Risk Connect – February 2015
Risk Management Newsletter
Download Feb 2015 Risk Management Newsletter here.
Lessons Learned
Incident 1 Description – Hot Box being pushed by Centerplate employee strikes a guest in the back as they are walking down the hall.
……We should always use 2 people to move hot boxes around the unit as this will minimize employee injury and potential guest injury. One in front and one in the back while calling out to warn others. These hot boxes should be inspected with good castor wheels to facilitate easy movement.
Incident 2 Description – Employee slip and fall around ice machine.
……The area around ice machines are especially dangerous as the area can be slick with water/grease. First, you should have a drain which catches and drains unwanted/spilled ice, you should also have a mat (with beveled edges) to provide a slip resistant surface and employees should be wearing slip resistant shoes. Lastly, the area should be monitored with spills/ice cleaned up as needed.
Incident 3 Description – Employee hurts back changing out soda syrup boxes.
…..These soda boxes can be heavy and are commonly stored in strange locations. Care should be taken to ensure proper and safe access as well as the most commonly used syrups (Coke/Pepsi, etc) stored at waist level as they will be changed the most frequent as this will minimize the lifting and potential strain/sprain.
Industry Top Health Inspection Violations
- Handwashing & Hygiene – Have handwashing sinks available, wash as required, have and wear gloves as required, etc
- Thermometers – Required to document proper temp’s (must be calbibrated)
- Hot & Cold Food Holding – Avoid the danger zone (41° – 135°)
- Facilities – If facilities need repair “make the call” and document
- Contact & Non Contact Food surfaces cleaned/sanitized – Use test strips and sanitizing solution properly.
The Number 1 thing we can do to reduce risk of FoodBorne Illness is PROPER HANDWASHING!