2022 Summer of Safety - Besnard Insurance

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.