(3) Monitor personnel and conduct routine inspections to assure that they
observe appropriate safety and occupational health rules and regulations and use
protective clothing and equipment (PCE).
(4) Promptly evaluate accidents and take appropriate action, as required, to
correct hazards reported by personnel or identified through accident investigation. Make
on-the-spot corrections, if necessary.
b. Commonsense Rules for Safety. Described below are some commonsense rules
(1) Store containers by content, size, and type. Do not store chemicals in food
(2) Use sturdy shelves, and place heavy or large items such as cases, large bags,
or number 10 cans on lower shelves.
(3) Have shelving low enough so that personnel can easily see the contents.
(4) Ensure that you and your personnel follow these basic rules:
(a) Use a well-braced ladder to reach items on high shelves.
(b) Keep the aisles clear and the floors clean and dry.
(c) Get a firm grip on containers before lifting.
(d) Bend your knees, keep your back straight, and use thigh and shoulder
muscles for lifting.
(e) Keep the load close to your body, walk normally, and ease the load to a
(f) Make sure you can see where you are going. BE ALERT.
(g) Get help if needed.
(5) CO2 containers must be secured with a chain in an upright position to
preclude damage to the dispensing head and possible injury to personnel.
c. Cooking and Serving Areas. Burns, bumps, and falls often happen in the
cooking and serving area. Accidents will occur even when personnel are well trained in
how to prevent them. Ensure personnel