OTHERS WHO WERE NOMINATED THIS MONTH:
January Safety Training
Slips, Trips, & Fall Prevention
Wear slip-resistant shoes.
Do not wear leather soled shoes in slippery work areas.
In snowy and icy conditions, wear cleated shoes or devices.
Do not run: walk.
Watch your step, paying attention to hazards and warnings, such as "wet floor" signs.
Follow safe practices when carrying objects: large or unwieldy loads may impair your vision. Take multiple trips as necessaryto carry
Complete all relevant training: know the hazards in your workplace and what PPE is required.
Keep floors as clean and dry as possible.
Minimize dust and other potential slippery objects in your work area (e.g., metal shavings or fallen strapping material).
Follow your organization's cleaning guidelines.
Clean spills promptly (or report them, if applicable).
If chemical spills are possible, know how to respond and where the appropriate SDSs are.
Know where wet floor signs are located and use them to warn others of spills. Remove them once the spill is cleaned.
There should be frequent inspections in places where there are likely sources of water, oil, and other slippery sources to assure that prompt cleanup occurs.
These inspections should be conducted on a scheduled basis, preferably before each break and lunch and at the end of the shift.
Inspections should be conducted by:
Facilities and maintenance staff during inclement weather to assure that outside walking areas are safe for employees to utilize.
First Aid Basics
The essential rules of first aid:
Rule 1: Call 911 if needed.
Time is important. If it is determined that emergency medical services are needed, call immediately.
•Rule 2: You must be properly trained and certified in first aid and CPR in order to assist an injured person,
You may do more harm than good if you are not properly trained.
•Rule 3: Do not move an injured person:
Do not try to move an injured person unless the person is in imminent danger. Improper or careless movement can increase the severity of an injury.
Types of injuries:
Fractures: Treating broken bones is not for amateurs. Leave the victim in place until a medical professional arrives with proper supplies and equipment.
Electrical wire contact: If a person has come into contact with a live electrical wire, a properly trained individual may try to free the person if it can be done in a safe manner.
Chemical splash, burn, or ingestion: Different first aid steps will be required based on the chemical and the part of the body that came in contact with the chemical. Refer to the safety data sheet (SOS) on file for required first aid procedures.
Types of Injuries cont.
•Minor injuries, such as burns, nicks, cuts, and scratches:
These are the most common injuries you will encounter.
Treating minor injuries right away is better than dealing with them after they have gotten worse.
If a chemical is not involved in the injury, clean the wound with soapy water for three minutes, and cover it with a bandage.
If the injury involves contact with another person's bodily fluid, including blood, saliva,
or open wound, follow the post-exposure steps in your blood borne pathogen exposure control plan.
Follow additional workplace guidelines:
• Report all incidents to the supervisor immediately.
• If you do not know how to handle a situation:
- Activate the Emergency Action Plan.
- Call 911.
- Get help immediately.
How to handle store theft.
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Welcome to our Team!
We're Happy You're Here!
The following employees joined La Tapatia recently:
Esequiel Salinas Jr.
Lorenia Alaniz Ramos
Save the Tortilla!
Reducing waste is a team effort. Don't let your hard work go to waste. When a tortilla ends up in the waste bin, it's a loss in ingredients, materials, labor, and sales. A little bit adds up quickly and can do major damage to the company. If we all do our part, we can minimize waste and maximize our success. Here are some things you can do to help "save the tortillas!"
According to the USDA, 30% to 40% of all food produced, packaged, and prepared goes directly to waste.
Speak up when you see waste happening. Share your ideas about how you can prevent it from occuring.
In the Flour Department, aim to maximize the "white bin" every day. This product will be made into new product for discount sale in our Retail Outlet.
In the Corn Department, be mindful of product stacking up on the counter stacker. Instead of throwing it into the waste bin, it can be packed in a box and sold as "less than perfect" product.
Be aware of what causes waste and do your part to eliminate it.