Risk Connect – January 2015

Risk Management Newsletter
Brian Walters

Brian Walters

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Proper Alcohol Service

As you know Alcohol Service is an important part of our operation and one which requires attention to ensure Proper Alcohol Service. Proper Service starts with Proper Training. Our training requirements are summarized below:

  • All employees must complete internal Responsible Alcohol Service (RAS) training which covers company specific guidelines and rules concerning proper service.
  • All employees/temps/NPO’s/etc. who serve or may serve alcohol must complete RAS training AND TIPS or TEAM training (or state approved equivalent). The selection of TIPS or TEAM is generally left up to unit management as both are 3rd party training systems designed to cover state law, proper ID and recognizing when patrons should be denied service.

The completion of this training is MANDATORY and should be documented in employee file. In addition to training, management should ensure employees are checking ID’s properly and denying service when and where appropriate.

….Please let me know if you have any concerns or questions regarding Alcohol Service as it is too important Not to Mention!

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Back Injury Prevention

Injuries to the back are the second leading cause of accidents and the claims not only expensive but disrupting for the employee causing them to miss work and miss activities in their personal life.

Our back injuries typically arise from one of 3 activities:

  1. Slip/fall and hurting back
    1. Slip Resistant Shoes
  2. Lifting (Coffee Urns, boxes, ice, water/beer, etc.)
    1. Get help ( 2 can lift better than 1)
    2. Lift from Power Zone (Knees to hips)
    3. Avoid excessive twisting when lifting
  3. Pushing/Pulling (pushing/pulling carts, hot boxes, etc.)
  • Have Supervisors demonstrate how to push/ pull carts, lift cases water, move coffee urns, etc. Demand it takes 2!
  • Employee Training topic Attached for Crew meetings!

Food Safety Tips

While we are in process of updating our Food Safety Training Programs and working to provide greater support concerning this topic on SPARK, there are basic standards which we must universally adhere to:

  • Universal Hand Washing (15 seconds using warm water and soap)
    • Prior to work
    • After break and/or restroom
    • After using phone
    • After eating, smoking, coughing, sneezing, etc.
  • Universal Glove Use
    • Disposable gloves used in all food prep areas
  • Call in Sick Log
    • Most food code’s require us to maintain basic log of call out’s to work and why? (if 5 or more in a shift, this should be investigated further)
  • Proper Use of Time & Temperature Log’s
    • Keep Hot food Hot and Cold food Cold! – Danger Zone 41°F and 135°F

 

DATE UNIT OCCUPATION TYPE
1/1/2015 MERCEDES BENZ SUPERDOME CONCESSIONS BURN
1/25/2015 NEW ORLEANS CONV WAREHOUSE STRUCK BY
1/8/2015 WASHINGTON DC CONV COOK STRUCK BY
1/25/2015 MERCEDES BENZ SUPERDOME OTHER STRUCK BY
1/17/2015 PA FARM SHOW CONCESSIONS SLIP & FALL
1/8/2015 LEVI STADIUM COOK OTHER
1/7/2015 SUN LIFE STADIUM OTHERS STRUCK BY
1/1/2015 SAN DIEGO CONV BANQUET SERVER OTHER
1/13/2015 JACOB K. JAVITS CONV CATERING SLIP & FALL
1/5/2015 PASADENA CENTER OTHER CUT
1/3/2015 SUN LIFE STADIUM OTHER STRUCK BY
1/27/2015 HARBORSIDE CONV KITCHEN CUT
1/19/2015 NEW ENGLAND AQUARIUM COOK CUT
1/6/2015 MASS MUTUAL ARENA COOK OTHER
1/8/2015 LEVI STADIUM OTHER SLIP & FALL
1/21/2015 DENVER BRONCOS CONCESSIONS SLIP & FALL
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One Response

  • Patricia Rios February 9, 2015 at 8:44 am

    I really like the new format. Thank you!

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