Grocery stores hold the potential to pose a number of hazards to their customers and employees. Below are a few obstacles grocery stores must overcome on a daily basis, and tips on being proactive in addressing the issues.
Obstruction hazards can cause customers and employees to trip. It is important to ensure aisles and walkways are clear in order to prevent tripping hazards to customers and employees. Pallets and various other stocking materials should be kept off the grocery store floor during normal business hours to avoid creating tripping hazards. Other obstacles to be aware of include loose floor mats, any products that have fallen off the shelves, and exposed electrical cords. Super market employees should be on guard for any hazards that present themselves throughout the course of a business day and take immediate action to prevent injury.
Slipping hazards can occur from water build-up on grocery store floors. Leaky pipes in refrigeration units or spilled products can create a potential slipping hazard. Maintaining floor cleanliness throughout a store is vital to the well-being of its employees and customers. Grocery store staff should always wear slip-resistant shoes and maintain a daily cleaning schedule to prevent dirt and oil from building up on floors. Employees should be educated on proper cleaning practices and the correct materials to use in the event of a spill.
Bacterial hazards can develop when equipment, including knives, cutting boards, and other utensils are not properly maintained. Certain departments, like the meat and deli sections of a grocer, require special attention to ensure bacteria does not spread. These departments are prone to bacteria growth and should be monitored carefully for cross-contamination. In an effort to maintain sanitation in the workplace, employees should practice washing their hands regularly, and wear clean clothing to work to prevent the spread of outside bacteria. Grocery stores should supply sanitizing stations throughout the store for constant sanitary purposes.
Mechanical hazards can occur from equipment with sharp or moving parts, like deli slicers or forklifts. Super market employee tasked with using any type of machine should be properly trained and practice safe use of the equipment. If necessary, employees should wear the proper protective gear when utilizing equipment. Machinery that is used regularly should be inspected for damage. Should any issues arise, management should be made aware right away.