Food & Physical Safety

Food & Physical Safety

Meet the Safety Team

  • Vincente Zavala

    Director of Food & Physical Safety

  • Riley Wheless

    Food Safety Coordinator

  • Anne Stoermer

    Food Safety Coordinator

  • Natasha Rice

    Food Safety Coordinator

Safety Orientation Agenda

Safety Hand out and review of workplace hazards

  1. Workplace Injury Process
    Injury Flier

  2. Safety Committee Info
    + Contact info for safety team
    + How to join committees

  3. Uniforms
    + Uniforms Visual
    + How to order shoes thru Safeguard

  4. Safety Orientation Checklist

  5. Hands on Safety Orientation
    + Emergency equipment & exits
    + Physical demos of equipment
    + Workplace hazards
    + Refer storage visual
    + Kitchen safety rules
    + Kitchen Calls  

  6. Ergonomics/Lifting

  7. Allergen Awareness
    + FOH manual pages 7 & 8 
    + Allergens safety & cross contamination.

1. Workplace Injury Process

2. Safety Team & Committee Info

About the Safety Team
The Food & Physical Safety Team is our group of internal Health and EHS inspectors for all Lavish Roots cafes, locations, and concepts. The Food & Physical Safety Team completes daily rounds of each location, perform audits of Personal Protective Equipment (PPE), review of time and temperature control logs for service of all menus, mitigate risks of physical injury, etc.

About the Safety Committee
Description coming soon.
Contact info for safety team and how to join committees
Talk to your manager or lrsafetyteam@meta.com

3. Uniforms

How to Order Work Shoes Though Safeguard
Instructions coming soon.

4. Safety Orientation Checklist

During Safety Orientation you will learn:

+ About the company’s entire safety program, including the Accident Prevention Program.
+ About the Safety Committee.
+ To report all injuries and shown how to do this.
+ To report all hazards to their supervisor and shown how to do this.
+About all machinery hazards; and, if younger than 18 years of age, instructed about prohibited duties.
+ To never operate equipment unless I am authorized and have been trained properly.
+ About all other hazards and ways to protect myself (i.e., chemicals, use of ladders, slippery floors, etc.).
+ About First Aid supplies, where to find them, and who to reach out to for First Aid.
+ Where to find the emergency exits, evacuation plans, emergency equipment and what to do in the event of an emergencies such as a fire or earthquake.
+ About fire suppression equipment and where fire extinguishers are located.
+ About and was trained on chemical hazards according to Hazard Communication Program requirements.
+ About and was trained on the hazards associated with my job and the specific safety measures I must follow to protect myself from those hazards.

5. Hands on Safety Orientation

In this section, we will be covering:
+ Emergency Equipment & Exits
+ Physical Demos of Equipment and What to Look For
+ Workplace Hazards
+Kitchen Safety Rules
+ Kitchen Calls (Behind, Hot, Sharp, Corner, etc.)   

6. Ergonomics/Lifting

7. Allergen Awareness