Professional Documents
Culture Documents
Contents ................................................................................................................................................ 1
Responsibilities ..................................................................................................................................... 6
Inspections .......................................................................................................................................... 19
Acknowledgments ............................................................................................................................... 65
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.
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
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.
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 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.
As new practices and procedures evolve, management is responsible for providing employees with further training
to continually promote safety and awareness.
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:
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.
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:
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.
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.
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 hazardous products under WHMIS. The system and labels
provide specific information on handling, storing, and disposing of hazardous products.1
Requirements
Keep a regular inventory of your hazardous products and the corresponding SDSs.
Use labels to communicate to your employees the hazards associated with hazardous products.
Train your employees so they are aware of hazardous products in the workplace, know the risks, and understand
the appropriate steps to eliminate those risks.
1
Text courtesy of WorkSafeBC. Used with permission.
Food and Beverage Industry: OHS Program Template page 14
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.
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.
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 16
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:
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
5. Sign the report — A manager must sign the report so there is a contact listed for further investigation.
Note: Injured workers can report the claim by calling the Teleclaim Contact Centre at 1 888 967-5377.
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.
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
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 – Employer’s Report of Injury or Occupational Disease
Form 52E40 — Employer Incident Investigation Report
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
Date
9. First aid
a) First aid attendant name and contact information
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:
Attendance:
Print Name Signature
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, SDSs) 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
Date:________________________________
Attendance
Name Signature
Attendance
Name Title Signature
Chair
Secretary
Member
Member
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 harassment policy is posted.
A fire drill is conducted annually.
Employee responsibilities are posted. Last drill held:
Management responsibilities are posted. Kitchen fire retardant system is inspected semi-
Health and safety meetings are held monthly and annually. Date:
minutes are posted. The exhaust and grease ventilation system is
The Occupational Health and Safety Regulation cleaned semi-annually and marked with a sticker.
(the Regulation) is available and accessible. Date:
An up-to-date pipeline poster is posted. Microwaves are checked every six months.
Date:
Preventing Serious Incidents Plugs and cords on all electrical equipment are in
Fire exits and signs are operable. good repair.
Fire exits are accessible. Circuit breaker panels are clearly marked and
Fire extinguishers are checked annually. labelled.
Last checked: Lockout capacity for all electrical panels and
Emergency lighting is operable. lockout procedures are posted.
Dollies, carts, and trays are available and used to First aid certificate holders are identified by posted
carry heavy loads. hard copies of certificates
“Preventing Strains and Sprains” posters are up. A first aid certificate holder is on duty at all times.
“Clean as you go” is practiced. An appropriate first aid kit is accessible to all
employees, and is kept clean, dry, and fully
Work areas are clear and well organized.
stocked according to Regulation standards.
Spills are wiped up immediately.
A first aid log book is complete, up-to-date, and
Garbage cans are emptied frequently to prevent
kept in the first aid kit.
overflow.
A blue adhesive bandage policy is posted.
“Wet Floor” signs are available and used.
Blue adhesive bandages available.
Floors and carpets are in good condition.
Footwear is slip resistant, closed toe, and in good Records and Statistics
condition.
The number of accidents is reviewed monthly.
“Walk, don’t run” is practiced, and employees say
Maintenance records are available.
“behind.”
1.
2.
3.
4.
1.
2.
3.
4.
The following employees are trained on how to use the fire extinguishers:
Date: Date:
Date: Date:
Date: Date:
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.
Post your safe work practices in appropriate areas around the workplace. For example, “Cleaning the
Slicer” should be posted next to the slicer.
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.
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.
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.
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.
Do not use products you are unfamiliar with. If a product does not have a correct label, don’t use it.
Store hazardous products away from food.
Cover and label hazardous products.
Know how to correctly use hazardous products before using them.
Wear protective goggles and rubber gloves when handling hazardous products.
Mix hazardous 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 SDS.
If you run out of labels, you can make your own by referring to an SDS for the necessary information.
Do not mix hazardous products together.
Always check that CO2 tanks are chained and secure.
SDSs 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 hazardous product, make sure that the label has:
Hazard symbols
Reference to the SDS
Precautionary and first aid measures
Product and supplier identifier
Risk phrases
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.
Equipment needed
Wire mesh glove
Slicer pick
Spray bottle
Clean cloth towels
4. Loosen the slicing table or vegetable chute locking knob. Do not remove knob.
5. Lift off slicing table or vegetable chute.
6. Push the slice deflector release button down.
7. Push the deflector down to release the top pin, then lift the deflector free.
8. Using both hands, lift off the centre plate knife guard.
9. Remove the sharpening assembly guard and lift out the sharpening assembly. Do not allow
sharpening assembly to get wet.
10. 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.
11. 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.
12. Wipe slicer base.
13. 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.
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.
On completion of work, the machine should be jogged by intermittent application of power before
continuous power is applied.
2. 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.
3. Put on approved safety gloves and goggles.
4. Drain shortening while still hot, through filter into a clean approved shortening pail.
5. Only fill pails two-thirds full.
6. Cover pails with lid and secure, store out of immediate work area.
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.
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)
2. After the robber has left, call 911.
3. 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.
4. Call your general manager and the safety coordinator. Tell them briefly what happened and what has
been done to this point.
5. Lock the door and wait for police.
8. Provide police with all information, ensuring you get case number for reference.
9. Determine, through doing a closing, the amount of money lost (for example, cash, gift cards, or credit
card drafts).
10. Write a descriptive report of all events and send to the risk manager at home office as soon as
possible.
2. Turn off electrical equipment and lights to prevent a power surge when power comes back on.
3. Turn off gas equipment to prevent a fire hazard.
4. Lock doors.
Complete guest checks for those who had received their meals.
Don’t bill those guests who have not received their full order.
7. Assign a manager or staff member to let guests out of the restaurant.
8. Phone your business consultant. The consultant will work with you to determine whether you should
close the restaurant.
9. See Squirrel manual for blackout procedures to prevent any loss of information.
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.
9. Cooperate with police. Do not re-enter the restaurant until police have advised you.
10. Contact home office.
11. Write a descriptive report and send it to the risk manager at home office.
If a person is choking, in shock, unconscious, has stopped breathing or has no pulse, call 911 immediately
for assistance.
Burns
1. Cool immediately.
Bruises
1. Cool the bruised area.
2. Elevate if possible.
3. Get first aid treatment immediately. Your manager or supervisor has a first aid certificate and is
available to help.
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.
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.
If possible, have the following information available before you call the poison control centre:
Original container
Brand name
Active ingredients — refer to your SDSs
Exposure — when did it happen?
Is chemical full strength or diluted?
2. 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.
3. 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.
4. 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)
5. 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.
6. Have staff members meet at a pre-arranged area away from the restaurant (for example, a nearby pay
phone).
7. Senior manager on duty should:
Ensure everyone leaves the building.
Provide firemen with details of the fire.
Stay near the restaurant.
8. Cooperate with the fire department.
9. Contact senior management at home office.
10. Do not re-enter building for any reason until advised by fire department that it is safe.
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.
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.