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Home My WebLink AboutBUSINESS PLAN (2)~~ ~~ ~ GMRI, INC. dba RED LOBS~C289 8180 ROSEDALE HIGHWAY N, r _ _ ~ ~ ,,,~ ~-. _ _ "t ~ ~ y N .. ~ ,~;' ' ~- :. -- - . :~ + GMRI INC DBA RED LOBSTER'~289 Manager Location: 8180 ROSEDALE H'WY City BAKERSFIELD CommCode: KCFD STA 65 EPA Numb: BusPhone: (661) 589-9956 Map 102 CommHaz Minimal Grid: 20D FacUnits: 1 AOV: SIC Code:5812 DunnBrad: Emergency Contact / Title Emergency Contact / Title KELLY BALTES / EXEC. VP THOMAS CIPOLLONE / DIR RISK MGMT Business Phone: (407) 245-5611x Business Phone: (407) 245-5198x 24-Hour Phone (407) 491-0242x 24-Hour Phone (407) 496-8141x Pager Phone ( ) - x Pager Phone ( ) - x Hazmat Hazards: Fire Press ImmHlth Contact THOMAS CIPOLLONE •Phone: (407) 245-5198x MailAddr: PO BOX 593330 State: FL City ORLANDO Zip. 32859-3330 Owner DARDEN RESTAURANTS INC Phone: (407) 245-4000x Address PO BOX 593330 State: FL City ORLANDO Zip 32859-3330 Period to TotalASTs: = Gal Preparers TotalUSTs: = Gal Certif'd: RSs: No ParcelNo: ~ Emergency Directives: ~ PROG A - HAZMAT Based on m - _ responsible for obtamin y °f those indl~lduais under penalt 9 the informe41Qn I examined y of law that ! have cePtify submitt and am familiar with the Informataion accur d believe the information is true, e, a complete, ' nature / 7~~~ Date ENT'p MAY 312006 t______________________________________________________________________________+ f _~~ _____________________~= SiteID: 015=0\ -003382 + -1- 03/28/2006 ~~ - ® ~~~ ~~ ~Al~DEN % ~~ - - -- _ -- - - RESTAURANTS Red Lobster® -Olive Garden® Bahama Breeze® Smokey Bones® January 10, 2006 ni Joe Canas, Chief EHS _ ~O 0` Kern Co. Environmental Health 2700-1VI Street Bakersfield, CA 93301 Re: California Hazardous Materials Business Plans , ' - GMRI, INC. d/b/a RED LOBSTER #6289 ~~' 8180 ROSEDALE HIGHWAY BAKERSFIELD, CA 93312 Dear Sir or Madam:. " On behalf of GMRI, Inc., I am submitting an original hazardous material business i ~ plan for-the above location, pursuant to Health & Safety Code sections 25500-25520. "The business plan consists of the enclosed completed Unified Program Consolidated -Form; pages 1-10; training manual and Disaster and Emergency Preparedness Manual (rev. March 2005). - If you have any questions, please contact me at 407-245-5198. Very truly, - a . .`.' - - Thomas F. Cipollone - Director Risk Management ENT'U F E B 21 2006 _ D-arden Restaurants, Inc. i 5900 Lake Ellenor Dr. P:O. Box 593330 - Orlando, FL 32859=3330 Direct No. 407-245-5198 TCipollonena,Darden.`com Encs.-Hazardous business plan, training manual, Disaster 8v Emergency Preparedness Manual cc: Senior Vice President Restaurant General Manager '. "i- UNIFIED PROGRAM CONSOLIDATED FORM FACILITY INFORMATION BUSINESS ACTIVITIES Page 1 of 10 I. FACILITY IDENTIFICATION FACILITY ID # 1 EPA ID # (Hazardous Waste Only) Z (Agency Use Only) BUSINESS NAME (Same as Facility Name or DBA -Doing Business As) 3. GMRI, Inc. DBA Red Lobster # 6289 II. ACTIVITIES DECLARATION NOTE: If you check YES to any part of this list, please submit the Business Owner/Operator Identification page (OES Form 2730). Does your facility... If Yes, lease com lete these ages of the UPCF... A. HAZARDOUS MATERIALS Have on site (for any purpose) hazardous materials at or above 55 gallons for liquids, 500 pounds for solids, or 200 cubic feet for compressed gases ®YES ^ NO a HAZARDOUS MATERIALS INVENTORY (include liquids in ASTs and USTs); or the applicable Federal threshold . _CHEMICAL DESCRIPTION (OES 2731) quantity for an extremely hazardous substance specified in 40 CFR Part 355, Appendix A or B; or handle radiological materials in quantities for which an emer enc tan is re wired ursuant to ] 0 CFR Parts 30.40 or 70? B. UNDERGROUND ST012AGE TANKS (USTS) UST FACILITY (Formerly swacu Form A) 1. Own or operate underground storage tanks? ^YES ®NO s. UST TANK (one pace per tank> (Formerly Form s) 2. Intend to upgrade existing or install new USTS? ^YES ®NO 6. UST FACILITY UST TANK (one per tank) UST INSTALLATION -CERTIFICATE OF COMPLIANCE (one page per tank) (Formerly Form C) 3. Need to report closing a UST? ^YES ® NO 7. UST TANK (closure portion -one page pcr tank) C. ABOVE GROUND PETROLEUM STORAGE TANKS (ASTs) Own or operate ASTs above these thresholds: ---any tank capacity is greater than 660 gallons, or ^YES ®NO s. NO FORM REQUIRED TO CUPAs ---the Cota] capacity for the facility is greater than 1,320 gallons? D. HAZARDOUS WASTE 1. Generate hazardous waste? ^YES ®NO 9. EPA IDNUMBER -provide at the top of this page 2. Recycle more than 100 kg/month of excluded or exempted recyclable RECYCLABLE MATERIALS REPORT (one materials (per H&SC §25143.2)? ^YES ®NO ]0. per recycler) 3. Treat hazardous waste on site? ONSITE HAZARDOUS WASTE ^ YES ®NO 11. TREATMENT -FACILITY (Formerly DTSC Forms 1772) ONSITE HAZARDOUS WASTE TREATMENT -UNIT (one page per unit) (Formerly DTSC Forms 1772 A,R.C.D and L) 4. Treatment subject to financial assurance requirements (for Permit by ^YES ®NO Iz CERTIFICATION OF FINANCIAL Rule and Conditional Authorization)? . ASSURANCE (FormedyDTSCFOrm tz3z> 5. Consolidate hazardous waste generated at a remote site? REMOTE WASTE /CONSOLIDATION ^ YES ®NO 13. SITE ANNUAL NOT~'ICATION (Formerly DTSC Form 1196) 6. Need to report the closure/removal of a tank that was classified as ^YES ®NO la HAZARDOUS WASTE TANK CLOSURE hazardous waste and cleaned onsite? . CERTIFICATION (Formerly DTSC Form Iza9) E. LOCAL REQUIREMENTS ls. (You may also be required to provide additional information by your CUPA or local agency.) www.unidocs.org Rev.12/12/05 UNIFIED PROGRAM CONSOLIDATED FORM FACILITY INFORMATION BUSINESS OWNER/OPERATOR IDENTIFICATION Pae2of10 I. IDENTIFICATION FACILITY ID # 1• BEGINNING DATE 100. ENDING DATE tot. (Agency Use Only) December 12, 2005 December 12, 2006 BUSINESS NAME (Sazne as FACILITY NAME or DBA -Doing Business As) 3• BUSINESS PHONE toz. GMRI, Inc. DBA Red Lobster # 6289 6615899956 $USINESS SITE ADDRESS ~ to3. 8 T80 ROSEDALE HIGHWAY "' CITY 104E ZIP. CODE tos. CA BAKERSFIELD 93312 DUN & BRADSTREET 106• SIC CODE (4 digit #) 107• N/A 5812 COUNTY tos. Kern BUSINESS OPERATOR NAME 109• BUSINESS OPERATOR PHONE uo. GMRI, Inc. 407-245-4000 II. BUSINESS OWNER OWNER NAME ttt. OWNER PHONE tt2. Darden Restaurants, Inc. Attention: Risk Management 407-245-4000 OWNER MAILING ADDRESS 113• P.O. Box 593330 CITY 114• STATE 115• ZIP CODE ns. Orlando FL 32859-3330 III. ENVIRONMENTAL CONTACT CONTACT NAME ttz CONTACT PHONE tts. Thomas Cipollone ~ • << 407-245-5198 CONTACT MAILING ADDRESS 119• P.O. Box 593330 CITY tzo. STATE 121• ZIP CODE t22. Orlando FL 32859-3330 -PRIMARY- IV. EMERGENCY CONTACTS -SECONDARY- NAME NA NAME 228• Kelly Baltes Thornas Cipollone TITLE TIT TITLE tzv. Executive Vice President ~ Director Risk Management $i7SINESS PHONE BUS BUSINESS PHONE t3o. 407-245-5611 407-245-5198 24-HOUR'PHONE* 24- 24-HOUR PHONE* 131. 407-491-0242 407-496-8141 PAGER # 127• PAGER # t32. N/A N/A ADDITIONAL LOCALLY COLLECTED INFORMATION: t33. Property Owner: N/A Phone No.: Billing Address: Certification: Based on my inquiry of those individuals responsible for obtaining the information, I certify under penalty of law that I have personally examined and am familiar with the information submitted and believe the information is true, accurate, and complete. >SIGNATURE'OF OWNERIOPERATOR OR DESIGNATED REPRESENTATIVE DATE 134. NAME OF DOCUMENT PREPARER t35. 12/12/06 Thomas Ci ollone NA E O I ER (prin[) 136. TTPLE~OF SIGNER 137. Thomas Cipollone Director Risk Management * See Instructions on next page. www.unidocs.org Rev. 12/12/05 UNIFIED PROGRAM CONSOLIDATED FORM HAZARDOUS MATERIALS HAZARDOUS MATERIALS INVENTORY -CHEMICAL DESCRIPTION ('one page per material er baildine or areal ^ ADD ^ DELETE ^ REVISE 200 Yage 3 of ]U I. FACILITY INFORMATION BUSINESS NAME (Same as FACILITY NAME or DBA -Doing Business As) 3. GMRI, Inc. DBA Red Lobster # 6289 CHEMICAL LOCATION 201 CHEMICAL LOCATION CONFIDENTIAL EPCRA zoz. Need to,call restaurant ^ YES ®NO FACILITY ID # ~~ 1- MAP # 203. GRID # wa. (Abency Use Only) II. CHEMICAL INFORMATIO N CHEMICAL NAME 205 TRADE SECRET ^ Yes ®No zo6. Carbon Dioxide Refrigerated Liquid lr sabect to EPCRA, reeer to instructions COMMON NAME 2oz ws. EHS* ^ Yes ®No Carbon Dioxide CAS# 209. *If EHS is "Yes," all amounts below must be in lbs. 124-38-9 FIRE CODE HAZARD CLASSES (Complete if required by local agency) 210. HAZARDOUS MATERIAL ®a. PURE ^ b. MIXTURE ^ c. WASTE 211. RADIOACTIVE ^ Yes ®No 212. 213. CURIES TYPE (Check one item only) PHYSICAL STATE (Check one item only) ^ a. SOLID ®b. LIQUID ^ c. GAS 21 a. 215. LARGEST CONTAINER FED HAZARD CATEGORIES 216. (Check all that apply) ^ a. FIRE ^ b. REACTIVE ®c. PRESSURE RELEASE ®d. ACUTE HEALTH ^ e. CHRONIC HEALTH AVERAGE DAILY AMOUNT 217. MAXIMUM DAILY AMOUNT 218. ANNUAL WASTE AMOUNT 219. STATE WASTE CODE 220. 200 400 N/A N/A 221. DAYS ON SITE 222. UNTTS* ^ a. GALLONS ^ b. CUBIC FEET ®c. POUNDS ^ d. TONS 365 days per year (Check one item onl) * If EHS, amount must he in ounds. STORAGE CONTAINER ^ a. ABOVEGROUND TANK ^ e. PLASTIC/NONMETALLIC DRUM ^ i. FIBER DRUM ^ m. GLASS BOTTLE ^ q. RAIL CAR ^ b. UNDERGROUND TANK ^ f. CAN ^ j. BAG ^ n. PLASTIC BOTTLE ^ r. OTHER ^ c. TANK INSIDE BUILDING ^ g. CARBOY ^ k. BOX ^ o. TOTE BIN ^ d. STEEL DRUM ^ h. SILO ®1. CYLINDER ^ p. TANK WAGON 223. STORAGE PRESSURE ^ a. AMBIENT ®b. ABOVE AMBIENT ^ c. BELOW AMBIENT 224. STORAGE TEMPERATURE ^ a. AMBIENT ^ b. ABOVE AMBIENT ®c. BELOW AMBIENT ^ d. CRYOGENIC 225. % WT HAZARDOUS COMPONENT (For mixture or waste only) EHS CAS # I. zz6. 227. ^ Yes ^ No zz8. zz9. 2. 230. 231. ^YeS ^ No 232. 233. 3. 234. 235. ^YeS ^ NO 236. ~ 237. ¢_ 238. 239. No zap. ^YeS 2a1. 5. 2a2. 2a3. ^ Yes ^ No zaa. gas. If more hazardous components are present a[ greater than 1 So h}' weigh[ if non-carcinogenic, or 0.1 % by weight if carcinogenic, attach additional sheets of paper capturing the reyuired information. ADDITIONAL LOCALLY COLLECTED INFORMATION za6. j DOT Hazard Class: If EPCRA, Please Sign Here. www.unidocs.org Rev. 12/12/05 Facility Site Plan/Storage Map (Hazardous Materials Business Plan Module) <, Site Address: 8180 ROSEDALE HIGHWAY BAKERSFIELD, CA 93312 Date Map Drawn:. ~ ~ ~ 1VIap Scale:;, .. _. Page 4 of 10 A B C D E F G H I J K L M N O P Q R S T U V W X Y 1 2 3 4 5 6 7 S 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 ,. •,, ~` ~ ~~~ - - ~- ._~ r _ - - t - ~ r, -r-- ~, ~ ~ 1 LJ ~ ~ __, ,y /""`ice „ a I I ~ ~~ t ~ f z'. _ ;. ~.. n _ __ 4 ~. s , ~ I -- ti, : . ~~,. ~~ ~. ~ ~. ~.~~ c ,, ~ , ~ I /} y ~ i /.1~ y11--~ . ~ ~ \ I ~ 4 -..." ~ . ~ ( ) d..~ ~ `t~ ~4I~ ~~ ~ 1"'19° n "•Y "~ ~ 1 r I ~ - Y~ a~s ~ r , ,~'.~ -. ' . ._. _ __ __ _ __ ~ ~ i ~ ~ C 7 ~ ~ ~ `. '' ~~ ~ ; - ~ J t+y ~ 3 ~ ~ ~ ~. ---_ t^ fi'.4.y ~ _ .. ~ a i'~ ~ I ~ ii -. ~/ ~ ~ ~ ~ ~ , ~ ~t ~~ ~ ~ _ 4, ~? ~ P ,~ .. ~ ~_____£ _ ...__ r y ~ ~ .~. _. ~ t. , _ ~ _, ~ 'J !' _ A t~ ~ _ £ ~ -~- -~ __ i l __ ] I- ~ ~ . ,^a~~ ~ .~ I I ~ ' ' T , ~ „ ~ _ i -.. ~ ~~~ } 1, .... i .:. .... , . I I E _ i t. ,~ [ F .. "R- ( k z.. ». F ~. - .. y. ~, ~ -, .. t _ d < ~ F i a ~ s . '~ I - t (( .. a. - ... ._ _ .. .~' .. x ~ - r ~ ~y p1 f - ...-_ _... _.- '. (~ -_ T - ~ ~ -_ ~ ~ f _. _ -_.... __ " t I ~ I _. ~~ - --t--__ _ - .~_---- - ~ ~~, 3 ~ ~ ~ ~ _ ( ¢ ___ _ [ .T € ~. ( ~ ~ s -r, ~ ~ ~ ~ ~3 . ~ ~ .. ~ ~ ~-. ~- ~ - ----- I-- - E ~,.~ ~ (~ £ 1 . ~ ~. :. r - .~ _ ~ ~ - ~~~-' ~ ~~ T rj t - ~ I - - ~_ Co2 __- _ ~ ~ p 1 j~ .. , j ~ "~ ~ ~ ~ ... .:. ~~ .... ._~; I .... t7 ~" _ -r- ~ ......_. E ~ d ~ ~ ~ I f -- i i '`~` ~ ~ ~i ~ ~ a ~ ~ ~ I ~= =i i - ---- ~i-.--- Instructions are printed on the following page. www.unidocs.org Rev. 12/12/05 ~ . Facility Site Plan/Storage Map (Hazardous Materials Business Plan Module) Site Address: 8180 ROSEDALE HIGHWAY BAKERSFIELD, CA 93312 ,. _ _ _. Date Map Drawn: / / '-Map Scale= `_ Page 5 of 10 ~ B C D E F G H I J K L M N O P Q R S T U V W X Y Z www.unidocs.org Rev. 12/12/05 Emergency Response/Contingency Plan ~ (Hazardous Materials Business Plan Module) Authority Cited: HSC, Section 25504(b); Title 22, Div. 4.5, Ch. 12, Art. 3 CCR Page 6 of 10 All facilities that handle hazardous materials in specified quantities must have a written emergency response plan. In addition, facilities that generate 1,000 kilograms or more of hazardous waste per month, or accumulate more than 6,000 kilograms of hazardous waste on-site at any one time, must prepare a contingency plan. Because the requirements are similar, they have been combined in a single document, provided below, for your convenience. This plan is a required module of the Hazardous Materials Business Plan (HMBP). If you already have a plan that meets these requirements, you should not complete the blank plan, below, but you must include a copy of your existing plan as part of your HMBP. This site-specific Emergency Response/Contingency Plan is the facility's plan for dealing with emergencies and shall be implemented immediately whenever there is a fire, explosion, or release of hazardous materials that could threaten human health and/or the environment. At least one copy of the plan shall be maintained at the facility for use in the event of an emergency and for inspection by the local agency. Within Santa Clara County, hospitals and police agencies have delegated receipt of these plans to the local agencies administering Hazardous Materials Business Plans, so additional copies need not be submitted. However, a copy of the plan and any revisions must be provided to any contractor, hospital, or agency with whom special (i.e. contractual) emergency services arrangements have been made (see section 3, below). 1. Evacuation Plan: a. The following alarm signal(s) will be used to begin evacuation of the facility (check all that apply): ^ Bells; ^ Horns/Sirens; ®Verbal (i. e. shouting); ^ Other (specify) b. ®Evacuation map is prominently displayed throughout the facility. Note: A properly completed HMBP Site Plan satisfies contingency plan map requirements. This drawing (or any other drawit2g that shows primar~~ and alternate evacuation routes, emergency exits, and primary and alternate staging areas) must be prominently posted throughout the facility in locations where it will be visible to employees and visitors. 2. a. Emergency Contacts*: Fire/Police/Ambulance State Office of Emergency Services b. Post-Incident Contacts: Fire Department Hazardous Materials Program .................. . Local HazMat.RegulatoryAgency.,-, --. California EPA Department of Toxic Substances Control LL Cal=OSHA Division=of Occupational Safety-and -Health ° ...:.: ....°:. . Air,QualitylVlanagementDistrict °.......:._ ..:..;• • • • • .:. . _,__ _. ;, Regional Water Quality Control Board ..:.. ~` These te[epl:one numbers are provided as a general aid to emergency notification. Be advised c. Emergency Resources: Phone No. 911 Phone No. (800) 852-7550 Phone No.: (661).868-3670 Phoiie'No: (661)326-3751 ~' Phone :No. (415)` 972-3188 ~;_ Phone'No.''(661)~868=3801 _ Phone"'No:'(661)326=6900 Phone No: ,(661) 334-2755 'hat additional agencies may be required to be notified. Poison Control Center ....................................... Phone No. (800) 876-4766 Nearest:Hospital: `Name:: Mercy Southwest Phonz No.: (661) 663-6000 ~.,_ ,. Address: 400 OId River Road City; Bakersfield 3. Arrangements With Emergency Responders: If you have made special (i.e. contractual) arrangements with any police department, fire department, hospital, contractor, or State or local emergency response team to coordinate emergency services, describe those arrangements below: www.unidocs.org Rev. 12/12/05 Emergency Response/Contingency Plan (HMBP Module) Page 7 of ] 0 4. Emergency Procedures: Emergency Coordinator Responsibilities: a. Whenever there is an imminent or actual emergency situation such as a explosion, fire, or release, the emergency coordinator (or his/her designee when the emergency coordinator is on call) shall: i. Identify the character, exact source, amount, and areal extent of any released hazardous materials. ii. Assess possible hazards to human health or the environment that may result from the explosion, fire, or release. This assessment must consider both direct and indirect effects (e.g. the effects of any toxic, irritating, or asphyxiating gases that are generated, the effects of any hazardous surface water run-off from water o~- chemical agents used to control fire, etc.). iii. Activate internal facility alarms or communications systems, where applicable, to notify all facility personnel. iv. Notify appropriate local authorities (i. e. ca11911). v. Notify the State Office of Emergency Services at 1-500-852-7550. vi. Monitor for leaks, pressure build-up, gas generation, or ruptures in valves, pipes, or other equipment shut down in response to the incident. vii. Take all reasonable measures necessary to ensure that fires, explosions, and releases do not occur, recur, or spread to other hazardous materials at the facility. Before facility operations are resumed in areas of the facility affected by the incident, the emergency coordinator shall: i. Provide for proper storage and disposal of recovered waste, contaminated soil or surface water, or any other material that results from a explosion, fire, or release at the facility. ii. Ensure that no material that is incompatible with the released material is transferred, stored, or disposed of in areas of the facility affected by the incident until cleanup procedures are completed. iii. Ensure that all emergency equipment is cleaned, fit for its intended use, and available for use. iv. Notify the California Environmental Protection Agency's Department of Toxic Substances Control, the County of Santa Clara's Hazardous Materials Compliance Division, and the local fire department's hazardous materials program that the facility is in compliance with requirements b-i and b-ii, above. Responsibilities of Other Personnel: On a separate page, list any emergency response functions not covered in the "Emergency Coordinator Responsibilities" section, above. Next to each function, list the job title or name of each person responsible for performing the function. Number the page(s) appropriately. 5. Post-Incident Reporting/Recording: The time, date, and details of any hazardous materials incident that requires implementation of this plan shall be noted in the facility's operating record. Within 15 days of any hazardous materials emergency incident or threatened hazardous materials emergency incident that triggers implementation of this plan, a written Emergency Incident Report, including, but not limited to a description of the incident and the facility's response to the incident, must be submitted to the California Environmental Protection Agency's Department of Toxic Substances Control, the County of Santa Clara's Hazardous Materials Compliance Division, and the local fire department's hazardous materials program. The report shall include: a. Name, address, and telephone number of the facility's owner/operator; b. Name, address, and telephone number of the facility; c. Date, time, and type of incident (e.g. fire, explosion, etc.); d. Name and quantity of material(s) involved; e. The extent of injuries, if any; £ An assessment of actual or potential hazards to human health or the environment, where this is applicable; g. Estimated quantity and disposition of recovered material that resulted from the incident; h. Cause(es) of the incident; i. Actions taken in response to the incident; j. Administrative or engineering controls designed to prevent such incidents in the future. 6. Earthquake Vulnerability: [19 CCR §273t(e)] Identify any areas of the facility and mechanical or other systems that require immediate inspection or isolation because of their vulnerability to earthquake-related ground motion: www.unidocs.org Rev. 12/12/05 Emergency Response/Contingency Plan fi 7. Emergency Equipment: Page 8 of l0 22 CCR §66265.52(e) [as referenced by 22 CCR §66262.34(a)(4)] and the Hazardous Materials Storage Ordinance require that emergency equipment at the facility be listed. Completion of the following Emergency Equipment Inventory Table meets this requirement. EMERGENCY EQUIPMENT INVENTORY TABLE 1. Equipment Cate or 2. Equipment Type 3. Locations * 4. Descri tion~* Personal ^ Cartridge Respirators Protective ^ Chemical Monitoring Equi ment (describe) Equipment, ^ Chemical Protective A rons/Coats Safety ^ Chemical Protective Boots Equipment, ^ Chemical Protective Gloves and ^ Chemical Protective Suits (describe) First Aid ^ Face Shields Equipment ®First Aid Kits/Stations (describe) 2 Locations Office, Alle ^ Hard Hats ^ Plumbed Eye Wash Stations ^ Portable Eye Wash Kits (i. e. bottle type) ^ Respirator Cartridges (describe) ^ Safety Glasses/Splash Goggles ^ Safety Showers ^ Self-Contained Breathing A aratuses (SCBA) ^ Other (describe) Fire ®~AutortiaricFice S rinklee S~ysteins 2 Locations Dinin Room, Ansol Extinguishing ^ Fire Alarm,Boxes/Stations Systems ®Fii•e Extinguisher Systems (describee) .. . 6 Locations Patio, Restroom, Frontdoor, Bar, Breakroom, Kitchen ^ Other (describe) Spill ^ Absorbents (describe) Control ^ Berms/Dikes (describe) Equipment ^ Decontamination E ui ment (describe) and ^ Emergency Tanks (describe) Decontamination ~ Exhaust -Hoods Kitchen Equipment ^ Gas Cylinder Leak Repair Kits (describe) ^ Neutralizers (describe) ^ Overpack Drums ^ Sumps (describe) ^ Other (describe) Communications ^ Chemical Alarms (describe) and ^ Intercoms/ PA Systems Alarm ^ Portable Radios Systems ®Telephones 4 Locations 2 Bar, I Alle , !office ^ Underground Tank Leak Detection Monitors ^ Other (describe) Additional ^ Equipment ^ (Use Additional ^ Pages if Needed.) ^ Use the map and grid numbers from the Storage Map prepared earlier for your HMBP. ** Describe the equipment and its capabilities. If applicable, specify any testing/maintenance procedures/intervals. Attach additional pages, numbered appropriately, if needed. www.unidocs.org Rev. 12/12/05 r Employee Training Plan (Hazardous Materials Business Plan Module) ~ Authority Cited: HSC, Section 25504(c); Title 22, Div. 4.5, Ch. 12, Art. 3 CCR Page 9 of l0 All facilities that handle hazardous materials must have a written employee training plan. This plan is a required module of the Hazardous Materials Business Plan (HMBP). A blank plan has been provided below for you to complete and submit if you do not already have such a plan. If you already have a brief written description of your training program that addresses all subjects covered below, you are not required to complete the blank plan, below, but you must include a copy of your existing document as part of your HMBP. Check all boxes that apply. [Note: Items marked with an asterisk (*) are required.J: 1. Personnel -are trained In the following procedures: .Internal alarm/notifcatori.* <~Evacuation/re-entry rocedures & assembly oint°aocations* ^. F_mergency incident re' oi•ting External"errierge"nc ~~res' onse~~organizationxnotification ® Location(s) and coiitenfs,of Emer enc `-Res onseJContingency Plan ^ ,: ~,-, Facility evacuanon.drills,ahat'are'conducted=at_least_(specify) - (e.g. `Quarter-ly";:eic:) 2..;;Chemical Handlers areadditionally trained in the following: ~~ -Safe methods,forhandling~and~storage:ofhazardods materials `Location(sj;and proper use of fire and spillcontrol equi merit ^ . Spill }procedures%emergency procedures ;Proper, use of-personal protective equipment ~" ® Specific; hazard(s) of each chemical to which .they; may be exposed ~ including, routes of exposure, (i. e., inhalation, ;ingestion, 'absorption) ®, ~~Hazardous'Waste Handlers%1Vlanagers are trained~in~all aspects ofhazardous waste management specific to~tlieir jobduties (e;~g: container . accui'nulation . tine, reyaiirements -labe&ng re_quirements, storage.--area -insp"e''ction =rrequirerree_rtts_,~ ma~_tifesting t-equirements, -eEC)= 3. Emergency Response Team Members are eapableof and engaged in the following: ^ Personnel:.rescueprocedures Shufd~~w'n of o orations ^ Liaison: witfi responding agencies Use; maintenance, and replacement of emergencyresponse a ui merit ® Refresher°training, -whchis~provided~at-least annually _* ^, °Emergency response drills, which are conducted at least (specify) =°~ ~ ~ ~ ~~~ ~ '~ ~ ~(e.g. `"Quarterly"; etc.) www.unidocs.org Rev. 12112!05 ~s. - ~~ :~ r,, Record Keeping (Hazardous Materials Business Plan Module) Page 10 of 10 All facilities that handle hazardous materials must maintain records associated with their management. A summary of your recordkeeping procedures is a required module of the Hazardous Materials Business Plan (HMBP). A blank summary has been provided below for you to complete and submit if you do not already have such a document. If you already have a brief written description of your hazardous materials recordkeeping systems that addresses all subjects covered below, you are not required to complete this page, but you must include a copy of your existing document as part of your HMBP. Check all boxes that apply. The following records are maintained at the facility. [Note: Items marked with an asterisk (*) are required.]: ®~ Current=em loyees' straining records (to be :retained until closure o the facilit)~) ~* ® Former employees' training_reeords (to be-retained at feast three=years after terrrcinati_on of employment) ® Tia'ining~Program(s) ~(i.e.:.written~dercri tion~~ofintroductory and continuin. trainin ® .Current-copy o'f this Emergency%Response/Contingency Plan'* Record ofzrecordablelre ortabl'e~ihazardous~~material/waste=releases ,Record'of;hazardous-materiallwastestorage area ins ections°'~` ® Record of hazardous wasteaank'dail inspections [] Description and"documentation of facility emergency response drills Note: The above list of records does not necessarily identify every t)~pe of record required to be maintained by the facility. A copy of the Inspection Check Sheet(s) or Log(s) used in conjunction with required routine self- inspections of your facility must be submitted with your HMBP. (Exception: Available from your local agency is a Hazardous Materials/Waste Storage Area Inspection Form that you may use if you do raot already have your own form. If you use the example provided, you do not need to attach a copy.) Check the appropriate box: ® 'we will`-use the~'Unidocs "Hazardous Materials%waste Storage Area Inspection Form" -to document inspections: ^ We will use our own documents to record inspections. (A blank copy of each document used must be.attached to -this HMBP.) www.unidocs.org Rev. 12/12/05 Y TRAINING The purpose of training is to ensure the employees, outside contractors, and other affected individuals are adequately educated about potential chemical risks and how to respond to such hazards. It is important that all questions are answered - we don't want to minimize a hazard, however, we also don't want to exaggerate risks. Although employee training has always been a part of most programs, it is not necessary to establish very formal, documented programs. It is recommended that we continue the on-the-job explanation of specific health and safety hazards with any particular job (especially those tasks done very infrequently or for the first time), but supplement this with generic chemical safety training. Since explaining the health and safety risks is part of a job indoctrination, we need to be sure that this is always done. Any training program given to employees must be formally documented. Each employee should signify his/ her attendance by signing in on the Chemical Safety Training Log. These forms should be filed permanently in this manual in the Employee Training section. TRAINING MUST CONSIST OF: • Information on the requirements of OSHA Hazard Communication standard and applicable state/ local chemical safety laws and regulations; • Information on operating procedures in their work area where hazardous chemicals are present; • Information on where the Material Safety Data Sheets (MSDS), the written program (this. Manual); and the list of hazardous chemicals are kept; • Review and explanation of the appropriate Material Safety Data Sheet (MSDS); • Methods employees can use to protect themselves, such as: work practices and the use of personal protective equipment; • How to read and interpret information on labels; • How employees can obtain and use the available hazard information; • Information on the established procedures in the safe handling, storage, and disposal of chemicals; • Information on the hazards of non-routine tasks such as area and/ or equipment cleaning, maintenance, or repair as well as hazards associated with chemicals contained in unlabeled pipes in the work area; • How to clean up and respond to medical concerns as a result of exposure to a chemical spill. CONTRACTED SERVICES (Preventative Maintenance, Hood Cleaner, Refrigeration, etc.) As part of OSHA's Hazard Communication Standard, contractors must be informed of any chemical hazards their employees may be exposed to during the time they work in your restaurant. Although the contractor is responsible for training his personnel, contractors and all other outside vendors must follow our safety rules. Contractors' employees should also be confined to their specific job area. All contractors should be informed of hazardous materials in the areas in which their employees will be working. The restaurant's Chemical Safety Program should also be explained and any related questions answered. Additionally, contractors must be in compliance with federal OSHA and state/ local laws and regulations regarding chemical safety and must supply us with Material Safety Data Sheets (MSDS) for any hazardous chemicals they bring into the workplace. EMPLOYEE MEE~'ING O I,~TLINE SUBJECT: CHEMICAL SAFETY PROGRAM PARTICIPANTS: ALL RESTAURANT EMPLOYEES (Only 1 work area in attendance per meeting.) PREPARATION: 1. Obtain a container of each hazardous chemical used by the work. 2. Have a copy of the MSDS for each chemical in that work area. 3. Have the meeting attendance sheet from the Chemical Safety Program Manual; each employee needs to verify his or her attendance. MEETING: 1. Begin the meeting by mentioning the word "chemicals". Ask the employees for examples of different chemicals that are found at home (hair spray, fertilizers, fly spray, etc.) and at work (dish machine detergents, bleach, window cleaner, etc.). 2. Remind them that some chemicals are not hazardous, however many have some degree of hazard. 3. Ask them two questions: • "How do you know the difference?" • "How can you protect yourself?" 4. To help you answer these questions, the Occupational Safety and Health Administration (OSHA) .has issued a standard called "Hazard Communication -Your Right to Know". Explain that this standard is intended to ensure chemical manufacturers evaluate their products for safety and this information is passed on to all users. Since you use many chemicals in the restaurant, it is important to know which products are hazardous and proper procedures to handle and use these products. 5. Always remember your safety is very important to many people: a. To OSHA b. To the Chemical Suppliers c. To your employer R d. To you 6. Labels are important, they tell (show the Label from one of your demonstration chemicals you have in the room): a. Product name b. Product's intended use c. Using directions d. Any special instructions i.e., Keep out of reach of children e. Signal words i.e.: Danger, Warning, Caution f. Hazardous ingredients that may be in the product g. Precautionary measures i.e. physical/health hazards, protective gear and first aid instructions h. Safe handling and storage instructions i. Name and address of the manufacturer 7. Material Safety Data Sheets (MSDS's) (Pass around some sample MSDS sheets for viewing) The Material Safety Data Sheets (MSDS) provides us with information for using a chemical safely. It identifies the substance(s) of concern in the chemical and potential hazards. The sheets describe precautions for use, handling, storage and also, gives procedures for emergency situations. Each MSDS will be divided into sections, each section will tell different information about the product. For example, typical sections on an MSDS will tell the following: • Identify the product • Hazardous chemicals in the product • Physical and chemical characteristics of product (appearance and odor) • Physical hazards of the product • Health hazards .(first aid procedures) • Special precautions (how to store, what to do in case of leaks, how to dispose of product) 8. We have obtained information regarding the hazardous chemicals in the restaurant. This information includes: • MSDS Sheets on every chemical • A guide on how to read an MSDS sheet C • A guide on how to read a product label • A list of the hazardous chemicals in each work area This information is on file in the Manager's office. Additionally, this information is available on wall charts that will be posted so you may refer to it easily. We also have an inventory of chemical products in the restaurant. (Tell employees where they are stored.) We will be giving new employees this training and everyone will receive information regarding any new hazardous chemicals in the restaurant. 9. So far we have talked about the government's (OSHA's) role, the chemical supplier's role, and our role in chemical safety. The last and most important person in the chain is you. We need you to help protect yourself. Do this by: • Using the proper chemical for the job • Following correct procedures • Reading labels • Knowing where to find information about the chemicals • Knowing how to handle and use the chemicals you work with • Wearing and taking care of protective gear • Following warnings and instructions • Learning emergency procedures • Becoming familiar with how the products look and smell • Asking the manager on duty when in doubt 10. REMEMBER TO TREAT ALL. CHEMICALS WITH RESPECT AND NEVER MIX CHEMICAL PRODUCTS TOGETHER. 11. Ask if there are any questions. Answer any. 12. Have employees sign attendance sheets. Place signed attendance sheets in your Chemical Safety Program Manual. CHEIVII CAL SAFETY TRAINING L O G SUBJECT: RESTAURANT #: TRAINER'S NAME: TRAINER'S TITLE: EMPLOYEE NAME OB TITLE DATE SIGI\TATURE ~ , CHEMICAL SAFETY TRAINING ~, G G. SUBJECT: RESTAURANT #: TRAINER`S NAME: TRAINER`S TITLE: EMPLOYEE NAME OB TITLE DATE SIGNATURE CHEMICAL SAFETY TRAINING L O G SUBJECT: RESTAURANT #: TRAINER'S NAME: TRAINER'S TITLE: EMPLOYEE NAME OB TITLE DATE SIGNATURE CHEMICAL SAFETY TRAINING L O G SUBJECT: RESTAURANT #: TRAINER'S NAME: TRAINER'S TITLE: EMPLOYEE NAME OB TITLE DATE SIGNATURE Disaster and Emergency Preparedness Manual ~ Revised March 2005 r~'_ .', DISASTER MANUAL HOW TO USE THIS MANUAL • . • Disaster and Emergency Preparedness Manual • Table of Contents 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. How this manual should be used a. Being Prepared b. Emergency Numbers Fires Hurricanes Tornadoes or Severe Storms Floods Blizzard Earthquake Bomb Threats Drain and Sewage Backup Power outage Water supply Boil Water order Food Product Handling Procedures Community Involvement Computer Systems Restaurant version Page 2 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual ~ How to use this Manual We have created this guide to provide you with a summary of what to do before, during and after a disaster or emergency. This advice will help you plan and survive a disaster or emergency and prevent or at least minimize injuries, property damage and overall disruption of business. Familiarity with what to do during a disaster or emergency is not only comforting, but will give you confidence in addressing the situation. Remember there is no better time than now to check your supplies and make sure that you are prepared for any disaster or emergency that may come your way. Unlike natural disasters, there are disasters caused by accidents such as the accidental release of poisonous chemicals into the area or radiation leaks. Because these disasters vary depending upon the agent involved and generally require specialized technical evaluation, they will not be discussed in this manual. If one of these occurs, immediately contact the Total Quality Department at the Restaurant Support Center. In any disaster you should contact your Director of Operations first. They will provide advice on closing and scheduling. When you get directions to close, evacuate the restaurant and close it. Immediately begin to make the necessary preparations. Review this manual annually as part of your safety committee meeting as well as in your regular scheduled manager meetings. Each year Operations will schedule a month on their Operations calendar to remind all General Managers to review this manual with all managers ensuring they know how to shut off water supply, gas valves, etc. as outlined. This is a good time to review the evacuation plan with their employees ensuring this evacuation plan(s) is posted in a clear location. This is also a good time to complete your Emergency Numbers listed on page 8. Restaurant version Page 3 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual ~ Being Prepared Being prepared is your first responsibility during a disaster or emergency. Preparation and good planning are essential to handling any disaster and emergency effectively with minimal impact to your guests, team, and restaurant. Knowing what to anticipate and the proper alternatives to pursue will give you a comforting command of the situation. It is essential that you make sure you have the following items on hand in case of a disaster or emergency: Emergency Response (ER) Kit also known as Y2K Be sure it contains..... ^ Manual credit card imprinter that is not part of the kit ^ 3 Packs of Manual Guest Checks ^ 3 Packs of AMEX Credit Card Slips ^ 5 Quick Reference Guides for Emergencies ^ 2 Darden Emergency Response Guides First Aid Kit ^ Using your First Aid sticker to ensure your Kit contains all items listed. Flashlights ^ Your restaurant should have two or three D cell battery flashlights. ^ Use alkaline batteries in the flashlights because they last longer. ^ Check the flashlight quarterly for brightness. ^ Change batteries every six months regardless of previous use or brightness. Battery-powered Radio ^ During a disaster or power outage, it is important to stay informed of current situations, so stay tuned to your local radio stations. ^ Use alkaline batteries in your radio, check them regularly and replace them every six months. ^ Do not play the radio in guest areas. ^ Monitor local weather reports on the radio in the kitchen -the line or production areas are the best places. ^ Make kitchen employees responsible for keeping you informed of any updates. Pen and Paper (use your checklist found on first page of each section) ^ Keep checklist or pen and paper handy as you will need to keep track of telephone numbers, product temperatures, contact names, times, destroyed product, etc. Evacuation Plan ^ Need to review the evacuation plan with your staff -Evacuate the building in a safe and orderly fashion Restaurant version Page 4 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • Note: The prediction or forecast of a disaster may prove to be inaccurate. However, the cost incurred for taking action will be minimal in relation to possible losses if the forecast was accurate and no action was taken. "Closed" Sign Posting ^ Post a "closed" sign on the front door if you suspend operations. This will minimize the chance for liability claims by keeping guests out. (see CLOSED sign provided in the front section of this manual} ^ Wherever possible or necessary, post an employee at the door to give information and offer directions to the closest Darden restaurant, if applicable. Garbage Removal During periods when you are closed for business due to disaster, please remember the following: ^ Remove all garbage from the building as soon as possible. This will minimize the chance of off odors and vermin infestation. Equipment and Utensils Prior to resuming operation after any disaster: ^ Wash and sanitize all food contact surfaces and utensils to prevent contaminating the food supply (a sanitizing solution can be made by mixing one capful of chlorine bleach to every gallon of water) Reporting Damage to Building or Site After the disaster or emergency is over, return to the restaurant as soon as it is safe to do so to assess any damages and to make emergency repairs. If the building structure or equipment is damaged, contact your Director first, then. the Facilities Department at the Restaurant Support Center (407-245-4200) as soon as possible. Restaurant version Page 5 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc • • • Disaster and Emergency Preparedness Manual ~ Emergency Numbers Company`Numbers -Call Director of Operations first then notify Total Quality, Facilities and Corporate Securit Division Vice-President Director of Operations 407-245-5330 Total Qualit Department 407-245-4200 Facilities De artment Supplier/distributor (Marriott (MBM), etc. Local -record your'local phone-numbers below. Contact su pliers to stop,deliveries. ' " ' Police Fire Health Department Red Cross Civil Defense Libert Mutuallnsurance Electric Utilit Gas Utility Water De artment Sewer Department Electrician Plumber D Ice Su plier Bottled Water Su tier 1-800-345-9282 Refrigeration Truck Rental -Ryder -provide them with your restaurant # as Purchase Order number -see instructions on last pa e Produce Supplier Bread Su tier Other#s General Mana er home or cell hone number Director of O erations cell phone number Facilit Mana er cell phone number Total Qualit Manager cell phone number Restaurant version Page 6 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc • m N • Disaster and Emergency Preparedness Manual n u ,, ~. ,, FIRES Restaurant version Page 7 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual ~. .~ l ;,~ ~{ ~._J _~ MAJOR FIRE FIRE Deterrnine the type and extent of the fire. Be prepared to close the restaurant if necessary. Evacuate guests & employees immediately. Notify Fire Departmerrt. Arrange far medical attention, if necessary. Glow the restaurant and post someone atfrant door to direct guests to closest Darden restaurant. Natifljthis location to expect additional guests due to fire. C. Call Director of Operations, Facilities Manager, Total OualityManager, and Liberty Mutualfor additional help and recommendations. Once the fire is out, revie+n.+ damage with Fire Gepartment. If restaurant is closed, most local Health Departrrrents require you to discard food affected by fire and won't letyou reopen until Health officials have inspected the restaurant, Your C?A. Manager must be inval+:ed +;,rith food disposal. inventoryr all food and equipment. Fecharge Ansul system before reopening. Tape pictures, if possible. Restaurant version C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc MINER FIRE extinguisher to put out small fires. Put out grease fires by covering fryerwith a sheet pan if safe to do so. If you can't central a line fire, activate the ansul system. If the fire continues, follo5ro Steps under MA,JCFt FIRE. Afterthe fire is under control, attend to guesb and clean up any debris. Discard arty exposed food or grease. UVash all exposed plate ware and equipment. Contact DG, Faciliilr Mgr, Total Qualitw~ Mqr, and Liberty Mutual Page 8 of 58 Disaster and Emergency Preparedness Manual C Disaster Checklist Kee all exits clear. Are alternate exits available? Calm) and order) evacuate buildin .Check restrooms. Call Director of Operations, Total Qualit Manager and Facilit Manager for assistance • • Post our evacuation .,plan where all em.plo ees can see it Do ou have a flashli ht with fresh batteries? Pen and aper -keep this checklist available A 10" to 12" i e wrench to turn off main valve as sup 1 Battery-powered radio to monitor weather conditions First aid su lies - is our first aid kit stocked with ade uate su lies Emer enc telephone numbers -See List below Probe (stem) thermometer (0 - 220°F) available to monitor food temperatures during power outages Shut off electricit at main breaker Shut off individual equipment or un lug Turn off all water faucets/outlets Shut off gas supply at main valve - To turn off, rotate clockwise until the valve head is 90 degrees to the pipe. A 10 to 12" wrench should provide enough leverage Secure all compressed air cylinders in an upright position. Use chains or strapping tape. Call our Director, Total Qualit De artment and Facilit Mana er for other directions. Have car filled with gasoline Secure han ing si ns and exterior accessories. Secure or anchor all objects that could become airborne, such as knives, cutting boards, pans, bread carts, etc. Make arrangements to secure a refrigerated truck or a freezer truck if power is to be out for more than 24 hours - we have a cor orate account with R der Order dry ice -Please keep this in mind only as last alternative to locating refrigerated truck for power outage situations. See Page 44 for instructions on handling dry ice. Check and record refrigeration/freezer temperatures, compare actual interior tem- perature with exterior au a and record differences. Restaurant version Page 9 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual ~ FIRES In case of an unexpected disaster such as fire or explosion, do the following keeping in mind that your guests' and employees' safety is always your first priority: ^ Do not panic. ^ Turn off main power switch to keep fire from spreading through electrical wiring or prevent shock from melted conduit if possible ^ Evacuate the building as quickly and orderly as possible. ^ Have employees assist guests out of building, leading them by hand if necessary. ^ If smoke is extremely dense, advise everyone to crawl on their hands and knees for best visibility. ^ Contact your Director of Operations and advise of fire and status report of situation once everyone is safely out of the restaurant: ^ Building has been evacuated ^ Fire Department and law enforcement officials contacted ^ Employee and guest safety ^ Who has been contacted, i.e., Facilities Mgr., Liberty Mutual, Total Quality Mgr. ^ Damage to the building ^ Restaurant is closed for business ^ All food products must be examined by your Total Quality Manager for smoke or water damage prior to reopening the restaurant and use of the products. Refer to the following sections: ^ Power Failure Restaurant version Page 10 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc • x c a z m N :~ • Disaster and Emergency Preparedness Manual • • HURRICANES TROPICAL STORMS Restaurant version Page 11 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • :7 r Disaster Checklist Kee all exits clear. Are alternate exits available? Calm) and order) evacuate buildin .Check restrooms. Call Director of Operations, Total Quality Manager and Facility Manager for assistance •• Post our evacuation plan where all emplo ees can see it - Do ou have a flashlight with fresh batteries? Pen and a er - kee this checklist available Batte -powered radio to monitor weather conditions First aid supplies - is your first aid kit stocked with adequate supplies Emer enc telephone numbers -See List below A 10" to 12" i e wrench to turn off main valve as suppl Probe (stem) thermometer (0 - 220°F) available to monitor food temperatures during power outages Shut off electricit at main breaker. Shut off individual equi ment or un lug Turn off all water faucets/outlets Shut off gas supply at main valve - To turn off, rotate clockwise until the valve head is 90 degrees to the pipe. A 10 to 12" wrench should provide enough leverage Secure afl compressed air cylinders in an upright position. Use chains or strapping to e. Call our Director, Total Qualit De artment and Facilit Mana er for other directions. Have car filled with gasoline Secure han in si ns and exterior accessories. Secure or anchor all objects that could become airborne, such as knives, cutting boards, ans, bread carts, etc. Make arrangements to secure a refrigerated truck or a freezer truck if power is to be out for more than 24 hours - we have a cor orate account with R der Order dry ice -Please keep this in mind only as last alternative to locating refrigerated truck for power outa a situations. See Page 44 for instructions on handling dry ice. Check and record refrigeration/freezer temperatures, compare actual interior tem- erature with exterior au a and record differences. Restaurant version Page 12 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual HURRICANES -BEFORE THE STORM HURRICANES -STOP, LOOK AND LISTEN! Hurricane Season is from June 1st through November 30tH' Hurricane watch: means possible danger within 24 hours. If the danger materializes, a hurricane warning will be issued. Meanwhile, keep alert and ignore rumors. Continue normal activities but stay tuned to radio or television for all weather bureau advisories. Hurricane warning: means that a hurricane is expected to strike an area within 24 hours. Plan your time carefully to avoid last-minute preparation which may leave you unprotected or unprepared. Preparing for a Hurricane In preparing for a hurricane, you should take the same steps as you would for a severe storm. Hurricane paths are often unpredictable but it is always better to assume that your restaurant is in the path of a hurricane and initiate preparation. ^ Start preparation when the possibility of a hurricane becomes apparent. • ^ Do not leave all preparation for hurricane until 24 hours before the hurricane is due to pass your area. ^ Although a true determination of a hurricane's path cannot be predicted very far in advance (usually 24 hours for a more definite prediction), your area will almost certainly experience some severe weather, at least heavy rain even if the eye of the hurricane bypasses your area. ^ Contact your Director of Operations to advise him/her of the situation and your course of action ^ Continue to keep them updated as the path of the hurricane becomes more predictable Before Leaving the Restaurant If a disaster or emergency should occur that significantly affects the restaurant, such as high winds, water, etc., you should initiate the following actions immediately as listed in Before the Storm section found on next page. • Restaurant version Page 13 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual HURRICANES -BEFORE THE STORM Preparing for High Winds If high winds are predicted, please remember the following: You may wish to board up windows to avoid breakage -your Facility Manager will assist you with making this decision. Keep the following in mind: ^ Small windows are generally broken by wind-driven debris ^ Large windows may be broken by wind pressure ^ Draw curtains, shades or blinds to protect from breaking glass Preparing for Hurricane or Tropical Storms In addition, take the following measures to secure the building during a hurricane or tropical storm: ^ Secure any outdoor objects that might be blown away or uprooted. Anchor any objects that are outside or bring them inside building. Ensure that roof top unit panels are secure and dumpster gates are locked down. ^ Put all prepared foods in the walk-ins; put ice cream in freezer ^ Cancel all food deliveries ^ Bag up ice and place in freezer for use when reopening or if you have power failure. ^ Take your employee roster home (including management) for telephone numbers; divide this task among your managers to call everyone and advise them of working conditions and needs. ^ Call the Local Health Agency for local health exceptions to reopening ^ Unplug your P.O.S. and B.O.S. ^ Turn off the gas supply - ^ You may also need to shut off electrical power at main breaker if there is a danger of flooding inside the restaurant ^ Test the flashlights and portable radio for working status Restaurant version Page 14 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual After the Hurricane When you are ready to reopen the restaurant, please follow security guidelines before entering the restaurant and perform the following: ^ Survey the damages and advise upper management of equipment, roof, and weather status ^ Telephone those employees needed to operate the restaurant ^ If you can, check with your director and if approved, advise a local television or radio station you are open to assist the community ^ If the cooler and freezer temperatures are approaching the danger zone (40°) contact your Total Quality Manager immediately to discuss possible options and recommendations for discarding product. ^ Discard the day's first production of ice after reopening ^ Advise your Director of Operations, Total Quality Department and Facilities Department of the open or close status and restaurant building condition ^ Anticipate a call or visit from the local health agency ^ Contact your Director of Operations and Facilities Department as soon as possible to advise them of any damage and of the local situation ^ Make whatever temporary repairs are necessary to protect your restaurant from further damage by wind and rain (i.e. board up windows or cover them with canvas; cover the holes in the roof or siding with temporary materials) Check for damages on the following at your restaurant:: ^ The roof ^ Roof-mounted equipment ^ All related utilities (water, gas and electricity) For assistance, contact your utility company or HVAC vendor. Refer to the following sections for more details: ^ Power Failure ^ Water Supply ^ Boil Water Order ^ Sewage and Drain Backup Restaurant version Page 15 of 58 C:\Documents and Settings\GGSDADi\My Documents\Disaster and Emergency Manual.doc TORNADOES OR SEVERE STORMS • • • Disaster and Emergency Preparedness Manual r • ...- -- TORNADOES SEVERE STORMS Restaurant version Page 16 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual Disaster Checklist .. Keep all exits clear. Are alternate exits available? Calm) and order) evacuate buildin .Check restrooms. Call Director of Operations, Total Qualit Manager and Facility Manager for assistance .• Post our evacuation plan where all emplo ees can see it - Do ou have a flashli ht with fresh batteries? Pen and paper - kee this checklist available Batte - owered radio to monitor weather conditions First aid supplies - is your first aid kit stocked with adequate supplies Emergenc telephone numbers -See List below A 10" to 12" pipe wrench to turn off main valve as sup I Probe (stem) thermometer (0 - 220°F) available to monitor food temperatures during power outages Shut off electricit at main breaker. Shut off individual a uipment or unplu Turn off all water faucets/outlets Shut off gas supply at main valve - To turn off, rotate clockwise until the valve head is 90 degrees to the pipe. A 10 to 12" wrench should provide enough leverage Secure all compressed air cylinders in an upright position. Use chains or strapping tape. Secure han in si ns and exterior accessories. Secure or anchor all objects that could become airborne, such as knives, cutting boards, pans, bread carts, etc. Make arrangements to secure a refrigerated truck or a freezer truck if power is to be out for more than 24 hours - we have a corporate account with R der Order dry ice -Please keep this in mind only as last alternative to locating refrigerated truck for power outa a situations. See Page 44 for instructions on handlin d ice. Call our Director, Total Qualit Department and Facilit Mana er for other directions. Have car filled with gasoline Check and record refrigeration/freezer temperatures, compare actual interior tem- . perature with exterior au a and record differences. Restaurant version Page 17 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual BEFORE THE TORNADO AND SEVERE STORMS Tornado watch: when conditions are ideal for a tornado to develop or for a chance of dangerous weather with damaging winds Tornado warning: a tornado has been sighted nearby. Danger signs: ^ severe thunderstorms ^ hail ^ roaring noise ^ funnel cloud Tornadoes have 2 seasons: ~ May through August -when most tornadoes occur December through April -when the most devastating tornadoes occur Tornado Facts: ^ Tornadoes are more unpredictable than hurricanes because we don't have ample warning to take action before they hit • ^ A tornado watch can cover an area of 140 miles wide by 200 miles long and even then, severe weather can occur outside the watch area ^ Pinpointing tornadoes, which is desired by everyone, is not possible. ^ During a tornado watch, keep abattery-operated radio nearby and listen for weather advisories If a Tornado Hits ^ Check to make sure you have switched off electric power and/or gas supply without putting yourself in danger. Restaurant version Page 18 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual :• DURING A TORNADO OR SEVERE STORM If the restaurant is occupied when a tornado is approaching: ^ All occupants should seek protection along the inside walls of the building (server alley, galley/dining room wall) or freezers. ^ Tornadoes create a rapid change in atmospheric pressure. To accommodate this, try to let exterior doors open, ideally on the side of the building opposite the tornado's approach. ^ Notify the police or sheriff's department and the fire department, if possible. ^ Do not physically move anyone who may be injured or in shock until examined by a paramedic or technician from the rescue squad, nurse, or others from the medical profession. ^ Assign a staff member to keep record of identification of persons moved from the building (due to injuries) and their destinations. ^ Uninjured persons should be gathered together in a safe area of the building to await transportation to another designated area or to their homes. Refer to the following sections: ^ Power Failure ^ Water Supply ^ Boil Water Order ^ Sewage and Drain Backup • Restaurant version Page 19 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc • • • r O O v Disaster and Emergency Preparedness Manual FLOODS Restaurant version Page 20 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual Disaster Checklist Keep all exits clear. Are alternate exits available? Calm) and order) evacuate buildin .Check restrooms. Call Director of Operations, Total Quality Manager and Facility Manager for assistance •• Post your evacuation plan where all employees can see it - Do ou have a flashli ht with fresh batteries? Pen and aper - kee this checklist available Batte - owered radio to monitor weather conditions First aid supplies - is your first aid kit stocked with adequate supplies Emer enc telephone numbers -See List below Probe (stem) thermometer (0 - 220°F) available to monitor food temperatures during power outa es A 10" to 12" pipe wrench to turn off main valve as suppl Shut off electricit at main breaker. Shut off individual equipment or unplu Turn off all water faucets/outlets Shut off gas supply at main valve - To turn off, rotate clockwise until the valve head is 90 degrees to the pipe. A 10 to 12" wrench should provide enough leverage Secure all compressed air cylinders in an upright position. Use chains or strapping tape. Secure han ing si ns and exterior accessories. Secure or anchor all objects that could become airborne, such as knives, cutting boards, pans, bread carts, etc. Make arrangements to secure a refrigerated truck or a freezer truck if power is to be out for more than 24 hours - we have a cor orate account with R der Order dry ice -Please keep this in mind only as last alternative to locating refrigerated truck for ower outa a situations. See Pa a 44 for instructions on handlin d ice. Call our Director, Total Qualit Department and Facilit Manager for other directions. Have car filled with gasoline Check and record refrigeration/freezer temperatures, compare actual interior tem- . perature with exterior au a and record differences. Restaurant version Page 21 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • FLOODS (cont'd) If your area is threatened by a flood: Continue normal activities but stay alert and listen to radio or television for all weather bureau advisories -ignore rumors and hearsay. If severe weather is expected to strike within 24 hours, begin making preparations with the assistance of your Facility Manager. ^ Avoid last-minute preparation that may leave you unprotected or unprepared. Consider lining up the following items: ^ bottled water supplier or a water tank truck with potable (fit to drink) water (at least 3,000 gallons) ^ refrigeration and/or freezer truck ^ carpet cleaners (in case of flooding) ^ dry ice if refrigeration and / or freezer truck is not available ^ Keep your personal car fueled (service stations may be inoperable for several days after the storm) ^ If you close the restaurant: ^ Turn off the gas supply • ^ You may also need to shut off electrical power at main breaker if there is a danger of flooding inside the restaurant. ^ If your restaurant is going to be closed, contact the following about your plans to close. o Contact at OG is Betty Jones at 6821 o Contact at fior RL o Contact at for SB Deena Armstrong at 5744 o Contact at for BB Paul Fox at 4512 ^ It is important for you to carefully evaluate the impending weather conditions and base decisions on previous experience, the predicted severity of the storm, the restaurant's location, its susceptibility to damage, etc. ^ Contact other restaurants in your area to determine what they are doing. ^ If you think you should close the restaurant, make sure your SVP and Director of Operations approve it first ^ If you think you should stay open, make sure your SVP and Director approve that. ^ Be prepared to reverse the decision and close. • ^ If you stay open, keep in mind your guest count will probably be low and there may be a problem getting supplies Restaurant version Page 22 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual ~ FLOODS (cont'd) Before Leaving the Restaurant If it is decided to close the restaurant, take the following steps to prepare your restaurant: ^ Put all prepared foods in the walk-in refrigerators; ice cream in freezer ^ Cancel all food deliveries ^ Bag up ice and place in freezer for use when reopening or if you have power failure. ^ Discard the day's first production of ice after reopening ^ Take your employee roster home (including management) for telephone numbers; divide this task among your managers to call everyone and advise them of working conditions and needs. ^ Call the Local Health Agency for local health exceptions to reopening • ^ Power down, turn off and unplug the P.O.S. and B.O.S. systems Turn off power and gas supply if you can safely do so. See Power Outage for instructions. ^ Test your flashlights and portable radio for working status After the Flood You should return to the restaurant as soon as it is safe to do so to determine the extent of any damages. Do not make plans to reopen the restaurant if more severe weather is forecast. Please remember to do the following: ^ Survey any damages and advise the Facilities Department at the Restaurant Support Center of equipment, roof, and weather status ^ Telephone those employees needed to operate the restaurant ^ If you can and director has approved, let a local television or radio station know you are open to assist the community Restaurant version Page 23 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual ~ FLOODS (cont'd) ^ Advise your Director of Operations of the amount and age of food to coordinate inter-restaurant transfers and deliveries if needed ^ If the cooler and freezer temperatures are approaching the danger zone (40°) contact your Total Quality Manager immediately to discuss possible options and recommendations for discarding product. ^ Anticipate a call or visit from the local health agency ^ Avoid downed power lines and any objects that may be touching them; notify the police or utility company about them ^ Listen to your radio for instructions from local authorities ^ If you are put under a boil water order, refer to the "Boil Water Order" flow chart for easy reference. Refer to the following sections: ^ Power Failure ^ Water Supply ^ Boil Water Order ^ Sewage and Drain Backup ^ Food Product Handling Procedures Restaurant version Page 24 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc • • W r_ v • Disaster and Emergency Preparedness Manual • SNOW STORMS AND BLIZZARDS • Restaurant version Page 25 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • l~ LJ Disaster Checklist Kee all exits clear. Are alternate exits available? Calm) and order) evacuate buildin .Check restrooms. Call Director of Operations, Total Quality Manager and Facilit Manager for assistance .• Post your evacuation plan where all emplo ees can see it - Do ou have a flashli ht with fresh batteries? Pen and paper -keep this checklist available Batte -powered radio to monitor weather conditions First aid supplies - is our first aid kit stocked with adequate supplies Emer enc telephone numbers -See List below Probe (stem) thermometer (0 - 220°F) available to monitor food temperatures during ower outa es A 10" to 12" i e wrench to turn off main valve as su pl Shut off electricit at main breaker. Shut off individual a ui ment or unplu Turn off all water faucets/outlets Shut off gas supply at main valve - To turn off, rotate clockwise until the valve head is 90 degrees to the pipe. A 10 to 12" wrench should provide enough leverage Secure all compressed air cylinders in an upright position. Use chains or strapping to e. Secure hangin si ns and exterior accessories. Secure or anchor all objects that could become airborne, such as knives, cutting boards, pans, bread carts, etc. Make arrangements to secure a refrigerated truck or a freezer truck if power is to be out for more than 24 hours - we have a cor orate account with R der Order dry ice -Please keep this in mind only as last alternative to locating refrigerated truck for ower outa a situations. See Pa a 44 for instructions on handling d ice. Call our Director, Total Qualit De artment and Facilit Mana er for other directions. Have car filled with gasoline Check and record refrigeration/freezer temperatures, compare actual interior tem- perature with exterior au a and record differences. Restaurant version Page 26 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual SNOW STORM OR BLIZZARDS If your area is threatened by a blizzard: ^ Continue normal activities but stay alert and listen to radio or television for all weather bureau advisories (ignore rumors and hearsay) ^ If severe weather is expected to strike within 24 hours, begin making preparations with the assistance of your Facility Manager. Avoid last-minute preparation that may leave you unprotected or unprepared. Consider lining up the following: ^ bottled water supplier or a water tank truck with potable (fit to drink) water (at least 3,000 gallons) ^ refrigeration and/or freezer truck ^ carpet cleaners (in case of flooding) ^ dry ice if refrigeration and/or freezer truck is unavailable ^ Keep your personal car fueled (service stations may be inoperable for several days after the storm) ^ Advise the Facilities Department and Director of Operations about your plans, status and weather conditions. It is important to carefully evaluate the impending weather • conditions and base decisions on previous experience, the predicted severity of the storm, the restaurant's location, its susceptibility to damage, etc. ^ If you think you should close the restaurant, make sure your SVP and Director of Operations approve it first ^ If you think you should stay open, make sure your SVP and Director are in agreement. Be prepared to reverse the decision and close. ^ If you stay open, keep in mind your guest count will probably be low and there may be a problem getting supplies Restaurant version Page 27 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • SNOW STORM OR BLIZZARDS (conYd) Before Leaving the Restaurant If it is decided to close the restaurant, take the following steps to prepare your restaurant: ^ Put all prepared foods in the walk-ins; ice cream in freezer ^ Cancel all food deliveries ^ Bag-up the ice and place in freezer for use when reopening or if you have power failure. ^ Take your employee roster home (including management) for telephone numbers; divide this task among your managers to call everyone and advise them of working conditions and needs. ^ Call the Local Health Agency for local health exceptions to reopening ^ Power down, turn off and unplug the P.O.S. and B.O.S. systems ^ Test your flashlights and portable radio for working status After the Blizzard You should return to the restaurant as soon as it is safe to do so, at least to determine the extent of any damages. Do not make plans to reopen the restaurant if more severe weather is forecast. Please remember to do the following: ^ Survey any damages and advise the Facilities Department at the Restaurant Support Center. ^ Telephone those employees needed to operate the restaurant ^ If you can, let a local television or radio station know you are open to assist the community -See Community Involvement Section - 0 Contact names o Steve Coe for OG Media Relations ext. 4823 o Wendy Spirduso for RL Public Relations ext. 6546 o Mike Bernstein for SB or BB Public Relations ext. 5270 Restaurant version Page 28 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual ~ ^ SNOW STORM OR BLIZZARDS (conYd) ^ Advise your Director of Operations of the amount of food to coordinate to restaurant, as well as the amount of food to discard. ^ If the cooler and freezer temperatures are approaching the danger zone (40°) contact your Total Quality Manager immediately to discuss possible options and recommendations for discarding product. ^ Anticipate a call or visit from the local health agency ^ Do not touch downed power lines and any objects that may be touching them; notify the police or utility company about them ^ Listen to your radio for instructions from local authorities Roof ^ Contact your snow removal company to assist with removal of excessive snow from your roof to prevent collapse. ^ Insure contractor has liability insurance to protect Darden property. • Refer to the following sections: ^ Power Failure ^ Water Supply ^ Boil Water Order ^ Sewage and Drain Backup Restaurant version Page 29 of 58 C:\Documents and Settings\GGSDADi\My Documents\Disaster and Emergency Manual.doc • • m a x v a m Disaster and Emergency Preparedness Manual r~ U n U EARTHGIUAKES Restaurant version Page 30 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual ~ Disaster Checklist all exits clear. • I I Are alternate exits available? I Post your evacuation plan where all emplo ees can see it .• - Do ou have a flashli ht .with fresh batteries? Pen and a er - kee this checklist available Calm) and order) evacuate buildin .Check restrooms. Call Director of Operations, Total Quality Manager and Facility Manager for assistance Batte -powered radio to monitor weather conditions First aid supplies - is your first aid kit stocked with adequate supplies Emer enc telephone numbers -See List below Probe (stem) thermometer (0 - 220°F) available to monitor food temperatures during ower outages A 10" to 12" pipe wrench to turn off main valve gas suppl Shut off electricit at main breaker. Shut off individual a uipment or un lu Turn off all water faucets/outlets Shut off gas supply at main valve - To turn off, rotate clockwise until the valve head is 90 degrees to the pipe. A 10 to 12" wrench should provide enough leverage . , Secure all compressed air cylinders in an upright position. Use chains or strapping to e. Secure han in si ns and exterior accessories. Secure or anchor all objects that could become airborne, such as knives, cutting boards, pans, bread carts, etc. Make arrangements to secure a refrigerated truck or a freezer truck if power is to be out for more than 24 hours - we have a corporate account with R der Order dry ice -Please keep this in mind only as last alternative to locating refrigerated truck for ower outa a situations. See Pa a 44 for instructions on handlin d ice. Call our Director, Total Qualit De artment and Facilit Mana er for other directions. Have car filled with gasoline Check and record refrigeration/freezer temperatures, compare actual interior tem- erature with exterior au a and record differences. Restaurant version Page 31 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual ~ EARTHQUAKES Here are some important tips to remember during and after an earthquake: During the earthquake: ^ Do not evacuate the building during an earthquake ^ Be aware of "where you are". Earthquakes come on fast and sometimes hard. The tendency when a quake hits is to freeze. With an average duration of less than 20 seconds, the awareness of where, or what you area in the proximity of i.e., windows, items that could fall on you (buildings, tower signs, etc) needs to be instinctive/second nature, to get out of harms way. ^ Seek shelter -the safest places would be in the walk-in's, door frames, under table tops and away from windows After the earthquake: ^ Get out of the building -find an open space ^ Know where the gas, electrical and water shut-offs are in the event that you need to operate them (only if it is safe to do so) ^ Contact local officials and applicable RSC personnel (SVP, DO, FM, another restaurant, etc) to let them know that you and your crew are safe Emergency Lighting ^ Your emergency lighting system normally lasts for 1 to 2 hours ^ A flashlight or portable battery-operated lighting unit should be in place for periods after the emergency system is extinguished ^ Do not use candles during a power outage. You may have a gas leak due to broken lines which will cause an explosion. ^ Power down, turn off and unplug the P.O.S. and B.O.S. systems ^ Turn off power and gas supply if you can safely do so. See Power Outage for instructions. Restaurant version Page 32 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual After the Earthquake When it is safe to return to and you are ready to reopen the restaurant, please follow security guidelines before entering the restaurant and perform the following: ^ Survey the restaurant and advise upper management of equipment and building damage ^ Telephone those employees needed to operate the restaurant ^ If you can, check with your director and if approved, advise a local television or radio station you are open to assist the community ^ If the cooler and freezer temperatures are approaching the danger zone (40°) contact your Total Quality Manager immediately to discuss possible options and recommendations for discarding product. ^ Discard the day's first production of ice after reopening ^ Advise your Director of Operations, Total Quality Department and Facilities Department of the open or close status and restaurant building condition • ^ Anticipate a call or visit from the local health agency ^ Contact your Director of Operations and Facilities Department as soon as possible to advise them of any damage and of the local situation ^ Make whatever temporary repairs are necessary to protect your restaurant from further damage by earthquake (i.e. board up windows or cover them with canvas; cover the holes in the roof or siding with temporary materials) Check for damages on the following at your restaurant:: ^ The roof ^ Roof-mounted equipment ^ All related utilities (water, gas and electricity) For assistance, contact your utility company and local vendors for electrical or plumbing repairs. Refer to the following sections: ^ Power Failure ^ Water Supply ^ Boil Water Order ^ Sewage and Drain Backup Restaurant version Page 33 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc • W O W 2 m • • Disaster and Emergency Preparedness Manual BOMB THREATS Restaurant version Page 34 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual Disaster Checklist .. Kee all exits clear. Are alternate exits available? Calm) and order) evacuate buildin .Check restrooms. Call Director of Operations, Total Qualit Manager and Facilit Manager for assistance •• Post our evacuation plan where all emplo ees can see it - Do ou have a flashli ht with fresh batteries? Pen and a er - kee this checklist available Batte - owered radio to monitor weather conditions First aid supplies - is your first aid kit stocked with adequate supplies Emer enc telephone numbers -See List below Probe (stem) thermometer (0 - 220°F) available to monitor food temperatures during ower outa es A 10" to 12" ipe wrench to turn off main valve gas supply Shut off electricit at main breaker. Shut off individual a ui ment or un lu Turn off all water faucets/outlets Shut off gas supply at main valve - To turn off, rotate clockwise until the valve head is 90 degrees to the pipe. A 10 to 12" wrench should provide enough leverage . , Secure all compressed air cylinders in an upright position. Use chains or strapping to e. Secure han in si ns and exterior accessories. Secure or anchor all objects that could become airborne, such as knives, cutting boards, pans, bread carts, etc. Make arrangements to secure a refrigerated truck or a freezer truck if power is to be out for more than 24 hours - we have a corporate account with R der Order dry ice -Please keep this in mind only as last alternative to locating refrigerated truck for ower outa a situations. See Pa a 44 for instructions on handlin d ice. Call our Director, Total Qualit De artment and Facilit Mana er for other directions. Have car filled with gasoline Check and record refrigeration/freezer temperatures, compare actual interior tem- erature with exterior au a and record differences. Restaurant version Page 35 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • BOMB THREATS Bombs are the most destructive weapons used by people with a grievance against an organization. Most bomb threats against restaurants or retail operations are not real. When the bomb threat is real, the caller is concerned about the safety and well-being of the people inside. In a true warning call, the caller will describe the bomb, identify the type of mechanism and exactly what time the bomb is to go off. The bomber usually wants to make a point and not injure innocent people, however all bomb threats must be taken seriously. Managers should use all available information to evaluate the threat and make a sound decision. Guidelines ^ When a call is received, the person taking the call should remain calm and follow the guidelines for filling out the Bomb Threat form-include in package. ^ Stay on line as long as possible by asking the caller to repeat the message ^ Request that the caller give you the location of the bomb and the time it is supposed to detonate (these are the most vital pieces of information) ^ Listen carefully to the caller's voice and note any special characteristics (accent, dialect, speech patterns) ^ Note the conversation and whether the caller seems calm, tense, nervous, drunk, etc. ^ Note any background noise or sounds that identify the location of the call (phone booth, traffic, machinery, trains, aircraft, etc.) ^ Record the exact time the caller begins the conversation and terminates the call ^ Notify the local police, Director of Operations and the Corporate Director of Security ^ The decision to evacuate is the most important consideration and is a matter of judgment. It is dependent on the circumstances of the threat, and the decision must be made by the most senior member of the management team at the restaurant. ^ If the police give you the direction on evacuation, follow their advice Restaurant version Page 36 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual ~ BOMB THREATS (cont'd) ^ Evacuation has some risks to employees and guests because fear and panic may occur. Be careful not to panic guests during an evacuation by using words like "bomb" or "explosive" ^ The decision to evacuate must be made when a device has been found or when there is strong enough evidence that the threat of explosion is real ^ If a device is located, evacuate immediately, and DO NOT TOUCH OR APPROACH THE DEVICE • Restaurant version Page 37 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc DRAIN AND SEWAGE BACKUP • ~~ Disaster and Emergency Preparedness Manual C7 (~nl • DRAIN AND SEWAGE BACK-UP Restaurant version Page 38 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual ,~,~~;., ~~ ~~~ ~ ~ ,~, ~e~age Bask-up '~-L%"} If the back-up is in a food preparation arseraice area, move products and emplo!lees to an unaffected area ti.e., walk-in refrigerators). Discontinue operations if the back-up is in any food preparation, cooking, dish orservice areas. You may need to close. ~ Contact your Director of Operations, Quality Assurance Manager and FacilRies Manager. ~ ~ Contact a drain cleaning service immediately to have the lines "jetted" and clear obstructions. ~ het rid of any food that may have been in contact vdith sewage hack-up. it you close the restaurant, aired guests to the nearest uaraen restaurant -notify the restaurant to e.€pect e;;tra guests. When you've eliminated the se~,rrage back-up and the vrater has receded, clean the floor using proper Haar cleaning procedures. You wiA need to wash, rinse and sanitise the floor 1 With sanitizer solution. Whoe~ner cleans the floor MUST wear gloves! ~ If any employees' clotl~~es might have been contaminated, send there home to change. ~ • I Work with Facilities to determine the cause afthe back-up and take action to prevent future Back-ups. This ma;r include preventative maintenance or repairing collapsed lines. Restaurant version Page 39 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • DRAIN AND SEWAGE BACKUP With normal drain backup during floods, fires, hurricanes, etc., please remember the following: ^ Get food products off the floor ^ Destroy any food products coming in contact with sewage or drain back-up ^ After backup through floor drains, and prior to resuming operation, the floors must be scrubbed with a soap solution and sanitized and scrub floor drains with a drain brush and sanitizer. Please refer to the "Sewage Back-Up" flow chart for easy reference. Sewage Treatment Plant Outage If you experience any break in service from your sewage treatment plant, immediately notify the local health department or water department for restart or any other necessary steps. Restaurant version Page 40 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc • O m 0 c n m Disaster and Emergency Preparedness Manual n U r`~~,,.y ..~-~- ~T.~~y ;~' T ~ , ,. ~ ~'~-- T ~~ ~~~. POWER OUTAGE J Restaurant version Page 41 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual n r_ , ,- ;~ ~~ ,, ~- `~ Turn off all electrical and gas equipment. Switch off Individual circuit breakers to prevent equipment damage. Slop Operations. Post someone alt front door and don't admit any more guests. Move staff and guests to a secure, well-lit area. Check restrooms and stock rooms for anyrnore who may be trapped in the dark. Keep perishable foad safe by call Pw,~er Company consolidating it into walk-in refrigerators to find out hoer long and freezer, and keep them closed. paver will be out. tiNithin 2 hours, bring in dry ice forthewalk-in freezers -(200 Ibs for a 10' x 1 l7'; 1 IJO lbs. far refrigerator}. Using glo~~ies, put the do{ice orrttre highest shelves possible in the freezer. .Don't put it directly on the foad. Close the doors and post "DO NOT ENTER" signs. Before re-entering+.roalk-ins, opera doors and let them stand open 15-20 minutes {dnE ice creates carbon diaride, which needs to dissipate before you eater the walk- in}. For power outages longer than 24 hours, you may need to arrange with a food distribution, produce or ice cream company or a truck rental vendor fur a refrigerted truck to store food. Contact your QA btgr. if foad temps measure over AO°F. Loss of prepared foad maybe unavoidable. Gall other Darden restaurant3 in the area to see ifthey are affected. Direct guests to closest operating Darden restaurant. Notify+ them to expect extra guests. Note: P,estaurant phones may not work during power outage, so you will need to contact RSG to gide them cellular phone nurrrberta contactyau if needed. You may need to safely transport food to Another Darden restaurant far storage.. When power is restored, turn on circuit breakers and equipment one at a time to prevent overload and equipment damage. Restaurant version Page 42 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • POWER OUTAGE Power Failure In the event an incident should occur that causes a prolonged power failure, take action: ^ Consider your need for backup refrigeration equipment ^ If refrigeration equipment is unavailable, dry ice would be the alternative. When a total loss of power is experienced, it is likely that when power is restored, the voltage will be less than normal. When this occurs, please do the following: ^ Turn all disconnects to the OFF position (this will eliminate damage to electrical equipment due to low voltage) ^ Have an electrician test the voltage prior to operating the equipment to insure the voltage is sufficient for safe operations. Please refer to the "Power Outage" flow chart for easy reference. Gas Supply If an impending disaster could seriously damage the restaurant: ^ Shut off the gas supply to all equipment following these procedures - To turn off gas supply at main valve, rotate clockwise until the valve head is 90 degrees to the pipe. A 10 to 12" wrench should provide enough leverage ^ Check gas equipment pilot lights before and after the gas company restores service ^ Remember, if the gas supply is interrupted you must re-light the pilots (do not forget the pilot lights on roof-mounted equipment). Emergency Lighting ^ Your emergency lighting system normally lasts for 1 to 2 hours ^ A flashlight or portable battery-operated lighting unit should be in place for periods after the emergency system is extinguished ^ Do not use candles during a power outage. You may have a gas leak due to broken lines which will cause an explosion. Restaurant version Page 43 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • Frozen Foods If the power loss will be more than 24 hours: ^ Try to get an outside frozen storage facility/freezer truck to the restaurant to store the frozen food (local dairies, Marriott (MBM) or local Ryder truck rental services are all possibilities - it should be noted, however, that during emergency situations this equipment is hard to get and you should address your needs prior to actual emergency conditions whenever possible) ^ Monitor food temperatures and initiate steps to insure frozen foods do not reach levels higher than 20°F ^ Temporarily, frozen food can be kept solid by using dry ice that can be purchased locally from ice cream manufacturers, NuCo distributors, etc (check the Yellow Pages for its availability -atypical freezer requires 200 Ibs of dry ice) ^ Using gloves, place the dry ice as high as possible in the freezer on the shelves ^ Do not place dry ice directly on the food ^ Close the freezer door ^ When reopening the freezer door, let the door stand open for 15 to 20 minutes before entering. • Warning: Dry ice evaporates into carbon dioxide and will cause unconsciousness if anyone enters prematurely. After using dry ice, never enter a freezer without telling someone where you are. Refrigerated Foods ^ Food products requiring holding temperatures of 34 to 40°F should be monitored and documented ^ Consolidate all foods from all refrigerated reach-in units to the walk-in refrigerator units ^ As the food products move into the danger zone, above 40°F, try to keep them cold using ice or portable refrigeration containers such as trucks designed for this temperature range -contact your local dairy, produce, or Ryder truck rental and if unavailable, contact other trucking companies with refrigerated trucks. ^ If neither of these items is accessible and if the temperature exceeds 40°F, contact your Total Quality Manager immediately to discuss other options and recommendations whether the product should be discarded. Restaurant version Page 44 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual Refrigerated Foods continued To aid in maintaining temperatures for the longest possible time, please do the following: ^ Keep doors closed on refrigerators ^ Accurate external thermometers will help with monitoring temperatures without having to open the refrigerator door Dry ingredients will not be affected by a loss of power or water. However, if flooding should occur, all dry goods, ingredients, napkins, etc., should be stored as far from floor level as possible. In case of a flood the following would apply: Canned Goods ^ Inspect closely and discard all bulging, leaking or dented cans even if you cannot find a leak, bacteria can get into a hole too small for liquids to leak out. ^ Before using any product in solid, sealed cans, write the contents on the tid with a waterproof marker, remove all paper labeling, then wash the can thoroughly in hot • soapy water, rinse and submerge them in a sanitizing solution for five minutes. ^ Discard all food items that are not in solid, sealed cans, such as items with caps on them (for example, soft drinks, ketchup, beer, mustard, etc.), or dry goods such as breading, rice, etc. Discard all individual carryout packets of ketchup, mustard, mayonnaise, etc. In the event that any soft drink tanks and beer kegs were submerged, return them to the appropriate suppliers. Single Use Items ^ If any single use items like to-go containers, sav-a-days, and other paper or styrofoam items are exposed to flood water and debris, inventory then destroy them (there is no way to wash and sanitize these products) . Restaurant version Page 45 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • Refrigerated and Frozen Foods ^ If the refrigerator or freezer was covered with floodwater, the food within them has probably been damaged by seepage, so discard it ^ If the electricity has been cut off and no flood water has entered the freezer, keep the door closed to retain the cold, and then consult with your Total Quality Manager on the status of your food. You can also use the following guidelines: ^ Partially thawed meat can be re-frozen without much loss in quality. Completely thawed meat can be cooked and re-frozen provided the temperature has not reached above 40°F ^ Discard fish and frozen cooked goods that have been completely thawed (however, if they have not reached 40°F they can be used immediately or transferred to another restaurant for immediate use) ^ The flavor and texture of vegetables and fruits are impaired upon thawing and re- freezing -discard these items. If you have any questions regarding the quality or integrity of food, call the Total Quality Department at the Restaurant Support Center @ 407-245-5330. Restaurant version Page 46 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc • • m C • Disaster and Emergency Preparedness Manual /~'ti. _ C~ ~~~~ ~ 1 -~ ~~ 1 ~~ ~~ ~ ~;; WATER SUPPLY i Restaurant version Page 47 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual n U t ~-~, iNate r t3 utag e } ~ ~ ~ Discontinue Operations. direct guest3 to the closest Contactyour local Public Works Dept. to Ifavater+nrill be outfor an extended Darden Pestarirant until you can find out haw long the outage will last. period, Total Qualit;~ v~;ill need to restarp operations. Contact your Director of Operations, work with your local Health Dept. to Total Quality Mgr. and FacilRies develop acceptable procedures for Manager for help. reopening NSAP. Shut off+n+ater at water main, if possible. Tura off all water eed lines to ice machines, soda and waterstations, coffee makers and tea bre+n~ers, etc. Contact your water! ice vendor to see hrnv much they can deliver and when. If Health Dept. approves and the decision is made to reopen vnthout+r?afar, use single-service utensils (e.g., paper plates, plastic silverware, etc.} to avoid having to use the dish machine. Set upthree-compartment sink to wash, rinse and sanitize any equipment or utensils used. ~ 5uy bottled soda locally. Prepare tea and coffee v~ith water obtained frorn safe-source vendor. ~ Put hot water in clean tea dispensers (12D°F - hot to the touch without burning] and setup in guest and employee restrooms and hand sinks for+n~ashing hands. Put someone in charge of monitoring and replenishing .dispensers. Station someone in guest restrooms to flush toilets v~ith water after use. For an ea~tended outage, setup portable toilets outside the restaurant with +~perations and Health Department approval. Start pulling product fora 36-~8 hour refrigerated thavd. When water is restored, flush all equipment with portable water at least half an hour before reusing. Clean and sanitize ice machines, dish machines, soda dispensers, coffee machines, tea brewers, etc. F~etdare ice machine filters (may require a service call to your H\}AC/t? t+endor). Restaurant version Page 48 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual C. No Hot V1later `~~ Deterrnine wh there is no hot water and if all Y ~~~~~ areas are affected. Check pilot light3 on hat ~____,_ water heaters. Call plumber far assistance. Corrtact your Director of Operations, Qualify Assurance Manager and Facilities Manager ~ Start heating water for dish washing and hand sinl~. ~ • Use three-compartment sink for washing, rinsing, and sanitizing equipment and utensils. Far an extended outage, call your chemical company to setup chemical sanitizer on the dish rr~achine. Once chemical sanitizer is set up, you can use the dish machine as long as wash water is at least 150-160°F. 7st Sink 2nd Sink 3ro Sink Soap -Rinse Sanitize Put hot avater in clean tea dispensers (120°F hot to the touch witi~~aut burning] and setup guest and employee restrooms and hand sinks for washing hands. 1'ou rr~ay need to borrow equipment fram other restaurants or rent it. Employees should use a 50-1001 ppm Red Bucket chlorine hand-dip or a 200 ppm C~uart sanitizer solutian, if applicable. Institute Mandatory use of gloves for contact with both ra~yv and cocked food. Have equipment repaired or replaced. Nate: Yau mustreplace a leaking hatv+rater heater. Restaurant version Page 49 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • WATER SUPPLY If the water supply is temporarily interrupted or the main water line is broken, please remember the following: ^ Do not process or serve food if water is not fit for drinking ^ Take a sample of water for microbial testing ^ The local health department will, in most cases, be able to give the quickest information on whether or not operation may continue ^ Turn off all water faucets/outlets until the water supply is restored. Please refer to the "Water Outage" flow chart for easy reference on next page Hot Water Supply Refer to "No Hot Water" flow chart fo{lowing pages. If you have no hot water, follow the "No Hot Water" section of flow chart. Restaurant version Page 50 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc J • W O D m O v m C7 Disaster and Emergency Preparedness Manual \-~~ ~~~ t ~ BOIL WATER ORDER This is a situation where a regulatory agency informs you by person, mail, radio or television that the drinking water supply to your restaurant is unsafe. Immediately contact your Director of Operations and Total Quality Department as well as Facilities Dept @ 407-245-4200 and follow these steps: ^ Turn off the ice machines, water dispensers, dipper wells, coffee and tea makers and soft drink fountains; drain and sanitize ice bins and contact ice supplier ^ All food contact utensils and equipment must be sanitized with 100-ppm chlorine solution before each use (set up chlorine solutions at pot sink, hand wash sinks, dipper wells, and all food production areas) ^ Locate an alternative potable (fit to drink) water source (if stored water must be used for drinking or food production, it must be boiled for a minimum of five minutes or treated as specified by the local health authority) Please refer to the "Boil Water Order" flow chart Restaurant version Page 51 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • .:`~ ~~ Boil V11at~ r ~ rd e r .7 Turn ott the water supply ana the circus{ prearters toryourice macrnnes, +rrater aispensers, sipper wens, conee mowers, tea brewers, and soft drink carbanators. Past notes on the equipment and advise employees not to use them. Find out how Iona the boil orderwill be in affect from the Health Department ar Water Comraanv. Use three-compartrrrent sink for washing, rinsing, and sanitizing equipment and utensils until chemical company sets up dish- machine. Use single service utensils, i.e., plates and plastic forks to avoid having to use dish machine. Soil all mater used for Washing, rinsing and sanitizing equipment, Utensils, and plate+nrare, or use water from an outside potable water vendor. 'sou can use 1 fJ0 pprn chlorine solution to sanitize equipment or a 200 ppm Quart Sanitizes solution. Corrtact Director of Operations, Quality Assurance Manager and Facilities Manager to help set upfor safefood handling and operation during boil water. Get rid of any ice in ice machines. Tall, to QA Mgr. about anyfaod that's been in contact with ice. Ask ice or watervendor howmuch they can deli~aer and when. Make sure product is from a safe source. Buy bottled soda locally. Prepare tea and coffee with vraterthat's been properly boiled (at {east 5 rninutes or per Health Dept. recommendations} orobtained from an outside vendor. Do not use equipment that has water plumbed directly to it. Put hotw•ater in clean tea dispensers (120°F -hot to the touch tNithaut burning) and setup in guest and employee restraoms And hand sinl~ forwashing hands. Be sure to boil waterfirst, Then let coal to 12o°F. Have someone monitor and replenish Dispenserr~. Employees should use a 50-100 ppm P,ed Bucket Chlorine hand dip or a 2UU ppm quart Sanitizes solution. Start pulling product for a t 3-4~ hour refrigerated thaw. ~ You may have to close your restaurant until everything can be organized and procedures putinta place by Operations and Total Qualiiyto ensure food, employee and guest safety. Your QA hAgr. will contact the Health Dept. to review emergencp• procedures. Direct guests to the nearest open Darden Restaurant until you reopen When the bail order is lifted, have your •~++ater tested to make sure is has the proper chlorine level. Flush all equiprnerit vdith fresh water at least halt an hour before reusing. A service cornpany may need to sanitize equipment like ice machines. Replace all filters. • Restaurant version Page 52 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc FOOD HANDLING PROCEDURES • • • Disaster and Emergency Preparedness Manual !( l~ FOOD PRODUCT HANDLING PROCEDURES Restaurant version Page 53 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • FOOD PRODUCT HANDLING After a natural disaster, power outage, etc., please remember the following: ^ Closely examine all of your food prior to reuse (use of a potentially hazardous product to avoid wasting it is not worth the resulting damage it can do to your restaurant's public image if it transmits a food borne illness) ^ Contact your Total Quality Manager to evaluate any questionable products ^ If the Health Department has put a hold order on your food, you cannot move it for any reason without their approval Generally, fire and smoke damage cause the greatest product loss. Smoke odors can penetrate almost any type of container with the exception of canned goods. However, the heat of the fire generally destroys everything. If a fire occurs, it is generally considered a total product loss. In case of a flood or fire the following would apply: If you have any questions regarding the quality or integrity of food, call the Total Quality Department at the Restaurant Support Center. Canned Goods ^ Inspect closely and discard all bulging, leaking or dented cans even if you cannot find a leak, bacteria can get into a hole too small for liquids to leak out. ^ Before using any product in solid, sealed cans, write the contents on the lid with a waterproof marker, remove all paper labeling, then wash the can thoroughly in hot soapy water, rinse and submerge them in a sanitizing solution for five minutes. ^ Discard all food items that are not in solid, sealed cans, such as items with caps on them (for example, soft drinks, ketchup, beer, mustard, etc.), or dry goods such as breading, rice, etc. Discard all individual carryout packets of ketchup, mustard, mayonnaise, etc. In the event that any soft drink tanks and beer kegs were submerged, return them to the appropriate suppliers. Single Use Items ^ If any single use items like to-go containers, sav-a-days, and other paper or styrofoam items are exposed to flood water and debris, inventory then destroy them (there is no way to wash and sanitize these products) Restaurant version Page 54 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual Refrigerated and Frozen Foods ^ If the refrigerator or freezer was covered with floodwater, the food within them has probably been damaged by seepage, so discard it ^ If the electricity has been cut off and no flood water has entered the freezer, keep the door closed to retain the cold, and then consult with your Total Quality Manager on the status of your food. You can also use the following guidelines: ^ Partially thawed meat can be re-frozen without much loss in quality. Completely thawed meat can be cooked and re-frozen provided the temperature has not reached above 40°F ^ Discard fish and frozen cooked goods that have been completely thawed (however, if they have not reached 40°F they can be used immediately or transferred to another restaurant for immediate use) ^ The flavor and texture of vegetables and fruits are impaired upon thawing and re- freezing -discard these items. If you have any questions regarding the quality or integrity of food, call the Total Quality Department at the Restaurant Support Center @ 407-245-5033. Restaurant version Page 55 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc • • n O 3 v c m m 3 • Disaster and Emergency Preparedness Manual ,,: ' ~,1 y~ COMMUNITY INVOLVEMENT Restaurant version Page 56 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual ~ Community Involvement When a disaster or emergency strikes your area, it affects employees, their families, friends, neighbors, guests and the building. Darden Restaurants is committed to supporting every community where we have restaurants. During a disaster or emergency, we should respond to the community's needs quickly, whenever it is appropriate and practical. Your restaurant can assist your community during a disaster or emergency by: ^ Evaluating the situation and deciding how you can best help your neighbors ^ Contacting the Red Cross or other relief agencies and law enforcement officials to find out how you can help Suggestions: ^ Deliver complimentary hot coffee and food to road crews clearing streets ^ Stay open later to serve rescue workers and volunteers 0 Send hot coffee and soup to first-aid stations in take-out containers ^ Have employees assist with distributing food and drinks (make sure they clock in) ^ During a power failure, donate your in-date perishable food rather than throw it away - remembering that we would not want to donate any food we would not serve our guests. ^ Offer the lobbies as pick-up points for needed supplies ^ If you maintain a safe water supply, invite neighbors without water to fill up their containers at your restaurant You will know which action to take by the seriousness of the disaster, the needs of the community and your restaurant's ability to help. Your offers to help should be out of a sense of community spirit ... genuine and non- promotional. For example, offering a 2-for-1 special to families left homeless by a disaster might look like you're trying to build business and profit from the community's misfortune, rather than unselfishly helping those in need. Offers like this could result in negative, rather than positive public relations. In the long run, we want people to remember our generosity during the disaster. Above all, don't make any commitments to the community you can't fulfill! Restaurant version Page 57 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc Disaster and Emergency Preparedness Manual • Disaster Checklist .. Keep all exits clear. Are alternate exits available? Calm) and order) evacuate building. Check restrooms. Call Director of Operations, Total Qualit Manager and Facility Manager for assistance • • Post our evacuation plan where all emplo ees can see it Do ou have a flashli ht with fresh batteries? Pen and paper -keep this checklist available Batte - owered radio to monitor weather conditions First aid supplies - is your first aid kit stocked with adequate supplies Emer enc tele hone numbers -See List below Probe (stem) thermometer (0 - 220°F) available to monitor food temperatures during ower outa es A 10" to 12" pi a wrench to turn off main valve gas suppl Shut off electricit at main breaker. Shut off individual a ui ment or unplu Turn off all water faucets/outlets Shut off as suppl at main valve. . , Secure all compressed air cylinders in an upright position. Use chains or strapping to e. Secure han in si ns and exterior accessories. Secure or anchor all objects that could become airborne, such as knives, cutting boards, pans, bread carts, etc. Make arrangements to secure a refrigerated truck or a freezer truck if power is to be out for more than 24 hours - we have a cor orate account with R der Order dry ice -Please keep this in mind only as last alternative to locating refrigerated truck for ower outa a situations. See Pa a 44 for instructions on handlin d ice. Call our Director, Total Qualit De artment and Facilit Mana er for other directions. Have car filled with gasoline Check and record refrigeration/freezer temperatures, compare actual interior tem- erature with exterior au a and record differences. Restaurant version Page 58 of 58 C:\Documents and Settings\GGSDADI\My Documents\Disaster and Emergency Manual.doc