5411-G, Retail Grocery Stores

5411-G, RETAIL GROCERY STORES

Grocery Stores

SIC Code 5411-G

Section 9

SAFETY RULES, POLICIES AND PROCEDURES

CASHIERS

Check Out

1. Do not clutter windows with signs and displays that block viewing of the interior from the street.

2. Do not keep large amounts of cash in the register.

3. Do not store cash under the counter.

4. In the event of a robbery, keep calm, cooperate and obey orders to reduce the chance of violence.

Housekeeping

1. Clean up any spills or litter on floors using the proper equipment such as a dust pan, mop or paper towel. If necessary, block off the spill area and notify the manager of your action.

2. Make sure that the floor is dry and clean in your work area. Check for loose moldings and sharp objects in the check-out stand and report such condition to your manager.

Products

1. Tighten the caps on bleach and ammonia, insecticides and other containers of harmful chemicals before handling and bagging.

2. Place merchandise in bags in such a way that the weight of the merchandise are evenly distributed. Do not lift bags or heavy items across the check-out stand.

3. When passing containers over a bar-code label reader, avoid reaching across counter. Do not bend or twist at the waist. Use automated conveyor belt or extended hook apparatus to maneuver containers toward you.

4. When working at the check-out register, avoid prolonged standing and repetitive hand and arm movements by taking periodic breaks to move around and check prices, bag groceries or move carts.

Equipment

1. Report any defective equipment such as loose table loose moldings, damaged candy & cigarette racks and shopping carts to your manager.

Personal Protective Equipment

1. Wear shoes with good support and with soles constructed of slip-resistant material.

2. Wear goggles and rubber gloves when using corrosive liquids to clean work area.

General Rules

1.  No horseplay on-the-job is allowed.

GROCERY EMPLOYEE

1. When carrying large or heavy items, make sure the way is clear and you can see where you are going.

2. Always load a stock-cart so it will pass easily through the aisles and doorways. Load must be securely stacked and person pushing it must be able to see over it.

3. When stocking shelves, do not to block the aisle or shelves so merchandise can be reached without tripping over boxes or cases.

4. Empty cartons must be placed on full cases until they are removed.

5. No empty stock-trucks are to be left in sales area. Park empty stock-cart in stockroom.

6. Do not stack merchandise higher than your normal reach. Be sure the merchandise are neatly stacked and stable.

7. When stocking, check that all merchandise is clean and in good shape, free from cracked or slivers of glass, or sticky jars before placing it on shelves.

8. Do not use open razor blade to open cartons.

9. Handle BLEACH and CARBONATED BEVERAGES carefully. Inspect every case and container of bleach. Tighten every cap. Check for and remove leaking containers when stocking on shelf or display and when bagging.

10. Remove broken or cracked bottles immediately and place them in a rigid, impervious container.

11. When handling materials, do not throw but hand the materials to the other person.

12. When handling bread, milk and produce crates, inspect for protruding nails, wire or broken corner stays.

13. In stockroom, be sure merchandise is securely stacked, heavy items on bottom, light and small items on top. Handle glass items with care to prevent breakage.

PRODUCE DEPARTMENT

Carts

1. Do not overload carts with merchandise. This could result in merchandise falling off and possibly injuring an associate or a customer.

2. Pull carts through and around areas you can not see, otherwise, push the carts.

3. Do not stand on any cart or use it as a work platform. Use a step stool or ladder provided for this purpose.

Housekeeping

1. Clean up any spills or litter on floors using the proper equipment such as a dust pan, mop or paper towel. If necessary, block off the area of the spill and notify the manager of your action.

2. Remove any rotting or leaking produce from the cases immediately.

3. All water and spills around the soft drink machines must be cleaned immediately.

4. Keep empty cases stacked and stable.

5. Keep your back room floors & coolers clean, dry, and free of debris to prevent slipping hazards.

Equipment

1. Handling trimming tools carefully. Always cut away from your body, limbs, and hands.

2. Report broken moldings, leaking display cases or tables and stopped-up trains to the manager.

Personal Protective Equipment

1. Wear shoes with good support and with soles constructed of slip-resistant material.

2. Wear goggles and rubber gloves when working with any chemicals.

General Rules

1. Report any unsafe condition that you see inside or outside of the store, such as holes, loose tiles, slippery drain covers, and slick floor surfaces to the manager.

2. No horseplay on-the-job is allowed.

DAIRY AND FROZEN FOOD DEPARTMENTS

Carts

1. Do not overload carts with merchandise. This could result in merchandise falling off and possibly injuring an associate or a customer.

2. Pull carts through and around areas you cannot see otherwise, push the carts.

3. Do not stand on a cart or use it as a work platform. Use a step stool or ladder provided for this purpose.

Housekeeping

1. Clean up any spills or litter on floors using the proper equipment such as a dust pan, mop or paper towel. If necessary, block off the area of spill and notify the manager of your action.

2.  Remove boxes and other materials that would create a tripping hazard before leaving your work area.

3. Turn off the cooler fan when cleaning the cooler floor.

4. Keep your back-room floors & coolers clean, dry, and free of debris to prevent slipping and tripping hazards.

Equipment

1. When using any type of knife - keep the blade sharp, always cut away from your body, limbs, and hands, and store the knife in the knife rack.

2. Report broken moldings, leaking display cases or tables to the manager.

3. Never leave case cutters or other cutting instruments on the floor or shelves when you are called away. Take them with you.

Personal Protective Equipment

1. Wear shoes with good support and with soles of slip-resistant material.

2. Wear goggles and rubber gloves when cleaning with chemicals.

General Rules

1. Report any unsafe condition that you see inside or outside of the store, such as, holes, loose tiles, slippery drain covers, and slick floor surfaces.

2. No horseplay on-the-job is allowed.

SEAFOOD DEPARTMENT

Housekeeping

1. Clean up any spills or litter on floors using the proper equipment such as a dust pan, mop or paper towel. If necessary, block off the area of spill and notify the manager of your action.

2. Clean up any scraps or any residue on the cutting room floor to prevent slipping hazards.

3. Report any leaking cases, broken moldings or broken glass cases to the manager.

Carts

1. Do not overload carts with merchandise. This could result in merchandise falling off and possibly injuring an associate or a customer.

2. Pull carts through and around areas you can not see, otherwise, push the carts.

3. Do not stand on any cart or use the cart as a work platform. Use a step stool or ladder provided for this purpose.

Equipment

1.  Do not use any equipment unless you have been authorized by your manager. Do not remove protective guards or by-pass any safety device.

2.  When using any type of knife - keep the blade sharp, always cut away from your body, limbs, and hands, and store the knife in the knife rack when not in use.

Personal Protective Equipment

1. Wear shoes with good support and with soles of slip-resistant material.

2. Wear goggles and rubber gloves when cleaning with chemicals.

General Rules

1. Report any unsafe condition that you see inside or outside of the store, such as holes, loose tiles, slippery drain covers, and slick floor surfaces.

2. No horseplay on-the-job is allowed.

BAKERY DEPARTMENT

1. Pans, knives and supplies must be kept in storage racks, drawers or shelves when not in use.

2. Pay strict attention to your work, especially when using sharp tools, power-driven machines, ovens or cookers.

3. Do not operate mixers, ovens, doughnut vats and other power driven equipment

unless you have been thoroughly trained in its operation and authorized to do so by your manager.

4. Running or sliding behind counters in prohibited.

5. Get first aid attention for cuts or burns however slight.

6. When carrying large or bulky items, make sure you lift them properly, the way is clear and you can see where you are going. Use a cart for heavy or awkward size loads.

7. Always load a stock-cart so it will easily go through the aisle and doorways. Load must be secure and person pushing it must be able to see over it.

8. Before starting mixers, make sure that gear is in neutral and whips are properly fastened. Do not scrape down bowls while mixer is running.

MEAT AND DELI DEPARTMENT PERSONNEL

1. Be sure hands and tool handles are free of grease before using tool.

2. Tools such as saws and knives must be kept in storage racks when not in use. Do not leave them on the table or lying around.

3.  Use the sharpening steel properly. Grasp it firmly by the handle and make sure your fingers are below the guard.

4. Do not operate band saws, grinders and other power machines unless thoroughly instructed and authorized to do so by your manager. Do not remove machine guards or by-pass any of its safety device.

5. Always use a pusher when feeding a meat grinder. Keep guard in place.

6. When grinder is running, never attempt to remove any material from the hopper.

7. Always shut off grinder, band-saw or slicer when you have finished using them. Disconnect power to machine before cleaning or adjusting.

8. Use safety gloves when cleaning a slicing machine.

9. Running or sliding behind counters is prohibited.

10. Get first aid attention for cuts and punctures however slight.

DELI DEPARTMENT

Housekeeping

1. Clean up any spills or litter on floors using the proper equipment such as a dust pan, mop or paper towel. If necessary, block off the area and notify the manager of your action.

2. Clean up any scraps or any residue on the prep room floor to prevent slipping hazards.

3. Report any leakage, broken moldings or broken glass in deli cases to the manager.

Carts

1. Do not overload carts with merchandise. This could result in merchandise falling off and possibly injuring an associate or a customer.

2. Pull carts through and around areas you can not see, otherwise push the carts.

3. Do not stand on a cart or use it as a work platform. Use a step stool or ladder provided for this purpose.

Equipment

1. Do not use any equipment unless you have been trained and authorized to do so by your manager. Do not remove protective guards or by-pass any of its safety device.

Personal Protective Equipment

1. Wear shoes with good support and with soles of slip-resistant material.

2. Wear goggles and rubber gloves when cleaning with chemicals.

3. Always wear baking gloves (elbow length) when placing, lifting or pulling hot pans from the oven.

General Rules

1.  Report any unsafe condition that you see inside or outside of the store, such as, holes, loose tiles, slippery drain covers, and slick floor surfaces.

2. No horseplay on-the-job is allowed.

MEAT DEPARTMENT

Housekeeping

1. Clean up any spill or litter on floors using the proper equipment such as a dust pan, mop or paper towel. If necessary, block off the spill area and notify the manager of your action.

2. Clean up any scraps or any residue on the prep room floor to prevent slipping hazards.

3. Report any leakage, broken moldings or broken glass in deli cases to the manager.

Carts

1. Do not overload carts with merchandise. This could result in merchandise falling off and possibly injuring an associate or a customer.

2. Pull carts through and around areas you can not see, otherwise push the carts.

3. Do not use cart as a work platform. Do not stand on any cart. Use a step stool or ladder provided for this purpose.

Equipment

1. Do not use any equipment unless you have been trained and authorized to do so by your manager. Do not remove the protective guards or by-pass any of its safety device.

2. When using any type of knife - keep the blade sharp, always cut away from your body, limbs, and hands, and store the knife in the knife rack or holder when not in use.

Personal Protective Equipment

1. Wear shoes with good support and with soles of slip-resistant material.

2. Wear goggles and rubber gloves when cleaning with chemicals.

General Rules

1. Report any unsafe condition that you see inside or outside of the store, such as, holes, loose tiles, slippery drain covers, and slick floor surfaces.

2. No horseplay on-the-job is allowed.

STOCK DEPARTMENT

Housekeeping

1. Clean up any spills or litter on floors using the proper equipment such as a dust pan, mop or paper towel. If necessary, block off the area and notify the manager of your action.