We spend a lot of time discussing food safety, but occasionally we like to bring up topics involving employee health and safety. A facility safety review by your ServSafe food manager can go a long way towards identifying hazards and developing a strategy to prevent employee injury.
We’ve identified five specific steps you should take while conducting a safety review in your restaurant or food preparation facility:
- Formulate a plan
- Be methodical
- Include your staff
- Record your findings
- Enact change
Without a plan, potential hazards can easily be overlooked. Outline and print or write down your safety review plan. Having a physical copy of your goals allows you to reference your plan at any time.
After formulating your plan, execution is key. Don’t just wander around your facility with a checklist and a clipboard. Methodically move from one section of your kitchen to the next inspecting every element for safety hazards. Don’t forget to check all equipment for potential electrical or burn hazards and identify areas where water and grease may spill causing a risk of slips and falls.
Many a ServSafe food manager attempts to take on responsibility for their staff’s safety by themselves. Including your team at every stage of your review gives you added coverage. While you may think you know the ins and outs of your facility, those that work certain stations on a daily basis can provide insights that may not have occurred to you. Ask for input and concerns from your staff during the planning stages and inspection process.
Keep a written record of your findings. Putting potential risks on paper will help you find solutions and prevent hazards from being forgotten. A written record also helps formulate a plan to exact change. Every potential safety hazard must be addressed, and the results of your review will help you decide how to improve employee safety at your facility.
How often do you conduct safety reviews at your facility?
