Workplace Safety
This pertains to our surroundings and to what someone does at work.
What are safe conditions and safe behaviors?
Slips, Trips, Fall Injury
What is the top leading incident taking place in our locations? #2 Strain/Overexertion, #3 Temperature related injury (hot/cold), #4 Cut/Laceration, #5 Struck By
There are three types of hazards
What is biological, chemical, and physical?
Self-inspection tools focusing on critical Food, Workplace and Environmental safety risks by each station.
What is a SAFE Check
Third-party food safety auditing company
What is Steritech?
A full library of information to educate and inform to ensure our staff remains safe while at work.
What are workplace safety trainings for frontline associates?
Wet floors, uneven surfaces and stairs, absence of hand rails, low lighting in our locations.
What are conditions that lead to unsafe behaviors?
The symptoms that must keep you home and NOT working with others or with food.
What is vomiting, diarrhea, sore throat with fever, infected wounds on hands or arms, jaundice, foodborne illness
Train management and associates on: 1) Unsafe Conditions, 2) Unsafe Behaviors, 3) Ways to prevent ALL of our most prevalent injuries
What is a SAFE BRIEF
The 15th of every month.
What is the due date for the FSQA?
The FDA created a food defense awareness initiative to prevent intentional food tampering.
A.L.E.R.T
Assure, Look, Employees, Reports, Threat
Rushing, not having eyes on path, horseplay
What are the behaviors that lead to unsafe practices which lead to incidents?
After using restrooms, before and after handling raw foods, before putting on gloves, after sneezing, coughing, using tissues or touching your hair, face, or body, after eating, drinkning, or using tobacco
What are the things you do that require hand washing before returning to work?
A tool to help managers make sure Aramark's food safety program is being followed and monitored correctly.
What is the FSQA
This essential tool enhances operational efficiency by clearly delegating tasks, ensuring consistency, supports managers in time management and accountability.
What is a Master Cleaning Schedule?
A resource hub which outlines procedures, scope, applicability, & responsibilities.
What is the SOP Library?
Mid-section, or waist level.
What/Where is the correct storage location/area for heavy items?
41 to 140
What is the temperature danger zone?
Our common framework for operating safely, managing risk, and achieving our food, occupational, and environmental safety goals.
What is Aramark's Safe Policy?
A critical safety event that can happen in our accounts that can put our customers, staff, and reputation at risk.
What is an Imminent Health Hazard (IHH)?
Identify, assess, & control health and safety hazards, to reduce the potential for incidents/injuries.
What is a JHA? Job Hazard Analysis
7.0
What is our current frequency rate?
This is done each time before a probe thermometer is used.
What is sanitize?
What is a Good Save?
The name of ASU on site health inspector.
Who is Michael Britt?