traces of oven cleaner. 10. Replace all removable parts. 11. Wash exterior surfaces with cleaning solution. 12. Wipe with damp cloth.

Tips Clean up spills as they occur. Line the bottom of the oven with foil to make clean up easier. Do not use scoring pads or abrasive cleaners on glass doors. Oven cleaner will remove grease from glass. Safe Work Practice Cleaning Slicers

See the approved product list for a sanitizer solution.

Equipment needed Wire mesh glove Slicer pick Spray bottle Clean cloth towels

Clean Daily and as Often as Necessary 1. Wear wire mesh glove while cleaning or wiping the slicer in between products. 13. Turn off slicer and unplug. 14. Turn the thickness control knob all the way to the right to the “zero.” 15. Loosen the slicing table or vegetable chute locking knob. Do not remove knob. 16. Lift off slicing table or vegetable chute. 17. Push the slice deflector release button down. 18. Push the deflector down to release the top pin, then lift the deflector free. 19. Using both hands, lift off the centre plate knife guard. 20. Remove the sharpening assembly guard and lift out the sharpening assembly. Do not allow sharpening assembly to get wet. 21. Clean and sanitize removed parts and accessories by putting them through the dishwasher. Allow the parts to air dry. Do not put the sharpening assembly in any water, as it will rust. Wipe food away from sharpener with a dry cloth. Parts will remain very hot for some time after removal from dishwasher. Use extreme care when handling. 22. Before cleaning the blade, put on the wire mesh glove. Use cleaning solution to clean the front and back of blade working from the centre outward. 23. Wipe slicer base. 24. Repeat steps 12 and 13 using clean water to rinse. Sanitize by misting with sanitizing solution. Do not rinse after sanitizing. Allow to air dry. Tips A spray bottle filled daily with fresh sanitizing solution should be used to mist sanitizer onto surfaces. Replace sharpening assembly and guard. Position centre plate knife guard with both hands. Line up the locking knob. Tighten the locking knob. Replace the slice deflector by positioning the bottom pin first. Push down slightly and hook the top-locking pin. Snap closed. Replace required parts and accessories. Safe Work Practice Locking Out Equipment

Before starting cleaning procedures or repairs on power-actuated machinery, the machine must be locked out.

1. Use the start-stop switch on machine controls to turn it off. Ensure the machine is no longer energized. 25. Disconnect the power supply by the following steps: Where the machine utilizes a plug, disconnect the plug and place the male end of the plug on the machine in a location readily visible to the person or persons performing the work. Where the machine’s power is supplied from an electrical panel and circuit breaker, determine the correct breaker and switch it to the off position. Close and lock the front panel door using your safety lockout clip and your own lock. Where the machine is supplied power from a disconnect switch, determine the correct disconnect switch and switch it off. Apply your safety lockout clip on the approved location. Where a machine is supplied power from more than one source determine the correct breaker or disconnect for each power supply and using your safety lockout clip and lock, lock out each power supply. 26. Immediately test the machine to ensure power has been disconnected. 27. If the machine or equipment has been previously locked out, apply your own lock to the lockout clip. 28. Always use an approved safety lockout clip in conjunction with your own labeled lock to lock out electrical switchgear and power supplies. 29. Proceed with the necessary work. 30. Workers must remove their own locks after completing a maintenance procedure. 31. Workers are forbidden to remove locks other than their own.

On completion of work, the machine should be jogged by intermittent application of power before continuous power is applied. Safe Work Practice Handling Hot Oil

1. Turn off thermostat. 32. Unplug power cord from receptacle and place plug so that it is visible to the person cleaning or draining the cooker. Allow fryer to cool for 5 minutes. 33. Put on approved safety gloves and goggles. 34. Drain shortening while still hot, through filter into a clean approved shortening pail. 35. Only fill pails two-thirds full. 36. Cover pails with lid and secure, store out of immediate work area. 37. Clean equipment as per cleaning guidelines. 38. Ensure that equipment is dried thoroughly. 39. Refill fryer by carefully pouring the cooled (to below 200°F) shortening back into the well. Fill to the correct level with filtered shortening. 40. Top up fryer to the oil level line (completely covering elements) with new solid shortening placed in the fryer basket and carefully lowered. 41. Remove safety gloves. 42. Start up or leave off fryer as business requires. 43. When oil in pails has cooled to 100°F carry to shortening disposal area, remove lid and pour carefully into storage container. Safe Work Practice Personal Protective Equipment (PPE)

Goggles and neoprene gloves must be worn when working with shortening, chemicals or any hazardous materials. Lidded pails are available for transporting shortening. Rubber-based, leather-topped shoes are required in the restaurant. Shoes with exposed heels, toes or archways are not permitted. Hair longer than shoulder length must be pulled back while on duty in the restaurant. Trays and dollies are available for carrying heavy loads.

Other PPE Available to Employees Oven mitts Eyewash station MSDSs and workplace labels Water gel — a powerful healer and provides pain relief for most minor burns “Wet floor” signs Safe Work Practice Armed Robberies

1. Co-operate with the robber. Stay alert and calm. Keep an eye out for details that could help identify the robber: Hair and eye colour Complexion (clear or marked) Scars or markings on hands or face Height (look for difference in eye level to yours, or measure height against a door) Jewelry, clothing Direction of escape Escape by foot or car Type of weapon (colour, size, and shape) 44. After the robber has left, call 911. 45. Be ready to give: The reason for your call Your name Location of restaurant (including cross street) Note: Do not reveal amount of money taken.

46. Call your general manager and the safety coordinator. Tell them briefly what happened and what has been done to this point. 47. Lock the door and wait for police. 48. Gather witnesses and get statements, including descriptions. 49. Keep everyone away from the area the robbery occurred in (for example, areas that may contain fingerprints). 50. Provide police with all information, ensuring you get case number for reference. 51. Determine, through doing a closing, the amount of money lost (for example, cash, gift cards, or credit card drafts). 52. Write a descriptive report of all events and send to the risk manager at home office as soon as possible. Safe Work Practice Power Failures (Blackouts)

1. Turn off breakers. 53. Turn off electrical equipment and lights to prevent a power surge when power comes back on. 54. Turn off gas equipment to prevent a fire hazard. 55. Lock doors. 56. Phone B.C. Hydro Service Centre. Note: Advise B.C. Hydro of the blackout and ask how long it will be before the power is restored. 57. Advise guests of what is happening: Complete guest checks for those who had received their meals. Don’t bill those guests who have not received their full order. 58. Assign a manager or staff member to let guests out of the restaurant. 59. Phone your business consultant. The consultant will work with you to determine whether you should close the restaurant. 60. See Squirrel manual for blackout procedures to prevent any loss of information. Safe Work Practice Bomb Threats

All staff members who answer the phone must be informed on how to handle a bomb threat. All bomb threats must be treated as emergency situations. Never dismiss a threat as just a hoax. Have a signal for work that all employees recognize as indication of an emergency situation.

Stay calm and get as much information as possible. Ask the following: Who is the caller? Where is the caller calling from? Did the caller place the bomb? If not, who did? Did the caller give a reason for the threat? For example, is this a vendetta or a black mail attempt? What does the bomb look like? Where is the bomb located in the restaurant? How long before it goes off?

Keep the caller talking. Take notes. Keep alert for: Indications of caller’s age, sex, or accent Background noises (music, equipment sounds, kids in background, traffic sounds) Indications of intoxication (for example, slurring words)

Record date, time of call, record exact words or phrases used.

Report the threat and evacuate the premises 1. Communicate the emergency signal to another staff member who can notify the duty manager to call the police. 61. Call 911. 62. Use the paging system to advise your guests and staff that there is an “emergency situation” and they must “take their personal belongings and leave the restaurant immediately.” 63. Stay calm. Do not use the word “bomb.” 64. Turn off cooking equipment. Secure cash in office. 65. Have staff members meet at a pre-arranged area away from the restaurant. 66. The manager on duty should: Ensure everyone leaves the building. Provide police with details of threat (either personally or with the person who took the call). 67. Stay near the restaurant. 68. Cooperate with police. Do not re-enter the restaurant until police have advised you. 69. Contact home office. 70. Write a descriptive report and send it to the risk manager at home office. Safe Work Practice First Aid Treatment

If a person is choking, in shock, unconscious, has stopped breathing or has no pulse, call 911 immediately for assistance.

Burns 1. Cool immediately. 71. Apply water gel to minor burns. 72. Apply cold tap water and ice pack in plastic bag. 73. Elevate burn if possible.

Bruises 1. Cool the bruised area. 74. Elevate if possible. 75. Get first aid treatment immediately. Your manager or supervisor has a first aid certificate and is available to help.

Choking and Heart Attacks Each manager and supervisor at your workplace should hold a valid Level 1 First Aid Attendant certificate. Each manager should be trained in the Heimlich manoeuvre (for choking victims), cardiopulmonary resuscitation (CPR) for heart attack victims, and treatment of injuries.

If an employee or a guest is choking, has a heart attack, or has suffered a serious injury: Call 911 immediately. Notify the duty manager immediately. Do not attempt to treat a medical emergency unless you have had first aid training. Safe Work Practice Chemical Poisoning

If anyone (an employee or guest) accidentally ingests a chemical substance, immediately call your local poison control centre to obtain information on how to effectively deal with the circumstances.

Emergency phone number in your area:

If possible, have the following information available before you call the poison control centre: Original container Brand name Active ingredients — refer to your MSDSs Exposure — when did it happen? Is chemical full strength or diluted?

Check your MSDSs for hazard information.

If a chemical is splashed in an eye: 1. Immediately irrigate the eye by using the eyewash stations or lay head over a sink and trickle clear, lukewarm water from a clean jug over the eye. 76. Have someone call the poison control centre. 77. Locate the MSDS to bring with them to the hospital. Safe Work Practice Fire

1. Locate the fire. 78. If the fire is small and localized; treat with a fire extinguisher. If the fire is large, don’t risk your safety. Don’t attempt to fight with a fire extinguisher. 79. Use the paging system to advise staff and guests that “there is an emergency situation and they must take their personal possessions and leave the building immediately”. Take the schedules with you as you exit. Advise everyone to walk (don’t run) to exits. Staff must not go to lockers to get personal belongings. 80. Phone 911 from a phone outside the restaurant. Be prepared to give the following information: Your name Address of fire, including the nearest intersecting street Information about fire (how fast fire is spreading, people trapped)

81. Ensure that people are leaving the building. Do not allow anyone to go back into the building. Ensure that all employees are accounted for, checking against the schedules. 82. Have staff members meet at a pre-arranged area away from the restaurant (for example, a nearby pay phone). 83. Senior manager on duty should: Ensure everyone leaves the building. Provide firemen with details of the fire. Stay near the restaurant. 84. Cooperate with the fire department. 85. Contact senior management at home office. 86. Do not re-enter building for any reason until advised by fire department that it is safe. Safe Work Practice Fire Extinguishers

A fire extinguisher is a storage container for water or a chemical. It is designed to put out a small fire, not a big one. Extinguishers are labeled A, B, C, or a combination of these letters to indicate what type of fires they can be used on. Extinguishers labeled with an “A” can be used for fires started in paper, wood, drapes or upholstery. Extinguishers labeled with a “B” can be used for fires started in gasoline, solvents, cooking shortening or grease. Extinguishers labeled with a “C” can be used for fires stared in wiring, fuse boxes or electrical sources. Fire extinguishers must be recharged professionally after any use. A partially used one might as well be empty. Extinguishers should be installed away from potential fire hazards and near an escape route. Fire extinguishers are to be serviced and checked semi-annually by an authorized agent.

Using Fire Extinguishers Follow the P.A.S.S. procedure: 1. Pull the pin. Some extinguishers require releasing the lock latch, pressing a puncture lever, or other motion. 87. Aim the extinguisher nozzle (horn and hose) at the base of the fire. 88. Squeeze or press the handle. 89. Sweep from side to side at the base of the fire. Watch for “reflash” (the fire starting up again). Discharge the entire contents of the extinguisher. Acknowledgments

This occupational health and safety program template was developed in conjunction with go2’s Food & Beverage Health and Safety Technical Advisory Committee. Thanks to the following individuals and organizations who contributed to the development of this resource: Moshin Manji (Boston Pizza International), Nadine Odendaal (Compass Group Canada), Aaron Wildgrove (Sodexo), Cyrus Lucente (Tim Hortons), and Bill Senghera (White Spot Restaurants).

Thanks also to WorkSafeBC. Information on pages 14, 16, 30, and 31 is courtesy of WorkSafeBC and used here with permission from the publications Health and Safety for Retail Small Business and Health and Safety for Greenhouses and Nurseries. These and other OHS publications can be found free of charge at WorkSafeBC.com.