Emergency Procedures

Media RelationsImage of News Reporter

Our reputation can be harmed by an improperly handled news story.

Therefore at no time are employees authorized to speak to a member of the media including giving any information to TV, radio or newspaper reporters without specific authorization by company president, Tom Aldridge.

If a reporter and/or camera person enters the restaurant, politely inform them that they cannot interview anyone or video record. Inform them to leave their contact information or contact company president, Tom Aldridge at (414) 271-5050.

Foodborne Illness

If a customer contacts your location claiming to have become ill as a result of eating our food, contact your store manager immediately.

If there is a clearly identified product that is the suspected cause, take possession of the product and save the box or container that the food came in.

Let the customer know that a member of management will be in contact with them as soon as possible. DO NOT admit any guilt or responsibility, as the complete situation may NOT yet be clear.

Contact your store manager with the information that you gathered.

Procedures for Vomit/Fecal Events

The FDA requires that all food establishments  have a procedure for responding to vomiting and diarrheal events. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (FDA 2013 Food Code 2-501.11)

Effective cleaning of vomitus and/or fecal matter accidents in a food establishment should be handled differently from routine cleaning/sanitizing procedures.

  1. Segregate the area, and cover the vomit/fecal matter with single use disposable towels to prevent aerosolization.
  2. Mix a chlorine bleach solution that is stronger than the chlorine solution used for general sanitizing [1000-5000 ppm or 5-25 tablespoons of household bleach (5.25%) per gallon of water.]
  3. Wear disposable gloves during cleaning.
  4. Soak/wipe up the vomit and/or fecal matter with towels and dispose of them into a plastic garbage bag.
  5. Apply the bleach solution onto the contaminated surface area and allow it to remain wet on the affected surface area for at least 10 minutes. Allow the area to air dry. Dispose of any remaining sanitizer solution once the accident has been cleaned up.
  6. Discard all gloves, masks, and cover gowns (or aprons) in a plastic bag and dispose of the bag immediately.
  7. Take measures to dispose of and/or clean and disinfect the tools and equipment used to clean up the vomit and/or fecal matter.
  8. Properly wash your hands - and if necessary take a shower and change your clothes.
  9. Discard any food that may have been exposed in the affected area.
  10. Document the information of the person(s) who was ill. Name, address, age, travel history of last few days, and a 3 day food consumption history, if possible.
  11. Report to your manager your actions as a result of an individual being sick. Include the location of the incident, the time and date, and procedures of the cleanup process.

Customer Injury

If the injury is life threatening, call 911.

Gather as much information as possible about the incident as follows:

  1. What exactly happened?
  2. When and where did it happen?
  3. What was the customer doing at the time it occurred?
  4. Were there any witnesses?
  5. Customer's Name and Telephone Number.

Important things to remember when treating an injured customer:

Image of First Aid Sign First Aid Kit and Bulletin Board

Life Threatening Injury

If the injury is life threatening, call 911!

Minor Injuries

The restaurant is equipped with a first aid kit, and a first aid information board. The board has written first aid procedures and a list of the items in the first aid kit and instructions for use. There also is a log to fill out when you use any items from the kit. The first aid information board also lists one or two Walk-in Clinics that are close by.

Here below is what is posted on the first aid information board.


First Aid Procedures

Who should give first aid?

If an injury requiring first aid occurs, self-administered first aid is advised. Never administer first aid to another person, nor have anyone else administer first aid to you.

What may be given?

The first aid supplies to be used for treating burns, cuts or other minor injuries common to food preparation and handling are found in the first aid kit.

When should first aid be given?

Administer first aid as soon as possible after the injury occurs.

Where should first aid be given?

Give first aid only in areas away from food preparation.

Why should first aid be given?

To prevent infection and promote healing.

What to do if injury goes beyond self-administered first aid?

  1. If injury is an emergency or is life threatening, dial 911.

  2. If injury is not an emergency or life threatening but still needs medical attention, report the incident to the manager, then seek treatment with your own doctor or the walk-in clinic listed on the First Aid information board.

  3. After receiving medical treatment, report the prognosis to the Aldridge, Inc. Office (271-5050).


First Aid Kit Contents & Usage

The following listing has been prepared specifically for the needs of Aldridge, Inc. employees for self administered first aid as determined by the Occupational Medical Clinics of America and approved by Dr. Stanley Nuland, M.D. and OSHA.

Wound Care

Adhesive Bandages 1" X 3"
For minor cuts or bruises
Adhesive Bandages 2" X 3"
For minor cuts or bruises
Water-Jel Sterile Gel-Soaked Burn Dressings
For minor to severe burns. The immediate application of a gel-soaked burn dressing can reduce the chance of a higher degree burn.
Burn Jel Packets
Pain Relief for minor burns
First Aid Cream Packets
Minor cuts and burns. Antiseptic ointment to be used under a bandage for healing of minor cuts and burns.
Disinfectant Soap
Dispensers in restrooms and hand washing sinks for regular disinfecting of hands and to disinfect an area of minor injury.
Triangular Bandage
Can be used as a tourniquet to stop bleeding or to hold a compress in place or as a sling.
Compress, 5" X 9"
As a bandage for larger cuts or burns or to reduce bleeding when used along with triangular bandage above.

Acetaminophen, Tylenol-type
To reduce pain and swelling after injury. (Not for everyday headaches.)
Other Items

Zip-lock plastic bags
To hold ice cubes to create a cold pack used to reduce swelling.
Paper cups - 5oz.
For emergency eye wash
Body Fluid Disposal Kit
For safe disposal and handling of blood or other body fluids. Refer to instructions on kit.
Vinyl gloves (located in kitchen)
For handling blood or other body fluids.
CPR Barrier Shield
To protect when giving mouth-to-mouth resuscitation.
First Aid Treatment Log
For creating a record of each use of the first aid kit.

Hazard Communication

Including Workplace Chemical Safety Data Sheets

click here

Utility Emergency

Electric Power Outage

  1. Contact WE Energies at (800) 662-4797 to report the outage and determine the anticipated time when service will be restored.
  2. Try to keep all refrigerators and freezers closed until power is restored.
  3. Contact your Store Manager to report the outage.

Gas Leak

If the leak seems minor, try to locate the source of the leak and turn off the gas to that area if possible. Call the Maintenance Coordinator (414) 394-5960 and report the problem.

If the leak appears serious:

  1. Turn off and/or extinguish all pilot lights.
  2. Ventilate the building to clear any gas and/or fumes.
  3. Call WE Energies at (800) 261-5325 to report the leak and follow any instructions they provide.
  4. Evacuate the store of all employees and customers and do not re-enter until given an all clear from WE Energies.
  5. Contact your Store Manager.

FireImage of Ansul Pull Ring

In case of a fire, proceed as follows:

  1. If it is a very small fire, you or a co-worker can attempt to extinguish the fire with a fire extinguisher.
  2. If the fire is under or in the exhaust hood, consider pulling the fire suppressoin pull ring depicted here.
  3. If there is any doubt about the ability you have to extinguish the fire, evacuate all employees and customers and call 911.
  4. Exit in a calm manner through the nearest exit
  5. Meet outside of the restaurant at the front door area. This area will be designated as the "Emergency Evacuation Checkpoint".
  6. If you suspect a co-worker or customer is still in the building, report this immediately to a member of the fire department when they arrive.
  7. Remain at the Emergency Evacuation Checkpoint until the fire department announces that re-entry is allowed.
  8. Contact your store manager.

Tornado/Severe Weather

A tornado watch is issued when conditions are favorable for the formation of a tornado.Pay close attention to media outlets any changes in the weather.

A tornado warning means at least one funnel cloud has been sighted in the surrounding area. A warning siren will signal that a tornado warning is in effect.

If a tornado warning is issued,take the following steps:

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