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Accident Prevent Plan

Safety is your responsibility!

Click Here for Emergency Procedures!

This is the formal 
ACCIDENT PREVENTION & HEALTH & SAFETY PLAN
for all Harris Family Companies
 

This plan covers all employees and granted representatives of Harris Family Cafes Inc dba Cups Espresso & Cafes, Harris Family Shops Inc dba Scoops & Bites, Harris Family Holdings LLC dba Harborside Markets, The Bremerton Mercantile, VMFH Gift Shops, and Harris Management Services.

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At each Harris Family Company, we are committed to maintaining a safe and healthy work environment for all employees. This Accident Prevention Plan (APP) outlines our safety expectations, required training, and procedures for responding to workplace hazards, injuries, and emergencies.

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Every employee is responsible for their safety and the safety of their coworkers. Safety is not a one-time event—it’s an ongoing process. Please review this guide carefully, ask questions, and follow all procedures.

 

REMINDER: You must complete all required training and review this plan within your first two workdays. Some sections require manager sign-off.

 

Before we jump in, it's important to note that our companies use our 4R's TO ACCIDENT PREVENTION mantra to Recognize, Reduce, Respond, and Report hazards, injuries, and emergencies. Understand your personal & professional responsibilities toward maintaining a safe workplace. Pause for a moment to commit our mantra to memory.
 

  • Recognize risks before they cause harm.

  • Reduce hazards and prepare through safe practices and communication.

  • Respond effectively in an emergency.

  • Report incidents immediately to your Operations Leader for continuous safety improvements.

 

To help you remember the 4R's to Accident Prevention, here they are again in generational terms:
 

🔥 4 R’s of Workplace Safety – But Make It ICONIC 🔥

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🎭 Recognize – "See it before it slays you." 👀⚠️
🔍 Spot sketchy hazards like slippery floors, broken stuff, or Karen-level customer rage BEFORE they become main characters in your personal injury story.

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💀 Reduce – "Yeet the risk before it yeets you." 🚫🔥
🔧 Fix it, clean it, or tell someone ASAP. Don’t let a near miss turn into an actual mess. NO ONE wants to go viral for slipping on a banana peel.

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🚑 Respond – "If it’s giving danger, act FAST." 🏃‍♂️💨
📢 Fire? Get out. 🤕 Injury? Call for help. ⚡ Weird gas smell? DO NOT light a candle like it’s Bath & Body Works. Use your brain and your training.

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📜 Report – "Snitches don’t get stitches, they save lives." 📝📢
🗣️ TELL. SOMEONE. Report hazards, incidents, and near-misses. No cap, we’d rather get a million reports than one preventable accident.

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1. Safety Orientation Checklist

Every new employee must complete the following safety orientation before beginning work behind the counter. Existing Employees should review and refresh their understand of our Accident Prevention Plan at least annually.

✔ General Workplace Safety

  • Overview of the Accident Prevention Plan & HazCom requirements

  • Location of Safety Committee Information and meeting schedules

  • Importance and requirements of reporting all injuries and hazards

  • Review of emergency procedures (fire, earthquake, severe weather, active shooter, etc.)

  • Location of fire alarms, extinguishers, and emergency exits

  • Location of store phones

  • Proper use of safety equipment (fire extinguishers, wet floor signs, etc.)

  • Location of first aid supplies & the Vomit/Blood/Diarrhea Spill Kit

✔ Equipment & Task-Specific Training

  • Proper use of machinery (knives, slicers, dishwashers, etc.)

  • Chemical safety (HazCom training)

  • Ladder safety & fall prevention

  • Proper lifting techniques

  • Burn prevention procedures

✔ Required Training Videos (Watch and complete before moving forward)​

  • Workplace Safety Guide Job Restrictions in English

  • Workplace Safety Guide Stoves & Ovens in English (Cups and Scoops Employees Only)

  • Workplace Safety Guide Working with Knives & Sharp Objects in English

  • Workplace Safety Guide Preventing Slips in English

  • Workplace Safety Guide Chemical Hazards in English

  • Workplace Safety Guide Preventing Injuries Robberies in English

  • Workplace Safety Guide First Aid for Burns in English

  • Workplace Safety Guide Workplace Emergencies in English

  • Workplace Safety Guide Safe Lifting in English

  • Workplace Safety Guide Ergonomics in English

  • Workplace Safety Guide Dishwasher Safety in English (Cups and Scoops Employees Only)

  • Proper Handwashing

  • Health Department Inspections / Person In Charge (PIC)

  • HazCom Training

  • New Employee Orientation

 

2. PROCEDURES FOR JOB-RELATED INJURY OR ILLNESS

A. Owner, Operations Lead, or highest ranking employee immediately takes charge if present:

            1.          Call 911.

            2.         Render first aid.

            3.         Notify top management if not already present.

            4.         Do not move anything unless necessary, pending investigation of incident.

            5.         Accompany or take injured to doctor, hospital, etc. (depending on

                        extent of injuries).

            6.         Take injured to family health care provider, if available.

            7.         Remain with injured until relieved.

            8.         When the injured person's immediate family is known by the Operations Leader. they should properly notify these people, preferably in person or have an appropriate person do so.

B. Documentation:

  • Minor injuries (requiring more than first aid):  After the emergency actions following an incident, an investigation will be conducted by the Operations Leader.  The findings will be documented on our Incident Investigation Report form found at the end of this APP.

  • Provide the injured employee a copy of the Employee’s Report of Injury form found at the end of this APP. A worker’s compensation claim should also be filed.

C. Notification for hospitalization, amputation, or loss of an eye:

  • Operations Leaders & Owners must notify L&I within 8 hours of an incident that results in:

•           A fatality

•           An inpatient hospitalization

  • Also, notify L&I within 24 hours of any non-hospitalized amputation or loss of an eye(s). Call L&I at 1-800-423-7233.

D. Near Misses:

            1.          All near misses (close calls) shall be investigated.

            2.         Document findings on the company’s Incident Investigation Report form.

            3.         Review findings at monthly safety meetings or sooner if the situation warrants.

 

3. Job-Duties Safety Training

A. Slips and falls can be caused by any of these:

  • Slippery and cluttered floors and stairs

  • Loose or bumpy carpets and floor mats

  • Defective ladders and foot stools

  • Poor visibility

  • Improper shoes

You must observe the following safety rules to prevent slips and trips:

  • Report any tripping or slipping hazards to your Operations Leader immediately.

  • Keep floors and stairs clean, dry and non-slippery.

  • Keep floors and stairs clear of debris and obstructions.

  • Report any lighting inadequacies and replace any burned out bulbs and fluorescent tubes as soon as possible.

  • Make sure mats and carpeting are free of holes and bumps that may cause tripping.

  • Use warning signs for wet floors and other obstacles.

  • Make sure stepladders are in good repair and have non-skid feet.

  • Never stand on the top step of a stepladder.

  • Do not use defective ladders.

  • Do not use chairs, boxes or tables as substitutes for ladders.

  • Do not leave oven, dishwasher or cupboards doors open. These may present a tripping hazard for you or your co-workers.

  • Follow the policy for proper shoes, if there is one.

When in doubt, always ask your Operations Leader!

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B. Burns and scalds can be caused by any of these:

  • Stoves

  • Toasters

  • Toaster ovens

  • Ovens

  • Hot utensils

  • Boiling hot liquids

  • Pressure cookers

  • Cooking pots

  • Hot dishwashers

  • Hot foods

  • Microwaves

You must observe the following safety rules to prevent burns and scalds:

  • Turn off stoves when not in use.

  • Assume all pots and metal handles are hot. Touch only when you are sure they are cool or when wearing proper gloves.

  • Organize your work area to prevent contact with hot objects and flames.

  • Keep pot handles away from hot burners.

  • Make sure handles of pots and pans do not stick out from counter or cooking stove.

  • Use oven mitts that are provided and long gloves for deep ovens.

  • Use only recommended temperature settings for each type of cooking.

  • Follow manufacturer’s operating instructions. Manuals are available through your Operations Leader

  • Open hot water and hot liquid faucet slowly to avoid splashes.

  • Lift lids by opening away from you.

  • Wear long-sleeved cotton shirts and cotton pants.

  • Report any faulty equipment to your Operations Leader.

  • Food items for frying should be placed in the basket first, then lowered into hot oil, rather than dropping food directly into the oil.

  • Use rollers for moving large vats.

  • Allow grease to cool before transporting, filtering or disposing.

  • Two people are to be used for changing and disposing of grease, due to heavy lifting.

  • Do not stand on hot fryer to clean ventilation components or filters. Use a ladder or stepstool.

  • Do not overfill pots, pans or fryers.

  • Do not leave metals spoons in pots and pans while cooking.

  • Do not spill ice or water in hot oil.

  • Do not overstretch to reach an uncomfortable distance.

  • Do not open cookers and steam ovens while they are under pressure.

  • Do not lean over pots of boiling liquids.

  • Do not leave an electric element or gas flame of stove “on” when not in use.

  • Remember, foods removed from the microwave continue to cook.

When in doubt, always ask your Operations Leader!

 

C. Cuts can be caused by any of these:

  • Knives

  • Furniture

  • Equipment

  • Counters

  • Utensils

  • Glassware

  • Preparation areas

  • Cleaning equipment

  • Dishes     

You MUST observe the following safety rules to prevent cuts:

  • For safe cutting and chopping, use only designated cutting areas.

  • Follow all proper training procedures when operating equipment.

  • Make sure cutting blades are sharp.

  • Discard broken or chipped glassware.

  • Stay off slopes too steep for safe operation after cleaning, make sure all guards and safety devices are back in place.

  • Place a tag on any defective or unsafe equipment and immediately inform your Operations Leader.

  • Ensure that manufacturer’s instruction manuals are available for review by all employees.

  • Do not operate equipment if you feel sick or drowsy. (Remember, some cold remedies can make people feel sleepy.)

  • Do not place hands near the edge of cutting blades. Make sure you can always see both hands and all fingers and the cutting blades.

  • Do not try to catch falling objects, especially knives.

  • Do not place knives in soapy dishwater and make sure they are always visible.

  • Do not try to clean or “just brush something off” a moving part, such as cutting blades or beaters in mixers.

  • Do not try to cut anything in a slicer once it becomes too thin. Use a knife to finish cutting.

  • Do not wear loose or frayed clothing, gloves or jewelry that can become caught in the moving machine.

When in doubt, always ask your Operations Leader!

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D. Electrical hazards can be caused by any of these:

  • Faulty electrical tools and equipment

  • Faulty appliances and wiring

  • Electrical outlets

  • Switch panels

  • Electric transformers

You must observe the following safety rules to prevent electrical hazards:

  • Inspect equipment, cords and fittings for damage prior to use. Notify your Operations Leader immediately for any repairs or replacements.

  • Turn equipment OFF before connecting to a power supply and before making any adjustments.

  • Make sure cords do not create a tripping hazard.

  • When unplugging equipment, pull on the plug not on the cord.

  • Keep cords away from heat, water and oil. These can damage the insulation and cause a shock.

  • Do not use electric tools in wet conditions or damp locations.

  • Do not clean electric equipment with flammable or toxic solvents.

  • Do not carry electrical tools by the power cord.

  • Do not tie power cords in knots.

  • Do not plug several power cords into one outlet. 

  • When in doubt, always ask your Operations Leader!

 

E. OTHER GENERAL SAFETY REQUIREMENTS

Employees must:

  • Report hazards and injuries promptly.

  • Maintain clean and orderly work areas.

  • Use protective equipment as needed.

  • Avoid unauthorized equipment use or restricted areas.

  • Follow proper lifting techniques and seek assistance with heavy objects.

  • Employees should:

    • Use all safety and protective equipment provided to them.

    • Maintain work areas in a safe and orderly manner, free from hazardous conditions (i.e. spills, tripping hazards, etc.).

    • Never do potentially dangerous activities while the store is open for business, like mop (without proper signage out and verbal warnings for customers), use ladders (unless it is absolutely necessary and there is at least one buddy to support you), and other common dangerous activities.

The following activities or duties have special requirements that MUST be followed at all time for the safety of employees & guests:

  • Never go above 2 steps on a step ladder if working alone or unattended, and have someone directly next to you.

  • Never mop the lobby (unless there is a spill) while the business is open.  If a lobby must be mopped during open hours wet floor signs MUST be placed in all approachable walkways and guests should also ALWAYS be verbally warned as much as possible to avoid slips and falls.

  • Always put wet floor/caution signs outside in front of our doors and immediately inside when conditions outside are icy or slippery.

  • Wet floor signs MUST be placed out IMMEDIATELY (stop what you are doing) if there is any liquid on the floor or you are told of any liquid).  They must remain out until the area has been cleaned AND dried.

  • Employees should not adjust thermostats, un-plug or plug in equipment, or change dials on any equipment unless requested to do so by an Operations Leader or Owner.

  • Report broken/spilled dangerous equipment, furniture, food, supplies, chemicals and all other potential hazards IMMEDIATELY to your Operations Leader.

  • Employees who observe an unsafe practice or condition, have questions, or require additional training MUST report it to their Operations Leader via text or call (for urgent issues) or Chime (for priority issues, but not urgent ones) immediately.

  • Be prepared to assist customers in the event of an emergency, but do not risk your personal safety to help others – call 911 to help.

  • When in doubt, always ask your Operations Leader!

 

4. Emergency Procedures

Fires:

  • Employees should recognize fire hazards, know fire escape routes, and participate in mandatory fire drills (at least twice annually).

  • Fire extinguishers are examined and recharged or replaced a minimum of once per year (sometimes more at all locations) and are tagged with the next service by date - if your extinguisher has not be serviced or your spot a damaged or defective alarm or extinguisher report it immediately to your Operations Leader.

  • Emerging Fires: Use a fire extinguisher only if it is safe to do so. Alert others by shouting “FIRE!” and prepare for evacuation.

  • Large Fires: Evacuate immediately. Pull fire alarms, assist others, and call 911. Provide the business name, landmarks, or cross streets if the address is forgotten. Leave personal items behind.

Earthquakes:

  • Follow "Drop, Cover, and Hold On" procedures. Move to a safe place under sturdy furniture or an interior wall. Remain in your safe place until shaking stops.

  • Evacuate cautiously, avoiding debris, power lines, and aftershocks.

  • Inspect for hazards like fires and electrical dangers and receive permission from emergency officials before re-entering buildings.

  • Participate in mandatory earthquake drills (at least twice annually).

Active Shooter Situation:

  • Follow the Run, Hide, Fight framework:

    1. Run: Evacuate if possible; leave personal items behind and call 911.

    2. Hide: Find a secure location, lock and barricade doors, and stay silent.

    3. Fight: Only as a last resort, use improvised weapons to incapacitate the attacker.

  • Notify the Operations Leader immediately after ensuring personal safety.

  • Participate in mandatory Active Shooter Situation drills (at least twice annually).

Robbery

  • In the event of a robbery:

  • Follow the robber’s instructions without resistance.

  • Remain calm and take note of the offender’s appearance only if possible.

  • Give them whatever they are requesting.

  • Lock doors once the robber leaves, do not attempt to pursue them or engage them.

  • Call 911, follow emergency services instructions, and if uninjured call an Owner immediately.

  • Participate in mandatory Robbery drills (at least twice annually).
     

​Emergency Recovery 

The immediate aftermath of an active shooter or other workplace violence incident or emergency will likely be a confusing time. Misinformation can lead to delayed recovery and further trauma, and employees (including managers and owners) may require more assistance than the business is able to provide immediately.  Instructions on next shifts, help for employees, or any other communications may be delayed for some time. 

General instructions will be sent to Chime and may not apply to all employees.  If there is confusion and you are not able to reach an Operations Leader, or Owner it is appropriate to stay home from work or close and lock a store if already there, until you do.

 

After any kind of workplace violence incident or emergency, only an Owner or Operations Leader has authority reopen the business.  If the Owners or Operations Leaders have been injured or involved in the incident and are not reachable, you should await further instructions from our Accounting Firm, JD & Associates.

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5. Proactive Risk Reduction

Having the right tools, strategies, and knowledge in advance can prevent most of these issues from becoming emergency situations.
✅ Proper training reduces risks – De-escalation can prevent violent situations.
✅ Having the right tools available – Biohazard spills can be handled swiftly and safely.
✅ Fast, trained responses protect employees and guests from further harm.

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These are incidents that could escalate into full-blown emergencies but can be avoided or reduced in impact with proper precautions.

 

1. Heat-Related Illness Prevention

Heat stress can lead to severe illness, especially in hot kitchen environments. Recognizing early symptoms and taking preventive steps is critical.

A. Symptoms of Heat Stress

  • Heavy sweating

  • Fatigue, dizziness, or fainting

  • Nausea or vomiting

  • Rapid heartbeat

  • Confusion or irritability

B. Prevention Measures

  • Stay hydrated—drink water throughout the day.

  • Take breaks in a cooler area when necessary.

  • Wear breathable clothing.

  • Be aware of early warning signs and notify an Operations Leader immediately if you or a coworker start feeling ill.

C. Emergency Action for Heat Illness

  • Move the affected person to a cooler area.

  • Provide water and encourage small sips.

  • Apply cool compresses.

  • If the person is confused, vomiting, or unconscious, call 911 immediately.

 

2. Cold Stress & Freezer Safety
Working in refrigerated or freezer areas presents unique risks, including frostbite and hypothermia.

A. Cold Stress Symptoms

  • Shivering and numbness

  • Slurred speech or confusion

  • Loss of dexterity in fingers

B. Freezer & Cold Storage Safety Rules

  • Wear proper protective gear (gloves, hats, insulated coats).

  • Do not enter walk-in freezers alone.

  • Ensure freezer doors are properly latched and not blocked.

  • Know the location of emergency exits and release mechanisms.

C. Emergency Action

  • Move the affected person to a warm location.

  • Remove any wet clothing and replace it with dry layers.

  • Provide warm liquids (but avoid caffeine and alcohol).

  • Call 911 immediately if symptoms are severe.


3. Pest Prevention & Sanitation
Proper hygiene and storage practices prevent infestations that can compromise food safety.

A. Key Prevention Measures

  • Store all food at least six inches off the floor and away from walls.

  • Seal food containers tightly.

  • Dispose of waste properly and take out garbage regularly.

  • Do not leave doors open for extended periods.

  • Report any signs of pests immediately (droppings, gnaw marks, etc.).

B. Cleaning Procedures

  • Use designated cleaning products approved for food establishments.

  • Clean floors, drains, and storage areas daily.

  • Never leave standing water, as it attracts pests.

C. Reporting & Response

  • Report any pest sightings to your Operations Leader.

  • If you see a live pest, stop food prep immediately and follow the pest control protocol.

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4. Allergen Awareness & Cross-Contamination Prevention
Protecting customers and employees from allergen exposure is a critical safety responsibility.

A. Common Allergens

  • Peanuts & tree nuts

  • Dairy

  • Gluten/wheat

  • Shellfish & fish

  • Eggs

  • Soy

B. Preventing Cross-Contamination

  • Wash hands and change gloves before and after handling allergen-containing ingredients.

  • Use separate prep areas and utensils for allergen-free orders.

  • Clearly label food containing allergens.

  • Never assume an item is safe—always check ingredient labels.

C. Emergency Response

  • If a customer has an allergic reaction:

  • Call 911 immediately and notify your Operations Leader.

  • Use an EpiPen if available and trained to do so.

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5. Safe Handling of Glass & Broken Dishes
Broken glass presents a major cut and contamination risk.

A. Preventing Breakage

  • Handle all glassware with care.

  • Do not overload trays or shelves.

  • Use plastic or metal alternatives when possible.

B. Cleaning Broken Glass

  • NEVER use bare hands—always wear gloves.

  • Use a broom and dustpan, not a cloth or bare fingers.

  • Dispose of glass in a designated "sharps" container or double-bagged in thick trash bags.

C. Reporting

  • If glass breaks near food or drink, dispose of everything in the area immediately.

  • Report the breakage to your Operations Leader.
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6. Safe Use of Delivery Equipment (Dolly, Carts, and Hand Trucks)
Improper use of carts and dollies can cause injuries from falls, strains, or equipment tipping over.

A. Safe Operation Guidelines

  • Always inspect equipment before use.

  • Load heavy items first, keeping the weight balanced.

  • Never exceed weight limits or stack items too high.

  • Keep hands, fingers, and feet clear of moving parts.

  • Use slow, controlled movements—do not run with equipment.

B. Lifting Safety

  • Use proper lifting techniques when loading/unloading.

  • Do not attempt to lift heavy items alone—ask for help.

  • C. Reporting Equipment Issues

  • Report damaged or malfunctioning carts immediately.

  • Do not use unsafe equipment.

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7. Sharps Disposal (Box Cutters, Razor Blades, Needles)
Any workplace using blades must follow strict disposal protocols.

A. Safe Handling of Sharp Objects

  • Store all blades in a designated holder, not loose in drawers.

  • Do not leave blades open or exposed.

  • Never attempt to catch a falling knife or blade.

B. Proper Disposal

  • Dispose of used blades in a designated "sharps" container.

  • Do not throw loose blades into trash cans.

C. Reporting

  • Report any injuries from sharps immediately.

 

8. Personal Protective Equipment (PPE)
PPE is required in certain areas to prevent injuries.

A. Required PPE

  • Heat-resistant gloves (when working with ovens and fryers).

  • Cut-resistant gloves (when handling sharp tools).

  • Slip-resistant shoes (to prevent falls). This is an employee responsibility.

  • Face masks (when handling chemicals or in hazardous areas).

B. Proper Use

  • Always inspect PPE before each use.

  • Replace PPE if it shows signs of wear or damage.

C. Reporting Issues

  • Report any company-supplied PPE shortages immediately.

  • If PPE is unavailable, do not proceed with work until resolved.

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9. Customer Threats & Workplace Violence
Employees may encounter hostile customers, aggressive individuals, or violent situations. De-escalation is the priority, but safety comes first.

A. Recognizing Potential Threats

  • Customers displaying agitation, anger, or erratic behavior.

  • Verbal threats, racial slurs, or aggressive language.

  • Suspicious individuals loitering or acting unpredictably.

  • Intoxicated or drug-affected individuals.

B. De-escalation Techniques

  • Stay calm and professional.

  • Speak in a low, steady tone.

  • Do not engage in arguments.

  • Keep a safe distance and avoid making physical contact.

  • If a customer refuses to leave, call 911 and alert an Operations Leader immediately.

C. Emergency Response

  • If a customer becomes violent, immediately:

  • Move to a safe area.

  • Call 911 and provide location details.

  • Do not attempt to physically restrain anyone.

  • If a weapon is present, comply with all demands and prioritize employee safety.

  • If physical assault occurs, follow injury reporting procedures.

D. Post-Incident Reporting

  • Immediately report all threats, aggression, or violent incidents to an Operations Leader.

  • Fill out an Incident Investigation Report.

  • If law enforcement is involved, await further company and legal instructions.

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10. Vomit/Diarrhea/Blood Spill Clean-Up Kits* 
Bodily fluid spills are biohazards and must be cleaned up properly to prevent disease transmission. *Hospital locations do not have spill kits, they are instructed to avoid the hazard and prevent other people from coming into contact with it, then immediately engage with Hospital Custodial Staff.

A. Required PPE (Personal Protective Equipment)

  • Before cleaning up a biohazard spill, always wear:

  • Disposable gloves.

  • A face mask if needed.

  • Protective eyewear (if splash risk is present).

  • A disposable apron (if available).

B. Clean-Up Procedures

  • Close off the area and notify nearby employees.

  • Use the Vomit/Blood/Diarrhea Spill Kit (available in every store).

  • Apply absorbent powder to the spill.

  • Use the disposable scraper and scoop to collect the material.

  • Dispose of waste in the designated biohazard disposal bag.

  • Clean and disinfect the entire area with an EPA-approved sanitizer.

  • Dispose of gloves and PPE in a separate sealed bag.

  • Wash hands thoroughly after removing PPE.

C. Reporting

  • All bodily fluid incidents must be reported immediately to an Operations Leader.

  • Complete an Incident Investigation Report if the spill resulted from an injury.

  • If a guest is involved, follow guest injury reporting procedures.
     

6. Visitors and Non-Working Employees

  1. Visitors of any kind (including employees off the clock) are NEVER allowed behind counters or in restricted areas unless escorted and authorized.

  2. Friends and family visiting employees must not interrupt workflow or customer experience and are NEVER allowed with an employee inside a store before it opens or after it closes.

  3. Spouses, children, friends, and other people you may know are NEVER allowed to help you perform ANY workplace duties. 

 

7. Chemical Hazard Communication (HazCom)

**Click here for our HazCom Policies**

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NOTE: AT THIS TIME, EMPLOYEES ARE NOT AUTHORIZED TO TRANSFER CHEMICALS TO A SECONDARY CONTAINER FOR OTHER USES.

 

8. Visitor & Unauthorized Personnel Policy

  • Visitors are NEVER allowed behind counters.

  • Employees may not bring children or friends into the work area.

  • No unauthorized persons may assist in work tasks.

  • No one other than an employee may be present in the store before it is opened or after it is closed, or left alone at any point during regular business hours.

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REMEMBER:

Know how to prevent, reduce, respond, and report hazards, injuries, and emergencies. Understand your personal & professional responsibilities toward maintaining a safe workplace. Practice our 4R's of Accident Prevention:

  • Recognize risks before they cause harm.

  • Reduce hazards and prepare through safe practices and communication.

  • Respond effectively in an emergency.

  • Report incidents immediately to your Operations Leader for continuous safety improvements.

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❗ Safety isn’t just a rule—it’s an ongoing process and how we protect ourselves, our coworkers, and our guests every single day. Stay alert, stay safe, and when in doubt, ASK AN OPERATIONS LEADER!

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©2025 by Harris Management Services Inc.

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