3. Examine Common & Uncommon Cost Drivers
Associated with Foodservice Safety
Agenda
Case Studies:
1) Clanken Pubs:
Injury issues: Slips, Trips, Falls, Cuts, Lacerations & Punctures, Burns,
Workplace Violence
2) Huntington Family Café:
Injury Issues: Ergonomics/Lifting; Cuts, Slips, Trips, Falls, Scalds & Chemical
Burns
3) Busy Friday Night Pizza Bar:
Injury issues: Drivers, Glass Cuts, Knife Cuts (Back of the House: Dish tank;
Front of the House: Prep)
ServSafe: New Products & Training Options Overview
4. Panel of Experts
Legal: Keith Pryatel, Kastner, Westman & Wilkins
Managed Care Organization: Ron Lucki, CareWorks
Safety: Joe Wellman & Brad Hunt, RiskControl360°
Workers Comp Safety & Hygiene: Mike Marr, BWC
Human Resources: Kimberly Kocak, C&A Business Services
Drug Testing/Background Checks: Aaron Brown, Secure Check
/ ZeroChaos
Research: Doug Wiegand,
National Institute for Occupational Safety & Health
5. When a 1,000 things pile up, it‟s easy to overlook the importance of
health & safety issues – that‟s dangerous!
The Health & Safety section of the ORA’s website helps you stay on
top of concerns, offering solutions to today‟s restaurant, food, and
alcohol safety issues.
www.ohiorestaurant.org/healthandsafety
Restaurant Safety
Food Safety
Alcohol Safety
Health and Safety
8. Owner knows that his company has had an increase in injuries
over the past few years, especially in 2010.
Evidence is also indicated by the pubs‟ Experience
Modification Rate of 1.70
Additional Information:
Number of
Locations
Total [Actual]
Losses (TML)
Total Limited
Losses Annual Sales
2 $121,680 $32,101 $18,146,741
Manual
Classification
Description
Annual
Payroll
Estimated
Premium
9084 Bar, Lounge, or Tavern $1,940,712 $90,485
8742
Outside Salesperson, Collectors or
Messengers
$119,672 $653
8810 Clerical Office Employees $37,064 $140
9. “BAR”, “LOUNGE” OR
“TAVERN”
Principal receipts derived from
the sale of alcoholic beverages
Assigned to a risk engaged in
operations described by another
classification, unless the operations
subject to Code 9084 are conducted
as a separate and distinct business.
Established by the National Council on
Compensation Insurance (NCCI)
12. Owner states there have been a large number of
employees who have suffered from cuts.
He assumed that this is his largest contributor to overall
Workers‟ Compensation costs.
Owner insists there is no need to track or trend incidents.
“Exempt from OSHA Recordkeeping Requirements”.
Supervisors have informed him that they have needed to
send one employee home.
Multiple (2-3) times for appearing to be under the influence of
drugs/alcohol.
Three claims have been filed by this individual.
Owner states that there is not currently any Drug/Alcohol Policy in
place.
“Testing is not conducted because of associated costs.”
Owner also uncertain what supplementary methods can be
utilized to ensure workers are not inebriated on-the-job.
14. Injury-Cost Analysis
“Slips, Trips, & Falls” and “Struck By, Caught-Between” injury categories each
outweighed incidences of “Cuts, Lacerations, & Punctures”.
90% of Falls, including the [maxed out claim] incident that the owner felt was due to employee
intoxication, involved falling down stairs at Clanken Pubs‟ older facility.
Falls down stairs make up 93% of Category Costs.
“Struck By, Caught-Between” injuries were second largest injury category
Entail loose items falling from shelves or employees being struck by carts.
40% of instances (2/5), 84% of costs
Impacts from kitchen door swing
Small Workplace Violence Claim is stated as resulting from a patron attacking a worker.
Questioning revealed that safety training is limited
Primarily, only postings of some equipment procedures.
New hire orientation is “sometimes” conducted
Never documented, verified for comprehension or tracked.
No [OSHA-specific] safety programs and/or procedures are in place.
Employee Turnover Rate is approximately 20% percent annually.
Owner says he is unfamiliar with policies in place;
Supervisors elicited offer conflicting statements regarding components
Example: Disciplinary Policy
15. Cause Total Claims Cost
Slips, Trips and Falls
10
$69,229
Struck By, Caught-Between
5
$40,440
Cuts, Lacerations & Punctures 8 $9,368
Ergonomics & Lifting Techniques
4 $1,669
Physical & Chemical Burns 2 $814
Workplace Violence 1 $161
Total Number of Claims (TML) 30 $121,680
Based off of
a „rolling‟ 4-
year period
(2008-2011)
2013 Policy
Year Experience
Period
Based on Data
Provided by :
CareWorks
Consultants,
Incorporated
(CCI)
Ohio Bureau
of Workers‟
Compensation
(BWC)
Total Number
of Claims
Total
Modified
Losses
16. Cultural
Internal Process &
Practices
Leadership
Engagement &
Training
Employee
Accountability
Own your culture, it starts at
the top
Understanding, consistency
and accountability
Leadership, training
for owners/managers
Engage your employees &
hold them accountable
C & A Business Services 614-323-9955
www.cabenefitsgrp.com
17. Importance / Affect of implementing a drug test policy.
Pre-Employment
Post Accident
U.S. Dept. of Labor shows 11.2% of food prep, wait
staff and bartenders are current illicit drug users.
How many employees do you have that fall under this
category?
No policy or testing conducted because of
associated test costs.
Drug Test Policy
18. The Small Business Administration conducted a study and
identified the average cost per drug abuser to their employer is
$7,000 annually.
Factors
Productivity – 33 to 50% less productive
Absenteeism – 3 weeks or more per year, tardy 3
times more than non-users
Accidents – 3 to 4 times more likely to have an
accident, 5 times more likely to file a workers
compensation claim
Medical Claims – file 300% more costly medical claims
Lab Based Drug Test = $35-$50
You do the math.
Drug Test Policy
19. Purpose of OSHA‟s recordkeeping requirements are not meant to be
a burden for employers, they were developed to help employers
track trends.
Procedures for accident reporting.
Why to investigate accidents.
BWC has a Drug Free Safety Program (DFSP) because of the
number of claims resulting from workers were under the influence.
BWC‟s Safety & Hygiene Services available for all employers at no
additional charge.
Safety, Industrial Hygiene and Ergonomist.
20. Attribution of the causes of injuries
Chance vs. “person” causes vs. latent causes
Look at the whole picture.
Injury logs can help identify trends and problem areas.
Exploring and documenting near-misses
Thorough walk-through
Identify trip/slip/fall hazards
Employee involvement for continuous improvement.
What types of controls can be implemented?
Ongoing monitoring and review to ensure controls are effective.
21. Most Effective / Protective
Elimination
Substitution
Engineering Controls
Administrative Controls
Personal Protective Equipment
22. Prescription Drugs account for 19% of Workers‟
Compensation medical costs.
Ohio Bureau of Workers‟ Compensation-Screening
prescriptions unrelated and ensuring relevancy.
MCOs initiate Drug Utilization Reviews(2012).
CareWorks Pharmaceutical Reviews (2006).
23. Workplace Violence ($161)
OSHA emphasis on retail
What have you done and what “effort” can you show?
“Serious” $7,000/per violation
Size
History
Good faith (written programs)
“Willful” $70,000/per violation
Clanken Pubs - older facility & employee falls
Keith L. Pryatel
kpryatel@kwwlaborlaw.com
25. Not Knowing What Problems Exist
Injury Tracking & Trending
Misunderstanding of Incident Parameters
Frequency - Severity
Cuts, Lacerations, & Punctures vs. Slips, Trips
and Falls
Associated Cost(s)
ORA / RC360 Workplace Safety
Training Guide – free to ORA members
26. Premium Impact of Injury Cost: Slips, Trips, and Falls
If all injuries caused by Slips, Trips, and Falls had not occurred between 2008 and 2011,
the 2013 policy year EMR and premium projection would be as follows:
Estimated EMR = 1.16
Estimated 2013 Premium Projection = $62,946
Potential Annual Premium Savings = $28,332
Premium Impact of Injury Cost: Struck By, Caught-Between
If all injuries caused by Struck By, Caught-Between had not occurred between 2008 and
2011, the 2013 policy year EMR and premium projection would be as follows:
Estimated EMR = 0.84
Estimated 2013 Premium Projection = $46,303
Potential Annual Premium Savings = $44,975
Traditional Group Rating Qualification and Savings
By avoiding the premium impacts of Slips, Trips, & Falls, Struck By, Caught-Between
qualification for a Traditional Group Rating Program may have been possible. Based on
the data from CareWorks Consultants, the following EMR, premium and savings could
possibly have been realized.
Estimated EMR = 0.56
Estimated Group Discount = 44%
Potential Annual Premium Savings = $59,960
Return on Investment
28. Regional manager is aware that over 40 injuries have
occurred in the café‟s “4-year rolling period”.
Their Experience Modification Rate is known to be 1.38.
Additional Information:
Number of
Locations
Total Modified Losses
Total Limited
Losses
Annual Sales
7 $53,801 $21,304 $17,443,102
Manual
Classification
Description Annual Payroll
Estimated
Premium
9082 Restaurant $2,417,443 $66,866.84
9084 Bar, Lounge, or Tavern $5,210 $198.22
29. “RESTAURANT”
Includes musicians
& entertainers.
Restaurants operated
by a hotel or motel to
be separately rated as
“Code 9058”.
Other Manual Classification:
9084
30. Regional Manager was uncertain exactly why WC costs were so high
It is known that there has been a substantial amount of injuries
between 2008 and 2011
A very large claim involved a female worker
stacking frozen fruits & vegetables on shelving
Back injury resulted in the organization exceeding
Maximum Value:
$37,500
Lumbar Disc Displacement
Regional Manager recognizes that this event contributed greatly to
Huntington Family Café‟s current situation, but said, “I don‟t
understand why the incident occurred. There is a [„Back Safety‟]
Computer-Based Training that all employees have to take.”
32. Employee who had ergonomic accident with the company for 4 years.
Trained on some lifting techniques at new hire orientation and consisted of a few
PowerPoint slides identifying proper mechanics
There is no formal program related to Hazard Communications.
Personal Protective Equipment not addressed by any program elements.
Café is unfamiliar with PPE Hazard Analyses, Job Hazard Analyses, etc.
The organization is curious about Workers‟ Compensation Fraud.
Facebook photos indicate that employee has been participating in activities involving
rigorous skeletal movements.
Employee recently moved from home to a new location; some co-workers, who
helped her with the moving process, were shocked to see her lift heavy items.
One shift supervisor sees her working out at the local YMCA on a regular basis.
He also states, “Ironically, this incident occurred shortly after we denied her
request to be a server. There is a belief among staff that it may be a
„retaliatory‟ claim! Would camera footage or any other evidence hold up in
court?”
33. Employer is interested in any studies or training materials available.
They are not affiliated with any employer associations or programs.
Would like to establish better training mechanisms.
Questions asked about the hiring of employees
Do restaurants have to hire or keep employees who are physically unable to
complete basic work activities, for example lifting?
Are there ways to identify if hires already have injuries/illnesses that put themselves
or other workers in danger?”
Question stems from a probable sprain that caused an employee to spill hot
soup on a fellow employee.
Confusion exists about some experience data.
The café does not serve any alcoholic beverages at any of their (7) sites.
Another inquiry made about alcohol is whether or not corporate can concretely
dictate if this location [visited] has a better Drug & Alcohol Policy. The Regional
Manager and many other employees feel that new hires and individuals that have
been involved in prior accidents are returning to work under the influence. However,
corporate ruling does not allow the site to conduct individual pre-hire, post-accident,
return-to-work testing. “Probable cause/suspicion may be part of the program.”
34. Cause Total Claims Cost
Improper Ergonomics &
Lifting Techniques
1 $37,500
Cuts, Lacerations, &
Punctures
18 $6,794
Slips, Trips, & Falls 11 $5,364
Scalds & Chemical Burns 15 $4,143
Total Number of Claims
(TML)
45 $53,801
35. Is there such a thing as an employee “retaliatory” claim?
The immunity trade-off in Ohio
Ohio Rev. Code 4123.90
Fraud is different
BWC remedies
Private investigator
Social networks
Employee statements
Keith L. Pryatel
kpryatel@kwwlaborlaw.com
36. Options for limiting lifting, multiple employees to complete
task, mechanical equipment to lift heavy items, safety grants
to assist with buying equipment.
Making sure that training is specific to the companies needs
and conduct refresher training.
BWC has a “Fraud Department that can investigate possible
fraud issues.
(Fraud vs. Abuse)
BWC classes both at training sites and online, “Restaurant
and Food Services Safety Workshop”.
37. Safety does not end with training
Must check for employee understanding
Have employees demonstrate safe behaviors
Practice with feedback as part of training
Integrate behavior-based safety coaching into the culture
Management commitment and employee involvement
Peer observation and feedback
Ongoing monitoring and review
38. Behavior Safe At-Risk
Load appropriate?
Back straight?
Use legs?
Hold load close to body?
Shoulders and hips aligned?
TOTAL
Total Safe Behaviors/Total Safe + At-Risk Behaviors X 100 = % Safe
39. C & A Business Services 614-323-9955
www.cabenefitsgrp.com
Training
Proper hiring and job
descriptions
Culture
Understanding Adult Learners:
Video with no follow-up and
enforcement is not effective
Clear job descriptions that
include the physical
requirements of employees
Consistency of HR Practices,
enforcing safety as a daily
practice and Corporate
Values: all locations
40. Regional Managers need to gain a better understanding of
policies that are in place. Make employees aware as well.
Corporate resistant to pre-employment, post-accident, return to
work drug testing.
42. Premium Impact of Injury Cost: Improper Ergonomics & Lifting Techniques
If all injuries caused by Improper Ergonomics & Lifting Techniques had not occurred between
2008 and 2011, the 2013 policy year EMR and premium projection would be as follows:
Estimated EMR = 0.94
Estimated 2013 Premium Projection = $46,529
Potential Annual Premium Savings = $20,536
Premium Impact of Injury Cost: Cuts, Lacerations, & Punctures
If all injuries caused by Struck By, Cuts, Lacerations, & Punctures had not occurred
between 2008 and 2011, the 2013 policy year EMR and premium projection would be as
follows:
Estimated EMR=.86
Estimated 2013 Premium Projection = $42,755
Potential Annual Premium Savings = $24,310
Traditional Group Rating Qualification and Savings
By avoiding the premium impacts of Ergonomics & Lifting Techniques, Struck By, Cuts,
Lacerations, & Punctures qualification for a Traditional Group Rating Program may have
been possible. Based on the data from CareWorks Consultants, the following EMR,
premium and savings could possibly have been realized.
Estimated EMR= 0.54
Estimated Group Discount = 46%
Potential Annual Premium Savings = $39,529
Return on Investment
44. Current owner always wanted to have a pizza place.
Graduate of business school.
Work experience at a local [favorite] pizza pub.
Saved up enough to purchase the, already established, facility
45.
46. Operation‟s Workers‟ Compensation EMR is well over 1.0
Claims history of the business is littered with accidents.
Owner has little experience dealing with these types of
incidents, since his past experiences are in the kitchen.
Purchase was a package deal:
Main bar/restaurant
2 carry-out locations (delivery drivers staffed)
Day-to-day operations were foreign to owner.
Recognition that culture needs improvement.
Pushback from existing staff.
Employees fear that new ownership & management will
change all aspects of the way business is conducted.
47. Drivers
Cut By Glass
Cut When Cutting Bread
Cut When Cutting Meat
Cut When Cutting Vegetable
Cut When Cutting on Plate
Cut When Cutting Onions
Cut When Cutting Lettuce
Cut By Cleaning
48. Knowledge deficiency related to risk management structuring.
Supervisors feel they no longer have input in plan & procedure
implementation
Two have already quit.
Employees express that feeling extremely rushed is a normal occurrence.
Many hazards are present.
Personal Protective Equipment, that is not readily available, is admittedly
not used.
Training is deficient in almost all regards.
Delivery drivers perceived to be the issue when the owner worked at the
restaurant as a peer.
Driver hiring (HR focus) overshadowing the most frequent claims –
knife sticks
Management & ownership personnel interviewed frequently
expressed that these injuries were attributable to chance (“just bad
luck”).
49. Equipment, known to be improper for the job or damaged, is left out for
usage.
Appliances are assumed to cause risks, due to employees using
improper procedures, or deficiencies related to hardware.
Owner understands insufficient programs, policies, & procedures are to
blame but is unaware of available resources and/or how to best
implement change.
Knives, not the right size or type for the job, are occasionally all that are
available.
Instead of using box cutters, employees will use knives
Counter/wall racks & storage blocks not present; knives stored
improperly.
50. Cause Total Claims
Drivers 15
Cut By Glass 30
Cut When Cutting Bread 8
Cut When Cutting Meat 11
Cut When Cutting Vegetable 8
Cut When Cutting Plate 3
Cut When Cutting Onion 4
Cut When Cutting Lettuce 2
Cut By Cleaning 2
Total Number of Claims (TML) 83
51. C & A Business Services 614-323-9955
www.cabenefitsgrp.com
Change
Management
Strategies
“Change Management” is a
strategy that will take an
organization from its current
state to a new desired state.
“Change Management” should
be a written plan that is
measureable and involves the
staff
This can be a great opportunity
to involve the current staff and
set up proper hiring for future
staffing
53. Background Checks, including Motor Vehicle
Report, for delivery drivers.
Pre-Employment, Post-Accident, Return-to-Work
Drug Testing for all employees.
54. Classes BWC offers to help employers better understand the
workers compensation system;
“Controlling Cost through Claims Management”
“Controlling Workers‟ Compensation Cost”
“Developing a Safety & Health Management System”
Effective Safety Teams”
BWC offers special discount programs when employers get into
trouble because of claims.
Destination Excellence; DFSP, ISSP, TWP, OCP & Safety Council
incentives.
55. Consult managers and employees to get their impressions of the
problem areas and ideas / areas for improvement.
When people contribute to a safety effort, their ownership and
commitment to safety increase.
Perception of management / owner‟s total buy-in for safety practices
and procedures increases employees‟ participation.
56. Appropriate Equipment:
During inspection(s), the following devices were repetitively not available or
improperly used:
Cut Resistant Gloves
Lettuce Cutters
Onion Slicers
Appropriate Knife Selections
Personal Protective Equipment
Need for appropriate cut-resistant gloves often overlooked
Of restaurants surveyed, injuries commonly occurred while cutting or handling
vegetables, meat, cheese, bread and while handling glassware & plates. The
RiskControl360 survey noted that cutting garnishes, cleaning the facility and
opening boxes with a knife were causes of cuts.
When on-site safety program evaluations were performed and employees were questioned, they
concurred. Upper management & supervision, when unaware of deficiencies, usually agreed
with these findings when claims were discussed & equipment assessments conducted.
58. Available - English/Spanish/
Chinese/Korean/French Canadian/
Japanese/Large Print
◦ Classroom
8 hours – full semester
◦ Online Course:
6 - 8 hours
90 days to complete
Course Overview
6E Focus on Prevention
90 Question Secure Exam
5 Year / National
59. Available - English/Spanish
Classroom
1-3 hours
Online Course:
90 minutes
60 days to complete
Fully accredited ANSI
Course Overview
5 Key Areas (Personal Hygiene /
Controlling Time and Temp / Cross-
Contamination / Cleaning and Sanitizing /
Job-Specific Guidelines)
40 question exam
Certificate of completion
60. Certified Instructor (Active ServSafe Certification Required)
Teach ServSafe Food Safety Manager training.
Access online instructor resources and information.
Registered Proctor (No ServSafe Certification Required)
Responsible for the secure administration of the ServSafe Food
Protection Manager Certification Exam.
Schedule online and print exams.
Maintain confidentiality of exam content.
Follow the standards outlined in the ServSafe Examination
Administration Handbook and the Performance Agreement.
61. Partnering with FARE (formerly FAAN) to create
comprehensive online training program.
Scheduled to launch in May 2013
Focuses on employee and manager training
Identifies common food allergens and symptoms.
Teaches prevention and contamination control.
Tests knowledge/learning through online format.
Utilizes a simple, interactive online format.
Grants a certificate of completion (upon passing the exam).
62. Tony Pupillo – Sales Manager, National
Restaurant Association
Regional Manager, Great Lakes
apupillo@restaurant.org
(312) 261-5329 – Direct
General Inquiries – Service Center
Service Center
servicecenter@restaurant.org
(800) 765-2122, ext. 6703
Business Hours: Monday-Friday
9:30 a.m. – 7:30 p.m. Eastern
63.
64. Look for future Restaurant Education Series events at
www.ohiorestaurant.org, select “Education & Events”
Today at 12:30 pm: “Health Care Law: Next Steps for
Restaurateurs” seminar; this room, E-172
Thank you Panelists and Attendees!
Hinweis der Redaktion
Good Morning, It is my pleasure to welcome you to this free Ohio Restaurant Association – Restaurant Education Series event. “Safety Case Studies: Panel of Experts Examining Safety Practices that Drive Increasing Costs” seminar. Offered to you through a partnership between the Ohio Restaurant Association, the Ohio BWC Division of Safety & Hygiene, RiskControl360, Careworks Consultants, and the National Institute for Occupational Safety & Health., this course is designed specifically for the restaurant industry.
I’m Laura Morrison, Director of Member Services & IT with the Ohio Restaurant Association. My primary role with the association is managing the ORA Workers’ Compensation Group Rating Plan and Safety efforts.
Today’s agenda is full of information that will help you better manage your business safely by: Examining Common & Uncommon Cost Drivers Associated with Foodservice Safety. Your panel will present Case Studies that touch on injury issues such as: Slips, Trips, Falls, Cuts, Lacerations & Punctures, Burns, Workplace ViolenceInjury Issues: Ergonimics/Lifting; Scalds & Chemical Burns Injuries associated with Drivers, Glass Cuts, Knife Cuts (Back of the House: Dishtank; Front of the House: Prep) And we have a representative from the National Restaurant Association Solutions who will discuss the nationally accredited certificate - ServSafe: food handler, manager & ServSafe Alcohol - providing information on New Products & a Training Options Overview
Today you’ll hear from this Panel of Experts: Legal: Keith Pryatel, Kastner, Westman & WilkinsManaged Care Organization: Ron Lucki, CareWorksSafety: Joe Wellman & Brad Hunt, RiskControl360°Human Resources: Kimberly Kocak, C&S Business ServicesDrug Testing/Background Checks: Aaron Brown, SecureCheck/ZeroChaosOrganizational Psychologist from the National Institute for Occupational Safety & Health: Doug Wiegand, PhDBefore we get started, I want to review a few housekeeping items and let you know how you can participate in today’s event. A few housekeeping items: This session is being recorded. The recording will appear on the ORA’s members’ only website. This is for your ORA/NRA peers only. You will need to be present throughout this session to receive credit with the BWC for meeting their 2-hour training requirement. Restrooms are located right around the corner to your left. Since we won’t have a formal “break”, please feel free to utilize these facilities and to get up and get coffee anytime during the session. There will be a question/answer session at the end. Please hold your questions until then. During the question/answer period, please go to the standing microphone to ask your question. This helps with our recording process. Thanks! The speakers today have provided their time and expertise as a service to you. Questions are great however; please know that the speakers may have to limit answers if they appear to be part of a larger discussion that will need to be held offline. Each speaker’s contact information is available in your binder. You’ll be given a survey today. Please respond to this survey in order for us to improve our offerings. So let’s get started: The ORA is the largest non-profit trade association dedicated exclusively to the Ohio Foodservice industry, your industry. We help more than 5,000 locations in Ohio save time, money and safeguard their business.
When a 1,000 things pile up, it’s easy to overlook the importance of health & safety issues – that’s dangerous! ORAs Health & Safety section of our website, ohiorestaurant.org, helps you stay on top of concerns, offering solutions to today’s restaurant, food, and alcohol safety issues by providing policies, manuals, webinars and resource links.
In addition to this valuable resource, we’ve assembled a very special theme issue of our “a’ la Carte” quarterly magazine focusing on safety and workers' compensation. Covering such topics as: The Changes to the Ohio BWC’s Alternative Rating ProgramsReducing the Incidence of Workplace Injuries through Strategic Incident Response PoliciesEmployee Safety articles on: Properly protecting hands; Reducing the Risk of Cutting Injuries; Chemical Safety in the Workplace; Utilizing Safety Coordinators to Oversee Operations Workplace Safety Standards. Distributed just a few weeks ago, the electronic version is available on the ORA website under the news section. As you can see through our resources, our panel of experts is available to support you. Because of this support, over 1,300 companies participate in the ORA workers’ compensation group rating plan. This results in offering the best Workers’ Compensation Group Rating Plan for the Ohio restaurant industry. The ORA group has a high rate of member satisfaction with a consistent 94% retention rate. Unfortunately, you won’t know until you’ve had a claim how important service is to the future of your business. And now I’d like to turn this over to Brad Hunt, Director of RiskControl360.
Managers ability to understand how to handle situations such as drugs in the workplace, culture understanding of expectations, proper hiring and performance evaluationsIn this case the owner was unfamiliar with the policies in place and the supervisors had different understandings of the policies, procedures and programs. If the owners and managers are unclear on the rules the employees certainly are unclear on the expectations and there for see little accountability for their actions/behaviors/responsibilities.
A drug and alcohol policy should be in placePrompts for safe behaviors (e.g., handrail use) and warnings (e.g., swinging door)PPE to reduce cuts, burns, slipsNew employee orientation and training should be consistent and understanding should be checked and documented
A drug and alcohol policy should be in placePrompts for safe behaviors (e.g., handrail use) and warnings (e.g., swinging door)PPE to reduce cuts, burns, slipsNew employee orientation and training should be consistent and understanding should be checked and documented
A drug and alcohol policy should be in placePrompts for safe behaviors (e.g., handrail use) and warnings (e.g., swinging door)PPE to reduce cuts, burns, slipsNew employee orientation and training should be consistent and understanding should be checked and documented
A drug and alcohol policy should be in placePrompts for safe behaviors (e.g., handrail use) and warnings (e.g., swinging door)PPE to reduce cuts, burns, slipsNew employee orientation and training should be consistent and understanding should be checked and documented
Managers ability to understand how to handle situations such as drugs in the workplace, culture understanding of expectations, proper hiring and performance evaluationsIn this case the owner was unfamiliar with the policies in place and the supervisors had different understandings of the policies, procedures and programs. If the owners and managers are unclear on the rules the employees certainly are unclear on the expectations and there for see little accountability for their actions/behaviors/responsibilities.
A drug and alcohol policy should be in placePrompts for safe behaviors (e.g., handrail use) and warnings (e.g., swinging door)PPE to reduce cuts, burns, slipsNew employee orientation and training should be consistent and understanding should be checked and documented
A drug and alcohol policy should be in placePrompts for safe behaviors (e.g., handrail use) and warnings (e.g., swinging door)PPE to reduce cuts, burns, slipsNew employee orientation and training should be consistent and understanding should be checked and documented
Managers ability to understand how to handle situations such as drugs in the workplace, culture understanding of expectations, proper hiring and performance evaluationsIn this case the owner was unfamiliar with the policies in place and the supervisors had different understandings of the policies, procedures and programs. If the owners and managers are unclear on the rules the employees certainly are unclear on the expectations and there for see little accountability for their actions/behaviors/responsibilities.
A drug and alcohol policy should be in placePrompts for safe behaviors (e.g., handrail use) and warnings (e.g., swinging door)PPE to reduce cuts, burns, slipsNew employee orientation and training should be consistent and understanding should be checked and documented
A drug and alcohol policy should be in placePrompts for safe behaviors (e.g., handrail use) and warnings (e.g., swinging door)PPE to reduce cuts, burns, slipsNew employee orientation and training should be consistent and understanding should be checked and documented
I’d like to take this opportunity to thank our panelists…Please join us for our next Restaurant Education Series Event: “Health Care Law: Next Steps for Restaurateurs” seminar; this room, E-172 at 12:30Look for future Restaurant Education Series events by heading to our website, under the events tab. Thank you for your participation today and for your continued investment in the Ohio Restaurant Association through membership.