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McDonald’s Employee Safety
Worker Safety Methods & Best Practices
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Director – Risk Management
Chad Boraca Director – Risk Management Arthur J. Gallagher & Co. Tampa, FL Phone: (727)
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Topics Introduction Claim Trends and Stats
Preventing Slips, Trips, and Falls Burn Safety Lifting Safety Box Cutter Safety Worker’s Comp Discussion OSHA VSP: Gallagher’s Virtual Safety Program Safety Meetings
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Purpose? Reducing claim costs saves money! Promote a safe workplace!
Lower claim costs can keep rates affordable. Savings can be reinvested into the company in the form of raises, bonuses, recognition. Promote a safe workplace! Healthy employees are more productive and efficient. Getting hurt on the job affects our personal lives! Reinforce best safety methods! Proper methods save time and improves efficiency. Change behaviors and develop a strong safety culture.
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Statistics Oklahoma AJG/McDonald’s WC - 2013 Claim Type Claim Count
Total Cost Cost per claim Exertion - lifting 25 $ ,572.48 $ ,462.90 Slip, Trip or Fall 96 $ ,322.66 $ ,628.36 Contact with hot substances 49 $ ,964.59 $ Struck by falling object 29 $ ,210.00 $ Cut by object being handled 20 $ ,569.53 $
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Statistics
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Statistics According to the Liberty Mutual Research Institute for Safety: Same-level slips and falls represent nearly 11% of all workers comp claims. The National Floor Safety Institute states the Top 5 Causes of Slip and Falls: 1. Unsafe, unclean floor surfaces (50%) 2. Inappropriate footwear (24%) 3. Fraudulent claims (10%) 4. Inadequate hazard identification (9%) 5. Insufficient training (7%)
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Safety Hazards: Slips, Trips and Falls
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Slip Prevention Most slips, trips, and falls are preventable!
By staying alert to what’s going on around them and taking prompt action to remove or correct any hazards, employees help to ensure a safe workplace for their co-workers and a safe restaurant for our customers. When restaurants are especially busy, employees may be tempted to disregard hazardous conditions or consider waiting until ‘later’ to clean up. These actions can have serious consequences…
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Safety Hazard: Wet Floors
Many slip and falls can be prevented by following some basic safe practices: Once a spill is identified, secure/guard it and request another crew member bring over the CAUTION signs. Place CAUTION signs around the perimeter of a spill or area being mopped. Allow at least 15 minutes for the floor to dry. Maintain clean, dry floors on a routine basis, including area near the drink stations. Follow proper floor-cleaning procedure. Repair any irregular floor surfaces. Wipe spill up immediately and post CAUTION signs. Keep trash and any obstacles off the floor. Keep floor mats in place and watch for any curled edges. Do not perform routine floor cleaning at peak times of the day. Keep at least 5 CAUTION WET FLOOR signs readily available at all times. Post CAUTION WET FLOOR signs by each door at the onset of wet or snowy weather.
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Floor Cleaning: Best Practices
Clean Mop: effective in spreading cleaning agent, absorbing liquid, gentle washing, and capturing soil. Damp spot mopping, with or without cleaning agent, may also be effective in cleaning or improving trouble areas at peak dirty times and for spills. One disadvantage of mops is that they contaminate quickly and can spread rather than remove grease and soil. Deck Brush: scrubs up grease when used properly, and is less likely than a mop to spread the oil around. Deck brushing is physically strenuous and may harm the back and upper body, so use proper body mechanics. Choose deck brushes with the most ergonomic design. Consider using the “Heavy Weight Deck Brush”.
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Floor Cleaning: Best Practices
MAKE SURE YOUR STAFF IS AWARE OF THESE TIPS: Always start with clean water each time you mop! Best to use a mop bucket with a separate chamber for rinsing the mop. Use a separate mop system for the different zones (preferably color coded) or at the very minimum, a separate mop system; one for the kitchen areas and another for the dining areas. Never use a dirty mop and use the recommended amount of floor cleaner. Using a dirty mop simply pushes the dirt around and may even cause an increased slip and fall hazard. Complete & document routine daily deck brushing and deep cleaning procedures (per your U.S. Operations and Training Manual). During your deck brush and deep cleaning procedures, key in on cleaning the grout. Often times a dark or discolored grout means a grease or dirt build up.
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Floor Cleaning: Best Practices
Clean the heavily soiled areas first: - Vat area - Grill area - Back door area - Entrances & Exits Never perform routine floor cleaning at peak times of the day. During busy periods use a dry mop and caution signs to clean up small spills, after dry mopping the floor drying time is usually 30 to 45 seconds and is cost effective. Always repair or replace any damaged or irregular floor surfaces immediately.
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Slip-Resistant Shoes Not all slip-resistant shoes are the same!
It is crucial that you don’t just have a policy that says you have to wear slip resistant footwear. You must also clearly define the shoes that qualify and inspect everyone for compliance. Follow established procedures to handle non-compliance. Keep supply of slip-resistant “over shoes” on hand.
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Preventing Slips or Falls – Dining Room
During bad weather, keep floors at entrances clean and dry. Make sure floor mats lay flat. Pick up napkins, cups or other debris and dispose of it promptly. Always put mops, tools, and other objects away after use. Keep doorways clear! Never block them with boxes or other items.
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Restrooms McDonald’s customers are especially sensitive to cleanliness in the restroom area. While cleanliness counts for customer satisfaction, it counts equally for safety. Water spills or excessive paper on the floor could cause a potential slip-and-fall injury. Test for leaks by repeatedly flushing toilets and running sink faucets. Inspect electric hand dryers for damage or exposure of internal elements. Inspect baby changers for proper operation and potential damage. Make sure door closers provide a 5-second delay so that the door does not slam shut. Install hinge-protection guards on the hinge side of the restroom door, especially if your restaurant has a children’s play area. Check toilet paper dispensers to ensure they are locked and securely mounted.
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Trip, Slip and Fall Safety - Outside
Safety starts from the outside! Every employee should be aware of potential hazards that exist around the outside of the building and take steps to keep the parking lot, the sidewalks and the entry way safe for guests and for fellow employees.
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Outside Safety Keep the sidewalk and parking lot clear of litter.
Watch for moving vehicles when working around the building. Avoid pulling the hose across walkways and make sure to post a caution sign whenever the sidewalk is wet. Keep the exterior clear of safety hazards such as deep snow, icy walkways and pooling water. Notify your manager if any exterior lighting needs repair or replacement. Report cracked, broken or uneven pavement in the parking lot to your manager. Report any curled edges on floor mats to your manager. Keep the trash areas clean and odor-free; avoid spilling grease or oil in corral area. Report gasoline or oil spills in the parking lot to your manager.
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Outside: Winterize As the winter months approach and the temperatures drop, it may not be long before we have snow and ice to deal with. Keep several snow shovels accessible. Keep plenty of Ice Melt (Calcium Chloride) handy at all locations. Contract with a licensed and insured snow removal company that will ensure adequate response time. Make sure all walks and drives are kept clear of snow and ice on a continuous basis. Passages to outdoor trash receptacles should also be kept clear. Use shovels/snow blowers and Ice Melt to accomplish this. Never wash down an exterior surface with water when there is a chance of freezing temperatures.
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Outside: Winterize - continued
Make sure entry floor mats are kept free of tears and kinks. Mop floor frequently during winter weather storms. Keep gutters and downspouts free of ice and be sure they do not drain out onto a sidewalk or drive. Use Ice Melt for these areas frequently. Make sure that the exterior entrance and exit signs are clear and visible from all angles. Post “Caution – Wet Floor” signs throughout the lobby and dining room when the weather warrants. Each location should have at least 5 Caution signs.
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Preventing Cuts Always used company approved safety box cutters!
Always cut in a direction away from your body; Never use your thumb to stop a blade. Keep the blade sharp - Sharp blades will cut cleanly through the box. Dull blades will tug and pull, which is more likely to cause your hand to slip and cut your fingers. Angle It Away From Your Body – Never cut directly towards you. Close the blade completely whenever not is use. When cutting cardboard, extend blade only as far as needed to cut thickness of cardboard. This provides better cutting leverage and reduces chances of damaging merchandise.
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Stepladder Safety Select the appropriate ladder for the job (Extension, step, fiberglass, etc.) Open the stepladder spreaders and shelf fully. Inspect ladder to ensure there are no cracks, broken rungs, missing feet etc. If you notice any defects, do not use the ladder! Check stability. Ensure that all ladder feet are on a firm, level and non-slippery surface. Place a stepladder at right angles to the work, with either the front or back of the steps facing the work. Keep the stepladder close to the work.
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Stepladder Safety Avoid pushing or pulling stepladders from the side. Repeated sideways movement can make ladders wobbly since they are weaker or less stable in those directions. Face the stepladder when climbing up or down. Keep your body centered between side rails. NEVER climb to the top rug of a ladder. When climbing a ladder, maintain a 3-Point contact with the ladder at all times (2 hands & 1 foot or 1 hand & 2 feet)
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Stepladder Safety Do not overreach. Get down and move the ladder as needed. Do not "shift" or "walk" a stepladder when standing on it. Do not stand, climb, or sit on the stepladder top or pail shelf. Do not overload. Stepladders are meant for one person. Check ladder for weight limts. Do not use stepladders on slippery surfaces Do not use ladders in passageways, doorways, driveways or other locations where a person or vehicle can hit it. Set up suitable barriers or lock doors shut.
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Hazards: Preventing Burns
Preventing burns means following the proper procedures and being particularly cautious, especially around the grill and fryer areas. Use Personal Protective Equipment Wear personal protective equipment such as the apron, face shield and gloves when required. Stand back from hot grease These liquids can spatter and burn you, so keep your distance and wear long sleeves. Avoid reaching over or across hot surfaces and burners. Keep fire extinguishers accessible and up to date. Wear non-skid shoes to prevent slipping on wet or greasy tile floors near fryers and grills.
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Preventing Burns Take Care with Cooking Equipment
Avoid being in a hurry. Don’t over-fill the fry basket. It may overturn and spill fries or splatter hot oil. Warn others before putting food into hot oil or pouring hot liquids – it may splatter on them. Never put a wet fry basket in oil. The water could cause the oil to splatter. Be very careful around other hot items and surfaces, including grills, heat lamps, ovens and hot liquid, such as hot water or filtering oil. Follow procedures and concentrate on the task.
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Preventing Lifting Injuries
Goal: To lift properly to avoid injury. Lifting is a common workplace activity. Almost every employee does some lifting and carrying every day. If you don’t use proper lifting techniques, you run the risk of sustaining a serious back injury. Learning the right way to lift will help you avoid these problems.
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Proper Lifting Methods
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Proper Lifting Methods
Test the object’s weight. If it is too heavy, ask for help. Plan your move before lifting to make sure your path is clear. Determine the object’s weight and see if it has sharp edges. Decide how to hold the load so you will have a firm grip. Get help if you have any doubt about moving the load. Plant feet firmly, 8-12 inches apart with one foot slightly in front.. Bend your knees. Keep your back straight and your chin up. Lift with your legs – not your back. Lift, carry and set down the load with a straight back. Keep the load close to your body. If you have to change direction, turn your feet, don’t twist the body.
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Carrying and Unloading
Don’t block your vision by carrying too large a load. To change directions, turn your feet instead of twisting your back. Unloading Bend your knees when setting down the load. Be careful with your fingers and toes.
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Walk-In Cooler, Freezer Safety
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Walk-In Cooler, Freezer Safety
Restaurant coolers and freezers are vital for storing perishable foods that must be kept cold or frozen! They can be very dangerous work environments due to slippery conditions, tight spaces, and the lifting and twisting required to remove a product. Employees usually work alone in coolers and freezers; if someone becomes trapped inside, he or she can suffer from hypothermia, loss of oxygen, and even death. Ensure inside emergency lock release function properly.
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Cooler and Freezer Safety
Remove any ice build-up on the floor. Ice build-up should be scraped off weekly to prevent trips and falls. Post warning signs on the door to increase awareness of the floor condition. Prevent or reduce condensation inside coolers or freezers. Condensation causes the floor to become wet and slippery or ice to form, leading to slips and falls. Inspect and repair door seals. Feel around the perimeter of the door for signs of cool air escaping and warm air entering. Tight seals improve cooling efficiency and reduce energy costs. Enforce housekeeping standards in freezers and coolers. Good housekeeping is vital in preventing lifting and trip-and-fall injuries. Stockers and other employees working in coolers and freezers should be taught to maintain orderly rows and aisles; packaging, debris, and single stock items on the floor are trip-and- fall hazards. All freight should be accessed easily to prevent lifting and reaching strains.
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Storage Areas
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Stockroom and Storage Areas
Stockrooms and basements are potential areas for hazardous conditions: Keep your storage areas neat and orderly. Always store flammable liquids in approved containers away from the restaurant, never inside. Store all cases off the floor on shelving at least 6 inches above the floor. Store light cartons on the upper shelves, heavier items on the middle shelves, and bulky but light items on the lower shelves. Keep cleaning products locked up when not in use. Only managers should be authorized to use or dispense chemicals. Maintain and clear areas around air compressor and electrical panels. Keep passageways clear of clutter. Align buckets, barrels of grease, and empty beverage tanks along the walls. Secure compressed gas cylinders with restraining cables/chains to a firm support.
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Facility Self-Inspection
Goal: To assist in the identification of in-house hazards and help crew members understand the importance of safety. Performing general maintenance on our restaurant, checking our equipment on a regular basis and making necessary repairs in a timely fashion are some of the best ways to ensure a safe workplace. Use the resources provided to stay on top of cleaning, maintenance and repair tasks. Crew members should conduct routine inspections of the premises. In customer areas, make sure that tables are clean, mark off wet floors, clean up spills promptly and dispose of any trash on the ground. Tables, chairs, doors, and floor tiles should be checked for repair issues while cleaning.
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Facility Self-Inspection
Conduct through daily and weekly inspections of the premises. Make sure you are trained on the proper use of equipment and intervene if equipment is being misused. Be alert to activity in the PlayPlace. Children should be supervised by a parent or guardian. If a crew member finds that the PlayPlace is unsafe to use, he or she should ensure that guests know the area is closed by posting a highly visible sign. Ask employees: Why is it important to conduct inspections of the premises? The answer: To keep the restaurant safe for both customers and crew members.
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Crew Member Injury If a crew member is injured on the job, it is important that he or she receive immediate proper medical care. Managers must be familiar with how to contact emergency services regarding medical care for injured crew members and customers.
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Managing Crew Member Injuries
If a crew member is injured, follow this procedure: Direct the crew member to the designated medical facility or physician. Arrange for transportation if needed. Conduct an incident investigation. OK WC injuries should be called into “Company Nurse” at Maintain contact with the crew member, the attending physician, and your insurance claim adjuster. Submit all medical bills related to work injury to your insurance claim adjuster. Obtain a return-to-work statement completed by the attending physician when the crew member returns to work. If you have any questions, contact your regional risk manager, or the McDonald's Insurance and Safety Department.
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Return to Work Procedure
Returning an injured crew member to the restaurant is important to all of the parties. Use the modified duty program to assist a crew member in returning to work. The Americans with Disabilities Act (ADA) may also require a "reasonable accommodation" in modification of duties and/or work schedule.
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Modified Duty Program Sedentary Work
Lifting 10 pounds (4.5 kilograms) max. Work involves sitting, occasional walking, standing, and wrapping and packaging finished food products, such as hamburgers and fries. The following positions would be considered sedentary-type work: Drive-thru or front counter order-taker Cashier Made For You assembly line
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Modified Duty Program Light work
Lifting 20 pounds max, with frequent lifting or carrying up to 10 pounds. Includes a small degree of pushing and pulling of arm and leg controls, and walking or standing, some to a significant degree. The following positions are light-work positions: Runner Milkshakes and soft serve preparation Fry station Production caller Biscuit preparation Salad assembly Setup transition or service Hotcakes preparation Pie preparation Host or hostess
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Modified Duty Program Medium work These jobs include the following:
Involves lifting 50 pounds max, with frequent lifting or carrying of objects weighing up to 25 pounds. These jobs include the following: All grill area positions Grill setup or transition Dining room and restroom pre-close and close Service pre-close and close Back room pre-close and close
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Modified Duty Program Understanding Modified Duty Specifics
If an injured crew member is unable to resume regular work immediately, ask the attending physician to indicate the patient's specific limitations on the return-to-work form. Using the available information, the physician should be able to prepare a reasonable return-to-work plan by following the guides listed above. Modified duty is designed to assist in return to full duty, full time. Modified duty applies only to work related injury claims. Tip: Maintain frequent contact with the injured crew member, the attending physician, and your insurance carrier to keep everyone aware of the status of the case.
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OSHA OSHA administers and enforces occupational safety and health standards in the private sector workplace. New OSHA Requirements: Restaurants remain on the “exempt” record keeping list, meaning you are not required to keep OSHA logs on every workplace accident unless notified directly by OSHA You are required to report to OSHA any work-related fatalities within 8 hours, and work-related hospitalizations, amputations or losses of an eye within 24 hours.
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OSHA Inspections When OSHA Arrives: First impression is important.
Politely receive the compliance officer. Show compliance officer to conference room/empty office. Immediately notify your internal point person. Point person takes control of the inspection, is responsible for all communications with Compliance Officer, and shadows Compliance Officer throughout inspection.
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OSHA Inspections If the Compliance Officer notes an unsafe condition, immediately correct unsafe conditions identified without admitting that the condition constitutes a violation: May avoid the citation. May lessen the classification or penalty of a citation.
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Safety Meeting Guidelines
Hold meetings once a month. Keep the meetings focused and short. A good duration is 20 to 30 minutes. Have crew members sign in and designate someone to take minutes. Review the meeting notes from the last meeting and determine if the safety issue or problem has been solved. If not, continue with the last meeting's discussion. Encourage brainstorming, suggestions, and ideas for enhancing safety in the workplace. Identify a problem, analyze it, and arrive at a possible solution.
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Safety Meetings Gallagher’s InControl Safety Program
Gallagher provides an effective, 12-month program for safety team meetings. This program provides discussion tools to use each month. Using a simple format, each of the 12 discussions includes an objective and clearly defined points to cover during the meeting. Examples of topics for these discussions include prevention measures for slips and falls, cuts, and burns.
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VSP – Virtual Safety Platform
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Gallagher VSP – Virtual Safety Platform
Provides 12 monthly safety topics for training of employees and for use in monthly safety meetings. Features brief, to-the-point safety videos designed to be informative and convenient to use. Posters of safety topics can be printed out to post in break room or on employee board. Videos can be viewed online with a computer, tablet, or smartphone.
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