Health & Safety Shift Preparation, Overview, Slips & Falls, Burns Training Flyer

Training Flyer
Cleanliness & Foundation
Health & Safety
Shift Preparation, Overview, Slips & Falls, Burns
Are you ready to work?
Clean up spillages straight away. Place a Wet Floor sign near the spillage.
Use kitchen roll/napkins to soak up and clean small spillages. If sticky/greasy
residues remain, mop and dry the floor using the floor cleaning procedures.
q Uniform
Uniform is neat and clean (including apron). Badge is worn. Hair is away from
face, completely under hat. Hairnet is worn (if necessary)
q Clean hands
Wash hands with McD AMH for 20 seconds, rinse and dry thoroughly with
hand-dryer or paper towels. Hands must be rewashed and dried thoroughly
whenever they could have been contaminated and following the timed
handwashing system (every 30 minutes when working in the kitchen and
hourly when working front counter, Drive-thru and dining area).
Shift preparation
q Equipment checks
Put up Caution signs on the approaches to a wet area and
remove when floor is dry.
In busy kitchen areas, where floor cones may cause an obstruction,
you should give a clear spoken warning to those in the area to take
care, as the floor may be slippery.
Clean as you go. Always use clean as you go to ensure the restaurant is
clean, tidy and organised. Good housekeeping will ensure that things are not
left lying around unnecessarily.
Never run. Always wear correct shoes. Shoes must
have a good grip (well defined tread pattern) and
be enclosed, low heeled, black, in good condition,
comfortable, a good fit and clean.
All necessary/required equipment is available and in good working
condition
q Clean area
Area should be kept clean and tidy during the shift
Your commitment to safety – overview
Safety at work is vitally important for you, your co-workers, our customers
and any other visitors. Safety is essential to the operation of your
restaurant. Remember, no work is so important that it needs to
be done in an unsafe manner. The most important part of safety is
you – what you do and how you do it affects your safety and that of others.
All employees must:
• Take reasonable care for the health and safety of themselves and others
at work
Trip hazards. Don’t leave boxes, cables or other obstructions where people
might trip over them.
Clear away snow and ice. Put salt or grit on main walkways outside.
Working at height
Stepladders must always be used to access items or to clean at high level.
Use of stepladders:
• Steps are in good condition – clean and dry
• Open fully – with side bars locked into
position
• Observe all safety rules and procedures, use the protective clothing or
equipment provided, and not misuse or interfere with anything provided
in the interests of health and safety
• Never stand on the top two steps
• Never lean sideways – climb down and
reposition the steps
• Report any specific health or safety hazards to a Manager
• Always get help if needed
• Do not stand or climb on equipment, chairs
or stock room shelves
Preventing slips, trips and falls
The most common workplace accident is a slip and fall. Ensure that you
follow the correct procedures to ensure safety for everyone.
• If cleaning above grills or vats ensure the platens are down or vat covers are
in place
q Ways to prevent slips, trips and falls:
Roof access is restricted to Managers and Service Engineers, unless
otherwise stated.
• Keep the floor clean and dry. Sweep the floor first. Fill a clean mop
bucket with hot KAY SolidSense floorcare solution
Preventing burns
• Place Wet Floor signs on all approaches to the area to warn others. Mop
area in a figure of 8 using a damp mop, then use a dry mop to go over
the area until the floor is completely dry. Remove Wet Floor signs when
floor is completely dry and move onto the next area
Some of our equipment is operated at high temperatures and can cause burn
injuries. To prevent this:
• Ensure the upper grill platens are closed and left in ‘standby’ mode when not
in use
• Allow equipment to cool down prior to cleaning (where applicable)
• Ensure toasters are lowered or locked (using locking bar) before being
moved
• Ensure vat covers are in place when pulling vats and cleaning vat surrounds/
backsplashes
• When topping up a vat, pour oil to front edge of vat to avoid splashing
•D
o not filter hot oil unless you have been trained and have a current
Filtering SOC
• Avoid mopping during busy periods
• Do not drop oil unless it has cooled below 50°C and you have been trained
If someone is burnt, call the Shift Manager or the designated First Aider.
• When mopping stairs, always place wet floor signs at the top and bottom
of the mopped area. Never leave equipment or obstructions on stairs.
Only mop customer stairs during quiet periods or when closed
1
Training Flyer
Cleanliness & Foundation
Health & Safety
Fire Safety, Fire Actions, Fire Extinguishers
Fire safety
Types of fire extinguishers
q Describe two precautions you can take to promote fire safety in your
restaurant:
Extinguishers are made for different types of fires and are clearly marked.
You must know which one to use and how to operate it.
• Keep fire doors closed at all times to prevent fires spreading
• Keep fire exits clear to allow evacuation in the event of fire
Prevent fryer fires
Fryers can be a fire risk if not used, cleaned and maintained properly.
• Keep filters in place and the exhaust fan on
Ansul
If a fire starts in the fryer or grill, a built-in extinguisher system called Ansul
can be used. With a vat fire, you should try to extinguish the fire using the fire
blanket or cover the vats. If this does not work, activate the Ansul by pulling
the handle on the hood above or next to the station.
• Keep Ansul nozzles covered with protective caps (handle with care
during cleaning)
• Fill vat with oil before unit is turned on
• Slowly pull fryers forward and turn off the gas valve when cleaning
(where applicable) with vat covers in place
• Check and clean grease capture cups or trays before use
Smoking
moking is prohibited in all restaurant areas and only allowed in
S
designated areas away from the restaurant.
Be careful when cleaning near these handles to avoid accidental activation.
Portable extinguishers
Type of
Extinguisher
AFFF
(Aqueous Film
Forming Foam)
Label
FOAM
Keep your eyes open
Be alert for situations that might lead to a fire, such as:
• Gas odours
CO2
CO2
• Damaged electrical fittings (plugs, sockets or cords)
• Overflowing bins (extra rubbish is fuel for fires)
Water
WATER
• Anything stored in front of or near electrical panels (this could waste
valuable time in an emergency)
Powder
Fire Blanket
POWDER
Usage
Location
Wood, cloth,
paper, plastic,
vat fires and
other flammable
liquids
Dining areas,
kitchens and
back-up areas
Electrical
equipment
Electrical rooms/
cupboards and
some kitchen areas
Wood, cloth,
paper and
plastics
Back-up areas,
stockroom &
dining area
Wood, cloth,
paper, plastic,
vat fires and
other flammable
liquids
Kitchen and
back-up areas
To smother
FIRE BLANKET flames or a
person on fire
At least one in
each kitchen
area
Tell your Manager immediately if you see any fire safety risks.
Use of a fire extinguisher
If you discover a fire
• Operate the nearest fire alarm immediately
• Tackle the fire only if safe to do so
• Leave by the nearest available exit
• Tell the Manager where the fire is located (the Manager will call 999)
Only tackle a fire if it is safe to do so. If in doubt – get out.
q 1. Pull the pin and squeeze trigger
If you hear the fire alarm
q Describe the location of your restaurant’s fire exits, alarms and assembly
point. If the alarm sounds:
q 2. A
im at the base of the fire,
sweep back and forth
• Remain calm and help to direct customers to the nearest exit
• Leave by the nearest available exit
• Proceed to the assembly point
• Report to the Shift Manager
• DO NOT stop to collect personal belongings
• DO NOT use any lifts
• DO NOT return to the building for any reason until authorised to do so
2
Training Flyer
Cleanliness & Foundation
Health & Safety
Lifting Safely, Chemicals, Working Outside
Safe lifting and carrying
Using chemicals carefully
Demonstrate proper lifting technique
Use extra caution when handling heavy boxes or
when lifting rubbish bags. Use both hands when
lifting fry baskets. See safe lifting and carrying poster
in-store (located on or near stock room, freezer and
chiller doors).
All chemicals and substances used in McDonald’s are specially selected
to be effective, while minimising the level of hazard associated with the
chemical.
All chemicals used in restaurants are perfectly safe when used in the
correct way. Always follow the instructions on the packaging and take
great care.
q Why is it important to read the labels on cleaning chemicals?
Read the label. Although most chemicals in your restaurant are no
stronger than household cleaners, some require caution when you use
them. Always read the labels.
DO
DON’T
Always use the right chemicals for the job to ensure proper
cleaning. The cleaning systems we have in place are very effective if
followed correctly.
Never transfer chemicals to
unlabelled containers or food
containers, in order to minimise the
risk of chemical contamination.
Never mix chemicals as they can
give off poisonous gases that could be
hazardous; these may also be harmful to the surface you will be cleaning.
Do lift with your legs
Look after your hands. Wash hands after handling
chemicals. (Always inform your Manager if you notice any
skin irritation.)
Don’t lift with your back
McDonald’s chemicals are specially selected to minimise
the risk of damage to your skin, however, some people may
be sensitive to some cleaning chemicals.
Cleaning gloves are available if you know you have sensitive skin, or find
you are sensitive to particular cleaning chemicals.
Safe storage of chemicals. Store all chemicals in a secure area,
especially in customer areas. Chemicals must be stored away from food,
food packaging and heat.
Working outside
Do make sure you can
see the way ahead
clearly
Do keep your back straight
when lifting, carrying and
setting down a load
Don’t lift more than
you can carry easily;
ask for help if needed
Don’t twist
Some parts of your job may involve working outside, such as:
• Completing a trash walk
• Assisting with a delivery
• Taking orders from cars on Drive-thru
When working outside:
• Wear a high visibility vest or jacket
• Stay alert for moving vehicles
• Take care when crossing vehicle routes or roads
• Never position yourself between a fixed object
(eg. a wall) and a vehicle
• Always keep a safe distance from moving vehicles
• Take precautions in hot weather
• Stand in the shade where possible
• Allow for additional drinks breaks
• Keep covered to avoid sunburn and wear a hat
• Suncream may be useful for areas difficult to cover, eg. back of neck,
ears, lower arms
• Take precautions in cold or wet weather – wear outdoor clothing,
eg. padded high visibility jacket, waterproof hat and warm gloves
3
Training Flyer
Cleanliness & Foundation
Health & Safety
PPE, Equipment, Accidents and Hazards
Personal Protective Equipment (PPE)
Procedures for some tasks within McDonald’s include the use of specified
personal protective equipment. Each employee has a responsibility to:
• Wear PPE in accordance with their training
• Clean and return the PPE when it has been used
• Report any problems or damage to PPE
If PPE is damaged or not available, then the task MUST NOT
be completed.
Walk-in freezer/chiller
Always check that nobody is inside the freezer or
chiller before you close the door.
If you are accidentally shut in the freezer or chiller
use the emergency release on the inside of the
door.
q Demonstrate proper use of PPE
Goods lift
Never enter or travel in a goods lift, as it is not
designed to transport people.
Read and follow the instruction notice next to
each lift.
Always wear your protective equipment. It is required for specific
jobs, such as:
Task
Personal Protective
Equipment
Filtering
Gauntlets, visor and filtering apron
Grill cleaning (closing grill)
Gauntlets and visor
Working outside (eg. deliveries/
order taking)
High visibility jacket/vest
Waste compactors
Compactors are used in some restaurants. If used, you need to know how
to use the compactor correctly.
• Be aware of the guards on the compactor
• Be aware of all safety features and their purpose
Other items are provided for your comfort, such as:
• Gloves for cleaning tasks
Accidents and hazards
• Jackets/gloves for use in the freezer or chiller
q Accident Book
Safe use of equipment
• All injuries to employees, customers and any other visitors must be
recorded in the Accident Book, regardless of severity
q Ensure equipment is used correctly; if you’re not sure – ask
• You must inform the Shift Manager if you have an accident at work
q Faulty/damaged equipment must be isolated using ‘Do Not Use’
tape and reported to the Shift Manager immediately
• Completed sheets should be kept in a secure place
• The Accident Book should be readily available for all employees when
needed
q First Aid
Electricity
• All Shift Managers hold a current First Aid at Work qualification to ensure
there is always at least one First Aider in the restaurant
Electricity is dangerous and can cause serious illness or death. Unqualified
people are not allowed to undertake any repair work.
• If electrical equipment is damaged or faulty, this should be
reported to a Manager immediately
• In the event of someone suffering an electric shock, call
the Shift Manager or the designated First Aider
Sharps
If working in, or cleaning, public areas you should know what to do in the
unlikely event that you discover a needle or ‘sharp’.
q Do not touch discarded sharps - tell a manager immediately
q Do not push rubbish down in bins with your hands
• The First Aid box should be easily accessible and contain the
recommended supplies
• Always inform a Manager if you need First Aid
q Hazard reporting
The Hazard Reporting Sheet is usually located in the Crew Room.
If you notice a safety problem – tell your Manager. You can also record the
details on the Hazard Reporting Sheet. The Manager and the Safety Circle
will review all entries and take appropriate action.
q Safety Circle
The most effective way to control and minimise the risks present in the
workplace is through co-operation from all levels of the restaurant team.
The Safety Circle is made up of representatives from Crew and
Management from all day parts and all different job roles.
The main aim of the Safety Circle is to find ways of making continuous
improvements in the health and safety of the restaurant.
q Take care if carrying bin bags to the bin area
August ©2012 McDonald’s. The Golden Arches logo and i’m lovin’ it are trademarks of McDonald’s Corporation and its affiliates. 4
249301.
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