BROCHURE

Mcdonald’s Health And Safety

At McDonald’s, the safety of our

customers and crew is a top
priority. Today, more than ever, we
remain committed to following
state and local health guidelines
and will continue implementing
coronavirus safety measures to
help ensure the health and safety
of our teams and customers.
McDonald’s Employee Safety
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
the best safety methods! Proper methods save time and improve efficiency. Change behaviors
and develop a strong safety culture.

Slip Prevention Most slip, 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.

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
used. When cutting cardboard, extend the blade only as far as needed to cut the thickness of
the cardboard. This provides better cutting leverage and reduces the chances of damaging
merchandise.

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
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.

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” maintain contact with the crew
member, the attending physician, and your insurance claim adjuster.
-Submit all medical bills related to working 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.

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.
 Helping to Protect You & Restaurant Crew

 Taking wellness and temperature checks for crew.

 Providing equipment designed to reduce spread, like gloves,
face coverings and protective barriers.
 Adjusting our restaurant operations to better allow for
appropriate social distancing between crew and customers.
 Expanding our contactless ordering and payment methods, and
sealing bags for delivery.
 Promoting a timed handwashing system to ensure employees
wash their hands with approved soap for at least 20 seconds and
on every hour at a minimum.
 Increasing the frequency of cleanliness and
sanitization/disinfecting of high-touch surfaces such as counters,
door handles and kiosks.
 Providing hand sanitizer in dining rooms in most of our markets.