2022 Summer of Safety - Besnard Insurance

CLIENTS RECEIVE SPECIAL PRICING BESNARD

Visit www.slipsafetile.com to Purchase Slip/Fall Protection for Your Guests and Staff.

Limited time, call Art Herrera for details

661-857-0725

SlipSafeTile slip resistant tile treatment is an easy-to-use, low-cost solution that can be quickly and safely applied to a variety of hard surfaces, helping to prevent unsafe, slippery conditions, when wet. Exceeds ADA and OSHA slip-fall safety recommendations! SlipSafeTile Treatment is not appropriate for use on vinyl, linoleum, wood, or metal. It may reduce the sheen on some marble surfaces. Always test a small area. View the videos at www.slipsafetile.com to see how easy it is to apply to your floors!

• Easy to apply – spray or mop on/off. • Creates tread-like sure footing. • Preventing slip and fall claims could reduce long-term insurance costs. • Apply annually for best results. • Environmentally friendly, non-toxic and odorless. • Coverage: 400 sq. ft. per gallon spray 300 sq. ft. per gallon mop

SlipSafeTile Products, LLC Santa Clarita, CA (661)857-0725 www.slipsafetile.com

Easy to Apply Simply Spray or Mop On/Off SlipSafeTile TREATMENT APPLICATION: • Remove all soil, grease, oils. • Start with dry tile. • Pour a small amount of SlipSafeTile treatment to a small area and brush the wet surface. • Maximum slip resistance is normally attained within the 3-6 minute time frame. However, some porcelain tiles may take longer. • Thoroughly rinse the treated area with clean water to remove all the treatment solution. Use clean water. • IMPORTANT: Do not let solutions dry on surface; reapply if needed.

Good floor housekeeping maintenance is important to maintain maximum slip resistance. Please contact www.slipsafetile.com with any questions regarding SlipSafeTile Treatment or application information.

SlipSafeTile Products, LLC Santa Clarita, CA (661)857-0725 www.slipsafetile.com

PROTECT YOUR BUSINESS • STOREFRONT • MENU BOARDS • GAS METERS • WATER METERS • DRIVE-THRU • CUSTOMERS AND EMPLOYEES AVOID BUSINESS INTERRUPTION

STEEL BOLLARDS • Keep your business operable by protecting your facility • 4 " – 8 " Steel Bollards • Base plated or cored-in • Bollard Covers to increase visibility or blend into surrounding area

Impact Rated C40 Bollard: See back for more details

BOLLARD SIGN SYSTEMS • Protects your storefront from crashes and keeps your business operable • Increases visibility to prevent damage • Adjustable sign brackets for any size sign • Add signage to your protective steel bollards with this permanent system • Can be made with Impact Rated C40 Bollards

CONTACT US 1- 800-731-1722 INFO@IDEALSHIELD.COM

2525 Clark St. Detroit, MI 48209 www.idealshield.com

KEEP YOUR PARKING LOT ORGANIZED AND SAFE

C40 • Storefront Crash Protection • Meets ASTM C40 P1 Standard • Stops 5,000 lbs. vehicle at 30 MPH • Quick Installation • Permanent, Removable, & Bollard Sign Options

Need replacement parts? Call to order extra bases and poles today!

SIGN POST • Steel sign post sleeved in plastic • Available in custom heights • Base flange or cored-in • Adjustable sign brackets for any size sign • 8 different post colors

SIGN BASE SYSTEMS • Easy installation • No special equipment needed • Reduced freight • Made of LDPE Plastic; Never Paint Again • Wheels optional for easy portability • Adjustable sign brackets for any size sign • Fill material: water, base gel, sand, concrete, or pea gravel • Standard or custom colors available

CONTACT US 1- 800-731-1722 INFO@IDEALSHIELD.COM

2525 Clark St. Detroit, MI 48209 www.idealshield.com

O2 GLASS PROTECTION

KEY FEATURES Additional protective cover for extreme vandalism locations Key accessible with gas strut open position for cleaning and maintenance Samsung approved with 25mm spacing allowing screen ventilation Options for both 120mph and 180mph wind load environments

For i nquiries and further information on our range of products please visit: www.coatesgroup.com l order info@coatesgroup.com

Phone: 1-800-287-1712

for McDonald's

Simplify your food service operations with workflow automation. Squadle’s workflow automation allows restaurant operators to simplify complex operations and streamline food safety compliance.

Operators save time with Squadle’s scalable cloud-based program

White glove onboarding, on-demand training, and bilingual application

Simplify operations + food safety

Software compatible with MTP program and/or BYOD iPads

Secure, real-time and historical data at every location

Digital workflow automation is rapidly displacing pen and paper from all QSR operations

Digital Food Safety

Shift Management

Remote Temp Monitoring

Food compliance, temperature logging, alerts and corrective action triggers

Customizable employee and equipment task management, tracking, and instant reporting

Wireless sensors with 24/7 monitoring and custom alerts, to predict equipment failures

Brands rely on the Squadle platform as they scale operations

completed tasks and customer records stored on Squadle platform +1.5B

+40M temperatures measured with ZeroTouch™ technology

4.8/5 star customer rating on Capterra

squadle.com sales@squadle.com

Remote Temperature System for McDonald’ s

Protect Your Inventory & Never Worry About Losing Product Again

Use Jolt Sensors to Monitor: • Walk-in Fridges/Freezers

• Reach-in Coolers • and much more

Eliminate Human Error A single button records all sensor data into your startup list to see if anything is out of range, trigger corrective actions, and automate data collection to pass audits & inspections. You never have to manually travel around the store each day and recording each unit one by one.

Track Equipment Health Prevent unexpected maintenance by leveraging reporting to track changes over time and highlight trends.

Proactive Temperature Monitoring Remotely monitor the temperature of all your equipment. The moment a temperature falls outside the appropriate range, you get a notification.

© 2022 Jolt All Rights Reserved

Everything a McDonald’s operator needs - all prebuilt in Jolt. Digi tal Food Safety + Shi ft Management

• Travel Path • Hand Wash • Vendor Credit • Pre-shift • Drive-thru Times & Health Check • Daily &Monthly Maintenance • Employee & Customer Incident Forms Shift Management Lists

Jolt Features

Digital Food Safety Lists • Breakfast • Startup • Regular Menu • Manager Sign Off • MFSPV

• 24/7 US-based, In-house Support • One-on-One Training and Best Practices Consultation Appointments • Custom Alerts & Notifications • Robust Admin Control (User Roles and Permissions) • Manager’s Logbook to Capture Notes and Shift Events that can be Flagged for Attention • Ability to modify lists • Fully off-line capable, either on the tablet or phone • Android or iOS compatible - you pick!

Unlimited Custom Checklists

www.jolt.com | sales@jolt.com | 877.396.4112 Let’s connect

Employees save 7+ hours a week by utilizing Jolt’s Digital Food Safety operations

Jolt helps operators move frommanual paper processes to digital food safety compliance.

• Gives you pre-built McDonald’s DFS and Shift Management checklists and reports • Provides basic digital checklist options (checkmarks, Y/N questions, etc) • Get Accurate Food Safety Logs. Consistently complete your temperature logs by auto-recording your measurements in Jolt for 100% accuracy. • Gives you the freedom to create, edit, and customize checklists without relying on customer support • Shows you which employee completed each specific task within a checklist (employee accountability)

Let’s Connect www.jolt.com | sales@jolt.com | 877.396.4112

*Special McDonald’s Pricing* Book a Demo Today

HOW TO BETTER MANAGE YOUR FRYER CARE

The Smart Care Planned Maintenance Program is customized for your fryers, and our service goes beyond keeping you up and running. A number of steps in the Planned Maintenance program address both employee and facility safety as well as food safety. Reporting helps with compliance—providing proof of corrective actions for accreditation compliance. Our documentation includes before and after images, while the program protocols offer the same steps every time, everywhere.

800.822.2303 | smartcaresolutions.com

FRYER CARE PLANNED MAINTENANCE PROGRAM

High Limit Thermostat

Oil level & Temperature

Combustion Blower

Pilot & Burner

Gas Connections

Oil Filtration

A proactive, Planned Maintenance approach to fryer care is critical to ensure a safe working environment free of unnecessary hazards.

FIRE SAFETY

SHOCK PREVENTION Inspect all electrical connections for worn wires Test on/off switches Check electrical supply for proper voltage

FOOD SAFETY

Check fryer for fry pot leaks and oil migration—this is the number one cause of fryer fires Inspect all electrical connections for signs of overheating Check gas hoses and connections for leaks Check high limit operation to prevent over-temping

Confirm fryers maintain the right temperature Ensure cooking oil fresh ness and safety

Pick a Service Program to fit your needs Planned Maintenance Program – 15 key check points aim to maximize operational performance and fryer safety. MyTech ® Program – Offers dedicated, scheduled performance service checks to help reduce emergency repairs.

Schedule Your Readiness Service Today!

Call 800.822.2303 Email servicerequest@smartcaresolutions.com

© Smart Care Equipment Solutions.All rights reserved.

Disposable grease filters offer the best solution for kitchen exhaust filters, as they capture up to 98% of the grease particles compared to some regular metal baffle filters, that only capture between 18-20% of these same grease particles. Cascade Plus filters are easily installed and can be disposed with your regular rubbish. Made primarily of wool fibers, the filters are not only fire retardant but also completely biodegradable, compostable and sustainable. Cascade Plus filters are available in all standard industry sizes and retrofit to all kitchen exhaust systems without any modifications. Most Effective Disposable Grease Filter in Commercial Kitchen Ventilation.

SAVES YOUR ROOF

SAVES WATER

INCREASES FIRE SAFETY

SAVES LABOR

SAVES THE ENVIRONMENT

Call: 1.800.423.5247 Fax: 1.877.538.6882 www.frankesupply.com

CascadePlus

Ultragreasefiltrationforventhoods reducestheriskofhoodandduct firestomakekitchenssafer. CodeRequirements:

Inspectionsvs.Cleanings

AcordingtotheNationalFireProtectionAsociation,theauthoritywhosetsthefiresafety codeintheUSA,exhaustsystemsmustbeINSPECTEDinacordancewithtable11.4below.If uponinspectionahooddoesnotpastheGreaseCombtest,aCLEANINGmustocur. Untilnow, therehasnotbeenanefectivegreasefilterthathaskeptcommercialkitchenexhaustsystems greasefree,requiringtheneedforacleaningservice.Duetothis,manyoperatorsarenot awarethatinspectionsareanoption.

Below:GreaseCombafteruse showinganaceptabledepth.

ExcerptsfromNFPA96

Frequencyof Inspections:

GreaseComb: EnsuringFireSafety Basedoncookingvolume,andstyle ofcooking,NFPA96requiresan exhaustsysteminspectionfor greasebuilduptooccurataspe cificfrequency(seetable11.4).If aninspectionpases,thecleaning canbepost-poneduntilthenext failedinspetion. PriortotheadoptionoftheDepth GaugeGreaseComb,itwasleftto the“opionion”ofinspectorstode terminewhetherasiterequiredan exhaustsystemcleaning.Asof2011, ifthegreasecolectionintheex haustsystemislesthan.078inces thick,itdoesnotrequireacleaning.

Note:NFPA’snationalstandardsmaybesubjecttoapprovalbythelocalAuthorityHavingJurisdiction.

Inreases FireSafety

Saves Roof

Saves Water

Saves Environment

Saves Labor

www.FrankeSupply.com 1-800-423-5247 877-538-6882

Grease on your roof is not only an eyesore but a risk to your overall business operations. As a McDonald's Owner/Operator, you know that more beef production equals more grease. Across the country, we're currently seeing many Owner/Operators with unmaintained grease on their roofs causing dangerous grease-related incidents. Below is a list of risks that can be mitigated with proper grease containment. HOW TO DECREASE YOUR ROOFTOP RISK: PROPER GREASE CONTAINMENT

Acidity of grease eating away at the membrane of the roof

I ncrease Employee Safety : We recommend that you avoid maintaining your grease in-house as it puts your employees at risk for an incident like a slip and fall or an injury while ascending/descending on a ladder. It's best to leave grease removal to the professionals. Avoid Roof Degradation : Grease build-up can create expensive damage to your roof and if left unmaintained, will eat away at your membrane. This damage can lead to voiding your manufacturer's warranty and can easily be avoided with preventative maintenance. Decrease Chance Of A Rooftop Fire : When grease builds up on a roof, it can ignite a fire quite quickly and can be difficult to stop. Grease fires are a risk to you, your employees, and your customers. Ensure that all areas around your exhaust fan are clear of excess grease. Learn more about reducing your risk at RoofingSource.com/greaserisk

Tom Dawson Director of Operations & Sales tom.dawson@roofingsource.com (407) 592-8363

2022

Customer & Property Safety

Safety Training: •

Be sure all managers when newly hired or promoted, including Swing Managers, take all the safety training courses annually in MSU (Managers Safety University). www.ManagerSafetyU.com • Hold 15-20 min. monthly safety meetings with your managers to review monthly safety topics. Fire Prevention • Maintain fryers and replace when more then 10 years old. • Consider Cascade Plus hood filters or RTI Automist. Floor Care: • Consider Slip Safe Tile Treatment for ALL Restaurants – it’s an easy application by crew member annually to reduce slips and falls. Just spray on, wait allotted time, and mop off with clean water. Visit their website at www.SlipSafeTile.com/ for additional information or to order. • Replace the “A” frame style wet floor signs with the taller, more stable safety cones. • Wash mop heads daily, replace when worn out and utilize dual chamber mop buckets. • Always rinse floors with clean, warm water after mopping or deck brushing. • Dry mopping helps to reduce floor drying time to less than one minute. • Deck brush daily to prevent grease buildup and slippery floors. Bathrooms • Ensure restaurants are leaving wet floor cones up in bathrooms at all times placed under hand dryer. • Check for loose toilet seats, leaking fixtures, loose paper dispensers and changing stations daily and if a problem is found block off area and repair immediately. Parking Lot Safety • To protect your customers and employees outside, report maintenance issues to management immediately and mark them with a cone so customers can avoid the hazard. Examples are potholes, uneven pavement, uneven sidewalks or ramps, burned out light bulbs or overgrown bushes or tree branches that block a customers view while driving. General Safety • Make sure restaurants are consistent and enforce No Loitering policies to help prevent crime related activities. Contact McDonalds US Security if you need support. • Train employees on safely dealing with customers in various situations

FOR MORE INFORMATION CONTACT:

Besnard Insurance, 3000 Bayport Drive Suite 400 Tampa, FL 33607 (813) 287-1721 OR Safety@BesnardInsurance.com

This information is offered as an informational resource to Owner/Operators (O/O). O/Os are exclusively responsible for complying with all statutes, laws, and regulations applicable to their restaurant(s). For any legal issues affecting their business, O/Os should consult their own legal counsel. This communication is informational only and should not be construed as legal advice or as establishing requirements applicable to any O/O. O/Os are independent employers and make their own policies regarding employment-related matters, including policies and practices relating to providing orientation to their employees. O/Os may choose to use these materials to the extent that they will be helpful to them in operating their own McDonald’s restaurant(s). If you work for an O/O, please check with your O/Os , or the person designated by your O/O, to determine whether these materials apply to your restaurant. All Rights Reserved / Confidential - Copyright Besnard Insurance 2020

Safety Resources

ManagerSafetyUniversity.com FREE ONLINE MANAGER’S SAFETY TRAINING SOLUTION.

MANAGER’s Safety University is a five part online safety training portal which will educate your managers and supervisors on Worker Safety, Safer Driving, Customer Safety Training, and Ansul Safety. For more Safety Resources, please visit http://mooins.com/safety-services/

Search for ‘Besnard’ in the Apple App Store or Google Play to download to your mobile device. Mobile App Now Available

FREE RISK MANAGEMENT TOOL Online Resource for Safety Video, Articles, Posters, Safety News Updates, and more. ProfitingFromSafety.com

available for iPhone and Androids

Don’t miss out! Sign-up today for the latest Owner/Operator Safety News at http://www.profitingfromsafety.com/newsletter/

NEED HELP? Email us at: Safety@BesnardInsurance.com

All rights reserved. Copyrighted 2020 Besnard

SECURITY CAMERAS DETER CRIME & REDUCE FRAUD: Today, nearly all restaurants have camera systems in place. Most realize that used effectively, this valuable equipment will pay for itself many times over. Video cameras can be a vital tool in combating costly employee, liability, and crime related claims while helping to fight fraudulent claims too. Your insurance company is your partner, but they need your camera footage to maximize their effectiveness in managing claims costs. BENEFITS OF SECURITY CAMERAS: Prevent Employee theft: Employees are less likely to steal if they know they are being recorded. Deter crime before it happens: Having cameras covering 100% of your parking lot will make criminals think twice before committing crimes on your property.

Reduce Insurance Costs: Cameras help insurance companies fight fraudulent claims. Reducing the amount paid out for claims will reduce your premiums over the long term.

TIPS TO OPTIMIZE YOUR CAMERA SYSTEMS:

Upgrade to 32 cameras for complete coverage of your restaurants interior and exterior, including 100% of your parking lot. Save 6-12 months of video to ensure your capturing all incidents regardless of when they are reported. Secure video regardless if there is an eminent claim or fault – and send it immediately to your insurance company. Claims that are filed late catch the insurance company blind. In addition to assist you in fighting fraudulent claims, video cameras can also help you identify real safety hazards in-store, and make immediate changes to procedures. For example, if a floor was wet and no wet floor signs were displayed, or the employees failed to use a dry mop, then those mishaps can be addressed and corrected. After all, it is better to identify real dangers before they turn into costly claims and higher insurance costs.

This information is offered as an informational resource to Owner/Operators (O/O). O/Os are exclusively responsible for complying with all statutes, laws, and regulations applicable to their restaurant(s). For any legal issues affecting their business, O/Os should consult their own legal counsel. This communication is informational only and should not be construed as legal advice or as establishing requirements applicable to any O/O. O/Os are independent employers and make their own policies regarding employment-related matters, including policies and practices relating to providing orientation to their employees. O/Os may choose to use these materials to the extent that they will be helpful to them in operating their own restaurant(s). If you work for an O/O, please check with your O/Os, or the person designated by your O/O, to determine whether these materials apply to your restaurant.

FLOOR CARE BEST PRACTICES:

A SAFE STORE STARTS FROM THE GROUND UP It starts with every employee utilizing smart and safe floor cleaning habits. Here are some Best practices to follow to make floor safety a priority - and help reduce your long-term insurance costs.

Follow your mop heads’ specific replacement and cleaning instructions. Utilize new grease releasing mops. These mops are treated to release grease in the mop bucket. A standard mop head absorbs the grease, and after the first time mopping, the head already becomes less effective. Kick the old bucket. Standard mop buckets ring the dirty water into the same area – so you continue cleaning the floor with dirty water! Try new mop buckets that either have a drop in insert, which prevents the dirty water from going over the clean water side, or mop buckets with two chambers. Always rinse floors with clear, warm water after mopping or deck brushing. Dry mopping helps to reduce floor drying time to less than one minute. Consider using an approved floor treatment to help reduce slips and falls. Floor treatments help to increase the coefficient of friction of the floor by coating the floor tile with a long lasting material. Be sure to deck brush daily to prevent buildup and slippery floors.

REMEMBER TO STICK TO THE FLOOR CARE BASICS, STAY CONSISTENT, AND ALWAYS BE SAFE.

This information is offered as an informational resource to Owner/Operators (O/O). O/Os are exclusively responsible for complying with all statutes, laws, and regulations applicable to their restaurant(s). For any legal issues affecting their business, O/Os should consult their own legal counsel. This communication is informational only and should not be construed as legal advice or as establishing requirements applicable to any O/O. O/Os are independent employers and make their own policies regarding employment-related matters, including policies and practices relating to providing orientation to their employees. O/Os may choose to use these materials to the extent that they will be helpful to them in operating their own restaurant(s). If you work for an O/O, please check with your O/Os, or the person designated by your O/O, to determine whether these materials apply to your restaurant.

Put a Lid on it!

Let's help put a lid on burn claims

• Carefully and securely attach lid by pressing it firmly onto the cup and running your thumbs along the edge of the lid.

• Never pick up or hold the cup by the lid.

• Do not hand hot beverages to minors.

• When handing the hot beverage to the customer, you should remind them verbally that it's hot.

• Ensure careful and proper hand-o to the customer.

• Ensure cameras capture placement of lid on cup and hando to customer. Visit www.Profitingfromsafety.com This information is offered as an informational resource to Owner/Operators (O/O). O/Os are exclusively responsible for complying with all statutes, laws, and regulations applicable to their restaurant(s). For any legal issues affecting their business, O/Os should consult their own legal counsel. This communication is informational only and should not be construed as legal advice or as establishing requirements applicable to any O/O. O/Os are independent employers and make their own policies regarding employment-related matters, including policies and practices relating to providing orientation to their employees. O/Os may choose to use these materials to the extent that they will be helpful to them in operating their own restaurant(s). If you work for an O/O, please check with your O/Os, or the person designated by your O/O, to determine whether these materials apply to your restaurant.

PARKING LOT SAFETY :

SAFETY MATTERS – STOP PARKING LOT INJURIES NOW. YOU WILL BE PROTECTING YOURSELF, YOUR CO-WORKERS, AND THE CUSTOMERS!

Check that exterior lights are working around the building at least daily. Ensure 100% of your parking lot is covered by security cameras. Check parking lot curbs, ramps, and other surfaces. Check for potholes. Ensure that bushes and tree branches do not block a customer’s view – while driving or walking around the restaurant. Check around the dumpster for trash or other items thrown out by customers that could be trip hazards. Northern states – ensure that the parking lot and walk ways are free of snow and ice, and check for ice that may have broken off of vehicles’ wheel wells - this can be a trip hazard to customers and employees. When walking the parking lot, check for and clean up: paper, cups, bags, vegetation (branches, build up of leaves) oil build up, slippery conditions.

This information is offered as an informational resource to Owner/Operators (O/O). O/Os are exclusively responsible for complying with all statutes, laws, and regulations applicable to their restaurant(s). For any legal issues affecting their business, O/Os should consult their own legal counsel. This communication is informational only and should not be construed as legal advice or as establishing requirements applicable to any O/O. O/Os are independent employers and make their own policies regarding employment-related matters, including policies and practices relating to providing orientation to their employees. O/Os may choose to use these materials to the extent that they will be helpful to them in operating their own restaurant(s). If you work for an O/O, please check with your O/Os, or the person designated by your O/O, to determine whether these materials apply to your restaurant.

BE WILDFIRE READY A guide to help you protect your property from wildfire.

Business Preparedness Guide

No one thing prevents risk completely―the solution requires a system. Research has shown there are clear steps you can take to give your building a much better chance of surviving an encounter with wildfire. This guide provides four sets of steps that are grouped to provide the most impact for the time and cost involved. Get started today and be Wildfire Ready.

START HERE

INSTALL A ROOF THAT IS RATED CLASS A, BASED ON TESTING TO ASTM E108 OR UL 790 Low- and steep-sloped roofs are rated from Class A to Class C, with Class A providing the most fire protection. Some are unrated, (e.g., wood shake roof). If you are considering replacing your roof, re-roof with a Class A-rated roofing material.

Install hard surfaces around the building, such as a concrete walkway, or use noncombustible mulch products such as rocks. While best practice is to have no vegetation, choosing limited use of CalFire-approved vegetation will keep your risk low. Remove dead vegetation and implement a maintenance strategy to keep the area clear of all debris. Remove branches that may overhang your roof or gutters.

Flat/low-sloped roofs with stone-ballasted single ply membranes or loose gravel surfaced built-up typically meet Class A. Many other flat roof systems are Class A, but documentation is needed to confirm it or discuss with a licensed roofing contractor.

Do not store combustible

items—such as wooden pallets, propane tanks, and flammable liquids—in this zone.

Class A Commercial Roof

Steep-sloped roofs with asphalt shingles, clay, slate, and concrete tile roofs are Class A fire-rated. Metal is another good option. Any openings between the roof covering and roof deck at the roof edge and/or ridge should be plugged using a noncombustible material (i.e., bird-stopped). CLEAR DEBRIS FROM GUTTERS AND ROOF Incorporate this into a routine maintenance plan for the building(s). Recommended at every season change and after any storm or high-wind event. CREATE A BUFFER AROUND AROUND YOUR BUILDING (0-5 FOOT BUILDING IGNITION ZONE) Pay special attention to the 5 feet immediately surrounding your building. This area should be designed and maintained to keep fire or embers from igniting materials and spreading fire to your building.

Do not store wooden palletes near your building

REMOVE ITEMS UNDER A RAISED DECK, BALCONY, OR ATTACHED WOOD WALKWAYS To prevent ignition and fire spread to your building, do not use this area as long-term storage. Do not store combustible items under your attachment(s). It is best practice to store items long-term either indoors or at least 30 feet from the building if possible. If you have a multifamily business (condos, apartments, hotels or affordable housing), ask tenants/staff to move ALL items from their balconies and patios indoors on very high fire danger days.

ADD OR UPGRADE YOUR VENT SCREENS Flying embers can enter your building through vents in your roof, walls, and beneath the building.

REPLACE COMBUSTIBLE FENCING OR GATES ATTACHED TO THE BUILDING Help stop fire from spreading from the fence to your building.

Make sure vents have a metal screen 1/8 inch or

If you have fencing (with or without gates) attached to your building that is made of combustible materials such as wood or plastic, replace at least the first 5 feet with metal or other noncombustible versions. If your eave is low, potential flames from burning fence can reach your eave. If possible, choose fencing and gates with vertical rails or chain link instead of solid fences/gates to allow embers to pass through rather than accumulate.

finer to block embers from entering and igniting your building. Be sure to check screens periodically and remove accumulated debris, birds’ nests, etc.

Cover vents with 1/8 inch screen to keep embers out

Install spark arrestors with 1/2-inch mesh screening at the outlet of all chimneys.

KEEP GOING!

Once you’ve addressed the critical actions, keep going with these low-cost steps that further reduce your risk. GO BEYOND THE 0-5’ BUILDING IGNITION ZONE Embers can easily start fires in and around your building and can collect in these areas. Remove dead plant material from vegetation, including ground cover, dead shrubs and tree branches, on a regular maintenance schedule. will result in a discontinuous path of vegetation, thereby making it difficult for the fire to burn directly to the building. Trim upper branches of trees so that they are at least 10 feet away from branches of neighboring tree crowns. Trim the bottom of trees so that all branches are at least 6 feet from the ground and at least 3 times higher than any shrubs nearby. Create islands or groupings of vegetation in parking lots that

Undamaged metal fence next to a burned wooden fence

PROVIDE PROPER BUILDING IDENTIFICATION Building identification should be provided at each vehicle access entrance and should be visible from both directions of travel.

Signage should be made from a noncombustible material. Street numbers should be at least 4 inches high, reflective, and applied on a contrasting background.

Island in a parking lot

Four inch reflective numbers

IF YOU HAVE A LOW ELEVATION COMBUSTIBLE WALKWAY OR DECK (ATTACHMENT), ENCLOSE THIS AREA

If your combustible attachment sits less than 4 feet above the ground, enclose it with a noncombustible siding product or use 1/8 inch or finer mesh around the combustible walkway or deck perimeter. This will help keep debris out and keep embers from collecting underneath. Be sure the enclosed space is adequately ventilated to minimize the chance of water related damage (i.e., fungal decay, fastener corrosion, etc.).

PROVIDE NONCOMBUSTIBLE GUTTER COVER DEVICE FOR GUTTERS

If the roof slope allows, the gutter cover device should be installed so that it is parallel to the plane of the roof slope (with steeper-sloped roofs, this may not be possible).

LEVEL UP!

GO THE LAST MILE!

When time and budget allow, these next steps will address additional vulnerable areas of your property. MOVE SMALL STRUCTURES & COMBUSTIBLES AWAY FROM YOUR BUILDING Make sure small structures like sheds, garbage containment and other outbuildings are located at least 30 feet away from your main building. If they can’t be moved, consider retrofitting or enclose them with noncombustible materials. Structures within 30 feet of your main building should be maintained just like the 0-5 foot building ignition zone. High-piled storage of combustible material should not exceed 10 feet in height and should be located a minimum of 50 feet from the building. Outdoor storage of large quantities of combustible and flammable liquids should be located more than 50 feet away from the building or stored in detached noncombustible buildings. LP tanks should be located at least 50 feet from the building and other structures on the property. NONCOMBUSTIBLE/FIRE-RESISTANT MATERIAL When constructing a new attachment, use metal joists and a noncombustible walking surface like metal or lightweight concrete. If you cannot find those in your area, use plastic composite or hardwood (Ipe) instead of medium/low-density wood such as redwood and cedar. Enclosed garbage containment REPLACE COMBUSTIBLE WALKWAY, BALCONY, DECKS OR STAIRS WITH A

Consider these final actions for reducing your risk. UPGRADE TO TEMPURED INSULATING GLASS Replace single-pane windows with tempered insulating-glass windows, especially first-floor windows on a multi-story business.

Tempured glass

REPLACE YOUR BUILDING’S EXTERIOR WALL CLADDING & EXTERIOR DOORS If you have combustible siding like un-treated wood or vinyl, the best practice is to replace it with a noncombustible material like concrete and brick.

IMPROVE SITE ACCESS & FIREFIGHTING CAPABILITIES

Entrances and driveways should be at least 12 feet wide with at least 13.5 feet of vertical clearance between roadway and vegetation. The angle of approach and departure should be designed to allow for emergency vehicle access without damaging the equipment when entering or leaving the driveway.

MAKE YOUR BUS I NESS WILDFIRE READY

ENCLOSE EAVES

If your building has open eaves, box them in, enclose them or install noncombustible soffit. If fire reaches the area below an open eave, heat can build up and ignite exposed materials. Embers can also circulate here, increasing the chance they will enter your building if vents don’t have screens.

Feel free to share this guide. Together, we can reduce our risk from wildfire!

DISASTERSAFETY.ORG/WILDFIRE

Soffited eave