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• Dear Employee F Identification and Labeling Hazard Communication Performance Observation Checklist It's important to remember that some of the Manufacturers of cleaning products are required to cleaning products and compressed gases used provide permanent labels on storage containers that Initial Follow- daily in every Wendy's restaurant must be treated explain how to correctly use or mix the product, if up with care. If used properly, by following the there are any hazards associated with the product and manufacturers and Wendy's instructions, these what must be done to provide first aid or other 1. Knows location of Material products pose a danger y' employees. treatment procedures. Safety Data Sheets(MSDS) Wendy's requires that all containers used to apply a and understands information Wendy's has created this training guide to comply cleaning product(spray bottles/tanks) be labeled for concerning potential hazards with the "Employee's Right To Know Act." This content unless the cleaning product is emptied after associated with each act requires employers to create a written each use (watering can). chemical. document in which the identification, use, 2. Never uses unmarked dling and storage of hazardous chemicals are Storage ted. spray bottles/tanks. t� • Never store cleaning products within three feet of 3. Uses proper cleaning an open flame or other source of ignition, such as When employees are required to perform a product for each job. _ a water heater. potentially hazardous non-routine task(i.e., • Never transfer cleaning products to an unmarked 4. Uses proper dilution special cleaning of equipment, etc.) a training container for storage. P P session must be conducted by the manager to • Use the oldest cleaning product first. Sometimes, ratios. inform you about the cleaning chemicals use and if stored for a very long time, cleaning products the precaution to take (i.e.,use of employee can become unstable. 5. Never mixes different protective safety equipment, etc.). Whenever a • Do not store cleaning products on a shelf that is cleaning agents together. _ new chemical or operational procedure is over any food products or products which would 6. Wears proper employee introduced, additional training must be provided. come in contact with food (i.e., spoons, forks,knives, salad platters). protective safety Any questions or concerns should be brought to • All cleaning products must be properly sealed equipment for each task. j� attention of the manager in charge of the shift. after each use. 7. Properly stores cleaning f�y4 II` Compressed Gases products. Material Safety Data She (MSDS) 8. Proper use of compressed y Provide information on chemicals including: Extreme care should be taken when handling gas cylinders. L • compressed gases. Wendy's uses the following Manufacturers name, address and emergency compressed gases: carbon dioxide in a carbonator for phone number drink stations, helium for balloons and fire in certificatio ate • Hazards identification extinguishers (manual and automated). If gases are • First aid measures released in large quantities, they could deplete Trainer • Health hazard data oxygen levels. In order to prevent accidents, • Personal protection control measures compressed gas cylinders and containers should be Student (employee protective safety equipment) firmly secured in an upright position. t