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McDonald's Restaurant Safety Guidelines

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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.
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