THURSDAY, NOVEMBER 20, 2014
Safer Knoxville Restaurants Don't Happen by Accident
Risk management is the name of our game and we want to provide all Tennessee restaurants with the proper tools to keep them safe in the kitchen. That will also help keep their insurance costs down! Here is a break down of the most overlooked safety measures for restaurants and what you can do to help fix it!
Flying Knives and Swinging Doors
Without comprehensive safety training, working in a kitchen or serving food is a recipe for disaster-- potentially injuring employees and raising Workers' Comp claims. To help avoid these injuries, we recommend training employees in:
What To Do When Crooks Demand a Side of "Cash" With Their Burger
- Lifting and material handling procedures
- Safe use of knives and cooking equipment
- Handling meat slicers, meat grinders, commercial mixers and other machinery safely; employees must be 18 or over to use this equipment
Operating a drive-thru or delivery service exposes employees to villains and violence. It's why you need a 24/7 safety program to help protect your employees.
Delivery Safety Procedures
Drive-Thru Safety Procedures
- Limit the deliveries to only safe areas
- Use caller ID with address lookup and call back first-time customers to verify address
- Avoid signage on vehicles
- Accept only credit card payments or limit the amount of cash that can be carried
Fire Is For Cooking-- And Only Cooking
- Staff at least two employees at all times
- Lock doors if restaurant / counter are not open
- Set-up ample lighting in drive-thru area
- Install security cameras and panic buttons
- Train delivery and drive-thru employees on what to do if they are robbed
Unfortunately, 59% of all restaurant building fires are caused by cooking.
Install The Right Equipment
Follow Routine Safety Procedures
- Protect all cooking equipment with vent hoods and ducts equipped with UL 300 automatic extinguishing system
- Equip deep fat fryers with automatic fuel shut off to stop oil form exceeding 475 degrees
- Make sure deep fryers are at least 16 inches from any open flames, or install a steel baffle at 8 inches above fryer and other cooking equipment
- Keep a class K handheld fire extinguisher in the kitchen
Slips, Spills, And Customer Fallout
- Clean vent hoods and filters daily. Have vent hoods, filters, and ducts professionally cleaned at least once every 3 months to avoid grease accumulation
- Properly maintain automatic extinguishing systems and have them inspected semi-annually by a professional fire protection company
Nothing hurts business more than when an employee or customer gets hurt. If an employee slips, so will morale and service. It's one reason why The Hartford has partnered with Shoes for Crews to offer significant discounts on quality, slip-resistance footwear. For more information, ask your William Blount & Associates Client Care Advocate about the program!
If a customer falls in your restaurant, everyone hears about it. Injuries are easily avoided by following some common sense safety procedures:
|Clean floors and mats daily, or more if necessary
||Check bathrooms frequently for wet floors
| Place mats where spills happen, and at entry ways when the weather is bad
|| Frequently clean, inspect, and repair all parking lots and walkways
| Quickly clean up all spills
|| Install handrails on all steps and stairwells
| Promptly plow, shovel, and remove snow from parking lots and sidewalks;
frequently apply ice melting product
|Use wet floor signs
Keeping Your Food Tasty, Safely!
One of the hardest things for any restaurant to survive is an outbreak of a food borne illness. According to the Center for Disease Control, nearly 76 million cases happen every year resulting in 325,000 hospitalizations and nearly 5,000 deaths. And unfortunately, 65% of these cases are linked to employees. Needless to say, food safety is a serious business.
A Common Sense Approach To Managing Liquor Liability
- Don't allow sick employees to prepare food or work with sanitized equipment, or other items used by customers
- Require employees to thoroughly wash hands and arms: At the beginning of work, After using the restroom, After eating, drinking, coughing, sneezing, or using tobacco, After working with un-sanitized equipment or utensils, Whenever switching tasks or food groups
- Prevent cross-contamination by using different utensils and equipment for preparation of unlike foods
Here's a sobering fact, restaurants that serve liquor are frequently found liable when an intoxicated customer hurts them self or others. It's why you need to take every precaution, including:
Thanks to The Hartford for providing us the content!!
- Enforce a policy that no alcohol will be served to intoxicated customers
- Thoroughly train employees on how to recognize, prevent, and intervene during an alcohol-related incident
- Post signs stating customers must have ID proving they are over 21
- Enact an ID checking procedure and provide training to staff on how to carry it out
- Post names and numbers of nearby transportation services
Jenn Davies said...
People dont usually think of restaurants as dangerous, but theres a lot of highly specialized equipment at work in there. If youre not careful, you could end up injured. Trainings on how to use the equipment is a good way to lessen the danger. http://www.refrigerationfoodequip.com/restaurant_equipment.html
WEDNESDAY, APRIL 15 2015 2:33 PM
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