"Flip Chart of Emergency Procedures" - Michigan

Flip Chart of Emergency Procedures is a legal document that was released by the Michigan Department of Agriculture and Rural Development - a government authority operating within Michigan.

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FLIP CHART OF EMERGENCY PROCEDURES
RETAIL FOOD
ESTABLISHMENTS
CALL FOR HELP
Write in the following phone numbers (below & following pages) for your location. If your area
uses the 911 emergency system, write 911 in the appropriate fire, police and rescue spaces.
LOCATION ADDRESS________________________________________________________
LOCATION PHONE_____________________ ALARM COMPANY____________________
LOCATION PAY PHONE_________________ GAS COMPANY_______________________
FIRE DEPARTMENT____________________ ELECTRIC COMPANY__________________
POLICE DEPARTMENT _________________ MANAGER ___________________________
RESCUE/AMBULANCE__________________ HOSPITAL____________________________
HR REPRESENTATIVE __________________ MEDICAL CENTER ____________________
TELEPHONE COMPANY_________________ F.B.I.________________________________
U.S.D.A.______________________________ D.E.A._______________________________
F.D.A.________________________________ M.D.A_______________________________
FLIP CHART OF EMERGENCY PROCEDURES
RETAIL FOOD
ESTABLISHMENTS
CALL FOR HELP
Write in the following phone numbers (below & following pages) for your location. If your area
uses the 911 emergency system, write 911 in the appropriate fire, police and rescue spaces.
LOCATION ADDRESS________________________________________________________
LOCATION PHONE_____________________ ALARM COMPANY____________________
LOCATION PAY PHONE_________________ GAS COMPANY_______________________
FIRE DEPARTMENT____________________ ELECTRIC COMPANY__________________
POLICE DEPARTMENT _________________ MANAGER ___________________________
RESCUE/AMBULANCE__________________ HOSPITAL____________________________
HR REPRESENTATIVE __________________ MEDICAL CENTER ____________________
TELEPHONE COMPANY_________________ F.B.I.________________________________
U.S.D.A.______________________________ D.E.A._______________________________
F.D.A.________________________________ M.D.A_______________________________
About This Document
Food retailers face increased challenges to consistently meet legal requirements during
emergency incidents.
This basic food security and safety emergency resource was developed by food retailers
for food retailers. It has two basic goals:
1. To improve store-level responses to some of the more common emergencies, and
To improve coordination between store employees and government emergency
2.
responders.
Users of these resources must recognize that they indemnify and hold harmless the
groups and individuals who assisted with development of these documents from all
liability, loss, damage, claims, actions, and expenses based upon or arising out of
actions based on this resource.
This document is intended to aid decision-making only and use of it is not a substitute for
an effective emergency management program that includes preventive measures,
emergency response planning, employee training, and periodic exercises to determine
store-level emergency preparedness.
We strongly encourage food retailers to take time before the next emergency incident
occurs to identify which preventive and response actions are most appropriate given their
specific situations.
A partial list of some additional materials is identified in the back of this resource in the
“Contacts/Resources” tab.
The “Emergency Action Plans for Retail Food Establishments” is a particularly
valuable resource - identifying practical guidance for retail grocery and food service
establishments to plan and respond to emergencies that create the potential for an
imminent health hazard.
Acknowledgements:
The Retail Food Security Working Group developed this resource under the leadership of
the Michigan Grocers Association and included representatives from the following:
Spartan Stores
Meijer Stores
Kroger Stores
Farmer Jack Stores
Michigan Association of Local Public Health Administrators
Michigan Department of Agriculture
Printing of a limited number of copies of this resource was made possible by financial
support from the Michigan Department of Community Health Bureau of Epidemiology
under the Centers for Disease Control and Prevention Cooperative Agreement
#U90/CCU517018-05-2”
State of Michigan
Security Action Steps - Food Retailers
Homeland
Recommended Action Steps
Security
Threat
Level
Complete recommended actions at lower levels.
1
Monitor television/radio for emergency instructions.
Assess the impact of the problem on the business operation.
Consider the need to close or change business operations.
(Level: Red)
Consider the need for additional security measures.
Consider limiting the number of access points and strictly enforce access control
points.
Seek additional guidance from industry organizations and government agencies.
Complete recommended actions.
Review available information regarding the increased threat level.
Communicate threat information, along with prevention measures to employees.
2
Ensure emergency contact listing is current, and remind employees of who to contact
and when.
Evaluate the need to change business operations.
(Level: Orange)
Encourage employees to be alert and immediately report any situation that may
constitute a threat or suspicious activity.
Encourage employees to take notice and report suspicious packages, devices,
unattended briefcases, or other unusual materials.
Contact public safety agencies for other suggested action steps.
When possible, integrate security practices into the daily routine of employees.
Remind employees to properly display name badges.
Provide routine briefings for all employees regarding security practices.
Ensure exterior doors remain secured when not in use.
Enforce fire lane requirements.
Baseline
Regularly inspect property for damage or signs of attempted unlawful entry.
Routinely inspect CCTV and other security systems for effective operation.
Ensure exterior lighting is appropriate.
(Levels: Green,
Regularly inspect product packaging for potential tampering.
Blue and Yellow)
Routinely inspect product returned by customers for evidence of tampering.
Conduct building evacuation drills.
Understand community emergency response plans.
Post local public safety emergency contact numbers.
Develop an ongoing relationship with law enforcement personnel.
While greeting customers, challenge those person(s) in unauthorized areas.
Fully investigate reported cases of food borne illness and other potential “Imminent
Health Hazards." Take actions and report findings as required. (See food code
8-304.11) If necessary, report findings to appropriate regulatory agencies.
Create an emergency plan and contact list of your key business employees including a
means to contact the owner/senior leadership at all times.
Have ready - emergency supplies (flashlights, first aid kits, fire extinguishers, tools,
etc.).
Conduct background checks (including criminal history) on all employment
applicants.
Understand recall procedures, and ensure timely response.
Recover store keys, name tags and alarm codes from those who end their employment.
Instruct employees to report threatening calls and correspondence to management.
MEDICAL
SEVERE
BROKEN
THREAT LEVEL
EMERGENCY /
POWER
WATER
WORKPLACE
PRODUCT
WEATHER /
WATER PIPE -
ROBBERY
ACTION STEPS
BLOODBORNE
FAILURE
PROBLEMS
VIOLENCE
CONTAMINATION
TORNADO
INSIDE STORE
PATHOGENS
MEDICAL EMERGENCY
In the event of a serious medical emergency (death or hospitalization of employees or
customers):
1. Determine the extent of the injury or seriousness of the illness.
2. Then, contact emergency medical service (Call 911), if needed or if requested.
3. Have someone meet the ambulance or rescue personnel and direct them to the injured party.
4. DO NOT move the patient unless he/she is in imminent danger at the present location.
5. Keep individual calm and comfortable until help arrives (example - lying down, covered, and warm).
6. First aid or medical treatment should not be applied unless the responder is certifi ed in First Aid/CPR or the
person is acting under “Good Samaritan” guidelines.
7. Call your emergency contacts:
1. __________________________
2. __________________________
3. __________________________
Document all events of the medical emergency:
Make sure the Person In Charge obtains as much information as possible and documents the incident.
BLOODBORNE PATHOGENS
Bloodborne Incidents:
Any situation or accident where there is a potential exposure to a person’s blood or body fl uids.
Precautions:
Take universal precautions whenever responding to bloodborne incidents:
Assume all blood and body fl uids are infectious, wear personal protective equipment (gloves, goggles, etc.),
and use a protective “pocket mask” when performing rescue breathing.
Only employees trained in the appropriate use of personal protective equipment should respond to the incident.
When blood or other potentially infectious materials need to be cleaned up:
Clean up procedures:
1. Gloves must always be worn. Use additional protective equipment based on the risks present,
i.e. protective apron, facemask, and/or goggles.
2. Thoroughly spray contaminated surface areas with a disinfectant solution made of at least one part bleach
to ten parts water (1:10).
3. Pick up any contaminated solid material making sure not to use your hands to pick up any sharp objects,
such as glass. Use a broom, dustpan or similar cleaning tool to pick up sharp objects.
4. Wipe down contaminated area with a paper towel moistened with disinfectant.
5. Place all contaminated solids or clean up materials in the red Biohazard bag contained in the kit.
6. Sharp objects should be placed in a puncture proof container before being placed in the bag.
7. Clean and disinfect any tools or other non-disposable items used in the clean up.
8. Remove personal protective equipment and place them in the red Biohazard bag.
9. Wrap and tie the red bag and give the Biohazard bag to the person-in-charge.
10. Wash your hands and face immediately using soap.
If you are exposed to bloodborne pathogens:
1. Immediately wash all exposed portions of your body.
2. Notify management of the incident.
3. Seek medical assistance and follow-up.
4. Document on an incident report.
MEDICAL
SEVERE
BROKEN
THREAT LEVEL
EMERGENCY /
POWER
WATER
WORKPLACE
PRODUCT
WEATHER /
WATER PIPE -
ROBBERY
ACTION STEPS
BLOODBORNE
FAILURE
PROBLEMS
VIOLENCE
CONTAMINATION
TORNADO
INSIDE STORE
PATHOGENS
POWER FAILURE
EAP Statement
Refer to Emergency Action Plans for Retail Food Establishments (on the web at http://www.michigan.gov/documents/
MDA_EmergencyActionPlan_109428_7.pdf) for more detailed guidance.
for more detailed guidance.
f
In the event of a power failure:
1. Provide fl ashlights to all supervisors and managers.
2. Check for trapped guests or employees in all possible areas.
3. Determine if you need to evacuate the building (see below).
4. Call your emergency contacts:
1. _________________________________________________
2. _________________________________________________
3. _________________________________________________
If the power failure affects the building location and surrounding area in your community:
• Ask the power company when they anticipate that the electrical services will be restored.
• Shut down any equipment and compressors that could be damaged when power is restored.
• Cover all refrigerated perishable items and keep walk in cooler/freezer doors closed.
If the power failure affects your building location only:
• Conduct a site inspection to determine any obvious reasons for a power outage.
• Shut down any equipment and compressors that could be damaged when power is restored.
• Cover all refrigerated perishable items and keep walk in cooler/freezer doors closed.
• Call your local power company to restore power.
5. Keep Emergency contacts informed of the progress.
Evacuate the building if the safety of guests and employees is threatened:
1. Announce evacuation of the building multiple times (3 times minimum is suggested.) Sample announcement:
“May I have your attention, please. An emergency makes it necessary to evacuate immediately. Please
move to the nearest emergency exit.”
2. Meet at a predetermined location outside of the building, if safe to do so.
3. Check all areas of the building to make sure everyone has evacuated.
4. Verify, according to the work schedule, that all employees are outside the building.
Document all Incidents / Expenses:
Make sure a location Person In Charge records and documents all incidents/expenses incurred as a result of
the emergency.
MEDICAL
SEVERE
BROKEN
THREAT LEVEL
EMERGENCY /
POWER
WATER
WORKPLACE
PRODUCT
WEATHER /
WATER MAIN -
ROBBERY
ACTION STEPS
BLOODBORNE
FAILURE
PROBLEMS
VIOLENCE
CONTAMINATION
TORNADO
INSIDE STORE
PATHOGENS