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FROM !HDtETOWN BUFFET 709 • FRX NO. :7602413575 Oct. 31 2006 90:8 M pSCEIVED <br />MAR -9 2007 <br />SAN OFFICE OF EMERGENCY SERVICES <br />EXERCISE <br />Being ptcpared means being ready for any kind of emergency, be it hurricane, power failure or fire. You should <br />know what kinds of emergencies might affect yaw restaurant business both internally and naernally. Take some <br />time to find out which natural disasters are most common in the area where you operate_ Knowing what to do <br />during an emergency is an important pan of being prepared and may make all the difforence when seconds count. <br />Below are a list of types of disasters, natural and mama Cede, tkat might affect your individual restaurant in <br />the arm you operate List one or two things you would do to Prepare and Plan - be sore to use your Safety <br />Mannas and Crisis Management Plan for additional assistance. <br />EVENT <br />PREPARE <br />PLAN <br />Example: <br />Prepare by knowing what a watch or <br />Plan to takr shelter / know in advance where <br />Tornado <br />worning is and stay informed by <br />employees and guests could take shelter at yaw <br />Eleanical main llumffvalve <br />listening to local weather/authorihies. <br />restawant - interior room awayfrom <br />SOLID GREEN LINE <br />fimtvaGon Roums out of the restaurant <br />windnws/doors. <br />Earthquake <br />/71f>S� SvK>v n <br />gam <br />lJdT 01""1", rr77 S ci <br />C Ps <br />t'T✓^S <br />O routs <br />/O,rl LUr'wr �OW <br />Gas Leak/ <br />cr/ Otv %O�D�/ <br />f ea <br />Explosion <br />9115, <br />PowerA5/(' <br />7e S - <br />7 <br />y �+'t145;; <br />Outage <br />h/oa v/y t • 74 4j rl",-S <br />J� �r..tst � (e <br />Bliazard/ <br />Snowstorm <br />ace Q r <br />L/n+� dNP Alm!}/S �v <br />r// s <br />9a'T pair12 <br />(P r /V o/Water <br />Main <br />/�✓ 614"! f o <br />%TJ✓ -a G -/i7' ^✓�t •.r D C'd�/ <br />Leak(Shut•d)!yT_ <br />f`t <br />off. <br />. r9 ,"5 <br />Firo <br />�s o LXrw'Ta GS -s< <br />S�' /yt�trM+r, <br />Biological/ <br />4voet/ iD eel <br />4Aa>x4'r Or' <br />Chemical <br />�o�w Dqs S <br />Threat <br />Evacuation plane ace m unpmtaut tool to have poncd in your restaurants for the safety of employees and <br />guests. Siace there ie no time fox planning during so emergency, croari ng a plan ahr d of Lime will Prepare jou for <br />any unexpmtod rmergenaes. Think about an Evacuation Plan wing yaw restaurant's ffoot plan that you will <br />aeceive in the October 2(h" packet. List the fallowing items oa your map by using the color codes. Use <br />markers, stickers or colored pene0e. Be treatise. Once completed, please post in your sestsmand (You do <br />not toed to include your floor plan when faxine in your safety minutes. <br />RFD <br />Fire Extinguisher locations <br />GREEN <br />Exit Doms out of the rtadnrant <br />LIGHT BLUE <br />Ansul Unit <br />YELLOW <br />Gas main shutoff valve <br />ORANGE <br />Eleanical main llumffvalve <br />LARGE STAR <br />Plaec a 1 e 7WZoutsidt the building where employees are to meet, <br />SOLID GREEN LINE <br />fimtvaGon Roums out of the restaurant <br />P0"7 Location r S of 6 <br />Please print clearlyl f v ' <br />