Training Flyer Cleanliness & Foundation Health & Safety Shift Preparation, Overview, Slips & Falls, Burns Are you ready to work? Clean up spillages straight away. Place a Wet Floor sign near the spillage. Use kitchen roll/napkins to soak up and clean small spillages. If sticky/greasy residues remain, mop and dry the floor using the floor cleaning procedures. q Uniform Uniform is neat and clean (including apron). Badge is worn. Hair is away from face, completely under hat. Hairnet is worn (if necessary) q Clean hands Wash hands with McD AMH for 20 seconds, rinse and dry thoroughly with hand-dryer or paper towels. Hands must be rewashed and dried thoroughly whenever they could have been contaminated and following the timed handwashing system (every 30 minutes when working in the kitchen and hourly when working front counter, Drive-thru and dining area). Shift preparation q Equipment checks Put up Caution signs on the approaches to a wet area and remove when floor is dry. In busy kitchen areas, where floor cones may cause an obstruction, you should give a clear spoken warning to those in the area to take care, as the floor may be slippery. Clean as you go. Always use clean as you go to ensure the restaurant is clean, tidy and organised. Good housekeeping will ensure that things are not left lying around unnecessarily. Never run. Always wear correct shoes. Shoes must have a good grip (well defined tread pattern) and be enclosed, low heeled, black, in good condition, comfortable, a good fit and clean. All necessary/required equipment is available and in good working condition q Clean area Area should be kept clean and tidy during the shift Your commitment to safety – overview Safety at work is vitally important for you, your co-workers, our customers and any other visitors. Safety is essential to the operation of your restaurant. Remember, no work is so important that it needs to be done in an unsafe manner. The most important part of safety is you – what you do and how you do it affects your safety and that of others. All employees must: • Take reasonable care for the health and safety of themselves and others at work Trip hazards. Don’t leave boxes, cables or other obstructions where people might trip over them. Clear away snow and ice. Put salt or grit on main walkways outside. Working at height Stepladders must always be used to access items or to clean at high level. Use of stepladders: • Steps are in good condition – clean and dry • Open fully – with side bars locked into position • Observe all safety rules and procedures, use the protective clothing or equipment provided, and not misuse or interfere with anything provided in the interests of health and safety • Never stand on the top two steps • Never lean sideways – climb down and reposition the steps • Report any specific health or safety hazards to a Manager • Always get help if needed • Do not stand or climb on equipment, chairs or stock room shelves Preventing slips, trips and falls The most common workplace accident is a slip and fall. Ensure that you follow the correct procedures to ensure safety for everyone. • If cleaning above grills or vats ensure the platens are down or vat covers are in place q Ways to prevent slips, trips and falls: Roof access is restricted to Managers and Service Engineers, unless otherwise stated. • Keep the floor clean and dry. Sweep the floor first. Fill a clean mop bucket with hot KAY SolidSense floorcare solution Preventing burns • Place Wet Floor signs on all approaches to the area to warn others. Mop area in a figure of 8 using a damp mop, then use a dry mop to go over the area until the floor is completely dry. Remove Wet Floor signs when floor is completely dry and move onto the next area Some of our equipment is operated at high temperatures and can cause burn injuries. To prevent this: • Ensure the upper grill platens are closed and left in ‘standby’ mode when not in use • Allow equipment to cool down prior to cleaning (where applicable) • Ensure toasters are lowered or locked (using locking bar) before being moved • Ensure vat covers are in place when pulling vats and cleaning vat surrounds/ backsplashes • When topping up a vat, pour oil to front edge of vat to avoid splashing •D o not filter hot oil unless you have been trained and have a current Filtering SOC • Avoid mopping during busy periods • Do not drop oil unless it has cooled below 50°C and you have been trained If someone is burnt, call the Shift Manager or the designated First Aider. • When mopping stairs, always place wet floor signs at the top and bottom of the mopped area. Never leave equipment or obstructions on stairs. Only mop customer stairs during quiet periods or when closed 1 Training Flyer Cleanliness & Foundation Health & Safety Fire Safety, Fire Actions, Fire Extinguishers Fire safety Types of fire extinguishers q Describe two precautions you can take to promote fire safety in your restaurant: Extinguishers are made for different types of fires and are clearly marked. You must know which one to use and how to operate it. • Keep fire doors closed at all times to prevent fires spreading • Keep fire exits clear to allow evacuation in the event of fire Prevent fryer fires Fryers can be a fire risk if not used, cleaned and maintained properly. • Keep filters in place and the exhaust fan on Ansul If a fire starts in the fryer or grill, a built-in extinguisher system called Ansul can be used. With a vat fire, you should try to extinguish the fire using the fire blanket or cover the vats. If this does not work, activate the Ansul by pulling the handle on the hood above or next to the station. • Keep Ansul nozzles covered with protective caps (handle with care during cleaning) • Fill vat with oil before unit is turned on • Slowly pull fryers forward and turn off the gas valve when cleaning (where applicable) with vat covers in place • Check and clean grease capture cups or trays before use Smoking moking is prohibited in all restaurant areas and only allowed in S designated areas away from the restaurant. Be careful when cleaning near these handles to avoid accidental activation. Portable extinguishers Type of Extinguisher AFFF (Aqueous Film Forming Foam) Label FOAM Keep your eyes open Be alert for situations that might lead to a fire, such as: • Gas odours CO2 CO2 • Damaged electrical fittings (plugs, sockets or cords) • Overflowing bins (extra rubbish is fuel for fires) Water WATER • Anything stored in front of or near electrical panels (this could waste valuable time in an emergency) Powder Fire Blanket POWDER Usage Location Wood, cloth, paper, plastic, vat fires and other flammable liquids Dining areas, kitchens and back-up areas Electrical equipment Electrical rooms/ cupboards and some kitchen areas Wood, cloth, paper and plastics Back-up areas, stockroom & dining area Wood, cloth, paper, plastic, vat fires and other flammable liquids Kitchen and back-up areas To smother FIRE BLANKET flames or a person on fire At least one in each kitchen area Tell your Manager immediately if you see any fire safety risks. Use of a fire extinguisher If you discover a fire • Operate the nearest fire alarm immediately • Tackle the fire only if safe to do so • Leave by the nearest available exit • Tell the Manager where the fire is located (the Manager will call 999) Only tackle a fire if it is safe to do so. If in doubt – get out. q 1. Pull the pin and squeeze trigger If you hear the fire alarm q Describe the location of your restaurant’s fire exits, alarms and assembly point. If the alarm sounds: q 2. A im at the base of the fire, sweep back and forth • Remain calm and help to direct customers to the nearest exit • Leave by the nearest available exit • Proceed to the assembly point • Report to the Shift Manager • DO NOT stop to collect personal belongings • DO NOT use any lifts • DO NOT return to the building for any reason until authorised to do so 2 Training Flyer Cleanliness & Foundation Health & Safety Lifting Safely, Chemicals, Working Outside Safe lifting and carrying Using chemicals carefully Demonstrate proper lifting technique Use extra caution when handling heavy boxes or when lifting rubbish bags. Use both hands when lifting fry baskets. See safe lifting and carrying poster in-store (located on or near stock room, freezer and chiller doors). All chemicals and substances used in McDonald’s are specially selected to be effective, while minimising the level of hazard associated with the chemical. All chemicals used in restaurants are perfectly safe when used in the correct way. Always follow the instructions on the packaging and take great care. q Why is it important to read the labels on cleaning chemicals? Read the label. Although most chemicals in your restaurant are no stronger than household cleaners, some require caution when you use them. Always read the labels. DO DON’T Always use the right chemicals for the job to ensure proper cleaning. The cleaning systems we have in place are very effective if followed correctly. Never transfer chemicals to unlabelled containers or food containers, in order to minimise the risk of chemical contamination. Never mix chemicals as they can give off poisonous gases that could be hazardous; these may also be harmful to the surface you will be cleaning. Do lift with your legs Look after your hands. Wash hands after handling chemicals. (Always inform your Manager if you notice any skin irritation.) Don’t lift with your back McDonald’s chemicals are specially selected to minimise the risk of damage to your skin, however, some people may be sensitive to some cleaning chemicals. Cleaning gloves are available if you know you have sensitive skin, or find you are sensitive to particular cleaning chemicals. Safe storage of chemicals. Store all chemicals in a secure area, especially in customer areas. Chemicals must be stored away from food, food packaging and heat. Working outside Do make sure you can see the way ahead clearly Do keep your back straight when lifting, carrying and setting down a load Don’t lift more than you can carry easily; ask for help if needed Don’t twist Some parts of your job may involve working outside, such as: • Completing a trash walk • Assisting with a delivery • Taking orders from cars on Drive-thru When working outside: • Wear a high visibility vest or jacket • Stay alert for moving vehicles • Take care when crossing vehicle routes or roads • Never position yourself between a fixed object (eg. a wall) and a vehicle • Always keep a safe distance from moving vehicles • Take precautions in hot weather • Stand in the shade where possible • Allow for additional drinks breaks • Keep covered to avoid sunburn and wear a hat • Suncream may be useful for areas difficult to cover, eg. back of neck, ears, lower arms • Take precautions in cold or wet weather – wear outdoor clothing, eg. padded high visibility jacket, waterproof hat and warm gloves 3 Training Flyer Cleanliness & Foundation Health & Safety PPE, Equipment, Accidents and Hazards Personal Protective Equipment (PPE) Procedures for some tasks within McDonald’s include the use of specified personal protective equipment. Each employee has a responsibility to: • Wear PPE in accordance with their training • Clean and return the PPE when it has been used • Report any problems or damage to PPE If PPE is damaged or not available, then the task MUST NOT be completed. Walk-in freezer/chiller Always check that nobody is inside the freezer or chiller before you close the door. If you are accidentally shut in the freezer or chiller use the emergency release on the inside of the door. q Demonstrate proper use of PPE Goods lift Never enter or travel in a goods lift, as it is not designed to transport people. Read and follow the instruction notice next to each lift. Always wear your protective equipment. It is required for specific jobs, such as: Task Personal Protective Equipment Filtering Gauntlets, visor and filtering apron Grill cleaning (closing grill) Gauntlets and visor Working outside (eg. deliveries/ order taking) High visibility jacket/vest Waste compactors Compactors are used in some restaurants. If used, you need to know how to use the compactor correctly. • Be aware of the guards on the compactor • Be aware of all safety features and their purpose Other items are provided for your comfort, such as: • Gloves for cleaning tasks Accidents and hazards • Jackets/gloves for use in the freezer or chiller q Accident Book Safe use of equipment • All injuries to employees, customers and any other visitors must be recorded in the Accident Book, regardless of severity q Ensure equipment is used correctly; if you’re not sure – ask • You must inform the Shift Manager if you have an accident at work q Faulty/damaged equipment must be isolated using ‘Do Not Use’ tape and reported to the Shift Manager immediately • Completed sheets should be kept in a secure place • The Accident Book should be readily available for all employees when needed q First Aid Electricity • All Shift Managers hold a current First Aid at Work qualification to ensure there is always at least one First Aider in the restaurant Electricity is dangerous and can cause serious illness or death. Unqualified people are not allowed to undertake any repair work. • If electrical equipment is damaged or faulty, this should be reported to a Manager immediately • In the event of someone suffering an electric shock, call the Shift Manager or the designated First Aider Sharps If working in, or cleaning, public areas you should know what to do in the unlikely event that you discover a needle or ‘sharp’. q Do not touch discarded sharps - tell a manager immediately q Do not push rubbish down in bins with your hands • The First Aid box should be easily accessible and contain the recommended supplies • Always inform a Manager if you need First Aid q Hazard reporting The Hazard Reporting Sheet is usually located in the Crew Room. If you notice a safety problem – tell your Manager. You can also record the details on the Hazard Reporting Sheet. The Manager and the Safety Circle will review all entries and take appropriate action. q Safety Circle The most effective way to control and minimise the risks present in the workplace is through co-operation from all levels of the restaurant team. The Safety Circle is made up of representatives from Crew and Management from all day parts and all different job roles. The main aim of the Safety Circle is to find ways of making continuous improvements in the health and safety of the restaurant. q Take care if carrying bin bags to the bin area August ©2012 McDonald’s. The Golden Arches logo and i’m lovin’ it are trademarks of McDonald’s Corporation and its affiliates. 4 249301.