Author Archives: Shelby Blundell, Risk Control

About Shelby Blundell, Risk Control

Shelby has a master's degree from St. Louis University's School of Public Health. He has worked as a Risk Control Representative for Society Insurance since 2010 covering the northern Illinois territory. Shelby has been a safety and risk management resource for contractors, supermarkets, convenience stores, the hospitality industry, health care, and higher education, He is a member of the American Society of Safety Engineers (ASSE).

Basic Cooking Equipment Maintenance Requirements

This entry is part 1 of 13 in the series Fire Prevention

Your cooking equipment is probably the most important thing inside your restaurant. One unexpected failure could ruin a busy dinner service. Even worse, a kitchen fire could put you out of service for days, or even weeks.

To keep your equipment – and your business – operational, the following five points are often the most critical routine maintenance requirements in the kitchen. The best practices listed below are the requirements of Society Insurance and are based on our company’s loss history and expertise in the restaurant markets that we serve. These best practices closely reflect the National Fire Protection Association (NFPA) standards and may be more or less stringent than the NFPA standards.  (more…)

Tornado FAQ: Before, During and After the Storm

“It sounded like a freight train.”

This is a common description from those who have experienced one of nature’s most violent phenomena: a tornado. Advances in research and technology have improved identification and measurement of critical elements of super cell storm systems, which makes predicting and identifying the development of a tornado far more effective. However, once the prediction is made or an actual tornado is identified, the responsibility falls on every individual to be prepared to respond appropriately for his or her own safety and well-being.

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Restaurant Spill Clean-Up: Easy as 1, 2, 3

Most spills that occur in restaurants are not large and do not require a massive response, however, a spill of any kind can lead to a slip and fall injury if it is not handled appropriately. Spill clean-up is something to discuss with your staff before a spill ever occurs and a standard spill clean-up plan should be a part of routine staff training. A spill clean-up plan helps ensure that your staff knows exactly how to handle a spill, which will result in consistent responses to any spill. A quick and orderly response to a spill in your restaurant will not only control the situation, but will show your guests just how professional your staff is. (more…)

A Slippery Situation: Cleaning Restaurant Kitchen Floors

This entry is part 6 of 11 in the series Slips, Trips & Falls

One of the most significant areas of loss in the restaurant environment is slips and falls. The commercial kitchen environment presents special challenges and requires special care to provide a safe working surface. The methods used to clean the kitchen floor are very important, but many times sufficient consideration is not given to the chemicals used in the cleaning process. Properly controlling the grease on kitchen floors is critical for maintaining a safe kitchen, but also keeps it from being tracked into public areas where customers could be impacted. (more…)