Adam obtained his bachelor's degree from the University of Wisconsin - Whitewater in Occupational, Environmental Health & Safety. He has experience in fire science, emergency medicine and risk control. Prior to joining Society as a risk control representative, Adam worked as a firefighter, emergency medical technician and safety coordinator.
Have you ever had a customer slurring their speech and asking for yet another drink? Perhaps a customer drinking and showing off, while being loud or obnoxious inside of your business? How about someone drinking excessive amounts of alcohol within a short period of time?
All these can be signs of intoxication. As a bar or restaurant owner, it may seem as though intoxicated customers just come with the line of business you are in. However, it’s how you deal with these intoxicated customers that can make all the difference.
As the cold weather moves in and the holiday season begins, it is time to bring out the lights and decorations to help celebrate the season. This is a time of excitement, so it can be easy to overlook the potential hazards of lights and decorations. The main areas of concern are fire and electric shock hazards from holiday lighting, and falls from ladders when putting up the decorations. Follow these tips to keep everyone safe this holiday season. (more…)
It’s 2:00 a.m. The alarm company just called with a power failure at your restaurant. What you do next depends on your emergency plan. Business emergencies can take many forms such as fires, tornadoes, robberies, etc. Having an emergency plan in place will allow your business to react quickly to minimize the impact of the emergency. This in turn will save you time, money, and possibly even save lives.
Building an Emergency Plan
To build an emergency plan, you should focus on the four phases of emergency management which are mitigation, preparedness, response, and recovery. An Emergency Plan should have laid out instructions that can be developed and implemented for emergency situations. One of the biggest risks for businesses is the potential loss of day-to-day operations and loss of income. (more…)
In recent years, there have been an increased number of states that have enacted laws for prohibiting or restricting smoking at worksites, restaurants and bars. Before 2004, there were only two states with complete smoking bans at worksites, restaurants and bars. With these restrictions in place, proper disposal of spent smoking materials, the correct location of designated smoking areas and effective housekeeping controls become very important because it limits ignition sources and reduces the ability of a fire to spread.
Regardless of whether or not your establishment allows smoking, the following measures should be taken to decrease the likelihood of a fire and/or in the event of a fire, reduce the possibility of it spreading. (more…)
In 2014, the Bureau of Labor Statistics reported that for all workers there were 365,580 cases of musculoskeletal disorders (MSDs), such as sprains or strains resulting from overexertion in lifting. Workers who sustained an MSD required a median of 13 days to recuperate before returning to work in 2014, compared to 9 days for all types of cases, and up from 11 days in 2013.
A significant workers compensation hazard for grocery stores is material handling and lifting. Employees may be lifting throughout the entire day without drastic effects. However, there are lifts that can be potentially dangerous to their back and overall body.
I conducted a random sampling of 10 Society Insurance customers that operate grocery stores and have determined the maximum average weight lifted on a day-to-day basis. The averages from the samples are as follows: (more…)
The insurance tips and trends to help you make smart safety decisions for your business, plus an inside look at Society.