ILLNESS AND INJURY PREVENTION PROGRAM

SECTION 1 - IMPLEMENTING THE PROGRAM

SECTION 2 - EMPLOYEE COMPLIANCE

SECTION 3- COMMUNICATING SAFETY AND HEALTH CPR

SECTION 4- A SYSTEM OF SCHEDULED, PERIODIC INSPECTIONS

SECTION 5- PROCEDURES TO INVESTIGATE OCCUPATIONAL INJURY,

ILLNESS OR EXPOSURE TO HAZARDOUS SUBSTANCES

SECTION 6 - CORRECTING UNSAFE CONDITIONS AND WORK

PRACTICES

SECTION 7- OCCUPATIONAL HEALTH AND SAFETY TRAINING

PROGRAM

SECTION 8- HAZARD COMMUNICATIONS

SECTION 9- WELLNESS CHECK & COVID-19

UPDATES SECTION 10 - RECORDKEEPING

SDS – SAFETY DATA SHEETS

These are kept in a separate binder that must be accessible to all employees.

6.3.20
Section 1
IMPLEMENTING THE PROGRAM

INJURY AND ILLNESS PREVENTION PROGRAM

The Injury and Illness Prevention Program (“IIP Program”) administrator, [the risk officer], has
the authority and responsibility for implementing the provisions of this program for The
Esquire Tavern.

All managers and supervisors are responsible for implementing and maintaining the IIP Program
in their work areas and for answering worker questions about the IIP Program.

It is the policy of The Esquire Tavern that accident prevention shall be considered of
importance in all phases of operation and administration.

It is the intention of the company’s management to provide safe and healthy working conditions
and to establish and enforce safe practices by employees.

The prevention of accidents is an objective affecting all levels of the organization and its
activities. It is, therefore, a basic requirement that each manager make the safety of employees an
integral part of his or her regular management function. It is equally the duty of each employee
to accept and follow established safety regulations and procedures.

Employees are expected to assist management in accident prevention activities. Unsafe

conditions must be reported. Fellow employees that need help should be assisted. Everyone is
responsible for the housekeeping duties that pertain to their jobs.

An injury that occurs on the job, even a slight cut or strain, must be reported to management as
soon as possible. Under no circumstances, except an emergency, should an employee leave a
shift without reporting an injury which occurred.

The IIP Program outlines the company’s policies and procedures to maintain a safe and healthy
work environment for all employees. Updates to this program may be made periodically by the
Risk Management Department. They are responsible for coordinating all efforts and overseeing
the enforcement of all company safety rules and policies.

1
SECTION 2
EMPLOYEE COMPLIANCE

ENSURING OF COMPLIANCE

All employees, including managers and supervisors, are responsible for complying with safe and
healthful work practices. Our system of ensuring that all employees comply with these practices
includes the following practices:

A. Program at their initial orientation and may request another copy at their expense (if
no additional information has been added since the prior copy was provided).

B. Employees will be trained in safe practices. If unsafe practices are observed, the
observer must report the practice to management and the employee will be retrained
to ensure that they comply with safe work practices.

C. Disciplinary action will be used to ensure that employees follow safe work practices.
If unsafe practices are observed, THE ESQUIRE TAVERN’s Progressive Discipline
Program may be employed. Termination can result after the steps in the discipline
process have been followed; however, when the violation is considered severe
enough, it may result in discipline up to and including immediate termination. For
more information see the Progressive Discipline and Code of Conduct sections in
the Employee Handbook.
SECTION 3
COMMUNICATING SAFETY AND HEALTH

COMMUNICATION:
A. During the initial safety orientation, employees will be informed of the
importance of safety at The Esquire Tavern. Employees will be encouraged to
report any unsafe conditions to the manager without fear of reprisal.
B. On the Federal and State Labor Law Posters that must be posted in your store,
there is a section that encourages employees to report any unsafe conditions or
occupational health concerns without fear of reprisal to the Director of
Operations 281-635-2083.
Employees may call the Director of Operation’s anonymously at any time. All health and
safety concerns or suggestions will be reviewed and addressed by the Director of Operations
who will determine if an inspection, further training, or any other action is necessary.

EMPLOYEE SAFETY COMMITTEE MEETINGS:

While safety is a part of THE ESQUIRE TAVERN orientation program, the points are often
forgotten. Unsafe work habits begin to creep in. Dangerous equipment seems to become
more “friendly” as you work with it day after day. That is why safety meetings are necessary.
Actually, they are very easy to do. Some pointers:
 Keep them around 30 – 45 minutes. Dedicate several pre-shifts in a given week each
month to safety. This way, all employees will be reached.
 Cover only one subject.
 Demonstrate an object to focus attention. Hold it in your hand if possible, or gather
the employees around it.
 Get employees to participate in the talk, to arouse their interest and show what they
understand.
 Don’t criticize individual employees in front of the others.
 Have a bilingual person translate for non-English speaking employees.
 Document the meeting. This may be needed later in a disciplinary situation, or if you are
visited by a compliance officer from OSHA. Most important, it shows who may have
been absent and will have to be spoken to individually later on. Remember, all employees
 need to be included in safety meetings and trainings, and a copy of this documentation
should be sent to the RSC.
 Schedule the meetings and stick to the schedule, otherwise they are likely to be
postponed or forgotten about.

THE SAFETY COMMITTEE

HOW IT OPERATES:
MEET REGULARLY (MONTHLY)
The holding of regularly scheduled safety meetings gives committee members an opportunity to
discuss hazards and ways to correct them, accident frequency rates, injuries that have occurred,
recommendations and program plans. A well-organized meeting is the common ground on which
employees and management make their reports and arrive at the decisions that give life to the
accident prevention program.
INSPECT REGULARLY (DAILY/WEEKLY/MONTHLY)
Regular inspections make it possible to have early discovery of hazardous conditions which have
developed or which may develop. Supervisors and employees, knowing that regular inspections
are being made, will strive to eliminate conditions that might be criticized by the committee.
INVESTIGATE ACCIDENTS
Accidents result from failures; either mechanical, material, or human. When an accident occurs,
the safety committee should investigate carefully in order to find and correct the cause. By taking
part in accident investigations, members of the safety committee become acquainted with the
conditions and actions that lead to accidents and resulting injuries. This experience helps them to
make more valuable recommendations. Also, the combined efforts of a committee may bring to
light important items which would otherwise be overlooked.
DEVELOP ACCIDENT DATA
By compiling and analyzing accident reports, the safety committee can determine how many
injuries occurred, when they occurred, and what the main causes were. The committee can use
this information to determine which phases of the safety program need to be emphasized or
modified.
DEVELOP SAFE WORK METHODS AND RULES
With their experience as a background, safety committee members can be of valuable assistance
in developing safety rules and safe work methods. As operating changes are made, new
equipment added, or new procedures developed, the committee can revise and add to these
methods and rules to keep the safety program abreast of operations. Please share any suggested
safety improvements with the Director of Operations.
SAFETY, FIRST-AID TRAINING, AND EMERGENCY PROCEDURES
Safety, first-aid training, and emergency procedures not only give workers and supervisors an
opportunity to learn more about these subjects, but also are an excellent means of arousing and
maintaining their interest in them.
SEE THAT ADEQUATE FIRST-AID FACILITIES ARE PROVIDED
In addition to sponsoring first-aid training, the committee should see to it that there is a centrally
located first-aid station, and that it is adequately stocked with necessary first-aid supplies. The
committee should make certain that responsibility for maintaining the first-aid station has been
clearly assigned.

ADVERTISE SAFETY
A good part of safety is selling and the salesmen must be backed up with appropriate advertising.
Use of bulletins, posters and word-of-mouth advertising will help the safety committee to make
the other employees safety-minded. The most important requirements for a good safety
advertising program are credibility and ingenuity.

PLAN SPECIAL FEATURES

By featuring one phase of accident prevention each month, the committee can concentrate its
efforts and sell one idea at a time. Good housekeeping, safely kept floors and aisles, correction of
machine hazards, use of safety gloves, safe and proper use of tools and knives, and correct ways
to handle materials, are excellent subjects for this type of plan. By setting a schedule in advance,
the committee can plan carefully how it will stress each phase of an accident prevention
program. The Risk Management Department has provided you with a suggested annual schedule.
You can find it in your Safety Binder under the ‘Safety Meeting’ tab, or on Standard Forms/HR
and Benefits/Risk Management/Safety.
CPR FOR ADULTS
SECTION 4
A SYSTEM OF SCHEDULED, PERIODIC INSPECTIONS

IDENTIFICATION OF HAZARDS
Inspections must be performed monthly by the Restaurant Management to identify and evaluate
workplace hazards. They will also be performed monthly by the Safety Committee.

Periodic inspections are performed according to the following schedule:

1. When we initially establish our IIP Program.

2. When new substances, processes, procedures, or equipment that present potential
new hazards are introduced into our workplace.
3. When new, previously unidentified hazards are recognized.
4. When occupational injuries and illnesses occur.
5. Whenever workplace conditions warrant an inspection.

All inspections will be documented by using the Safety Committee Restaurant Inspection form
that will be dated and signed by the employees performing the inspection. The restaurant
management team will correct, or arrange to correct, all hazards identified.
SECTION 5
PROCEDURES FOR INVESTIGATING OCCUPATIONAL INJURY, ILLNESS,
OR EXPOSURE TO HAZARDOUS SUBSTANCES

ACCIDENT INVESTIGATION:
All accidents, illnesses, and exposures to hazardous substances resulting from employment with
The Esquire Tavern will be investigated by the employee’s Manager. If there was any
information discovered that had to be written in, the completed form should be emailed to the
Director of Operations, josh@esquiretavern-sa.com, for review to determine if a work area or
process should be inspected, and if corrections are needed. Particular attention will be given to
ways to prevent future occurrences of the accident, illness, or exposure to hazardous substances.

BASIC RULES FOR ACCIDENT INVESTIGATION

1. The purpose of an investigation is to find the cause of an accident and prevent further
occurrences, not fix the blame. An unbiased approach is necessary to obtain objective
findings.
2. Visit the accident scene as soon as possible – while facts are fresh and before
witnesses forget important details.
3. If possible, interview the injured worker at the scene of the accident and “walk him or
her through” a re-enactment.
4. All interviews should be conducted as privately as possible. Interview witnesses one
at a time. Talk with anyone who has knowledge of the accident, even if they did not
actually witness it.
5. Consider taking signed statements in cases where facts are unclear or there is an
element of controversy.
6. Document details graphically. Use sketches, diagrams and photos as needed, and take
measurements when appropriate.
7. Focus on causes and hazards. Develop an analysis of what happened, how it
happened, and how it could have been prevented. Determine what caused the accident
itself, not just the injury.
8. Every investigation should include an action plan. How will you prevent such
accidents in the future?
9. If a third party or defective product contributed to the accident, save any evidence. It
could be critical to the recovery of claims costs.
PRESENT MOMENT THINKING
Consider the following excerpt from an accident report: “A pasta cook, dwelling on an argument
he has just had with his supervisor, seriously cuts his finger while slicing peppers.”

This is a lack of present moment thinking.

Thoughts, feelings, attitudes, and beliefs contribute to accidents. Inattention and internal
distractions are major factors in the cause of accidents.

The following is a list of mental barriers to keeping one’s mind on the task at hand.

Strong Emotions: Powerful personal thoughts and concerns, whether pleasant or unpleasant, that
are brought to the job or carried home from the job.

Mental Gymnastics: Includes complicated mental activities that persons sometimes attempt to
do in their heads.

Drifting Thoughts: This thought pattern is most associated with a numb sensation which many
can associate with a long automobile drive or constant repetitive activities. “I don’t remember
driving that last five miles.”

External Distractions: Everyone is readily familiar with these. One common example is when
drivers turn their attention from the road to gawk at a minor accident.

Values and Beliefs: Two prevalent safety beliefs that impair present moment thinking are
cynicism and denial. Cynicism is often reflected by statements such as, “Safety is a waste of
time”, and denial by such remarks as, “It can’t happen to me”.

Understanding the concepts of “Present Moment Thinking” can help you identify the causes of
inattention, carelessness, or accident prone-ness.

A complete accident investigation should include one or more of the five mental states (barriers)
which prevent “Present Moment Thinking”. By use of these terms, the supervisor can then
develop specific recommendations for the employee to follow for preventing reoccurrence of
similar accidents.
SECTION 6
CORRECTING UNSAFE CONDITIONS AND WORK PRACTICES

CORRECTIONS OF HAZARDS
When safety hazards are corrected, the action taken will be reported to the Safety Committee at
the next safety meeting. It will be noted in the minutes of the meeting.

When an imminent hazard exists that cannot be immediately abated without endangering
employee(s) and/or property, we will remove all exposed workers from the area except those
necessary to correct the existing condition. Workers necessary to correct the hazardous condition
shall be provided with the necessary protection.

In addition, the Restaurant Management will be responsible for noting the corrective action on
the Safety Checklist or Hazard Checklist on which the hazard has been originally identified.

Priorities will be determined by the severity of the hazard(s) identified. Employees will be
protected from imminent hazards until they are corrected.
SECTION 7
OCCUPATIONAL HEALTH AND SAFETY TRAINING PROGRAM

Safety orientations have been conducted as a part of all existing employee’s training and
orientation. The Safety Standards and Policy, as a part of the employee handbook, has been
signed by all existing employees.

Employees given a new job assignment will be provided a safety orientation regarding any new
hazards prior to beginning the new job.

Employees exposed to a new hazard (new machinery, new chemical, different processes, new
substances, new equipment, etc) will be given a safety orientation prior to working with the new
hazard.

Whenever we are made aware of a new or previously unrecognized hazard employees will be
providing training and instruction.

Only individuals who are knowledgeable of the safety hazard and safe practices of the employees
under their direction and control will be permitted to supervise.

Records will be kept of all training provided. Records will indicate the type of training given, the
name of the training provider and the employee’s signature. These should be kept in the
employee’s personnel file.

The following are some of the Safety sections of the Employee Handbook, which all employees
are held responsible for reading when they sign the Employee Handbook Acknowledgement
Form. You can find more in Chapter 5 of the Employee Handbook.
Safety and Security - It’s Everyone’s Responsibility!

One of the greatest accomplishments of THE ESQUIRE TAVERN team has

been an excellent safety record. You must support this record by following all
government and company safety guidelines and by doing all you can to
maintain a safe workplace.

Accident Prevention
 Walk - don't run in the restaurants.
 Wear proper, restaurant safe non-slip footwear.
 Don’t let your mind wander: use “present moment thinking.”
 Be aware of each other and make your presence known (e.g., say "Behind you!")
 Only use equipment you’ve been trained and authorized to use.
 Never place silverware in glassware or handle by blades of knives, etc.
 Use safety gloves when using a knife or handling sharp objects.
 Use proper lifting techniques.
 Stack and handle materials in a safe manner.
 Keep aisles and passageways clear.
 Pick up debris and wipe up spills that could cause slips at all times.
 Never compress trash bags with your hands; use a sturdy, blunt object to avoid
being cut or punctured by sharp items in the trash.
 Carry trash bags away from your body at all times.
 Report all safety hazards immediately.
 Practice safe work habits; no horseplay is tolerated!
 Encourage others to follow safe work practices.
 Know where the first aid kit is located in your
store. (Note: Never dispense medications to
guests!)

Handling Hazardous Materials

 Follow instructions for use of equipment and chemicals.
 Do not use chemicals that you have not been trained to use.
 Read labels and use all cleaning chemicals as directed.
 Never mix chemicals. Know where your MSDS Manual is located.
 Ask your supervisor about proper use of equipment or chemicals that are
unfamiliar.
 Learn how to handle spills/accidents.
 Know how, where and when to get help.
 Wear the correct protective clothing.
 Always use protective gloves with sterilizing liquids to clean up any items that
may have come into contact with human blood or other bodily fluids:
 Never touch the items with your bare hands.
Personal Safety
 Watch for unusual activity or suspicious people around your store. Tell your
manager if you suspect a problem.
 Do not bring valuables into work! Do not store purses or wallets, etc. in
unsecured areas. THE ESQUIRE TAVERN will not be responsible for any
lost or stolen personal property.
 Management reserves the right to inspect any parcels and bags of employees
entering and leaving the premises, for the safety and welfare of the company
and its employees.
 Please don’t expect privacy or security in the storage of personal items at work.
 A limited number of lockers will be provided for daily use, where possible. F.O.H.
employees should come dressed and ready for work. In some cases, you will
need to provide your own lock and remove it after every shift.
 Lost and found items must be turned in to the manager on duty.
 Never tell a guest that you or anyone else is aware of what is in the lost & found.
You must refer the guest to the manager on duty to avoid miscommunications.
 Never count money in public; it gives people a reason to steal from you.
 Promptly secure food and liquor deliveries. Keep storage areas locked.
 Keep all doors closed and locked before opening and after closing without
exception.
 Know the locations of the panic alarms.
 Before leaving, remove THE ESQUIRE TAVERN aprons or other items of your
uniform that identifies you as a target.
 Watch out for each other; Leave in pairs or call mall security where available.
 All employees are asked to use the designated door to enter and exit. Exit from
well lit doorways.
 Use the door peephole to identify early morning vendors, employees and outside
parties before opening.
 Admit no one after closing (except with manager’s approval).
 Park as close as possible to the building.

Reporting Accidents and Injuries

 If an employee is injured on the job, s/he must notify the manager-on-duty
immediately, no matter how minor the injury.
 Employees must be sure their injury is documented on an Employer's First
Report of Injury form, especially if medical treatment is required or a workman's
compensation claim is to be made.
 If a guest is injured, show a serious concern and notify the manager-on-duty
immediately, whether the guest wants you to or not.
 Never admit liability or assume responsibility on behalf of yourself or the
restaurant. Do not discuss the incident with other guests, relate similar
situations, or suggest possible reasons for an incident.
 Assist your manager in filling out the incident report by collecting accurate facts,
names of witnesses to the accident or by calling for help if the manager requests
it.
Sanitation
It is every THE ESQUIRE TAVERN employee's responsibility to follow proper sanitation
procedures, and maintain clean, healthy conditions in the restaurants. This will help
prevent outbreaks of food-borne illness that could jeopardize THE ESQUIRE TAVERN's
and your future.
 Keep your hands and finger nails clean. Obey hand-washing signs posted in
the restrooms; You must wash hands thoroughly using soap and brushes
under warm water and vigorously scrub for at least one minute. Take care to
wash any exposed parts of your arms. Use a sanitizer and paper towels only
to dry your hands. Never wash hands in a food preparation sink.
 Sanitize your hands frequently. Dispensers of “Sanitizer” lotion are placed
throughout the restaurant. Use of this sanitizing lotion is not a substitute for
thorough, regular hand washing, but it is helpful as an additional food safety
measure.
 ALWAYS WASH YOUR HANDS AFTER USING THE RESTROOM, CLEANING,
OR TOUCHING UNSANITIZED OBJECTS OR FOOD ITEMS.
 KEEP YOUR FINGERNAILS SHORT, NEAT AND CLEAN. ANYONE PREPARING
FOOD SHOULD NOT WEAR FALSE NAILS OR NAIL POLISH.
 REMOVE JEWELRY WHEN PREPARING FOOD. JEWELRY WORN ON HANDS OR
WRISTS COLLECTS GERMS EASILY AND IS DIFFICULT TO KEEP CLEAN.
 Wear clean uniforms. Keep your hair pulled back off your shoulders. Note:
Kitchen employees must wear hats and a hairnet to keep their hair covered.
F.O.H. employees with hair longer than shoulder length must have it restrained.
 Maintain clean and tidy restrooms - wipe up after you use it - report
shortages of paper products or soap.
o Practice good personal sanitation and hygiene habits. Do not sneeze or cough
near food or beverage products. Bandage and cover any cuts, sores or burns.
Avoid habits like touching your nose, face or hair, especially when handling
food.
o You may be required to use gloves and/or tongs or other utensils when
handling certain food items and such rules may be strictly enforced.
o Handle tableware in a sanitary manner (e.g., do not touch the rims of
glasses, or touch eating contact portion of utensils.)
o Maintain clean dining areas and workstations by wiping and sanitizing with
clean towels rinsed in bleach water.
o Ensure food is kept at safe temperatures. Frozen food should be held below
0º, cold foods between 35º and 40º and hot food above 140º.
o Pre-soak silverware before washing. (Prevent injury by using a separate
tub for knives). Assist the dishwasher by sorting and stacking tableware.
o Close any open doors to prevent insects and rodents from entering the
building.
The following is offered as a guide that could be photocopied and used as an outline for
presenting the IIP Program section of the new employee orientation:

SAFETY ORIENTATION OUTLINE

1. PURPOSE OF MEETING
a. Review THE ESQUIRE TAVERN’s safety standards and policies
b. Instruction on personal safety in restaurant
c. Stress importance of safety and injury prevention
2. THE ESQUIRE TAVERN’S STANDARDS AND POLICIES
a. Intent of management to provide safe working conditions
i. Need help of all employees to maintain safe conditions
ii. Very important to report unsafe conditions or activities
b. Inspections performed by supervisors
c. Review specific standards (from safety orientation record)
3. INSTRUCTION
a. Back safety demonstration (6 steps to proper lifting)
b. Collision prevention
c. Grill, Range, Pasta Cooker, and Oven Safety
i. Burns iv. Grease/Water on Floor
ii. Electrical v. Cleaning Grill/Range Parts
iii. Eye Safety vi. Changing Water in Pasta Cooker
d. Hazardous Chemicals
i. Cleaning chemicals iv. Dish machine chemicals
ii. Sanitizers – bleach v. Pest control (residue exposure)
iii. CO-2 tank safety
e. Cutting box-tops
i. Tools
ii. Gloves
f. Stocking
i. Lifting – special precautions
ii. Hand and arm safety
g. Constant Clean-Up
i. Floors around ice machines, walk-in refrigerators, dish machines, hand
sinks, delivery entrance, beverage stations
ii. Frequent hand washing, sanitizing of hands, knives, cutting boards
h. Personal Sanitary Habits
i. Keep hands out of hair, off face, ears, nose
ii. Bathe daily, use deodorant, mild fragrances, no nail polish for food
handlers, jewelry codes, clean clothes and shoes
4. SIGN THE SAFETY ORIENTATION RECORD – PUT IN PERSONNEL FILE
5. INCENTIVES
a. Improved conditions for everyone – a safe work environment – no lost time, no
lost pay
b. Disciplinary procedure for unsafe behavior that may result in disciplinary action
c. Recognition for restaurant with best safety record
6. WHAT TO DO WHEN AN ACCIDENT OCCURS
a. Report Immediately
b. Managers – know contents of Worker’s Compensation section in the Safety in
the Workplace Module
c. Communication – with treating physician/management team/risk management
department
d. Light Duty – if appropriate
e. Medical Bills paid
f. Medical Release to work
7. IMPORTANCE OF INJURY PREVENTION
a. Concern for well being of employees
b. Emphasize importance of team effort
8. PRESENT MOMENT THINKING
a. Inattention and internal distractions
i. Strong Emotions iv. External Distractions
ii. Mental Gymnastics v. Values and Beliefs
iii. Drifting Thoughts
 THE ESQUIRE TAVERN SAFETY ORIENTATION

The following conditions must be maintained on a constant basis to provide maximum safety for
all employees.

1. FLOORS FREE FROM WATER, ICE, FOOD SCRAPS, AND SPILLS and other items
which are the cause of our most costly and serious injuries. The employee who
causes this condition must clean it up IMMEDIATELY.
2. KNIVES AND SCISSORS may not be taken from their designated places of use. Knives,
scissors, and box cutters may not be used to open cans, containers, or put to other
unsafe uses. Food containers are to be opened only with the approved tool. Food
slicers may not be used without protective guards in place. Employees may not use
their own pocket knives at the restaurant.
3. CUT RESISTANT GLOVES are to be worn at all times when handling knives, scissors,
slicers, or other sharp objects. Lacerations are our most frequent injury, and wearing
the proper protective gloves can minimize the severity of, or eliminate, these injuries.
4. Oven Gloves must be used on both hands when removing items from the oven.
5. Speed and hustle are encouraged; however, running and jumping are not safe and
therefore prohibited. Please be especially careful on the stairs.
6. ELECTRICAL PLUGS, RECEPTACLES, AND CORDS which are broken or frayed or
which do not appear safe may not be used and must be reported to the Restaurant
Manager immediately.
7. LIFTING of anything beyond an employee’s capability is prohibited. Lifting or carrying
more than two boxes of heavy items such as chicken or cheese or heavy equipment by
one person is prohibited. Lifting of anything while hot is prohibited. All employees
must follow the six steps to safe lifting as outlined on the next page.
8. HAZARDOUS CHEMICALS are those used for cleaning, dish washing, pest elimination,
degreasing, and sanitizing. Material Data Safety Sheets are available in the MSDS
binder for all chemicals in use in the restaurant. Employees are requested to read the
MSDS sheets and be familiar with the use of each chemical before using it. Employees
are to know the proper quantities to use, whether or not protective clothing is required
during use, and what to do in the event of ingestion or contact with the skin or eyes.
 SIX STEPS TO PROPER LIFTING
1. FIRST, SIZE UP THE LOAD. Considering weight, size, and shape will help your body
get ready to lift.

2. SQUAT DOWN TO THE LOAD. Lower yourself by bending your knees, while keeping
your back as straight as possible. Don’t bend from the waist any more than you have to.

3. USE YOUR LEGS TO PUSH UPWARD WHEN LIFTING. Take the strain with your legs, not
with your back.

4. KEEP YOUR BACK AS STRAIGHT AS POSSIBLE WHEN LIFTING. When lifting, always keep
your back straight though not necessarily vertical.

5. KEEP LOADS CLOSE TO THE BODY. Reduce muscle strain and keep your balance by
holding the load close in.

6. IF YOU HAVE TO TURN WITH A LOAD, FIRST CHANGE THE POSITION OF YOUR FEET.
Then turn your body and the load with one, smooth, continuous motion.
SECTION 8
HAZARD COMMUNICATION

The Esquire Tavern has developed a Hazard Communication Program to enhance our
employees’ health and safety.

As a company, we intend to provide information about chemical hazards and other hazardous
substances, and the control of hazards via our comprehensive Hazard Communication Program
which includes container labeling, Safety Data Sheets (SDS), and training.

The following program outlines how we will accomplish this objective.

CONTAINER LABELING
It is the policy of this company that no container of hazardous substances will be released for use
until the following label information is verified:
- Containers are clearly labeled as to the contents
- Appropriate hazard warnings are noted
- The name and address of the manufacturer are listed

This responsibility has been assigned to the General Manager and the Kitchen Manager. To
further ensure that employees are aware of the hazards of materials used in their work areas, it is
our policy to label all secondary containers.

The supervisor in each section will ensure that all secondary containers are labeled with either an
extra copy of the original manufacturer’s label, or with generic labels which have a block for
identity and blocks for the hazard warnings.

SAFETY DATA SHEETS (SDS)

Copies of SDS for all hazardous substances to which employees of this company may be
exposed are kept in the restaurants. The Kitchen Manager will be responsible for obtaining and
maintaining the data sheet system for the restaurant.

The Kitchen Manager will review incoming data sheets for new and significant health/safety
information. He/she will see that any new information is passed on to the affected employees.

SDS will be reviewed for completeness by the Kitchen Manager. If a SDS is missing or
obviously incomplete, a new SDS will be requested from the manufacturer or from Ecolab.
SDS are available to all employees in their work area for review during each work shift. If SDS
are not available or new hazardous substances in use do not have SDS, please contact the Risk
Management Department immediately.

EMPLOYEE INFORMATION AND TRAINING

Employees are to attend a health and safety orientation prior to starting work for information and
training on the following:
- An overview of the requirements contained in the Hazard Communication
Regulations, including their rights under the Regulation.
- Inform employees of any operations in their work area where hazardous
substances are present.
- Location and availability of the written hazard communication program.
- Physical and health effects of the hazardous substances.
- Methods and observation techniques used to determine the presence or release of
hazardous substances in the work area.
- How to lessen or prevent exposure to these hazardous substances through usage of
control, work practices, and personal protective equipment.
- Steps the company has taken to lessen or prevent exposure to these substances.
- Emergency and first aid procedures to follow if employees are exposed to
hazardous substances.
- How to read the labels and review SDS to obtain appropriate hazard information.

Note: It is critically important that all of our employees understand the training. If you have any
additional questions, please contact the Kitchen Manager or the General Manager.

When new hazardous substances are introduced, the Kitchen Manager or the General Manager
will review the above items as they are related to the new material in your work area safety
meeting.

HAZARDOUS NON-ROUTINE TASKS

Periodically, employees are required to perform hazardous non-routine tasks. Prior to starting
work on such projects, each affected employee will be given information by their supervisor
about hazards to which they may be exposed during such an activity.

This information will include:

- Specific hazards.
- Protective /safety measures which must be utilized.
- Measures the company has taken to lessen the hazards including ventilation,
respirators, presence of another employee, and emergency procedures.

If anyone has questions about this plan, contact the Risk Management Department at the
Restaurant Support Center. Our plan will be monitored by Managers, Directors, Vice Presidents,
and other supervisory personnel to ensure that the policies are carried out and that the plan is
effective.
CHEMICAL HAZARD EMERGENCY AND FIRST AID PROCEDURES:

All employees should be familiar with the SDS for the chemicals they work with. Employees
will be trained and should know what to do if they come in contact with a chemical and what
personal protective equipment is needed to protect themselves. In general, employees should
follow these rules if exposed to potentially harmful chemicals; however, the instructions in the
SDS should always take precedence and be followed.

Eye contact – If splashed into the eyes, flush it with water and/or eye wash solution for 15
minutes or until irritation subsides.

Skin contact – In case of skin contact, remove any contaminated clothing, and wash skin
thoroughly with water and soap.

Inhalation – If overcome by vapors, remove from exposure. If breathing is irregular or has

stopped, start resuscitation, and dial 911.

Ingestion – If ingested, DO NOT induce vomiting, call emergency medical aid immediately.
SECTION 9
WELLNESS CHECK & COVID-19 UPDATES

No one with a fever or other symptoms of Covid-19 is permitted in the facility. Please note
that according to the CDC, these symptoms include cough, fever greater than 100.4°F, chills,
shortness of breath or difficulty breathing, sore throat, muscle pain, extreme fatigue, pink eye,
diarrhea or other gastrointestinal issues, or new loss of taste or smell.

THE ESQUIRE TAVERN WELLNESS CHECK PROCESS

Team members are not allowed to enter the restaurant or begin any duties until they have had a
wellness check. The wellness check must be conducted after the team member has manually
clocked in at the arrival table. Any vendors arriving at the restaurant for necessary business must
also receive a wellness check. Only salaried managers may conduct wellness checks.

Wellness Check Questions

Please use the following script, and only ask the questions listed below. “Before you start your
shift/come in to the restaurant, I want to make sure we are protecting the health and safety of our
team members and guests, and are not putting anyone at risk. So I would like to ask you a few
questions:

o Are you experiencing or have you experienced within the last 14 days any symptoms
associated with COVID-19 (extreme fatigue, aches, difficulty breathing, cough, fever
greater than 100.4°F, sudden loss of hearing or taste, pink eye, diarrhea, or other
gastrointestinal issues)?
o Have you been diagnosed with COVID-19?
o Have you been in close contact in the past 14 days with someone diagnosed with
COVID-19?
o Have you been told by a healthcare provider or public health official that you should
self-quarantine due to potential COVID-19 exposure or because you may have
COVID-19?
• Temperature Check. After answering the wellness check questions, managers should only use a
forehead/infrared thermometer to take the temperature of the team member. THE ESQUIRE
TAVERN will be using the CDC’s guidelines to define a fever as 100.4°F or higher.
• The thermometers are supplied by THE ESQUIRE TAVERN, and no other type of
thermometer should be used. If your thermometer stops working, please contact Director of
Operations immediately.
• Thermometers should be thoroughly sanitized after every use, even though they do not touch
the skin of the employee.
• Thermometers should be calibrated prior to each use per the manufacturer’s instructions. Time
between employee scans should be based on manufacturer recommendations and performed in a
way to preserve team member privacy (e.g., allow time for previous reading to clear) .
• Encourage team members who bike, walk, or run to work to give themselves time to cool down
before having their temperature taken. Team members should clock-in upon arriving and being
ready to work, regardless if they need to wait to have their temperature taken.
• If a team member is found to have a fever of 100.4°F or higher, the team member conducting
the temperature should rescan the team member a total of three times to ensure accuracy. If the
scanned team member displays a fever two out of three times, they should be considered to have
a fever.

Sending Employees Home and Documentation

If a team member answers “yes” to any wellness check questions or has a fever (as defined
above), the team member should be sent home. The team member should be encouraged to
contact his/her medical provider and to contact Director of Operations regarding returning to
work, any extenuating circumstances they wish to share, and, if applicable, any sick pay
available.

• Depending on the location of your restaurant, the team member may be entitled to reporting
time pay. Please contact Director of Operations for any questions on how to process reporting
time pay.

• Sanitize all areas and equipment the team member came into contact with (door handles,
tabletops, pens, iPad etc.).

• Promptly communicate to Director of Operations regarding any team members needing to be

sent home due to fever or a “Yes” response to wellness check questions. This information should
be shared with the Director of Operations team only, please contact them at 310-342-4772. You
should not create any documentation, emails, or messages that include medical information, such
as the exact temperature or the symptoms. For any team member sent home, you may simply
state that the team member was sent home and call Director of Operations with any questions.

THE ESQUIRE TAVERN’s Anti-Discrimination Policy

Managers conducting wellness checks must strictly follow THE ESQUIRE TAVERN’s Anti-
Discrimination Policy. To ensure consistency and fairness, team members conducting
wellness checks must apply the above protocols to everyone equally, with no favorites or
exceptions.
SECTION 10 – UPDATED APRIL
2021 RECORDKEEPING

Our recordkeeping policy is as follows:

Our establishment has twenty or more workers; has a workers' compensation

modification rate of greater than 1.1 and is not on a designated low hazard industry list;
or, is on a designated high hazard industry list. We have taken the following steps to
implement and maintain our IIP Program:

1. Records of hazard assessment inspections, including the person(s) or

persons conducting the inspection, the unsafe conditions and work
practices that have been identified and the action taken to correct the
identified unsafe conditions and work practices, are recorded on a hazard
assessment and correction form.

2. Documentation of safety and health training for each worker, including the
worker's name or other identifier, training dates, type(s) of training, and
training providers are recorded on a worker training and instruction form.
We also include the records relating to worker training provided by a
construction industry occupational safety and health program approved by
Cal/OSHA.

Inspection records and training documentation will be maintained for one year, except for
training records of workers who have worked for less than one year which are provided
to the worker upon termination of employment.
 SOAK TANK INSTRUCTIONS
DO NOT USE THE SOAK TANK UNTIL YOU HAVE BEEN TRAINED BY A
MANAGER.

DO NOT USE ON UTENSILS WITH VARNISHED OR PAINTED AREAS OR

PEWTER.

DO NOT ADD WATER OR OTHER CHEMICALS.

AVOID CONTACT WITH CLOTHING OR SKIN. WASH WITH SOAP AND

WATER.

KEEP AWAY FROM EYES. IMMEDIATELY WASH WITH WATER AND EYE
WASH FOR 15 MINUTES AND OBTAIN MEDICAL ATTENTION.

1. ALWAYS WEAR GLOVES.

2. LOAD UTENSILS SLOWLY AND CAREFULLY… DO NOT SPLASH!
3. POSITION UTENSILS SO THEY DO NOT FLOAT WHEN IMMERSED IN
SOAKING SOLUTION.
4. LOWER LOADED DIP TRAY SLOWLY AND CAREFULLY INTO SOAK
TANK.
5. FOR MAINTENANCE CLEANING OF GREASY OR CARBON
ENCRUSTED UTENSILS, SOAK FROM 30 MINUTES TO 2 HOURS. FOR
EXTREME CASES, SOAK WITH REPEATED RINSING THROUGHOUT
THE DAY. FOR STUBBORN STAINS, SOAK OVERNIGHT.
6. WHEN UTENSILS ARE CLEAN, RINSE DIP TRAY AND LET UTENSILS
DRAIN OVER TANK A FEW MINUTES BEFORE CLEANING IN
DISHROOM.