1. Safety marshal training
A guide to the duties of the safety marshal position

2. The safety marshal job was created to help stem the rising cost of workers comp injuries
The main focus of the position is to help coach employees in safe work practices to prevent injuries on the job as well as help the management staff maintain a clean food safe store

3. TEMPERATURE LOGS!
Temp logs are the safety marshal’s #1 job! The logs are to be completed all shifts every day according to the key Although the s.m. is not always working it is their responsibility to ensure the other shifts are doing the log when they are not there.

4. Anytime the log is not completed the S. M
Anytime the log is not completed the S.M. is to follow up on why and if necessary, to document any time the log is not being done on a regular basis.

6. Hold times
Hold times are another important part of our operation that is overseen by the safety marshal.
There are many times which we use that are essential to the safety of the food we serve.

7. On line hold times The items that require a hold time on line:
Raw and deli meat 4 hrs
All cheese 4 hrs
Chili meat 4 hrs
Chicken fillets 1 hr
Chicken nuggets 1\2 hr

8. Potatoes 2 hrs
Bacon 4 hrs

9. Hold times are essential to the protection of our customers.
Hold times are an important control of bacteria that grow in our food.

10. Pic of on line hold times

11. Chili
Another way we control bacteria growth in our food is by the proper cooling and reheating of chili, our most hazardous food
Improper cooling of cooked foods that are to be reheated is the #1 cause of food borne bacteria outbreaks.

12. Frozen rapikools are to always be used to cool cooked chilis.
Chili must be reheated to 165* before it is placed on line
Any question about this please refer to the ops manual.

13. Pic of r kools in use

14. salads
Our prepared salads are another area of concern as most all of their ingredients are hazardous if not handled properly.
Another thing to remember about salads is that they are not COOKED to kill bacteria they may contain as are chicken and beef.

15. All salad ingredients must be washed properly, dated, and kept out of the food temperature danger zone as much as possible.
Never make salads in the walk-in.

16. All of the utensils need to prep our fresh salads also needs to be taken care of.
The kutlett,onion slicer,tomato slicer,dicing cups and can opener need to be washed cleaned and sanitized after every use.

17. Glove usage
Bare hand contact has been banned for any cooked or ready to eat food since the fda food code release in 2001.
That means if the food you are handling can be eaten on the spot you must wear gloves or handle it with tongs or some kind of paper protection.

18. Holding equipment
All the reach ins, warming cabinets, freezers, and mphc drawers we use to hold food on line must be kept in a clean and sanitary condition.
this means cleaning out crumbs from the bunwarmer,wiping out the lowboy coolers at night including the gaskets which can become moldy because they are exposed to room temperature

19. The mphc drawers must be cleaned out on a regular basis as well
The mphc drawers must be cleaned out on a regular basis as well. The buildup of food debris and grease can actually leave a smell after awhile.

20. Frosty machine
The frosty machine is another area of concern as it also has a product that can be potentially hazardous and will not be cooked!
The frosty machine must be properly cleaned and sanitized every morning and night

21. The frosty sanitizer must be used time to ensure bacteria will not start to grow in the machine.
The use of sanitizer can be verified by counting the packets in the container and seeing how many are left from day to day.

22. Pic of frosty machine

23. Employee safety
As a safety marshal you have the chance to help ensure the safety of your co- workers by coaching them in safe work practices.
Most of the time common sense guides us in staying safe on the job.

24. But sometimes people get in a hurry and don’t take the precautions that we should!
That’s where the safety marshal can have a great deal of influence on other crew members to get them to use better judgment and protective gear when needed

25. Things like cutting gloves, rubber aprons and gloves, eye protection are all there because some of the cleaning tasks and procedures we have in our workplace can be hazardous without them.

26. Pic of safety rack

27. All tasks involving cutting equipment require the use of the metal or Kevlar cutting gloves.
Any procedure with hot liquids or material we need to use the rubber apron and gloves.

28. If there is a splash risk such as the use of chemicals, cleaning fryers then eye protection must be worn.
Also dishwashing gloves are provided for hot dish water if needed.

29. Slips and Falls Mop up spills quickly.
Follow proper floor cleaning procedures.
Check the walkway before carrying large items.
Important !! wear slip resistant shoes! See your manager about the shoes for crews program.

30. Material Handling Carry only what you can safely handle at one time
Lift with your knees and keep your back straight!!
Store heavy items on middle shelves between your shoulders and knees
Do not store combustible items near any extreme heat source

31. Haz com
Another important part of employee safety is the proper use of chemicals in the workplace.
This program is known as
HAZ-COM.
Or hazard communications.

32. Aspects of haz com
All chemical bottles must be properly marked with the required info for that chemical.
If it says degreaser on the outside then that is the only chemical that may be used in that bottle! No exceptions.

33. Msds sheets
All chemicals used in our workplace have a sheet of information supplied with it that is required by OSHA so employees may be aware of the risks involved with working with a particular chemical.

34. All chemicals used at Wendy's are relatively safe and are non cancer causing.
NEVER MIX ANY 2 CHEMICALS TOGETHER! Toxic fumes can result!

35. Pic of spray rack
Every thing in it’s place

36. Another big part of reducing injuries on the job is slip and fall reduction.
This means proper cleaning procedures on floors, keeping walkways clear from trip hazards such as bunracks and broken down boxes.

37. Pic of bun rack in floor

38. Slips and Falls Mop up spills quickly.
Follow proper floor cleaning procedures.
Check the walkway before carrying large items.
Important !! wear slip resistant shoes! See your manager about the shoes for crews program.

39. Food debris can also be very slippery when allowed to accumulate on floors after doing prep and so forth.

40. Stepstools are provided for reaching objects on shelves so we don’t have to climb on chairs or on the shelves themselves to reach them and perhaps fall off a shaky chair or pull a shelf over on top of ourselves!

41. Pic of on stool

42. Also cleaning of spills and ice is important in preventing falls
Back strains resulting from falls is the most costly injury in our operation

43. Ice on floorpic

44. Material Handling Carry only what you can safely handle at one time
Lift with your knees and keep your back straight!!
Store heavy items on middle shelves between your shoulders and knees
Do not store combustible items near any extreme heat source

45. Burn Prevention
Our operation has grills,fryers,and cooking equipment which can cause serious burns if not operated and cleaned in a safe manner.
The fryers contain hot grease which can also result in burns.

46. Cut Prevention
When using knives always cut away from your body and use a cut resistant glove on the hand not holding the knife
Always store knives in the rack provided. Never in soapy water or laying on a shelf
Use take apart shears when opening bags of product and lizard safety knives to open cardboard boxes

47. When using any cutting device, slicer, or chopper, use a cut resistant glove!

48. Fire Prevention
Fire is a constant concern in the restaurant industry. Each store has several multipurpose fire extinguishers in various locations around the store. The back of the house also has a ‘k guard’extinguisher to fight fires around the fryers and grill area

49. Pic of k guard

50. To operate an extinguisher just P A S S
Pull the pin
Aim at the base of the fire
Squeeze the handle or trigger
Sweep the hose from side to side till the fire is out

51. The store is also equipped with an automatic ‘ansul system’ which can be set off by hand or will discharge automatically when the fire gets so hot.
When this system is used, everyone should leave the building till it is safe to return.
Ask your manager where this is located!

52. Naturally this cd cant cover every aspect of the safety marshal position so for any other information please refer to the following DVDs in the Wendy’s training system:
Making safety a habit
Wendy’s food safety

53. Rev /12/09 t layne