Subject: Hazardous Materials

What will be done and who will do it?

New employees must:

• Review this procedure.
• Be trained by a team leader.
• Sign the training checklist.

Employees should contact KVCC Public Safety to ensure only employees trained in the cleaning and disposal of potentially hazardous materials are handling the situation. All cleanups will be supervised by KVCC Public Safety and all proper equipment will be used. No one will be given access to the area until the "ALL CLEAR" is given by KVCC Public Safety.

Steps are as follows:

• Contact KVCC Public Safety - dial 4911 from any college phone.
• Contain the affected area:
  • Discontinue food production or preparation if presence of hazardous materials creates an immediate food safety risk.
  • Block off the area until cleanup is complete.
  • Allow only employees and custodial staff designated to clean up hazardous materials in the affected area.
• Remain available in a safe location to help responding employees.
• Provide the following when reporting the situation:
  • Personal injuries
  • Location of spill (building and room number)
  • Name of materials involved if known
  • The amount of material spilled
  • Immediate actions taken
  • How spill occurred
  • Who first noticed the spill and a call back number
• Discard contaminated and potentially contaminated foods (refer to SOP - Disposal of Contaminated Foods).
• Wash, clean, and sanitize all potentially contaminated food contact surfaces (refer to SOP - Cleaning and Sanitizing Food Contact Surfaces).
• Complete an incident report.

Who will make sure it's done and how?

• Team leaders are expected to adhere to this procedure for all instances of hazardous material spills.

How should problems be fixed?

• Team leaders must immediately re-train and counsel employees who improperly or inadequately follow the procedures as outlined here.
• Team leaders must notify Director of any issues that can't be solved through training and counseling.

What records will be kept?

• Completed training checklist.
• Incident Reports.

Created(Date): 6/30/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Last Revised: 6/30/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Document available here - 4.7 Hazardous Materials