Notice of Staff Meeting Dear Wing Fury Team, I would like to announce a meeting in 12 of December 2018 at 10am, on Monday, in the small conference room located at 256 Alice St. to discuss the training of new service personnel, the reviewing of purchasing procedures, and the establishing of rules for compliance with workplace safety laws. Our agenda includes: 1) Incident and Accident report procedures 2) WHS issues (physiological and emotional issues) 3) Hazard risk minimisation strategy 4) Formal documentation, check list and action plan 5) Etc… Please share your comments and feedback so we all can be better prepared. Your presence is highly appreciated. Please confirm your attendance by writing. Looking forward to meeting you there. Best Regards,
HAZARDS Cross-contamination: between high-risk and low-risk foods is a common danger Checklist for preventing Cross-Contamination YES NO Food contact surfaces are properly washed, rinsed, and sanitized after each use. Procedures are in place to prevent cross-contamination. Food is handled with utensils, single-use gloves or clean hands. Utensils are used to avoid touching parts that will be in direct contact with food or a person’s mouth. Reusable towels are used only for sanitizing equipment surfaces and not for drying hands, utensils, floor, etc. Work surfaces are clean to sight. All food preparation equipment and utensils, including cutting boards, are cleaned and sanitized between uses. Manufacturer’s directions are used when mixing commercial chemical sanitizers, and a sanitizer test strip is used to test chemical concentration. Garbage is removed and placed in appropriate container. Garbage cans are clean and covered. Action Plan: Training staff on food safety, closely monitoring temperatures, and enforcing good hand-washing habits, will go a long way to preventing any unfortunate incidents. Post informational signs in restrooms and next to food prep areas, as reminders. For example, Washing hands with liquid soap is the simplest and most basic method to avoid infection. However, it is often neglected. Wash hands before and after work. Also wash hands immediately before and after wearing protective clothing, uniforms or gloves to reduce the possibility of infection. Biological hazards can kill. Or they may cause discomfort and affect the health and performance of employees at the very least.
Safety: Slips, Trips, and Falls Checklist for preventing slips, trips and falls YES NO Are walkways/stairways/ramps kept clear of boxes, rubbish, leads, or other trip hazards? Are all floor surfaces even and undamaged? Are controls in place to prevent floors from becoming a slip hazard (e.g. spills are cleaned up immediately)? Are there guard railings, toe boards etc. to prevent people falling off mezzanine floors or other high areas?
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- Summer '20
- Occupational safety and health, emotional issues