OHS Food Beverage Safety Template

Food and Beverage Industry
Occupational Health and Safety Program

Template
Contents
Contents.............................................................................................................................................. 1
Part 1: Occupational Health and Safety Programs..............................................3

Overview.............................................................................................................................................. 4
Health and Safety Policy...................................................................................................................... 5
Responsibilities.................................................................................................................................... 6
Training, Education, and Supervision................................................................................................... 8
Hazard Identification and Risk Control............................................................................................... 11
First Aid and Emergency Preparedness.............................................................................................13
Workplace Hazardous Materials Information System (WHMIS).........................................................14
Violence Prevention........................................................................................................................... 15
Joint Health and Safety Committees.................................................................................................. 16
Health and Safety Meetings............................................................................................................... 18
Inspections......................................................................................................................................... 19
Incident investigations........................................................................................................................ 21
Contractor and Subcontractor Safety.................................................................................................24
Records and Statistics....................................................................................................................... 25
Part 2: Forms and Checklists...............................................................................27

Sample Health and Safety Policy....................................................................................................... 28
Sample Worker Orientation Checklist*...............................................................................................29
Health and Safety Training Record.................................................................................................... 31
WHMIS Training Checklist................................................................................................................. 32
Safety Talk Record............................................................................................................................. 33
Health and Safety Monthly Meeting and Inspection Checklist............................................................34
First Aid Attendant Record................................................................................................................. 37
Fire Plan............................................................................................................................................. 38
Level 1 First Aid Kit............................................................................................................................ 39
WorkSafeBC Forms........................................................................................................................... 40
Part 3: Safe Work Practices..................................................................................41

Safe Work Practice Avoiding Collisions............................................................................................. 42
Food and Beverage Industry: OHS Program Template
page 2
Safe Work Practice Avoiding Slips, Trips, and Falls...........................................................................43

Safe Work Practice Selecting the Right Shoes..................................................................................44
Safe Work Practice Working with Knives...........................................................................................45
Safe Work Practice Lifting and carrying............................................................................................. 46
Safe Work Practice Preventing Strains and Sprains..........................................................................47
Safe Work Practice Handling Controlled Products.............................................................................49
Safe Work Practice Cleaning Convection Ovens...............................................................................51
Safe Work Practice Cleaning Slicers................................................................................................. 52
Safe Work Practice Locking Out Equipment......................................................................................54
Safe Work Practice Handling Hot Oil.................................................................................................55
Safe Work Practice Personal Protective Equipment (PPE)................................................................56
Safe Work Practice Armed Robberies...............................................................................................57
Safe Work Practice Power Failures (Blackouts).................................................................................58
Safe Work Practice Bomb Threats..................................................................................................... 59
Safe Work Practice First Aid Treatment.............................................................................................61
Safe Work Practice Chemical Poisoning............................................................................................62
Safe Work Practice Fire..................................................................................................................... 63
Safe Work Practice Fire Extinguishers...............................................................................................64
Acknowledgments.............................................................................................................................. 65
page 3
Part 1:
Occupational Health
and Safety
Programs
page 4
Overview
Occupational health and safety (OHS) programs are a legal requirement, as specified in sections 3.1 to 3.4 of
the Occupational Health and Safety Regulation (the Regulation). Every food and beverage business must
have an OHS program to help prevent accidents and injuries. An effective program will also help you deal
with any incidents that do occur.
Every workplace is different, so it is important for you to develop an OHS program that addresses the
specific needs of your operation. This OHS Program Template can serve as a starting point. It contains the
basic components of a program, which you can modify and add to as necessary to create your own unique
program.
Once you have developed your OHS program, you will need to review it at least once a year to make sure it
remains current and effective. An annual review will help you identify the strengths and weaknesses of your
program so you can focus on the areas that need improvement. It is a good idea to include employees in the
review process.
Overview of Legislation
The legal requirements for workplace health and safety in British Columbia are described in the Workers
Compensation Act (the Act) and the Regulation.
The Act describes the jurisdiction of WorkSafeBC and its authority to make regulations, inspect workplaces,
issue orders, and impose penalties. It also describes the rights and responsibilities of employers and workers
in relation to health and safety. Most of these are described in Part 3 of the Act (sections 106230).
The Regulation contains general requirements that apply to most workplaces, as well as requirements for
specific industries. The information in the Regulation is divided into three basic categories:
Core Requirements (parts 14) deal with workplace health and safety basics, including health and safety
programs, rights and responsibilities, and workplace inspections.
General Hazard Requirements (parts 519) deal with topics such as personal protective equipment (PPE),
chemical safety, protection against noise, and the use of safety with machinery and equipment.
Requirements for Specific Industries and Activities (parts 2032) These requirements apply to
specific industries, such as agriculture, forestry, and construction.
The requirements that apply to the food and beverage industry are in the first two categories of the
Regulation (parts 119) and in the Act. Many sections of the Regulation also have accompanying Guidelines
and Policies that will help clarify your requirements.
Many of the legal requirements for managers and employees are described in the Responsibilities section of
this document.
page 5
Health and Safety Policy
A health and policy is a written statement of the employers aims, as well as the responsibilities of the
employer, supervisors, and workers. A health and policy typically states the following:
Employers commitment to protect the health and safety of workers
Employers commitment to the OHS program
Aims and priorities of the OHS program
Responsibilities of the employer, supervisors, and workers
An effective health and safety policy should be brief and easy to understand one page is generally
sufficient. In addition, make sure the policy statement is:
Signed and dated by an owner or senior executive
Reviewed and updated annually
Posted in the workplace and distributed to new workers so that all workers are aware of it
Forms and Checklists

Sample Health and Safety Policy
page 6
Responsibilities
Responsibilities for workplace health and safety are specified under sections 115 to 124 of the Act. Managers
and employees each have specific responsibilities, which are described in this section. Fulfilling these
responsibilities is a good way to establish due diligence.
Managers
Managers are responsible for the following:
Familiarize yourself with the OHS program and ensure its effective implementation in the restaurant.
Be aware of all safety considerations when introducing a new process, procedure, machine, or material to
the workplace.
Provide safety training to employees before assigning duties. Have employees sign-off on the training.
Enforce all company safety rules consistently and fairly.
Give maximum support to programs and committees that promote health and safety.
Review all accidents and complete Incident Investigation Reports, when required, to ensure that
documentation requirements are fulfilled and appropriate action is taken to prevent recurrence.
Report work-related incidents, when required, by completing and sending a Form 7 to WorkSafeBC
within 72 hours of the incident.
See that all injuries, even minor ones, are treated immediately and referred to a medical facility, if
necessary.
Inspect work areas often to detect unsafe conditions and work practices.
Conduct monthly health and safety meetings and inspections.
Ensure that unsafe or harmful conditions found in the course of inspections or incident investigations are
remedied without delay.
Conduct risk assessments for potential hazards from violence in the workplace, ergonomics (sprains and
strains), or emergencies.
Conduct a safety orientation for all new employees, as well as existing employees who are learning a new
role. Include the risks associated with the role.
Eliminate or minimize risks to employees by implementing control measures, training and educating staff,
and evaluating controls for effectiveness.
Consult with staff members when identifying risks associated with ergonomics (strains and sprains).
Ensure that all employees are fit for duty. An employee must not be assigned to activities where a
reported or observed impairment may create undue risk to the employee or anyone else. Consider the
effects of alcohol, prescription and non-prescription drugs, and fatigue as potential sources of
impairment.
page 7
Employees
At [company name] we consider a healthy and safe workplace to be of major importance. We know that
when our employees are healthy and happy, so are our guests. By practicing safe work procedures, keeping
fit, and working toward preventing accidents, we can in turn improve morale, reduce pain and suffering, and
build pride in our workplace.
Employees are responsible for the following:
Never knowingly put yourself or others at risk.
Participate in inspections and investigations where applicable.
Work with care and attention at all times.
Wear protective equipment as needed or required.
Do not operate any machinery or equipment without receiving the proper instructions.
Always report all injuries or symptoms, no matter how minor, immediately to your manager so that they
can work with you towards prevention.
Encourage coworkers to work safely.
Report any unsafe acts or conditions to your manager and wherever possible remedy those conditions to
ensure that no one gets hurt.
Always check that guards, and safety devices on equipment are used as instructed.
Maintain equipment in good, safe working order.
Adhere to all safety rules and regulations.
If in the unfortunate event you do get hurt, it is very important that you work with your doctor, and your
management team towards a speedy recovery.
Every employee has an obligation to meet the attendance requirements of the job. When an employee
shows extraordinarily long absences, the rest of the team can be placed in a compromising position and
conditions could become unsafe. Take whatever steps are necessary to improve your health and
attendance.
Assist in the creation of a safe work environment by recommending actions that will improve the
effectiveness of the health and safety program.
page 8
Training, Education, and Supervision
The success of a well-developed safety program depends upon the effectiveness of training efforts.
According to the Regulation, employees must be informed about potential hazards in the workplace and the
safe work practices that they should follow to minimize risks. Training and education should begin with
orientation. An effective safety orientation allows us to communicate the philosophy of management or
owners, safety rules and regulations, and the ways and means of developing good, productive, and safe work
habits. Following orientation, training should continue through the entire period of employment.
Training requirements are described in various sections of the Regulation one key area is section 3.23,
Young and New Worker Orientation and Training. Management must ensure that all employees are trained in
safe work practices and that they are properly supervised on an ongoing basis.
Safety Training Policy

It is our policy to ensure that employee training is provided to enhance employee safety and meet regulatory
training requirements.
Training Program Requirements
Good business practice and safety requirements dictate that each employee receives safety training:
At the initial orientation
When employees receive a change in job task or new responsibilities requiring new orientation
When employees are exposed to new substances, processes, procedures, or equipment
Whenever a new hazard is identified
Safety training brings new ideas into the workplace or re-establishes desired methods for achieving safer
work practices. It also allows managers to review the other elements of the safety program with employees
and ensure that they are put into action on a daily basis.
Manager Responsibilities
Managers are expected to train employees in the proper use of equipment and safe methods of performing
their jobs.
Periodically, managers will receive management training. General safety orientation will be provided as
part of new employee orientation process.
It is the responsibility of managers to ensure that every employee has been oriented in safety matters and
agrees, in writing, to abide by all rules.
Managers are required to take the time to review the written safety rules with every new employee.
Safe Work Practices

All employees must be trained in safe work practices. The following areas must be covered:
New employee safety orientation
page 9
General safety rules

Safe work practices and risks for specific areas
How to report workplace hazards and accidents
Workplace Hazardous Material Information System (WHMIS)
First aid procedures and reporting
As new practices and procedures evolve, management is responsible for providing employees with further
training to continually promote safety and awareness.
Health and Safety Orientation

Managers or supervisors are required to provide safety orientation to new employees or existing employees
who are moving to a new position or a new worksite. Safety orientation may include the following:
Orientation and discussion of the companys health and safety philosophy and employee safety
responsibilities
Discussion and distribution of the health and safety employee training material and issues included
Discussion about safety policies as they relate to the employees work setting
Procedures to follow when working alone
Explanation and issuance of materials related to WorkSafeBC
Review of reporting procedures for work-related injuries and accidents
Review of emergency procedures for reporting accidents and gaining medical treatment
Documentation of training
Communicate risks associated with injuries potentially arising out of violence in the workplace
Communicate the risk factors associated with injuries potentially arising out of the physical demands of
the job
Review evacuation procedures in case of a fire or an emergency
Employee Safety Training

Managers are responsible for ensuring that employees who report to them understand the following:
An employee will not undertake a job before receiving instructions on how to perform it properly or
before being authorized to perform the job. If the employee has any doubt, he or she should immediately
contact a manager.
Safety rules are a condition of employment and must be adhered to by each employee. Rule infractions
will result in disciplinary action.
Mechanical safeguards (for example, the slicer guard) provided must be kept in place at all times. Only
authorized personnel are to remove guards for maintenance, repairs and cleaning.
Employees must report work-related injuries or illnesses, even slight ones, to a manager or supervisor at
once. All major incidents are to be reviewed by the joint health and safety committee (if there is one).
page 10
Unsafe working conditions encountered must be reported by the employee to the manager. If unresolved,
these unsafe conditions should then be reported to an owner-operator.
Safety training will be provided to employees as part of their work activities and documented.
Workplace Hazardous Material Information System (WHMIS).
Information and procedures related to potential risks of violence in the workplace, including the threat of
robbery, working alone, and abusive guests.
Evacuation procedures in case of emergency.
The risk factors associated with strains and sprains related to the physical demands of the job. Controls to
prevent strains and sprains have been developed and are practiced.
All employees are obligated to meet the attendance expectations of the job.
If an employee does get injured, then the employee, doctor, and management team need to work
together towards a full and healthy return to work.
Supervision
According to the Regulation, supervisors are responsible for ensuring the health and safety of any workers
under their supervision. This means ensuring that all employees continue to:
Follow safe work practices
Use PPE and other safety equipment according to their training
Report unsafe practices and conditions in the workplace

Sample Worker Orientation Checklist
Health and Safety Training Record
page 11
Hazard Identification and Risk Control
Accidents are preventable, as long as you take a proactive approach to health and safety. By implementing a
system of hazard identification and risk control, you can prevent workplace injuries and diseases. There are
three basic steps.
1. Identify Hazards
Consider every area of your workplace when looking for hazards. Think about conditions or work activities
that could put your employees or guests at risk. For example, you might find hazards such as unguarded
machinery in the kitchen or a wet floor in the front entrance of your workplace. Ask your staff if they have
any specific health and safety concerns.
2. Assess the Risks

Once you have identified a hazard, evaluate the risks associated with it. There are two basic questions to ask
when considering a hazard: how likely is an incident, and how serious would it be if it occurred? A risk
assessment will help you prioritize the hazards so you know which ones to deal with first.
3. Control the Risks

Once youve identified hazards and assessed the risks, look for ways to control them. The basic types of
controls are elimination or substitution, engineering controls, administrative controls, and personal protective
equipment.
Elimination or Substitution
Whenever possible, eliminate the hazard so theres no risk of injury. Ask the following:
Is the task necessary to begin with?
Can the hazardous part of the task be removed?
Can the task be done in such a way that no workers are exposed to the hazard?
If you cant eliminate the hazard, substitute a safer material or process. Ask the following:
Can a different machine or tool be used?
Can a less hazardous material or chemical be used?
Will alternative practices reduce exposure to the hazard?
page 12
Engineering Controls
Engineering controls are physical changes to the way tasks are done for example, re-designing
workstations or modifying equipment to make it safer or more ergonomic.
Administrative Controls
Administrative controls are changes to the way work is organized and performed. This can include planning,
organizing, and scheduling of resources and staffing. Safe work practices and procedures are an important
form of administrative control.
Personal Protective Equipment (PPE)
PPE provides protection against hazards. It should be used when other safety controls are not practical, or in
addition to other controls. For example, to help prevent slips, trips, and falls, make sure your employees wear
slip-resistant footwear.
page 13
First Aid and Emergency Preparedness
Part 3 of the Regulation specifies first aid requirements for B.C. workplaces. Prompt first aid can help
minimize the severity of work-related injuries. It can also save your facility money by reducing costs related
to medical treatment, not to mention hiring and training costs if one of your employees is sidelined by an
injury.
Basic Requirements
Every workplace must have an appropriate first aid kit on-site. You may also need a first aid attendant,
depending on the number of employees on a given shift and your travel time to the nearest hospital. Specific
requirements are described in Schedule 3-A, in Part 3 of the Regulation. WorkSafeBC has an online tool
(www2.worksafebc.com/calculator/firstaid/) to help you with the assessment process. It includes links to
specific parts of the Regulation and Guidelines that apply to first aid.
All managers, in-charges, and supervisors must have Level 1 first aid certification.
All employees must know who the first aid attendant is in case of an emergency.
Post an updated list of first aid attendants on the employee bulletin board.
Always notify a first aid attendant if an employee or a guest requires first aid.
Record all injuries in the first aid record book.
A fully stocked first aid kit must be readily available to all employees.
All staff members must know what to do in case of emergency.
Maintain accurate, current first aid treatment records that can be used at health and safety meetings to
investigate incidents and trends.
Training
Managers and supervisors are responsible for acquiring and maintaining valid Level 1 First Aid Attendant
certificate. For a list of training providers, see the WorkSafeBC List of First Aid and CPR Training Providers.
Fire Plan
First Aid Attendant Record
Level 1 First Aid Kit
Safe Work Practices
Fires
Fire Extinguishers
Power Failures (Blackouts)
Chemical Poisoning
page 14
Workplace Hazardous Materials Information System (WHMIS)
All B.C. workplaces that use materials identified as hazardous by the Workplace Hazardous Materials
Information System (WHMIS) must follow WHMIS requirements. The system uses consistent labelling to
help workers recognize hazardous materials, which are referred to as controlled products under WHMIS. The
system and labels provide specific information on handling, storing, and disposing of controlled products. 1
Requirements
Keep a regular inventory of your controlled products and the corresponding MSDSs.
Use labels to communicate to your employees the hazards associated with controlled products.
Train your employees so they are aware of controlled products in the workplace, know the risks, and
understand the appropriate steps to eliminate those risks.
Make sure your employees understand:

Controlled product labels
How to minimize exposure to controlled products
To store chemicals away from food to prevent food poisoning
How to label new containers (for example, spray bottles) with proper workplace labels so other
employees know what chemicals they are using
How to locate treatment if they come in contact with a product
Safe work practices, such as the use of goggles and neoprene gloves
Where to locate first aid treatment information (on the MSDS)
How to store and dispose of chemicals safely

WHMIS Training Checklist
Safe Work Practices

Handling Controlled Products
1 Text courtesy of WorkSafeBC. Used with permission.

page 15
Violence Prevention
Workplace violence is an unfortunate possibility when working with the public, or even in the areas
surrounding a workplace. Workplace violence includes physical force or threatening statements and
behaviours. Employers are legally required to train employees on how to deal with the risks of workplace
violence.
How To Protect Employees Against Workplace Violence
1. Identify
areas of risk
2. Develop
procedures to
minimize risks
3. Train to minimize potential

for violence
4. Implement system for

reporting, investigation,
and follow-up
Potential for
robbery
Review safe cash

handling
procedures and
post as necessary.
Train managers, supervisors,

and employees so they are
aware of potential hazards in
the workplace.
Report incidents and take

corrective action to minimize
recurrences.
Working alone
and employee
access during
off-hours
Make security
provisions escort
employees out at
the end of their
shifts.
Use posters, employee

newsletter, and staff meetings
promote a safe environment.
Ask employees to consult a

physician for treatment or
referral if they need incident
trauma counselling.
Ensure that employees

understand they must carry out
specific procedures as outlined
in their job description. Short
cuts may lead to an incident.
Conduct monthly inspections

to review the equipment and to
ensure that safe work
practices are in place and
followed.
Managers or
supervisors are
always available if
an employee
needs help with an
aggressive guest.
Ensure that all servers have

Serving It Right.
Hold regular health and safety

meetings and inspections to
review and assess
opportunities for improvement.
Train servers to deal with

difficult guests.
Training records are current

and maintained.
Unruly guests
or alcoholrelated guest
incidents
Safe Work Practices

Armed Robberies
page 16
Joint Health and Safety Committees
Joint health and safety committees are required under sections 125 to 140 of the Workers Compensation Act.
These committees help create safer work environments by recommending ways to improve workplace health
and safety and promoting compliance with the Regulation and the Act. All workplaces that regularly employ
20 or more workers must establish and maintain a joint health and safety committee. (Regularly employed
means employed for at least one month, whether full-time or part-time.) Workplaces that regularly employ
more than 9 but fewer than 20 workers are usually required to have at least one worker health and safety
representative rather than a committee. 2
Responsibilities
Work together to identify health and safety concerns and make recommendations to help reduce incidents.
Provide a means to communicate and improve safety awareness.
Consult with management and employees to find ways to reduce and prevent accidents.
Develop individual and group responsibilities, and improve techniques for safe work practices.
Promote safety throughout the organization.
Promote compliance with the Regulation and the Act.
Membership and Duties

The committee must include at least four members usually two employer representatives and two worker
representatives.
Chairperson
Elected by committee
Heads meetings, identifies objectives, and reviews previous minutes and agenda
Secretary
Elected by committee
Responsible for planning meetings, preparing and distributing minutes
Secretary may assume chair duties
If the chairperson is management, the secretary must be a worker. If the chairperson is a worker, the
secretary must be a manager.
Worker Representatives
Elected by hourly staff
Attend all safety meetings, participate in inspections and incident investigations, and influence others to
work safely
Recommend measures to correct unsafe conditions
2 Text courtesy of WorkSafeBC. Used with permission.

page 17
Monthly Meetings
The effectiveness and credibility of the committee depends on their ability to get results. Results can best be
achieved by conducting effective meetings. Record and post minutes. The committee should review:
All meeting minutes from restaurants
Inspection reports from the local committees
Items that are ongoing problems in a specific location
Items that are consistently problematic
The committee should meet at least once a month to discuss health and safety matters of general interest and
importance. Additional meetings may be scheduled by any of the members, if a meeting is necessary to
address imminent danger issues, special incident investigations, regulatory matters, or other business
requiring prompt attention by management.
Other Activities
Outside of health and safety meetings members need to:
Monitor ongoing health and safety procedures
Identify hazards through inspections and incident investigations
Investigate accidents and employee concerns
Recommend opportunities to improve conditions
Promote compliance with health and safety requirements
Promote cooperation throughout the team
page 18
Health and Safety Meetings
Regular health and safety meetings provide an excellent opportunity to get everyone involved in the safety
process. Maintaining communication among employers, supervisors, and workers is crucial for the success
of a health and safety program. Frequently, by integrating health and safety into the work process, you can
also improve customer service and the quality of life of your staff.
Conduct Effective Meetings

Hold meetings regularly typically monthly or more frequently, if necessary.
Conduct productive, educational, and results-oriented meetings.
Post an agenda to let employees know what will be covered in the meeting.
Focus on making health and safety a priority and identifying and controlling hazards.
Bring to the meeting inspection reports, recent incident investigation reports, first aid reports, and new
safe work procedures.
Keep a record of the meeting (minutes).
Communicate and Support all Health and Safety Initiatives

Post meeting minutes and inspections promptly to promote and increase awareness
Encourage all employees to participate in continually improving health and safety conditions.
Suggested Meeting Topics

What Is WHMIS?
Violence Prevention
page 19
Inspections
Regular safety inspections are a cornerstone of a proactive approach to health and safety. Inspections will
help you identify hazards so you can take preventive action before an incident occurs. The joint health and
safety committee must conduct health and safety inspections at least once a month. You should also inspect
your workplace whenever theres a new process in place, a physical change to the workplace, or if there has
been an accident.
Safety Inspection Policy

It is [company name] policy to conduct self-inspections to identify and correct unsafe conditions or practices
that may result in injuries or property loss.
Inspections and reviews are utilized as a means of identifying potentially unsafe conditions, facilities,
operations and actions. Proper use of this management tool keeps management informed on the overall
conditions. The inspections not only reveal what is wrong, but also more importantly suggest corrective
actions to be taken to bring conditions up to the desired standard of safety.
Inspection and reports are invaluable when:
Management is receptive and appreciative
Suggestions are thoroughly investigated and reviewed
Employees are commended for their efforts
Positive corrective actions are taken to eliminate unsafe conditions
Corrections or Recommendations
All unsafe conditions and unsafe acts should be listed clearly and concisely.
Recommendations should be developed to correct adverse conditions or act on a timely basis.
Positive steps must be taken by management to correct the substandard conditions.
Recommendations that cannot be addressed by managers must be forwarded to safety coordinator.
Types and Frequency of Inspections and Reviews

Safety Program Review
This is an annual formal review that may include surveys and management interviews. It is performed each
year by the senior management. The purpose of the review is to assess whether the health and safety program
is effective in meeting regulations and increasing productivity in the work force
Health and Safety Committee Inspections
These are conducted monthly by a manager, and one other employee safety committee. Copies of reports
should be posted on staff bulletin boards, kept on file, and distributed to managers.
page 20
Semi-Annual Guest Service Review

These inspections are to be conducted by managers and operations review consultant for all facilities and
equipment. A report will be forwarded to you for your records and review.
WorkSafeBC Inspections
WorkSafeBC officers have the authority to come into the workplace and inspect for compliance with the
requirements of the Regulation. They will tour the restaurant looking at items such as the workplace facilities
and equipment, work methods and procedures, and the health and safety program. They can and will
question the employees on their knowledge of procedures. They will want to review all your records and
they will look for regular meetings and inspections and a utilized first aid book. They will look for Incident
Investigation Reports and generally will want to find a safe workplace with trained staff and a commitment
towards health and safety.
WorkSafeBC Inspections, Orders, and Penalties

WorkSafeBC officers will write up an inspection report and if they fail to find any of the above aspects in
your workplace, they will detail orders of what you are required to do. In some cases, they will order you to
respond to them within certain time limits as to your compliance with their orders. Failure to comply or a
repeated offence of the same nature may result in:
More severe warning.
Assessment of a penalty fine against your operation. The penalty will be doubled every time there is a
repeat offence at any location within your corporate umbrella, if you have more than one location
Continuing non-compliance can result in a 24-hour closure of all or part of the company.
Any fines assessed to a company with multiple locations are assessed against each individual location and
charged against their bottom line. If one location is lacking in a particular area, another location could be
assessed a fine for an infraction in that same area.
Even though a particular infraction might be a locations first offence, it will count as the companys second
offence if it has occurred previously in another location. WorkSafeBC looks at a companys overall track
record when considering infractions.
Individual locations are not considered part of the overall company performance and would not be affected
by an inspectors finding elsewhere in the company.
WorkSafeBC inspections should be taken seriously. Their aim is to ensure the health and safety of workers,
and they will generally not be unreasonable unless they feel that a companys interest in health and safety is
insincere.
Sample Inspection
page 21
Incident investigations
If there is an accident in your workplace, it is important to conduct an incident investigation. An

investigation will help you determine the factors that led to the incident and the actions you need to take to
prevent the incident from recurring.
The basic goals of an incident investigation are as follows:
Determine the root causes of the incident.
Identify any unsafe conditions, acts, or procedures that contributed to the incident.
Develop and implement corrective actions to prevent or minimize the risks of similar incidents.
What Incidents Require Investigation?

Employers are legally required to investigate the following:
Serious incidents
Incidents that result in injuries that need medical treatment
Incidents that have the potential for serious injury (for example, near misses)
Investigation Guidelines
When investigating accidents, follow these guidelines:
Go to the scene of the accident immediately.
Talk with the injured person, if possible. Talk with witnesses, and get the facts. Do not take responsibility
or place blame.
Listen for clues in the conversation related to the accident.
Encourage co-workers to give their ideas for preventing a similar accident.
Study possible causes, including unsafe conditions, unsafe practices.
Complete an incident investigation report giving a complete, accurate account of the incident and
corrective actions taken to avoid similar recurrences.
Follow up with employees to make sure that the conditions that caused the incident are being corrected.
Publicize the corrective action taken so employees will benefit from the experience.
Employers Report of Injury or Occupational Disease (Form 7)

Once the employer is aware of a work-related injury, the employer is responsible for submitting the
following forms to WorkSafeBC:
Form 7 Employers Report of Injury or Occupational Disease
page 22
Form 52E40 Incident Investigation Report
The sooner you complete your reports, the sooner you can influence someones well-being. Always complete
a Form 7 and Incident Investigation Report for the following reasons:
All injuries that require medical treatment or time loss must be reported regardless of whether someone
misses work.
It is mandatory under Section 54 of the Workers Compensation Act to complete a Form 7 and Incident
Investigation Report. You can be subject to a penalty if you dont.
It is mandatory under Section 54 of the Workers Compensation Act to send a Form 7 to WorkSafeBC
within three days of the accident.
WorkSafeBC will not process a claim without the employers testimony. The sooner the information is
received, the sooner accurate decisions can be made. After a waiting period, if nothing is received from
the employer, WorkSafeBC will make a decision based solely on the employees statement.
The Form 7 is your best opportunity to communicate any doubts you may have about the validity of
a claim.
What Kind of Information Should Reports Include?

1
State what the employee was doing Explain in detail the activity of the employee at the time of the
accident.
1. State what happened Describe in detail what took place, including the type of accident, the type of
injury, and the parts of the body affected. State whether the employee was wearing appropriate safety
equipment, including proper footwear.
2. State what caused the accident Describe in detail elements such as the conditions, acts, or
malfunctions that resulted in the accident. Remember, it is possible to have more than one cause for an
accident.
3. State what can be done to prevent a similar accident On the Incident Investigation Report indicate
corrective actions to prevent recurrences.
4. Sign the report A manager must sign the report so there is a contact listed for further investigation.
Where Do You Send the Reports?
Send a Form 7 and Incident Investigation Report to WorkSafeBC within three days. You can use the fax
number or mailing address included on the form itself, or you can use the WorkSafeBC online Incident and
Injury Report to fill out and send your reports electronically. Go to WorkSafeBC.com and under Claims
click Employers: Report injury or illness (Form 7).
Note: Injured workers can report the claim by calling the Teleclaim Contact Centre at 1 888 967-5377.
Incident Investigation Report (Form 52E40)

When completing an Incident Investigation Report be sure to include the following information.
Who
Names and job titles of persons involved or injured
page 23
What
Witness names
Observe the work being performed. Look at postures, grips, force being applied, and
lifting.
Interview the injured workers and a representative sample of other workers who are
required to carry out the work being observed.
A description of the accident and sequence of events that preceded the accident. Determine
the root and surface causes, including the:
Physical demands of the job
Equipment or mechanical factors
Methods or procedures
Environmental conditions
Include objective descriptors and values where possible, such as weights, reaches, heights,
distances, and duration and frequency of activity.
When
When did the accident happen (for example, date, time of day, shift)?
Where
Where did the accident happen (for example, place, department, or name of machine)?

www.worksafebc.com/forms/assets/PDF/7.pdf
Online incident and injury report (Form 7)
www.worksafebc.com/claims/report_injury/incident_and_injury_report/default.asp
www.worksafebc.com/forms/assets/PDF/52E40.pdf
page 24
Contractor and Subcontractor Safety
According to the Regulation, employers are responsible for the health and safety of their own workers. In
addition, you are responsible for ensuring that all contractors and subcontractors who are operating in your
workplace are registered with WorkSafeBC and that their premiums are up to date. If a contractor is not
registered with WorkSafeBC, you could be liable for that employers insurance premiums if one of their
workers is involved in an accident in your facility.
You can find out if a contractor is registered by obtaining a clearance letter from WorkSafeBC. To get a
clearance letter, go to WorkSafeBC.com and under Insurance click Get a clearance letter.
You should also make sure that all contractors are oriented to the workplace hazards and instructed in how to
deal with those hazards this is part of your due diligence.
page 25
Records and Statistics
Under section 3.3 of the Regulation, employers are required to keep health and safety records and statistics
on file, including inspections, incident investigations, first aid treatments, and training records
Why Keep Records?

Maintaining accurate records can help in the following ways:
Identify trends for unsafe conditions or work practices so you find solutions for these potential hazards.
Measure improvement in your health and safety program.
Provide proof of due diligence if someone tries to hold you liable for an incident
Provide material for education and training
Assist your case in a disputed WorkSafeBC claim
Requirements for Records and Statistics

The following table specifies how long you must keep records and statistics.
Type
How long
Meeting minutes and inspections
1 year
Incident investigations and first aid treatment
10 years
Severity rate (types and numbers of accidents)
5 years
Employee files (Form 7 reports, medical, training records)
6 years
WorkSafeBC inspection reports
5 years
Frequency rate
10 years
Types of Records
Health and Safety Meetings
Incident investigations
First aid treatment book
Accident statistics
Monthly inspections and previous meeting minutes
Claims Management
Absence control records
Employee training records
Form 7
Form 52E40 Incident Investigation
page 26
Annual Review at Health and Safety Meetings

Fire drill to ensure awareness and measure effectiveness of procedures
Preventive maintenance records
Annual review of health and safety program
Updated health and safety policy
Procedures for working alone
page 27
Part 2: Forms and

Checklists
page 28
Sample Health and Safety Policy
It is the joint effort and commitment towards health and safety shared by senior executives, management,
supervisory staff and our employees that will contribute to a safe, healthy and productive work environment.
Senior management is committed to providing a safe working environment for all its employees.
Management is responsible for designing and maintaining our restaurant facilities and equipment to
minimize health and safety hazards and ensure that dangers are eliminated or guarded against.
Supervisory employees are responsible for developing safe work procedures and ensuring that all
employees are trained in and comply with these safe work procedures.
Employees have a duty and responsibility to follow safe work procedures and actively participate in making
their environment safe and productive. Employees are responsible for reporting unsafe conditions and
observing all regulations pertaining to their work.
To guarantee [Company name] success as a competitive business, nothing short of a joint effort will be
accepted.
President
Company
Date
page 29
Sample Worker Orientation Checklist*
Employee name:
____________________________________________________________________________
Position (tasks):
____________________________________________________________________________
Date hired: ___________________________ Date of
orientation:___________________________________
Person providing orientation (name and position):
_________________________________________________
Company name:
____________________________________________________________________________
Topic
Initials
(trainer)
Initials
(worker)
Comments
1. Supervisor name: ______________________________

Telephone #: _____________________________
2. Rights and responsibilities
a) General duties of employers, workers, and supervisors
b) Worker right to refuse unsafe work and procedure for doing
so
c) Worker responsibility to report hazards and procedure for
doing so
3. Workplace health and safety rules
a) __________________________________________
b) __________________________________________
c) __________________________________________
4. Known hazards and how to deal with them
a) __________________________________________
b) __________________________________________
c) __________________________________________
5. Safe work procedures for carrying out tasks
a) __________________________________________
b) __________________________________________
c) __________________________________________
6. Procedures for working alone or in isolation
page 30
Topic
Initials
(trainer)
Initials
(worker)
Comments
7. Measures to reduce the risk of violence in the workplace

and procedures for dealing with violent situations
8. Personal protective equipment (PPE) what to use, when
to use it, where to find it, and how to care for it
a) __________________________________________
b) __________________________________________
c) __________________________________________
9. First aid
a) First aid attendant name and contact information
b) Locations of first aid kits and eye wash facilities
c) How to report an illness, injury, or other accident
(including near misses)
10. Emergency procedures
a) Locations of emergency exits and meeting points
b) Locations of fire extinguishers and fire alarms
c) How to use fire extinguishers
d) What to do in an emergency situation
11. Where applicable, basic contents of the occupational
health and safety program
12. Hazardous materials and WHMIS
a) Hazardous materials (controlled products) in the
workplace
b) Hazards of the controlled products used by the worker
c) Purpose and significance of hazard information on
product labels
d) Location, purpose, and significance of material safety
data sheets (MSDSs)
e) How to handle, use, store, and dispose of hazardous
materials safely
f) Procedures for an emergency involving hazardous
materials, including clean-up of spills
13. Where applicable, contact information for the occupational
health and safety committee or the worker health and
safety representative
page 31
* Checklist is
WorkSafeBC. Used with permission.
page 32
Health and Safety Training Record
Use this form whenever training is held for new equipment or procedures.
Date:________________________________
Topics:
Safe lifting technique
Hot oil handling procedures
Dealing with unruly guests
Clean as you go
What to do in case of a fire
Other
Name of trainer:
Work area:
Subjects covered:
Training aids used:
Attendance:
Print Name
Signature
page 33
WHMIS Training Checklist
The employee has received information regarding WHMIS and demonstrates knowledge of the following:
Where chemicals are located in the workplace

Where the written information (for example, MSDSs) concerning chemicals is stored
Safe work practices for handling chemicals
The locations of first aid kits and safety equipment
How to protect against hazards including:
What protective clothing or equipment to wear
What emergency procedures to take
Employees signature
Date
Managers signature
Date
page 34
Safety Talk Record
Date:________________________________
Attendance
Name
Topics discussed
Signature
Possible solutions
Follow-up actions
Person responsible
page 35
Health and Safety Monthly Meeting and Inspection Checklist

Restaurant Location:
Date:
Attendance
Name
Title
Signature
Chair
Secretary
Member
Member
Member
Safety Inspection
Communication and Expectations
An up-to-date health and safety policy is posted.
A harassment policy is posted.
Employee responsibilities are posted.
Management responsibilities are posted.
Health and safety meetings are held monthly and
minutes are posted.
The Occupational Health and Safety Regulation
(the Regulation) is available and accessible.
A fire drill is conducted annually.

Last drill held:
Kitchen fire retardant system is inspected semiannually. Date:
The exhaust and grease ventilation system is
cleaned semi-annually and marked with a
sticker. Date:
Microwaves are checked every six months.
Date:
An up-to-date pipeline poster is posted.
Plugs and cords on all electrical equipment are

in good repair.
Preventing Serious Incidents
Circuit breaker panels are clearly marked and

labelled.
Fire exits and signs are operable.

Fire exits are accessible.
Lockout capacity for all electrical panels and

lockout procedures are posted.
Fire extinguishers are checked annually.

Last checked:
Procedures for working alone are posted.
Emergency lighting is operable.
Procedures for armed robberies, bomb threats,

and blackouts (power failures) are accessible by
staff members.
A fire procedure is posted.

Trained fire marshals are identified. The fire
marshals are:
Emergency numbers are posted on all phones.
page 36
The griddle is cleaned to remove excess grease

from inside and underneath.
Last done:
Preventing Strains and Sprains
Loads are carried close to the body between
waist and chest level.
Stretching exercises are encouraged between
rushes (for example, while waiting for food
orders).
Trays are used to balance heavy loads.
High reach areas have been identified and
appropriately equipped (for example, with
footstools, steps at pass through, and ladders).
Heavy items are stored between waist and
shoulder heights.
Employees squat, bend knees, and do not bend
or twist at the waist.
Employees understand the key points of MSDSs

(what they are and how they are used).
Workplace labels are used on chemicals
removed from their original containers
(including spray bottles).
An eye wash bottle is available.
Goggles are available and used when mixing
chemicals.
All chemicals are covered, labelled, and stored
away from food and food-service storage areas.
All CO2 tanks are chained and secured to prevent
falling over.
Incident Investigations
Accidents are investigated using an Incident
Investigation Form and followed up on to
prevent recurrence.
Employees use two hands to handle heavy items.
First Aid
Dollies, carts, and trays are available and used to

carry heavy loads.
First aid certificate holders are identified by

posted hard copies of certificates
Preventing Strains and Sprains posters are up.
A first aid certificate holder is on duty at all

times.
Clean as you go is practiced.

Spills are wiped up immediately.
An appropriate first aid kit is accessible to all

employees, and is kept clean, dry, and fully
stocked according to Regulation standards.
Garbage cans are emptied frequently to prevent

overflow.
A first aid log book is complete, up-to-date, and

kept in the first aid kit.
Wet Floor signs are available and used.
A blue adhesive bandage policy is posted.
Floors and carpets are in good condition.
Blue adhesive bandages available.
Footwear is slip resistant, closed toe, and in

good condition.
Records and Statistics
Work areas are clear and well organized.
Walk, dont run is practiced, and employees

say behind.
The number of accidents is reviewed monthly.
Preventing Chemical Poisoning and Related

Hazards
Preventing a Serious Burn Injury
WHMIS and material safety data sheets

(MSDSs) are up-to-date and readily available.
Maintenance records are available.
Hot oil and disposal procedures are posted.

Hot oil and disposal procedures are followed.
Goggles and neoprene gloves are available and
used when handling hot oil.
page 37
Employees fill fry baskets away from hot oil and

not directly over top.
Approved lidded shortening pails are available

and used.
Shortening is allowed to cool before filtering.
Oven mitts are used with hot objects.
page 38
Items Taken from Safety Inspection

Items
Person Responsible
Completion Date
1.
2.
3.
4.
Past Meeting Minutes (Old Business)

Items Outstanding
1.
2.
3.
4.
Person Responsible
Completion Date
First Aid Attendant Record

Manager or supervisor
Date trained
Expiry date
Fire Plan
Review this fire plan on a regular basis.

Fire extinguishers are located
The following employees are trained on how to use the fire extinguishers:
Employee:
Date trained:
Fire drills have been conducted on:

Date:
Date:
Date:
Date:
Date:
Date:
Fire escape plan:
Level 1 First Aid Kit
Quantity Item
blankets
24
14 cm x 19 cm antiseptic towelettes, individually packaged
60
hand cleansing towelettes, individually packaged
100
sterile adhesive dressings, assorted sizes, individually packaged
12
10 cm x 10 cm sterile gauze dressings, individually packaged
10 cm x 16.5 cm sterile pressure dressings with crepe ties
7.5 cm x 4.5 m crepe roller bandage
2.5 cm x 4.5 m adhesive tape
20 cm x 25 cm sterile abdominal dressings, individually packages
cotton triangular bandages, minimum length of base 1.25 m
safety pins
14 cm stainless steel bandage scissors
11.5 cm stainless steel liver forceps
12
cotton tip applicators
pocket mask with a one-way valve
pairs of latex gloves
first aid record book and pencil or pen
Other than the blankets, these items must be kept in a weatherproof container that can readily be taken to the
scene of an injury. Blankets must be readily available to the first aid attendant.
WorkSafeBC Forms

www.worksafebc.com/forms/assets/PDF/7.pdf
Online incident and injury report (Form 7)
www.worksafebc.com/claims/report_injury/incident_and_injury_report/default.asp
www.worksafebc.com/forms/assets/PDF/52E40.pdf
Part 3: Safe Work

Practices
Written safe work practices provide employees with instructions on how to carry out specific tasks and
how to protect themselves against known hazards. Following safe work practices helps employees
minimize risks. Written safe work procedures that are specific to your operation will also help with
employee orientation and training. Make sure you have written safe work practices for all areas of your
workplace. Procedures for high-risk activities must be posted and readily accessible.
Post your safe work practices in appropriate areas around the workplace. For example, Cleaning the
Slicer should be posted next to the slicer.
Safe Work Practice

Avoiding Collisions
Use in and out doors.

Look through window before entering swinging door.
Say behind to notify your colleagues you are walking behind them.
Stay alert get plenty of rest.
Place workstations away from swinging doors.
Avoid standing by swinging doors.
Watch for briefcases, purses, and parcels.
Watch for seated children.
Walk, dont run.
Unravel doormats when they get crumpled.
No horseplay.
Safe Work Practice

Avoiding Slips, Trips, and Falls
Clean as you go.

Keep floors clean and dry.
Use wet floor signs.
Wear non-slip footwear.
Empty all garbage cans frequently.
Keep aisles, entrances and work areas clear.
Use handrails on stairs.
Walk, dont run.
Dont use boxes or chairs. Use a ladder.
Immediately repair all fall hazards if not possible, report.
Ensure that cleaning equipment is well maintained at all times.
Safe Work Practice

Selecting the Right Shoes
Proper footwear prevents injuries. Wear shoes that:

Are closed at the toe and heel and are without holes.
Protect against hot spills.
Are slip resistant.
Lots of edges on the sole
Low or no heels
In good shape (not dirty or worn out)
Have lots of cushioning for comfort while on your feet.
Safe Work Practice

Working with Knives
Use a sharp knife.

Always use a cutting board.
Store knives in proper racks.
Hold knife with strongest hand.
Cut away from your hands and body.
Clean knives immediately after use.
Curl fingers under when dicing.
Carry only one knife, tip pointed down at your side and let co-workers know when you are behind
them.
Walk, never run while holding a knife.
Place knives at the back of your working area with sharp edge away from you.
Never try to catch a falling knife.
Do not talk to co-workers while cutting.
Do not use as a can opener.
Stay alert rotate your tasks often.
Never take medication that makes you drowsy.
Safe Work Practice

Lifting and carrying
Try to gauge the weight by tapping the item gently with your foot before lifting.
Carry loads close to your body.
Lift with your legs, not your back.
Take extra trips, if necessary.
Get help with heavy loads.
Use dollies, carts, trays for heavy loads.
Get regular exercise.
Maintain good posture.
Lose weight if necessary. The trimmer your abdomen, the safer your back.
Do not strain to reach an item.
Use a foot stool to reach for high items.
Push, dont pull.
Store the heaviest items between knee and shoulder height.
Safe Work Practice

Preventing Strains and Sprains
Tired muscles can lead to serious injuries. There are risks associated with the physical demands of tasks
that involve the lifting of heavy items in awkward positions.
General Tips
Stay in shape with regular exercise.
Warm up muscles used in work activities prior to your shift.
Report any physical discomforts to your team as soon as possible.
Ask and give help when needed.
Stretch between orders.
Ask your management team and health and safety members to work with you to prevent strains
and sprains.
Pulling, Pushing, Lifting, and Carrying

Tired muscles can lead to serious injuries. There are risks associated with the physical demands of tasks
involving the lifting of heavy items in awkward positions.
Place feet apart for good balance.
Bend knees.
Use smooth gradual motions.
Avoid twisting your back.
Keep loads close to body.
Front of House
Use trays to even the load.
When carrying tray keep wrist in neutral (straight) position.
Make frequent trips.
Pour coffee at waist level.
Dont twist while carrying heavy items.
Use a step stool for long reaches.
Back of House
Use two hands for carrying heavy pots.
Use carts, dollies to move heavy items.
Use two hands for plates.
Organize work areas with heavy items at waist level.
Put one foot up to rest when possible.
Use a step stool to eliminate long reaches.
Safe Work Practice

Handling Controlled Products
Do not use products you are unfamiliar with. If a product does not have a correct label, dont use it.
Store controlled products away from food.
Cover and label controlled products.
Know how to correctly use controlled products before using them.
Wear protective goggles and rubber gloves when handling controlled products.
Mix controlled products in a well-ventilated area.
When transferring cleaning agents from the original containers, make sure the new containers are
labeled with the product name, safety precautions, and the location of the MSDS.
If you run out of labels you can make your own by referring to an MSDS for the necessary
information.
Do not mix controlled products together.
Always check that CO2 tanks are chained and secure.
Material Safety Data Sheets (MSDSs)

Explain potential hazards associated with controlled products and how to avoid them. MSDSs provide the
following information:
How to use the product safely and how it can harm you if you dont.
First aid treatment and the long-term hazards associated with the use of the product.
Ingredient breakdown, description of the product, and fire and explosion information.
Preventative measures.
Disposal and cleanup of spills.
MSDSs are kept near the first aid kit in case of an emergency and should be taken to the hospital with the
patient. Keep a second copy in the managers office as backup.
When receiving a controlled product, make sure that the label has:
Hazard symbols
Reference to the MSDS
Precautionary and first aid measures
Product and supplier identifier
Risk phrases
If you are accidentally splashed in the eye with a controlled product, immediately irrigate the eye using
the eyewash station. Have someone contact the poison control centre. The person contacting the poison
control centre should have the MSDS on hand to supply necessary details.
Safe Work Practice

Cleaning Convection Ovens
Turn power switch off. Let oven cool down.
5. Always wear rubber gloves and goggles when cleaning oven.

6. Always turn ventilation fans on to high.
7. Remove oven racks, bottom pan, side baffles and the fan venting baffles, and wash in cleaning
solution. Rinse with clean water and dry with a clean cloth.
8. Paint or spray the full-strength cleaner onto warm surfaces.
Important: If any chemical sprays in your eyes, get help right away. Someone will check MSDSs for
medical treatment.
9. Once soil has been loosened from interior, wipe the surfaces with a clean cloth and warm water,
making sure to remove all traces of oven cleaner.
10. Replace all removable parts.
11. Wash exterior surfaces with cleaning solution.
12. Wipe with damp cloth.
Tips
Clean up spills as they occur. Line the bottom of the oven with foil to make clean up easier.
Do not use scoring pads or abrasive cleaners on glass doors. Oven cleaner will remove grease
from glass.
Safe Work Practice

Cleaning Slicers
See the approved product list for a sanitizer solution.
Equipment needed
Wire mesh glove
Slicer pick
Spray bottle
Clean cloth towels
Clean Daily and as Often as Necessary

1
Wear wire mesh glove while cleaning or wiping the slicer in between products.
13. Turn off slicer and unplug.

14. Turn the thickness control knob all the way to the right to the zero.
15. Loosen the slicing table or vegetable chute locking knob. Do not remove knob.
16. Lift off slicing table or vegetable chute.
17. Push the slice deflector release button down.
18. Push the deflector down to release the top pin, then lift the deflector free.
19. Using both hands, lift off the centre plate knife guard.
20. Remove the sharpening assembly guard and lift out the sharpening assembly. Do not allow
sharpening assembly to get wet.
21. Clean and sanitize removed parts and accessories by putting them through the dishwasher. Allow the
parts to air dry. Do not put the sharpening assembly in any water, as it will rust. Wipe food away from
sharpener with a dry cloth. Parts will remain very hot for some time after removal from dishwasher.
Use extreme care when handling.
22. Before cleaning the blade, put on the wire mesh glove. Use cleaning solution to clean the front and
back of blade working from the centre outward.
23. Wipe slicer base.
24. Repeat steps 12 and 13 using clean water to rinse. Sanitize by misting with sanitizing solution. Do not
rinse after sanitizing. Allow to air dry.
Tips
A spray bottle filled daily with fresh sanitizing solution should be used to mist sanitizer onto surfaces.
Replace sharpening assembly and guard.
Position centre plate knife guard with both hands. Line up the locking knob. Tighten the locking knob.
Replace the slice deflector by positioning the bottom pin first. Push down slightly and hook the toplocking pin. Snap closed.
Replace required parts and accessories.
Safe Work Practice

Locking Out Equipment
Before starting cleaning procedures or repairs on power-actuated machinery, the machine must be locked
out.
1
Use the start-stop switch on machine controls to turn it off. Ensure the machine is no longer
energized.
25. Disconnect the power supply by the following steps:

Where the machine utilizes a plug, disconnect the plug and place the male end of the plug on the
machine in a location readily visible to the person or persons performing the work.
Where the machines power is supplied from an electrical panel and circuit breaker, determine the
correct breaker and switch it to the off position. Close and lock the front panel door using your
safety lockout clip and your own lock.
Where the machine is supplied power from a disconnect switch, determine the correct disconnect
switch and switch it off. Apply your safety lockout clip on the approved location.
Where a machine is supplied power from more than one source determine the correct breaker or
disconnect for each power supply and using your safety lockout clip and lock, lock out each power
supply.
26. Immediately test the machine to ensure power has been disconnected.
27. If the machine or equipment has been previously locked out, apply your own lock to the lockout clip.
28. Always use an approved safety lockout clip in conjunction with your own labeled lock to lock out
electrical switchgear and power supplies.
29. Proceed with the necessary work.
30. Workers must remove their own locks after completing a maintenance procedure.
31. Workers are forbidden to remove locks other than their own.
On completion of work, the machine should be jogged by intermittent application of power before
continuous power is applied.
Safe Work Practice

Handling Hot Oil
Turn off thermostat.
32. Unplug power cord from receptacle and place plug so that it is visible to the person cleaning or
draining the cooker. Allow fryer to cool for 5 minutes.
33. Put on approved safety gloves and goggles.
34. Drain shortening while still hot, through filter into a clean approved shortening pail.
35. Only fill pails two-thirds full.
36. Cover pails with lid and secure, store out of immediate work area.
37. Clean equipment as per cleaning guidelines.
38. Ensure that equipment is dried thoroughly.
39. Refill fryer by carefully pouring the cooled (to below 200F) shortening back into the well. Fill to the
correct level with filtered shortening.
40. Top up fryer to the oil level line (completely covering elements) with new solid shortening placed in
the fryer basket and carefully lowered.
41. Remove safety gloves.
42. Start up or leave off fryer as business requires.
43. When oil in pails has cooled to 100F carry to shortening disposal area, remove lid and pour carefully
into storage container.
Safe Work Practice

Personal Protective Equipment (PPE)
Goggles and neoprene gloves must be worn when working with shortening, chemicals or any
hazardous materials.
Lidded pails are available for transporting shortening.
Rubber-based, leather-topped shoes are required in the restaurant. Shoes with exposed heels, toes or
archways are not permitted.
Hair longer than shoulder length must be pulled back while on duty in the restaurant.
Trays and dollies are available for carrying heavy loads.
Other PPE Available to Employees

Oven mitts
Eyewash station
MSDSs and workplace labels
Water gel a powerful healer and provides pain relief for most minor burns
Wet floor signs
Safe Work Practice

Armed Robberies
Co-operate with the robber. Stay alert and calm. Keep an eye out for details that could help identify
the robber:
Hair and eye colour
Complexion (clear or marked)
Scars or markings on hands or face
Height (look for difference in eye level to yours, or measure height against a door)
Jewelry, clothing
Direction of escape
Escape by foot or car
Type of weapon (colour, size, and shape)
44. After the robber has left, call 911.

45. Be ready to give:
The reason for your call
Your name
Location of restaurant (including cross street)
Note: Do not reveal amount of money taken.
46. Call your general manager and the safety coordinator. Tell them briefly what happened and what has
been done to this point.
47. Lock the door and wait for police.
48. Gather witnesses and get statements, including descriptions.
49. Keep everyone away from the area the robbery occurred in (for example, areas that may contain
fingerprints).
50. Provide police with all information, ensuring you get case number for reference.
51. Determine, through doing a closing, the amount of money lost (for example, cash, gift cards, or credit
card drafts).
52. Write a descriptive report of all events and send to the risk manager at home office as soon as
possible.
Safe Work Practice

Power Failures (Blackouts)
Turn off breakers.
53. Turn off electrical equipment and lights to prevent a power surge when power comes back on.
54. Turn off gas equipment to prevent a fire hazard.
55. Lock doors.
56. Phone B.C. Hydro Service Centre.
Note: Advise B.C. Hydro of the blackout and ask how long it will be before the power is restored.
57. Advise guests of what is happening:
Complete guest checks for those who had received their meals.
Dont bill those guests who have not received their full order.
58. Assign a manager or staff member to let guests out of the restaurant.
59. Phone your business consultant. The consultant will work with you to determine whether you should
close the restaurant.
60. See Squirrel manual for blackout procedures to prevent any loss of information.
Safe Work Practice

Bomb Threats
All staff members who answer the phone must be informed on how to handle a bomb threat. All bomb
threats must be treated as emergency situations. Never dismiss a threat as just a hoax. Have a signal for
work that all employees recognize as indication of an emergency situation.
Stay calm and get as much information as possible.

Ask the following:
Who is the caller?
Where is the caller calling from?
Did the caller place the bomb? If not, who did?
Did the caller give a reason for the threat? For example, is this a vendetta or a black mail attempt?
What does the bomb look like?
Where is the bomb located in the restaurant?
How long before it goes off?
Keep the caller talking. Take notes. Keep alert for:

Indications of callers age, sex, or accent
Background noises (music, equipment sounds, kids in background, traffic sounds)
Indications of intoxication (for example, slurring words)
Record date, time of call, record exact words or phrases used.
Report the threat and evacuate the premises

1
Communicate the emergency signal to another staff member who can notify the duty manager to call
the police.
61. Call 911.

62. Use the paging system to advise your guests and staff that there is an emergency situation and they
must take their personal belongings and leave the restaurant immediately.
63. Stay calm. Do not use the word bomb.
64. Turn off cooking equipment. Secure cash in office.
65. Have staff members meet at a pre-arranged area away from the restaurant.
66. The manager on duty should:

Ensure everyone leaves the building.
Provide police with details of threat (either personally or with the person who took the call).
67. Stay near the restaurant.
68. Cooperate with police. Do not re-enter the restaurant until police have advised you.
69. Contact home office.
70. Write a descriptive report and send it to the risk manager at home office.
Safe Work Practice

First Aid Treatment
If a person is choking, in shock, unconscious, has stopped breathing or has no pulse, call 911 immediately
for assistance.
Burns
1
Cool immediately.
71. Apply water gel to minor burns.

72. Apply cold tap water and ice pack in plastic bag.
73. Elevate burn if possible.
Bruises
1
Cool the bruised area.
74. Elevate if possible.

75. Get first aid treatment immediately. Your manager or supervisor has a first aid certificate and is
available to help.
Choking and Heart Attacks

Each manager and supervisor at your workplace should hold a valid Level 1 First Aid Attendant
certificate. Each manager should be trained in the Heimlich manoeuvre (for choking victims),
cardiopulmonary resuscitation (CPR) for heart attack victims, and treatment of injuries.
If an employee or a guest is choking, has a heart attack, or has suffered a serious injury:
Call 911 immediately.
Notify the duty manager immediately.
Do not attempt to treat a medical emergency unless you have had first aid training.
Safe Work Practice

Chemical Poisoning
If anyone (an employee or guest) accidentally ingests a chemical substance, immediately call your local
poison control centre to obtain information on how to effectively deal with the circumstances.
Emergency phone number in your area:
If possible, have the following information available before you call the poison control centre:
Original container
Brand name
Active ingredients refer to your MSDSs
Exposure when did it happen?
Is chemical full strength or diluted?
Check your MSDSs for hazard information.

If a chemical is splashed in an eye:
1
Immediately irrigate the eye by using the eyewash stations or lay head over a sink and trickle clear,
lukewarm water from a clean jug over the eye.
76. Have someone call the poison control centre.

77. Locate the MSDS to bring with them to the hospital.
Safe Work Practice

Fire
Locate the fire.
78. If the fire is small and localized; treat with a fire extinguisher. If the fire is large, dont risk your
safety. Dont attempt to fight with a fire extinguisher.
79. Use the paging system to advise staff and guests that there is an emergency situation and they must
take their personal possessions and leave the building immediately. Take the schedules with you as
you exit. Advise everyone to walk (dont run) to exits. Staff must not go to lockers to get personal
belongings.
80. Phone 911 from a phone outside the restaurant. Be prepared to give the following information:
Your name
Address of fire, including the nearest intersecting street
Information about fire (how fast fire is spreading, people trapped)
81. Ensure that people are leaving the building. Do not allow anyone to go back into the building. Ensure
that all employees are accounted for, checking against the schedules.
82. Have staff members meet at a pre-arranged area away from the restaurant (for example, a nearby pay
phone).
83. Senior manager on duty should:
Ensure everyone leaves the building.
Provide firemen with details of the fire.
Stay near the restaurant.
84. Cooperate with the fire department.
85. Contact senior management at home office.
86. Do not re-enter building for any reason until advised by fire department that it is safe.
Safe Work Practice

Fire Extinguishers
A fire extinguisher is a storage container for water or a chemical. It is designed to put out a small fire,
not a big one.
Extinguishers are labeled A, B, C, or a combination of these letters to indicate what type of fires they
can be used on.
Extinguishers labeled with an A can be used for fires started in paper, wood, drapes or upholstery.
Extinguishers labeled with a B can be used for fires started in gasoline, solvents, cooking shortening
or grease.
Extinguishers labeled with a C can be used for fires stared in wiring, fuse boxes or electrical sources.
Fire extinguishers must be recharged professionally after any use. A partially used one might as well
be empty.
Extinguishers should be installed away from potential fire hazards and near an escape route.
Fire extinguishers are to be serviced and checked semi-annually by an authorized agent.
Using Fire Extinguishers

Follow the P.A.S.S. procedure:
1
Pull the pin. Some extinguishers require releasing the lock latch, pressing a puncture lever, or other
motion.
87. Aim the extinguisher nozzle (horn and hose) at the base of the fire.
88. Squeeze or press the handle.
89. Sweep from side to side at the base of the fire. Watch for reflash (the fire starting up again).
Discharge the entire contents of the extinguisher.
Acknowledgments
This occupational health and safety program template was developed in conjunction with go2s Food &
Beverage Health and Safety Technical Advisory Committee. Thanks to the following individuals and
organizations who contributed to the development of this resource: Moshin Manji (Boston Pizza
International), Nadine Odendaal (Compass Group Canada), Aaron Wildgrove (Sodexo), Cyrus Lucente
(Tim Hortons), and Bill Senghera (White Spot Restaurants).
Thanks also to WorkSafeBC. Information on pages 14, 16, 30, and 31 is courtesy of WorkSafeBC and
used here with permission from the publications Health and Safety for Retail Small Business and Health
and Safety for Greenhouses and Nurseries. These and other OHS publications can be found free of charge
at WorkSafeBC.com.

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Food and Beverage Industry

Occupational Health and Safety Program

Part 1: Occupational Health and Safety Programs..............................................3

Part 2: Forms and Checklists...............................................................................27

Part 3: Safe Work Practices..................................................................................41

Safe Work Practice Avoiding Slips, Trips, and Falls...........................................................................43

Food and Beverage Industry: OHS Program Template

Food and Beverage Industry: OHS Program Template

Food and Beverage Industry: OHS Program Template

Health and Safety Policy

Responsibilities of the employer, supervisors, and workers

Forms and Checklists

Food and Beverage Industry: OHS Program Template

Food and Beverage Industry: OHS Program Template

Food and Beverage Industry: OHS Program Template

Training, Education, and Supervision

Safety Training Policy

Whenever a new hazard is identified

Safe Work Practices

General safety rules

First aid procedures and reporting

Health and Safety Orientation

Review evacuation procedures in case of a fire or an emergency

Employee Safety Training

Food and Beverage Industry: OHS Program Template

Report unsafe practices and conditions in the workplace

Forms and Checklists

Food and Beverage Industry: OHS Program Template

Hazard Identification and Risk Control

2. Assess the Risks

3. Control the Risks

Will alternative practices reduce exposure to the hazard?

Food and Beverage Industry: OHS Program Template

Food and Beverage Industry: OHS Program Template

First Aid and Emergency Preparedness

Workplace Hazardous Materials Information System (WHMIS)

Make sure your employees understand:

How to store and dispose of chemicals safely

Forms and Checklists

Safe Work Practices

1 Text courtesy of WorkSafeBC. Used with permission.

3. Train to minimize potential

4. Implement system for

Review safe cash

Train managers, supervisors,

Report incidents and take

Use posters, employee

Ask employees to consult a

Ensure that employees

Conduct monthly inspections

Ensure that all servers have

Hold regular health and safety

Train servers to deal with

Training records are current

Safe Work Practices

Food and Beverage Industry: OHS Program Template

Joint Health and Safety Committees

Promote compliance with the Regulation and the Act.

Membership and Duties

Secretary may assume chair duties

Recommend measures to correct unsafe conditions

2 Text courtesy of WorkSafeBC. Used with permission.

Items that are consistently problematic