CO2 SAFETY HAND WASHING REFRIGERATED FOODS HELD AT ROOM TEMP Check the CO2 tank for: Large dents, corrosion or other signs of damage or signs of excessive ice build-up on the exterior of the tank (frosting near the bottom and/or top of the tank is normal during and immediately after high use periods) A solid green vent line connected from the CO2 tank to the fill box (outside), with no splices or damage to the lines such as cracks, kinks, or loose fittings Safe food handing begins with clean hands To properly wash your hands: Wet hands with warm water and apply soap Rub hands together for 20 seconds Wash between fingers and around fingernails Rinse hands thoroughly with warm water Make sure all crew are washing hands at the appropriate times including after using or cleaning the restrooms and at least every hour, according to the timed hand washing system If the sink has faucet handles, make sure crew are using paper towels to prevent touching the tap handles when turning off the water Follow proper time control procedures (for further information and Health Department inquiries see page 6 of the Food Safety Booklet) Mark all refrigerated products held at room temperature with the appropriate holding time including softened butter in spray bottles or in the pan with brush A best practice is to use an approved label printing machine that prints out holding time stickers and makes it easier to mark the proper holding times Discard products remaining at the end of the holding time UPON HIGH ALARM (SIREN AND FLASHING STROBE): DO NOT ENTER THE DANGEROUS AREA EVACUATE THE BUILDING AND CALL 911 ELECTRICAL SAFETY Damaged electrical equipment can cause fires and shocks. Inspect equipment for: Worn, frayed or damaged electrical cords/plugs Potential for equipment to run over electrical cords Use extension cords only temporarily and never in the production area Cords touching or draped over/into equipment Lock rings not tightened on electrical drop cords EMERGENCY EXITS AND HOUSEKEEPING It is important to keep your restaurant clean and organized to prevent injury and allow for evacuation in an emergency Emergency pathways and exits should be free of obstacles, allowing accessible passage to the outside Check emergency lights monthly to ensure they are operational Clear away trash, trays, boxes and other obstacles from in front of electrical panels and from emergency exits, aisles, walkways, doorways and stairwells Don’t rush when performing a task Clean up spills immediately Maintain clean, dry floors on a routine basis, including areas around sinks Store light boxes/materials on upper shelves, heavier items on middle shelves and bulky but light items on lower shelves; Don’t place heavier boxes on top of lighter boxes or stack boxes too high HAND WASH SINKS Having properly functioning hand wash sinks and supplies is important Make sure all hand wash sinks (including restrooms) function correctly Warm water is available and able to achieve 100° F after the water runs for a minute or so Paper towels are available at all hand wash sinks and paper towel dispensers or holders are stocked Hand soap is available at all hand wash sinks Hand wash sinks should not be obstructed so that they can be easily accessed by crew Hand wash sinks should only be used for hand washing and not for washing and storing equipment or preparing food PREVENTING NOROVIRUS OUTBREAKS Norovirus is the leading cause of food borne illness. To prevent this: Sick employees that have symptoms of vomiting or diarrhea should not be working Make sure all employees wash their hands properly Check that all hand washing sinks have warm water, soap and paper towels (or a functioning hand dryer) Employees that touch food directly should wear clear/white disposable gloves and follow proper glove use procedures Use proper procedures and disinfectant for cleaning up non-food accidents (e.g., vomit) PLAYPLACE Safety and cleanliness is important to our youngest customers and their parents Zippered/gated entrances to play equipment restricted areas are locked at all times No objects should be placed in the safety surfacing, including chairs, tables, high chairs, etc. Conduct daily and weekly maintenance inspections, and correct all findings Correct all findings from the Annual PlayPlace Safety Inspection Follow daily, weekly, monthly and spot cleaning procedures PROPER LIFTING Proper lifting is important to preventing sprains and strains Size up the lift – never lift beyond capacity; make sure the path is clear Lifting steps: 1) feet 8-12 inches apart, 2) bend knees and lift with legs, 3) keep load close to body with elbows in, 4) make sure you are able to see over the load being carried, and 5) keep your back straight Use step ladder if you cannot easily reach something; do not reach above your head Unload truck or a cart as close as possible to the storage area Use caution when loading and retrieving boxes from freezer as the floor may be slick This brochure provides safety best practices. Although not all encompassing, it provides some key tips for the safety of your restaurant. FIRE EXTINGUISHERS If a fire occurs, having a working fire extinguisher is imperative All extinguishers should be in good repair (no dents) and accessible, not blocked by equipment or racks Extinguisher pressure gauges should be checked monthly to verify they are fully charged Verify staff knows the proper use of fire extinguishers in restaurant, including: o ABC (typically red in color)- for paper, liquids and electrical type fires o K (typically silver in color)- for grease and oil type cooking fires (grills and fryers) McDonald’s U.S. Safety Department McDonald’s U.S. Safety Department is committed to protecting the McDonald’s brand through the protection of its greatest assets: our customers, workers, and products. This brochure provides some safety best practices and tips for use in our restaurants. Although not all encompassing, it provides some key considerations as you review the safety elements of your restaurant. U.S. Safety Website: https://www.accessmcd.com/accessmcd/na/us/natl/ restaurant_ops/ops/us_safety.html PERSONAL PROTECTIVE EQUIPMENT (PPE) Proper use of PPE can prevent injury from hot oil/ surfaces Inspect PPE before each use. It should be free from cracks, rips and tears Make sure correct PPE is being used for task Proper maintenance of PPE can encourage use and prolong the useful life Face shield and apron should be wiped down with a clean sanitizer soaked towel after use and hung to dry While still wearing, gloves should be washed with sanitizer solution at three compartment sink, then hung to dry MOPPING AND DECK BRUSHIING Deck brushing and mopping are important tools to prevent slips and falls. It is important to ensure: Tools are in good condition – bucket is clean, mops don’t have strings hanging Mop only small areas at a time – 10 x 10 area is recommended, with wet floor signs placed at each side of any area prior to the floor being mopped When mopping is finished, empty and clean the bucket and mop, hanging the mop to dry Deck brush by the fryers and grills daily to prevent tracking grease throughout the restaurant Deck brush entire lobby at least once a week (a quarter of the lobby floor at a time) This information is offered as an informational resource to Owner/Operators (O/O). O/Os are exclusively responsible for complying with all statutes, laws, and regulations applicable to their restaurant(s). For any legal issues affecting their business, O/Os should consult their own legal counsel. This communication is informational only and should not be construed as legal advice or as establishing requirements applicable to any O/O. O/Os are independent employers and make their own policies regarding employment-related matters, including policies and practices relating to providing orientation to their employees. O/Os may choose to use these materials to the extent that they will be helpful to them in operating their own McDonald’s restaurant(s). If you work for an O/O, please check with your O/Os, or the person designated by your O/O, to determine whether these materials apply to your restaurant.
