• Open for Business
• Don't "Slip Up" When It Comes To On-site Safety
• Sharpen Knife Safety Practices to Cut Employee Accidents
• Implement Fryer Safety Steps to Avoid Getting Burned
• Happy (and Safe) Holidays
• Is Your Company Keeping Information Secure?
• Preventing Roof Ice Dams
• Is Your Fire-extinguishing System up to Date?
• Want to advertise on the internet?
• Identity Theft: What are your responsibilities?
• My feet hurt
• Don't let your guard down
• Careful, That's Hot
• Do You Know the Law?
• Safety is Important in any Language
• What Do You Do Now?
• You've Got Mail
• Winter Safety tips
• Working Drug Free
• Learn from Others
• Are You Up to Date
• Clean That Up
• Will Your Automatic Sprinkler System Work When You Need It Most
• Take a Team Approach to Safety
• It's Hot Outside
• That Hurts
• That's on Fire!
• Slippery When Wet
• Hello, I'm Calling to Report a Claim
• Water and Electricity Do Not Mix
• How Safe is Your Place?
• Springtime Can Mean Flooding
• Start Off 2006 with a Plan
• Let's Get Out of Here!
• Careful, That's Sharp
• Product Recalls
• That Hurts
• What's in Your First Aid Kit?
• Don't Be a Victim
• Play it Safe with Your Holiday Party
• Making Your Workplace Safer for Teen Workers
• Safety: The Profit Center for your Business
• Control Grease, Prevent Fire
• Keeping Your Fire Protection Up-To-Date

Open For Business

For some of us, most of our New Years resolutions have already been broken. But it is not too late to make one that can help keep your business in business in case of a natural disaster. Open for Business is a business continuation program that will help keep you in business despite a disaster. It’s free, easy to use and maybe the best resolution you'll ever make.

At least one-fourth of all businesses that close because of a disaster never reopen. That's why American Family in cooperation with the Institute for Business & Home Safety (IBHS) offers a variety of tools in its Open for Business® series for small business owners to both reduce their potential for loss should disaster strike and to reopen quickly should they be forced to close.

To get started building your own secure and personalize disaster recover plan, access the IBHS website and register through the interactive online version by entering the access code AMF5561

003003 – 02/08

Don't "Slip Up" When It Comes To On-site Safety

Full Article

Slips, trips, or falls account for 12 to 15 percent of all Workers' Compensation costs. Don’t let the safety efforts in your workplace slide; use the advice in this helpful and thorough article to help ensure that it’s your accident numbers, not your employees, that are falling.

002998 – 02/08

Sharpen Knife Safety Practices to Cut Employee Accidents

Knives and broken glass are unavoidable dangers to restaurant workers. However, with the proper training and safety measures in place, most costly accidents can be avoided. Read the full article to learn how.

Cuts/Knives

Potential Hazard Knives are frequently found in the serving area. Servers may be expected to use knives to cut bread or other items they bring to the table. Occasionally, broken glass also creates a hazard in the serving area. Possible Solutions Workers Safety Solutions Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers. Do not use a glass to scoop ice (it can break from the cold ice, causing cuts to the server and glass in the ice bin); use a metal or plastic ice scoop for placing ice in glasses. Do not pick up broken glass with your hands; use a broom and a dustpan. Use cutting boards for safe cutting and chopping. Avoid talking with co-workers or customers while using a knife. Focus your attention on the cutting task while using a knife or other sharp utensil. Distractions increase your risk of getting cut. Do not use a glass to scoop ice. Learn to use a knife safely: Cut in the direction away from your body. Keep your fingers and thumbs out of the way of the cutting line. Place dirty knives in a designated container for cleaning, rather than storing in sinks. Wear heavy-duty gloves while cleaning sharp utensils. Use a broom and dustpan to clean up broken glass. Employer Safety Solutions Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers. Follow OSHA Standards including: Ensure employees use appropriate hand protection when hands are exposed to hazards such as cuts, lacerations, and thermal burns. Hand Protection Standard [1910.138(a)]. Consider implementing recommended safe work practices, including: Keep knives sharpened and in good condition; dull knives tend to slip and may cause injuries. Inform workers when knives are newly sharpened. Instruct employees on safe handling, use and storage of knives, including designating a location or container to store knives and other sharp equipment. Train employees to store knives with the blades all facing one direction.

The following information is from the Occupational Safety and Health Administration.

002995 – 02/08

Implement Fryer Safety Steps to Avoid Getting Burned

Frying foods puts workers at serious risk of injury, but there are steps that both you and your employees should know to lessen the danger. These essential dos and don’ts from OSHA will help keep everyone out of harm's way.

Deep Fat Fryers

Potential Hazard Remember: Child Labor Laws do not permit employees younger than 16 to cook, except at soda fountains, lunch counters, snack bars, and cafeteria serving counters. Workers who cook in restaurants are especially at risk of burn injuries while cooking with or cleaning deep fat fryers or vents above fryers. Burns can occur from contact with the fryer itself or from hot splashing oil, or when straining the oil or moving the fryer.  Workers may also be exposed to carbon monoxide poisoning from malfunctioning exhaust systems on portable fryer units. Symptoms include headaches, confusion, nausea, and dizziness. Possible Solutions   Worker Solutions - Burns Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers. Remember: Child Labor Laws do not permit employees younger than 16 to cook, except at soda fountains, lunch counters, snack bars, and cafeteria serving counters. Non-slip shoe Class K Fire extinguisher Use caution when working around hot oil. Get trained in the proper use and maintenance of your deep fryer. Observe all safety procedures and wear all protective equipment provided for your use while preparing hot items. Use gloves and scrapers and other cleaning tools with handles provided by your employer. Use the correct grease level and cooking temperatures for your deep fryer. Keep stove surfaces clean to prevent grease flare-ups. Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean vents when oil is cool. Keep floor surfaces clean and dry to prevent slipping or falling onto hot surfaces. Wear slip-resistant shoes. Floors should be cleaned often with grease-cutting solutions. Do not work closely to hot fryers when the floor is wet. Do not spill water or ice into oil. Do not store employee drinks by deep fryers. They could be easily bumped into the hot oil and cause a flare-up. Do not overfill or pour excessive amounts of frozen fries into deep fryer at one time. Overfilling causes excessive splashing and bubbling over of hot oil. Do not pour excess ice from fry packages into the fryer. Do not overheat the oil; use only manufacturer's recommended cooking temperatures. Do not move or strain hot oil containers; wait until the oil is cool! Do not store oil on floors by grill area. Someone could slip and fall into the oil. Extinguish hot oil/grease fires by using a class K fire extinguisher. Employer Solutions - Burns Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers. Follow the Fair Labor Standards Act that does not permit employees younger than 16 to cook, except at soda fountains, lunch counters, snack bars, and cafeteria serving counters. State Child Labor Laws may even be more stringent. Consider implementing recommended safe work practices, including: Consider replacing older deep fat fryer models with newer models that have exhaust vents in closer proximity to the fryer, built-in grease filters, improved grease-disposal systems, automatic food-lowering devices, and vat covers. Use the appropriate quality oil for your fryer. Some employers have found that using higher quality oils reduces the amount of splashing during deep frying. Install slip-resistant flooring near hot surfaces and cooking appliances. Employer Solutions - Burns Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers.  Consider implementing recommended safe work practices, including: Educate staff and management to recognize and respond to the symptoms of CO poisoning. For more information see: Carbon Monoxide Poisoning from Gas Fired Cooking Units in Food Preparation Locations. Washington State Department of Labor and Industries, 131 KB PDF, 2 pages. Avoid the hazards of carbon monoxide poisoning by training maintenance staff about the specific procedures needed to prevent CO poisoning. Accessibility Assistance: Contact the OSHA Directorate of Science, Technology and Medicine at 202-693-2300 for assistance accessing PDF materials.

The following information is from the Occupational Safety and Health Administration.

002996 – 02/08

Happy (and Safe) Holidays

The following information is from the Centers for Disease Control and Prevention

As the holidays approach we like to celebrate by entertaining friends and family, throwing parties, and preparing feasts. From the buffet table to the office party, food moves center stage throughout the holiday season. Be sure to keep food safe by following basic food safety steps...

Clean: Wash hands and food-contact surfaces often. Bacteria can spread throughout the kitchen and get onto cutting boards, knives, sponges, and counter tops.

Separate: Don't cross-contaminate--don't let bacteria spread from one food product to another. This is especially true for raw meat, poultry and seafood. Keep these foods and their juices away from ready-to-eat foods.

Cook: Cook to proper temperatures. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness.

Chill: Refrigerate promptly. Refrigerate foods quickly keeps most harmful bacteria from growing and multiplying. Refrigerators should be set at 40 F and the freezer at 0 F, and the accuracy of the settings should be checked occasionally with a thermometer.

Be sure to check out these additional safety tips regarding your holiday decorations from United States Fire Administration

002946 – 10/07

Is Your Company Keeping Information Secure?

The following information is from the Federal Trade Commission

A sound data security plan is built on 5 key principles:

1. Take stock. Know what personal information you have in your files and on your computers.
2. Scale down. Keep only what you need for your business.
3. Lock it. Protect the information that you keep.
4. Pitch it. Properly dispose of what you no longer need.
5. Plan ahead. Create a plan to respond to security incidents.

Use the checklists on the following pages to see how your company's practices measure up—and where changes are necessary.

Effective data security starts with assessing what information you have and identifying who has access to it. Understanding how personal information moves into, through, and out of your business and who has—or could have—access to it is essential to assessing security vulnerabilities. You can determine the best ways to secure the information only after you've traced how it flows.

Inventory all computers, laptops, flash drives, disks, home computers, and other equipment to find out where your company stores sensitive data.

Also inventory the information you have by type and location. Your file cabinets and computer systems are a start, but remember: your business receives personal information in a number of ways—through websites, from contractors, from call centers, and the like. What about information saved on laptops, employees' home computers, flash drives, and cell phones?

No inventory is complete until you check everywhere sensitive data might be stored.

Track personal information through your business by talking with your sales department, information technology staff, human resources office, accounting personnel, and outside service providers. Get a complete picture of:

1. Take Stock. Know what personal information you have in your files and on your computers.

2. Scale Down. Keep only what you need for your business.
If you don't have a legitimate business need for sensitive personally identifying information, don't keep it. In fact, don't even collect it. If you have a legitimate business need for the information, keep it only as long as it's necessary.

Use Social Security numbers only for required and lawful purposes— like reporting employee taxes. Don't use Social Security numbers unnecessarily—for example, as an employee or customer identification number, or because you've always done it.

3. Lock It. Protect the information that you keep.
What's the best way to protect the sensitive personally identifying information you need to keep? It depends on the kind of information and how it's stored. The most effective data security plans deal with four key elements: physical security, electronic security, employee training, and the security practices of contractors and service providers.

Physical Security
Many data compromises happen the old-fashioned way—through lost or stolen paper documents. Often, the best defense is a locked door or an alert employee. Store paper documents or files, as well as CDs, floppy disks, zip drives, tapes, and backups containing personally identifiable information in a locked room or in a locked file cabinet. Limit access to employees with a legitimate business need. Control who has a key, and the number of keys.

4. Pitch It. Properly dispose of what you no longer need.
What looks like a sack of trash to you can be a gold mine for an identity thief. Leaving credit card receipts or papers or CDs with personally identifying information in a dumpster facilitates fraud and exposes consumers to the risk of identity theft. By properly disposing of sensitive information, you ensure that it cannot be read or reconstructed.

Implement information disposal practices that are reasonable and appropriate to prevent unauthorized access to—or use of—personally identifying information. Reasonable measures for your operation are based on the sensitivity of the information, the costs and benefits of different disposal methods, and changes in technology.

Taking steps to protect data in your possession can go a long way toward preventing a security breach. Nevertheless, breaches can happen. Here's how you can reduce the impact on your business, your employees, and your customers:

Have a plan in place to respond to security incidents. Designate a senior member of your staff to coordinate and implement the response plan. If a computer is compromised, disconnect it immediately from the Internet.

5. Plan Ahead. Create a plan for responding to security incidents.

Additional Resources

These websites and publications have more information on securing sensitive data:

National Institute of Standards and Technology (NIST)'s Computer Security Resource Center

NIST's Risk Management Guide for Information Technology Systems

Department of Homeland Security's National Strategy to Secure Cyberspace

SANS (SysAdmin, Audit, Network,Security) Institute's Twenty Most Critical Internet Security Vulnerabilities

United States Computer Emergency Readiness Team (US-CERT)

Carnegie Mellon Software Engineering Institute's CERT Coordination Center

Center for Internet Security (CIS)

The Open Web Application Security Project

Institute for Security Technology Studies

OnGuard Online

002947– 10/07

Preventing Roof Ice Dams

The following information is from the National Weather Service

Ice dams are most common in northern climates. They occur when heavy snow buildup melts during the day and then refreezes when temperatures drop overnight.

After several days of melting-freezing cycles, it's common for the melted water and ice to work up under the shingles until water enters the attic and eventually does damage to the ceilings, wall and contents. In cases where the ice dam goes unnoticed for an extended period of time, it can do significant damage to the building and its contents.

There's no way to guarantee an ice dam won't damage your home, but you can take steps to cut the chances of an ice dam forming in the first place:

•  If you haven't already, thoroughly clean all leaves, sticks and other debris from your home's gutters and down spouts. This allows melting roof snow to flow into gutters and through down spouts.

•  Make every effort to keep snow on your roof to a minimum. Long-handled devices on the market called "roof rakes" let you stand on the ground and pull the snow off the roof. Keeping heavy snow loads off your roof reduces the chances for both ice dam formation and roof failure due to the weight.

•  All winter long, keep gutters and down spouts clear of snow and icicles.

•  Evaluate the insulation and ventilation in your attic. Most experts agree the R-value of attic insulation should be at least R-30 (R-38 is preferable in northern climates). In addition, good airflow from under the eaves or soffit area along the underside of the roof and out through the roof vents is essential. The insulation prevents heat loss from the interior of the home. The venting allows the attic air to stay cold enough to prevent or minimize the freeze/thaw cycle on the roof. Consult a reputable roofing and/or insulation contractor about these improvements.

002953 - 10/07

Is Your Fire-extinguishing System up to Date?

The following information is from American Family Insurance.

In 1994, UL-300 requirements for fire-extinguishing systems were adopted to improve fire safety in restaurants. If your system does not meet UL-300 standards you should consider a change.

The UL 300 standards address fire-protection exposures for commercial cooking environments. Due to the oils used in frying and high-efficiency appliances, fire-extinguishing systems that don't comply with the UL 300 standards may not be effective in putting out commercial cooking fires. Additionally, the down time after a fire is dramatically reduced due to the ease of clean-up with an approved UL 300 fire suppression system.

The UL-300 requirements were adopted in 1994 so many fire suppression companies no longer service non UL-300 systems. Parts for non UL-300 are no longer being carried by some distributors, and may not be readily available. 

UL 300 standards deal with the type of extinguishing agent used and how it is applied to the fire. It's important to contact your fire-suppression system servicing company so they can determine if your equipment meets these standards. If there's no visible sign that equipment is compliant with the standards, you should contact your servicing company.

002959 - 10/07

Want to advertise on the internet?

Many of the same rules that apply to other forms of advertising apply to electronic marketing as well. The Federal Trade Commission (FTC) has prepared a guide to give you an overview of some FTC laws that apply.

002809 - 8/07

Identity Theft: What are your responsibilities?

These days, it is almost impossible to be in business and not collect or hold personal identity information about your customers, employees or business partners. If personal information is compromised, the Federal Trade Commission (FTC) has posted what steps you should take and whom you should contact.

002810 - 8/07

My feet hurt

From servers, to kitchen help, to drive thru workers, prolonged standing is part of the job. However, there are tips to relieve stress and strain to workers' backs and legs.

The following information is from the U. S. Department of Labor Occupational Safety and Health Administration Web site.

Prolonged Standing

Employee exposure to prolonged standing while working the drive-thru window can cause stress and strain to workers' backs and legs.

Worker Solutions

Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers.

To relieve stress and strain to workers' backs and legs:

• Wear shoes with well-cushioned insteps and soles.
• Avoid static postures by continually altering your position. Use a foot rest bar or a low stool to help alter your posture by raising one foot and then the other.

Employer Solutions

Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers.

Consider implementing recommended safe work practices, including:

• Provide stools or a foot rest bar at work stations. This provides employees an opportunity to shift weight from the feet while still maintaining reach and accessibility.
• Provide anti-fatigue mats. Anti-fatigue mats help contract and expand muscles of the person standing on them increasing blood-flow and reducing fatigue.

002822 - 8/07

Don't let your guard down

Proper machine guarding on power driven equipment such as commercial dough mixers, choppers and slicers reduces injuries to your workers. Review these tips from OSHA to be sure your employees are safely using these machines.

The following information is from the U. S. Department of Labor Occupational Safety and Health Administration Web site.

Machine Guarding

What is machine guarding? When moving machine parts have the potential for causing severe workplace injuries such as crushed fingers or hands or amputations, machine guarding eliminates or controls these hazards and provides essential and required protection for the worker.

Remember: Child Labor Laws do not permit employees younger than 18 to operate, set up, adjust, clean, oil, or repair power-driven equipment such as meat slicers or bakery mixers.

Teens often help prepare foods for restaurants and are exposed to power-driven equipment such as commercial dough mixers, choppers, and slicers that may be hazardous if machine guarding is not in place.

Workers can be caught in the rotating blades of the mixer, resulting in strangulations, broken bones, and amputations. Cuts and amputation injuries can also occur when using or cleaning slicers and dicers.

Worker Solutions

Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers.

Remember if you are under 18 years old, Child Labor Laws don't allow you to operate power-driven equipment such as mixers and slicers. This information is provided for workers 18 years old and older who may be using power-driven equipment in restaurants.

Use caution when working around power-driven equipment.

Turn off and unplug machinery before cleaning or removing a blockage.

Use any machine guarding that is provided.

Get properly trained before using any equipment.

Ask that machinery be securely fixed to benches or tabletops.

Do not put your hands into machinery to manipulate food. Use pushers or tamps to move food in machinery.

Wear proper work clothing, avoiding loose clothing or jewelry that could become caught in machinery; such items caught in machinery can pull you into machinery causing injury and/or death.

Employer Solutions

Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers.

Follow OSHA's standards, including:

• Provide machine guards to protect the operator and other employees in the machine area from hazards. Machine Guarding Standard [1910.212 (a)(1)].
• Use tamps or push sticks or other hand tools to feed or remove food from grinders, slicers, or choppers [1910.212 (a)(3)(iii)].
• Isolate hazards with machine guarding (such as providing barrier guards over a mixer when it is in use to prevent strangulation or amputations).
• Look for examples of machine guarding for General Industry-Bakery equipment in [1910.263]. Paragraph (c) addresses general requirements for machine guarding in Bakeries.

Follow the Fair Labor Standards Act (FLSA) including:

• The FLSA forbids young workers (younger than 18 years old) from operating, setting up, adjusting, cleaning, oiling, or repairing power-driven meat slicers, grinders, choppers, cutters, and bakery mixers and other power-driven bakery machines. It is considered hazardous work .

Consider implementing recommended safe work practices, including:

• Label equipment that young workers are not allowed to operate. The DOL YouthRules! website has available downloadable stickers for employers to place on hazardous equipment to alert all workers that no one under 18 years of age may operate the equipment. 

002823 - 8/07

Careful, That's Hot

Burn Safety

The following information is from the U. S. Department of Labor Occupational Safety and Health Administration Web site.

Burns may occur while serving or preparing hot foods or drinks or while operating machinery that makes hot drinks such as coffee, tea, or espresso. Carrying hot plates or plates that have been placed under heat lamps or reaching over candles placed on tables can also cause burns.

• Be properly trained to prepare hot items. Understand how to use the equipment you will be required to operate safely.
• Use caution when preparing hot drinks or using machines that dispense hot liquids. Don't stick your hands into areas where hot coffee or hot liquids are dispensed.
• Do not remove coffee pot until coffee is through being dispensed.
• Use trays to carry hot plates.
• Use a waiter's cloth or hot pads or oven mitts to protect your arms or hands when carrying hot plates or trays. Be aware that plates under heat lamps are hot!
• Observe any safety procedures or wear any protective equipment (hot pads, mitts, aprons) provided for your use while preparing hot items.
• Do not reach over table candles while serving or removing food from tables. Do not carry lit candles because the wax can burn.
• Do not use wet towels to grab or hold hot items.
• Remember that items heated in a microwave continue to cook or heat after the microwave turns off.
• Receive basic first aid training for the treatment of burns.

002654 - 4/07

Do You Know the Law?

State Law for Teenage Workers

Want to know what your own state laws relating to teenage workers? This link to the Department of Labor website will give you what you need to know.

002660 - 4/07

Safety is Important in any Language

Hispanic Workers OSHA site

OSHA (Occupational Safety and Health Administration) has developed a site with resources for Hispanic employers and workers. While this site includes links to Spanish-language resources, it is intended primarily for English-speaking and bilingual users. Within this Compliance Assistance site is a link that will provide you with a variety of their safety material into Spanish.

002653 - 4/07

What Do You Do Now?

Robbery

The following information is from the City of Wichita Police Department.

What To Do During A Robbery

• Do exactly as you are told. DO NOT RESIST.
• Be the best witness you can be by getting a good look at the robber so you can describe them later. Including clothing, scars, marks, tattoos, and facial hair.
• Don't be a hero. It's better to lose your money than your life.
• Note robber's direction of travel when they leave.
• Try to get a description of the robber's vehicle ONLY if you can do so without exposing yourself to harm.

What To Do After A Robbery

• Activate your alarm and call police immediately.
• Close the store and lock the door(s) if you have a key.
• Do not discuss the details of the robbery with witnesses or fellow employees.
• Ask any witnesses to stay until police arrive. If they can't, get their names, phone numbers and addresses.
• Do not touch anything that the robber may have touched. Block off areas where the robber was, if necessary.
• Try to recall as much as you can about the robber's appearance, speech and mannerisms. Make notes.

Most important, Do as you are told and try to observe.  The description of the suspect that you give to the police may be the only information they have to work with.

002659 - 4/07

You've Got Mail

How Not to Get Hooked by a 'Phishing' Scam

"We suspect an unauthorized transaction on your account. To ensure that your account is not compromised, please click the link below and confirm your identity."

"During our regular verification of accounts, we couldn't verify your information. Please click here to update and verify your information."

Have you received email with a similar message? It's a scam called "phishing" - and it involves Internet fraudsters who send spam or pop-up messages to lure personal information (credit card numbers, bank account information, Social Security number, passwords, or other sensitive information) from unsuspecting victims.

According to the Federal Trade Commission (FTC), the nation's consumer protection agency, phishers send an email or pop-up message that claims to be from a business or organization that you may deal with - for example, an Internet service provider (ISP), bank, online payment service, or even a government agency. The message may ask you to "update," "validate," or "confirm" your account information. Some phishing emails threaten a dire consequence if you don't respond. The messages direct you to a website that looks just like a legitimate organization's site. But it isn't. It's a bogus site whose sole purpose is to trick you into divulging your personal information so the operators can steal your identity and run up bills or commit crimes in your name.

The FTC suggests these tips to help you avoid getting hooked by a phishing scam:

• If you get an email or pop-up message that asks for personal or financial information, do not reply. And don't click on the link in the message, either. Legitimate companies don't ask for this information via email. If you are concerned about your account, contact the organization mentioned in the email using a telephone number you know to be genuine, or open a new Internet browser session and type in the company's correct Web address yourself. In any case, don't cut and paste the link from the message into your Internet browser - phishers can make links look like they go to one place, but that actually send you to a different site.
• Area codes can mislead. Some scammers send an email that appears to be from a legitimate business and ask you to call a phone number to update your account or access a "refund." Because they use Voice Over Internet Protocol technology, the area code you call does not reflect where the scammers really are. If you need to reach an organization you do business with, call the number on your financial statements or on the back of your credit card. In any case, delete random emails that ask you to confirm or divulge your financial information.
• Use anti-virus and anti-spyware software, as well as a firewall, and update them all regularly. Some phishing emails contain software that can harm your computer or track your activities on the Internet without your knowledge.
  • Anti-virus software and a firewall can protect you from inadvertently accepting such unwanted files. Anti-virus software scans incoming communications for troublesome files. Look for antivirus software that recognizes current viruses as well as older ones; that can effectively reverse the damage; and that updates automatically.
  • A firewall helps make you invisible on the Internet and blocks all communications from unauthorized sources. It's especially important to run a firewall if you have a broadband connection. Operating systems (like Windows or Linux) or browsers (like Internet Explorer or Netscape) also may offer free software "patches" to close holes in the system that hackers or phishers could exploit.
• Don't email personal or financial information. Email is not a secure method of transmitting personal information. If you initiate a transaction and want to provide your personal or financial information through an organization's website, look for indicators that the site is secure, like a lock icon on the browser's status bar or a URL for a website that begins "https:" (the "s" stands for "secure"). Unfortunately, no indicator is foolproof; some phishers have forged security icons.
• Review credit card and bank account statements as soon as you receive them to check for unauthorized charges. If your statement is late by more than a couple of days, call your credit card company or bank to confirm your billing address and account balances.
• Be cautious about opening any attachment or downloading any files from emails you receive, regardless of who sent them. These files can contain viruses or other software that can weaken your computer's security.
• Forward spam that is phishing for information to spam@uce.gov and to the company, bank, or organization impersonated in the phishing email. Most organizations have information on their websites about where to report problems.
• If you believe you've been scammed, file your complaint at ftc.gov, and then visit the FTC's Identity Theft website at www.consumer.gov/idtheft. Victims of phishing can become victims of identity theft. While you can't entirely control whether you will become a victim of identity theft, you can take some steps to minimize your risk. If an identity thief is opening credit accounts in your name, these new accounts are likely to show up on your credit report. You may catch an incident early if you order a free copy of your credit report periodically from any of the three major credit bureaus. See www.annualcreditreport.com for details on ordering a free annual credit report.

You can learn other ways to avoid email scams and deal with deceptive spam at ftc.gov/spam.

002520- 01/07

Winter Safety Tips

Snow Throwers

The following information is from the US Consumer Products Safety Commission.

If you use a snow thrower, stop the engine and use a long stick to unclog wet snow and debris from the machine, according to Chairman Ann Brown of the U.S. Consumer Product Safety Commission (CPSC). "Do not use your hands to unclog a snow thrower," Brown warned.

According to CPSC, you run the risk of suffering severe hand and finger injuries, even amputations, if you attempt to clear the auger/collector or discharge chute with your hands. Most of the injuries happened when people, thinking that the augers had stopped rotating, put their hands into the machine's auger/collector or discharge chute in an attempt to clear snow or debris.

CPSC offered the following safety tips for using snow throwers:

• Always stop the engine if repairs or adjustments are to be made or if the discharge chute or auger needs to be unclogged. Remove snow with a push stick or similar instrument, not with your hands.
• Always keep hands and feet away from all moving parts.
• Never leave the machine unattended if the engine is operating; shut down the engine if you must leave the machine for any length of time.
• Add fuel to the tank outdoors before starting the machine; don't add gasoline to a running or hot engine. Always keep the gasoline can capped, and store gasoline out of the house and away from ignition sources.
• If you have an electric-powered snow thrower, be aware of where the power cord is at all times.
• Check the snow thrower each time you need to use it over the winter; always refer to the owner's manual for instructions on care and maintenance.

Tips To Protect Workers In Cold Environments

The following information is from the U. S. Department of Labor Occupational Safety and Health Administration Web site.

Prolonged exposure to freezing or cold temperatures may cause serious health problems such as trench foot, frostbite and hypothermia. In extreme cases, including cold water immersion, exposure can lead to death. Danger signs include uncontrolled shivering, slurred speech, clumsy movements, fatigue and confused behavior. If these signs are observed, call for emergency help.

OSHA's Cold Stress Card provides a reference guide and recommendations to combat and prevent many illnesses and injuries. Available in English and Spanish, this laminated fold-up card is free to employers, workers and the public. Tips include:

How to Protect Workers

• Recognize the environmental and workplace conditions that may be dangerous.
• Learn the signs and symptoms of cold-induced illnesses and injuries and what to do to help workers.
• Train workers about cold-induced illnesses and injuries.
• Encourage workers to wear proper clothing for cold, wet and windy conditions, including layers that can be adjusted to changing conditions.
• Be sure workers in extreme conditions take a frequent short break in warm, dry shelters to allow their bodies to warm up.
• Try to schedule work for the warmest part of the day.
• Avoid exhaustion or fatigue because energy is needed to keep muscles warm.
• Use the buddy system - work in pairs so that one worker can recognize danger signs.
• Drink warm, sweet beverages (sugar water, sports-type drinks) and avoid drinks with caffeine (coffee, tea, sodas or hot chocolate) or alcohol.
• Eat warm, high-calorie foods such as hot pasta dishes.
• Remember, workers face increased risks when they take certain medications, are in poor physical condition or suffer from illnesses such as diabetes, hypertension or cardiovascular disease.

For free copies of OSHA's Cold Stress Card in English or Spanish, go to OSHA's website, www.osha.gov, or call 1(800) 321-OSHA.

002521- 01/07

Working Drug Free

Working Drug Free

The following information is from the U. S. Department of Labor Occupational Safety and Health Administration Web site.

Of the 16.7 million illicit drug users aged 18 or older in 2003, 12.4 million (74.3 percent) were employed either full or part time. Furthermore, research indicates that between 10 and 20 percent of the nation's workers who die on the job test positive for alcohol or other drugs. In fact, industries with the highest rates of drug use are the same as those at a high risk for occupational injuries, such as construction, mining, manufacturing and wholesale.

To help small businesses benefit from being drug-free, the Department of Labor and OSHA's Working Partners for an Alcohol- and Drug-Free Workplace program offers small businesses a range of free and easy-to-use tools to help them maintain safe, healthy and drug-free workplaces.

002523- 01/07

Learn from Others

Learning from Others

The following information is from the U. S. Department of Labor Occupational Safety and Health Administration Web site.

Frequently Cited Standards:

To view the most frequently cited standards by Federal OSHA for this industry, select the SIC codes listed below.

• 5812, Eating Places

002528- 01/07

Are You Up to Date

OSHA First Aid Standards

The following information is from the U. S. Department of Labor Occupational Safety and Health Administration Web site.

Employers are required by OSHA standard 29 CFR 1910.151 to have a person or persons adequately trained to render first aid for worksites that are not in near proximity to an infirmary, clinic, or hospital. In addition, OSHA requires certain employers to have CPR-trained rescuers on site.

Be sure you are up to date with these new guidelines.

002316 - 10/06

Clean That Up

Hazardous chemicals

The following information is from the U. S. Department of Labor Occupational Safety and Health Administration Web site.

Be aware that your restaurant workers can be exposed to potentially hazardous chemicals such as oven cleaners, floor cleaners, pesticides, disinfectants, drain cleaners, soaps, detergents, and latex.

• Soaps and detergents may cause allergic reactions and skin irritation.
• Broken skin from soap or detergent irritation may provide an avenue for infection or injury if exposed to chemical hazards.
• Drain cleaners, oven cleaners, and grill cleaners solutions and sprays can be caustic and can cause skin burns and eye and skin irritations. 
• Ammonia, used as a cleaning agent, and chlorine solutions, used as a disinfectant in dishwashing, can cause skin, eye, and nose irritations. 
  Caution: Mixing chlorine and ammonia solutions will result in a chemical reaction and may release deadly chlorine gas.
• Latex gloves, worn to protect the hands from chemicals, may cause skin irritation or allergic reactions in some workers.

Workers have a responsibility to:

• Read the product label and follow instructions and recommendations listed on the label.
• Use the least toxic cleaning products possible.
• Use any personal protective equipment provided by the employer such as gloves, eye goggles, and special aprons.
• Be sure they are properly trained in the need for and use of personal protective equipment.
• Use appropriate gloves to protect their hands from chemicals and sharp objects.
• After removing gloves, employees should wash their hands with mild soap and water, and dry thoroughly.
• Avoid latex gloves if they have been diagnosed with latex allergy.
• Ask their employer about possible toxic effects of the chemicals they are required to use. They have the right to read Material Safety Data Sheets (MSDS) for any chemicals you use. MSDS provide employers and employees with information to protect themselves from hazardous chemical exposures and to work safely with chemical products.
• Do not mix chlorine bleach and ammonia products together. This combination will create a toxic gas.

Employers have a responsibility to:

Follow OSHA Standards including:

• If hazardous chemicals are used, employers need to implement a written program that meets the requirements of the Hazard Communication Standard (HCS) to provide for worker training, warning labels and access to Material Safety Data Sheets (MSDS).

• The Hazard Communication Standard ensures employee awareness of the hazardous chemicals they are exposed to in the workplace and how to prevent exposure.

• Provide Material Safety Data Sheets for any hazardous chemicals that are used in the workplace.

• Provide appropriate Personal Protective Equipment (PPE) such as, gloves, goggles, and splash aprons for employees who handle hazardous chemicals including dishwashing detergents, pesticides, etc. [ 29 CFR 1910.132 ]. 

• Provide suitable facilities for quick drenching or flushing of the eyes and body if exposure to injurious corrosive material is possible. Facilities should be located within the work area for immediate emergency use. Medical Services and First Aid Standard [ 29 CFR 1910.151(c) ].

Consider implementing recommended safe work practices, including:

•  Use cleaning chemicals that are not considered hazardous.

•  Consider automating the dispensing of cleaning chemicals whenever possible to avoid employee contact with chemicals.

•  Limit employee contact with dishwashing detergents by providing dishwashing machines with automated detergent dispensers.

• Workers must still be cautious and use appropriate PPE such as goggles and gloves when changing out detergent containers.

•  Ensure that chemicals that are not compatible with each other are not stored together (check MSDS).

•  Always label cleaning bottles and containers. Never remove products from the original bottle without properly labeling the new container. 

•  Store pesticides in their original labeled container.

•  Avoid storing liquid chemicals on top shelves. Store them on lower shelves.

002323 - 10/06

Will Your Automatic Sprinkler System Work When You Need It Most

Automatic Sprinkler Systems

Automatic sprinkler systems are the most effective means of providing life safety and limiting property loss during fires. The key to ensuring that your sprinkler system will work when needed is to include the system in an ongoing program of inspection, testing and maintenance performed by a qualified employee or sprinkler contractor.

Use this chart from the National Fire Protection Association (NFPA) Regulation 25 as a reference guide on wet pipe and regular dry pipe systems and as a checklist to determine the status of your system.

002319 - 10/06

Take a Team Approach to Safety

Safety committees

The following information is from the Colorado State Onsite Health & Safety Consultation Program website.

The presence of an active safety committee can work to develop safety goals for the company. A well-motivated safety committee gets employees involved.

Once managers and employees buy into safety, a company will see decreased accident rates, turn-over, and absenteeism. Productivity often increases because processes tend to become more efficient when evaluated for hazard prevention.

Find out how easy and profitable it can be to have a safety committee at your company.

002318 - 10/06

It's Hot Outside

The following information is from the U. S. Department of Labor Occupational Safety and Health Administration Web site.

002284 - 7/06

That Hurts

The Strains and Sprains of Serving

The following information is from the U. S. Department of Labor Occupational Safety and Health Administration Web site .

Potential Hazards

Serving food and bussing tables, especially while assuming awkward postures, may lead to back, neck, and shoulder strains and sprains. Specific potential hazards include:

• Balancing or lifting too many plates or glasses while serving or clearing tables. 
• Balancing or lifting heavy trays above shoulder height. 
• Lifting large, overfilled containers of dirty dishes.
• Repetitive reaching across tables to serve customers or to clear tables.
• Moving and lifting tables and chairs to accommodate customers.
   

Avoid over-reaching across tables or booths.

Employee Solutions

Employees are responsible for following the safe work practices of their employers, such as:

• Avoid awkward postures if you must carry trays, plates, or beverages. Serving with awkward postures such as unsupported elbow and finger postures can increase your risk for injury. 
• Limit the number of plates or items you will carry, realizing that carrying more than a couple items puts excessive strain on your arms and back and may lead to injury. 

Unsupported elbow and finger postures


Better carrying posture



Moving tables with help

• Use both hands to carry items such as coffee pots or water jugs and carry them with your elbows close into your body.
• Move the glass or cup to you, when pouring, rather than overreaching with a heavy coffee pot or water jug to fill a glass.
• Carry plates with your elbows close into your body to lessen the strain on your arms and back. Avoid bending at the wrist or extending upward at the fingers. Your shoulder, arms and hands should be in a neutral position rather than bent at the wrist or extended upward at the fingers. 
• Balance the tray on both your arm and hand.
• Alternate carrying tasks from hand to hand.
• Balance the load evenly, placing heavier items in the center of the tray.
• Make sure trays are serviceable and clean and dry and without defect before using.
• Stand by the person you are serving if possible, rather than reaching across tables and over people. In booths, pass the plates along, requesting that the people sitting closest to the edge of the booth assist you in passing the plates.
• Get help to move tables and chairs, rather than lifting alone.

Employer Solutions

Employers have the primary responsibility for protecting the safety and health of their workers.

• If space permits, provide serving carts to carry food, rather than requiring workers to carry heavy trays overhead.

If space permits, provide workers with a server's station close to the serving area. This will decrease the distance that items need to be carried.

002278 - 7/06

That's on Fire!

Kitchen Fire Safety Tips

• Never leave cooking food unattended.
• Avoid using countertop frying units.
• Turn the handles of pots and pans toward the back of the stove when cooking. This should prevent accidental spillage of hot food or grease should they be bumped, as well as keep small children from grabbing for them.
• Keep shirt sleeves rolled up to avoid dragging them over heat and catching fire.
• In cases of small-top pan fires, sometimes the fire can be extinguished by covering the pan with its lid or pouring a significant amount of salt on flames.
• Store a UL listed 1A-10BC fire extinguisher in the kitchen.
• Do not store combustible items on or above the stove.
• If an appliance has a worn or frayed electric cord, replace the cord or the appliance.
• Never store flammable liquids such as furniture stripper or gasoline inside. Always store them outside. Vapors can easily ignite from these substances when cooking in the kitchen. Never store a motorcycle or moped inside a dwelling. Gasoline vapors from these can easily ignite from cooking or water heaters.

002279 - 7/06

Slippery When Wet

The following information is reprinted with permission of the author, Roger McFadden, Vice President Technical Services, Coastwide Laboratories, Wilsonville , OR.

Five-Step Slip & Fall Prevention Program

Step One: Keep the Floor Clean

1. Clean the floor surface daily using an effective floor cleaner and autoscrubber.

2. Frequently dust mop the floor surface to remove loose soil. Never use dust mop treatments that could negatively effect slip resistance.
3. Clean up all spills, liquids, broken materials and puddles without delay.
4. Report and repair all damaged flooring immediately.
5. Select a floor care system from a reputable manufacturer whose floor coatings are Underwriters Laboratories (UL) classified as to slip resistance.
6. Ask your floor care product supplier or manufacturer to verify sufficient liability insurance.

Step Two: Educate Appropriate Personnel

1. Hold brief and informative educational sessions regarding floor safety. Inform all personnel of hazards associated with slippery floors and how they can assist in keeping workplace floors safer.
2. Locate all high risk floor surface areas. Inform all personnel to execute extra caution in these areas.
3. Provide good lighting on floor areas where a higher potential risk exists.
4. Assign someone to floor safety on every shift and establish written responsibilities.
5. Report all accidents, near accidents, high risk areas and damaged flooring immediately.
6. Emphasize the use and respect for all floor warning signs.
7. Inform personnel that most slips and falls occur during the busy hours.
8. Provide adequate floor matting to wipe off wet or soiled footwear.
9. Use proper walking techniques which include keeping steps short and toes pointed inward when crossing slippery floors. Never run across a slippery floor. Abrupt stops, starts and turns should be kept to a minimum.
10. Communicate the importance of floor safety to all facility personnel.
11. Designate at least one employee per shift to conduct frequent walk-through inspections of the facilities.

Step Three: Train All Maintenance Personnel

1. Train floor maintenance personnel to maintain floors for safety as well as appearance.
2. Teach the importance of using the appropriate caution or wet floor signs.
3. Instruct floor care personnel to follow all floor maintenance procedures carefully and to spend additional time on high risk areas.
4. Provide instructional floor maintenance and safety wall charts and insist that all procedures be followed carefully. Post these signs in the appropriate locations.
5. Don't allow horseplay during hard floor care procedures.
6. Teach proper cleaning and storage of all equipment when cleaning is complete. Remember that mop buckets, mops, brooms, electrical cords, brushes and squeegees can cause trips, slips and falls.
7. Insist that safe footwear be worn at all times.

Step Four: Inspect and Document Results

1. Develop a simple written floor inspection program.
2. Create and use a one-page inspection form. Include sections to identify and report damaged flooring, protruding nails, holes, cracked tiles, slippery conditions, accidents and near accidents.
3. Conduct and document regular floor inspections.
4. Promptly repair and correct floor damage or slippery conditions.
5. Communicate potential slip and fall risk areas to your safety and risk management departments.

Step Five: Do's and Don'ts

1. DO stress good housekeeping to all employees.
2. DO provide an ongoing floor safety training program for all new personnel.
3. DO provide absorbent materials for quick response to spills and puddles.
4. DON'T wax or seal stone floors if avoidable.
5. DON'T allow running or horseplay on floor areas.
6. DON'T allow use of greasy or dirty mops.
7. DON'T overuse dust mop treatments.

Floor Safety Program Pays Major Benefits

An effective slip and fall prevention program provides several important benefits.

1. Substantially reduces the risks and potentials for slips and falls in the workplace.
   • Reduces opportunity for accidents caused by slips and falls.
   • Keeps workers compensation costs down.
2. Provides a permanent and effective floor safety program to present to liability insurance companies.
   • Improves your corporate image and relationship with insurance companies.
   • Encourages more favorable insurance rates.
3. Improves floor safety, cleanliness and sanitation.
   • Satisfies local health and sanitation authorities.
   • Provides a safer working environment for personnel.
   • Projects a better company image to customers and personnel.
4. Creates a line of defense against injury claims and lawsuits.
   • Establishes the creation and use of a well organized floor safety program to prevent slip and fall accidents.
   • Provides a definite and responsible prevention plan which will defend against claims of negligence and irresponsibility.

002283 - 7/06

Hello, I'm Calling to Report a Claim

We are your partners in helping you protect your business, and you are our first line of defense against losses. If a claim does occur, you should obtain relevant information immediately so we can process the claim appropriately.

If an injury occurs in your establishment, always collect the following information from those involved:

• Full name
• Full address
• Phone number

Next, report the claim, even if you feel your company is not at fault. Circumstance may dictate otherwise, and the sooner we receive notice of the claim, the better our investigation will be. We will also contact the injured party(ies) to let them know we are working on the claim.

Call our 24-hour Claim Call Center at 1-800-374-1111 or contact your American Family agent to report your claim.

What to do if there is a loss on the premises

• Obtain a detailed explanation of what occurred. Ask for the specific location where the incident occurred. Inspect the area where the loss occurred and document what you observe. Obtain the names, addresses and phone numbers of any witnesses. This includes employees, customers and individuals who accompanied the injured person. If people are in the area, kindly ask them if they saw anything and if they would be willing to be listed as a witness.
• Keep a camera on the premises so you can take photos of the area where the incident occurred. Remove and save video camera tape if it was operating at the time and review it to see if it shows any important event. If there isn't time to review the tape, label and preserve it so it can be reviewed later.
• If the loss involves a physical object, for example machinery, a table or a chair, don't throw the object away. Clearly label what it is related to, the date and time, and secure it in a safe place until a claim adjuster can inspect or take possession of it.

002167– 04/06

Water and Electricity Do Not Mix

Combining water and electricity can be disastrous. Each year more than 300 people are electrocuted and thousands more are injured from electrical shocks or electrical fires. Many electrical injuries can be avoided through the use of a simple, inexpensive device called a ground-fault circuit interrupter (GFCI).

A GFCI (shown to left) is a fast-acting electrical circuit breaker that senses small imbalances in the circuit caused by current leaking to the ground. The GFCI continually matches the amount of current going into an electrical device against the amount of current returning from the device along the electrical path. Whenever the amount "going" differs from the amount "returning" by approximately 5 milliamps, the GFCI interrupts the electrical power within as little as one-fortieth of a second.

For example, if a person washing dishes while listening to a nearby radio accidentally knocks the radio into the sink, a very dangerous electrical hazard exists. Retrieving the radio may cause the person to be electrocuted.

However, if the radio was plugged into a GFCI receptacle and the person reached into the water to retrieve the radio, the GFCI would detect a leak, shut off the power and prevent electrical shock.

Because GFCIs are effective and inexpensive, the National Electrical Code (NEC) requires GFCI protected electrical outlets on all 15 and 20 ampere, 125-volt receptacles in kitchens, within 6 feet of sinks and in bathrooms, garages, utility rooms, outdoor outlets and any other place that water or moisture may present a hazard. GFCIs can be installed at circuit breakers to protect a service line with several receptacles. Also, one GFCI can be wired to protect up to two other receptacles that are on the same circuit.

How to test a GFCI

GFCIs should be tested monthly by following these steps:

• Plug a lamp or appliance into the GFCI receptacle.
• Turn on the lamp or appliance.
• Push the test button on the GFCI receptacle. If the GFCI is working properly, the test button should turn off the power to the lamp or appliance.
• Push the Reset button on the GFCI. This should return power to the GFCI receptacle and appliance. If the power did not shut off when the Test button was depressed, there is an electrical problem that should be corrected by a licensed electrical contractor.

An inexpensive GFCI circuit tester is available in hardware stores. The GFCI circuit tester also checks for proper wiring of electrical outlets. To conduct the test:

• Plug in the testing device and check warning lights for proper wiring of the outlet.
• Push the Test button. The lights should go out.
• Push the Reset button on the GFCI. This should return power to the GFCI and the lights on the tool will reappear.

Safety Recommendations

• If GFCIs are not present at NEC-required locations, we recommend having a licensed electrical contractor install them accordingly.
• Educate employees on how to test GFCIs on a regular basis.

002169– 04/06

How Safe is Your Place?

Most robberies take place in fewer than five minutes. You can avoid being an easy target by instituting guidelines to deter would-be thieves.

Following are some preventive steps:

• Have a qualified alarm and security company evaluate your needs. They can suggest the type of alarm and monitoring that would fit your particular situation.
• Consider placing silent distress alarms in the restaurant. Useful locations include the drive-thru, front counter, office and freezer.
• A well-lit location is a safe location. Install lights around your building. Make sure they stay on past closing to ensure employees get to their cars safely. Leaving them on all night is your best bet.
• Cameras can protect your employees, customers, property and profits. Installing cameras inside and outside the building will give you an extra set of eyes around the property. Cameras can be for viewing only, or for recording as well.
• Make your cameras visible. The cameras themselves can be a deterrent. The same rationale goes for all our security measures. Let would-be criminals know you are not an easy target, and they will look elsewhere.
• Build relationships with your local police department. Ask them to periodically patrol your restaurant. Would-be criminals will be less likely to target a location with police traffic.
• Choose your employees carefully. Use referrals and background checks on new workers. Make sure employees follow your store rules for safety and security.

Establish a back-door safety policy. Instruct employees not to open the door after dark and never to open the door to strangers. Install a peep hole on the back door as well as a strike plate to stop break-ins.

002166– 04/06

Springtime Can Mean Flooding

Rain. Tides. Levee failure. Ice jam. Snow melt. Floods happen, and they happen beside rivers, on the coast, in deserts and in city streets. You don't have to lose your property and possessions to rampaging waters, however. It's never too early to prepare and you can take several basic steps right now to protect your business from disaster.

First Things First

1. Check with your city or county building authority, your insurance agent or your mortgage lender to find out if your community participates in the National Flood Insurance Program (NFIP). If your property is in a participating community, you live in a flood zone. Period.
2. Consult the same sources to determine if your property is in a Special Flood Hazard Area, which has at least a one percent chance of being flooded in any given year. Perhaps you live in an "A" zone, generally near a lake, river or stream and subject to rising water. Or you may live in a "V" zone, an area that involves beachfront properties and is susceptible to wind-driven waves as well as rising water.

Know Your BFE
Whether you live near a river or on the ocean's shore, you should know the expected flooding level in your area. The base flood elevation (BFE), in other words. Consult your local building authority for the base flood elevation in your immediate area. Also check building department records or your property survey for the elevation of your property's lowest floor. This is the lowest enclosed area in your property, including any area - your basement, for instance - that is below ground level on all sides. If you are unable to determine the lowest floor elevation, hire a licensed surveyor to do it.

If You Live in an "A" ZONE
If your property is in an "A" zone and the lowest floor is below the base flood elevation, the best way to protect it against flood damage is to elevate your entire property so the lowest floor is at or above the base flood elevation. Keep in mind, you must use design standards that meet the minimum requirements of your community's local floodplain management building ordinance for new construction and substantially improved structures.  You can also take the following measures to avoid flood damage in an "A" zone:

• Use water-resistant building materials in areas below the base flood elevation.
• Leave the basement or lower floors unfinished if they're below base flood elevation.
• Prevent sewer lines from backing up by installing backflow valves or standpipes.
• Raise your washer and dryer and other equipment such as the water heater, oil tanks, furnace and electrical wiring on concrete blocks, above the base flood elevation level. If you are unable to raise a particular item, consider anchoring it and protecting it with a floodwall or shield.
• Install flood shields or built-up barriers for basement windows and doors. The tops of shields and barriers should extend above the base flood elevation.
• Install and maintain a sump pump system if you have below-grade floors.
• Landscape with native plants and vegetation that resist soil erosion.

If You Live in a "V" Zone
Properties in "V" zones are threatened not only by rising water, but by wave action as well. The answer in this case: relocate your property. If relocating isn't an option, however, elevate your house on piles or piers. Here, too, you must use design standards that meet the minimum requirements of your community's local floodplain management building ordinance for new construction and substantially improved structures. Be sure to have an architect or engineer evaluate your elevation plans.

When A Flood Threatens
You can improve the odds of your property surviving a flood by taking these precautions, but you won't make it flood-proof. Nor do these measures guarantee your safety. Take these additional steps to protect yourself and your family as fully as possible:

• Become familiar with your community's disaster preparedness plans and create a family plan. Identify escape routes from your property and neighborhood and designate an emergency meeting place for your family to reunite if you become separated. Also establish a contact point to communicate with concerned relatives.
• Put together an emergency kit that includes a three-day supply of drinking water and food you don't have to refrigerate or cook; first aid supplies; a portable NOAA weather radio; a wrench and other basic tools; a flashlight; work gloves; emergency cooking equipment; portable lanterns; fresh batteries for each piece of equipment; clothing; blankets; baby items; prescription medications; extra car and house keys; extra eyeglasses; credit cards and cash; important documents, including insurance policies.
• If flooding threatens, follow weather and news reports so you know how much danger you're facing. Obey evacuation orders from local authorities.

For more information about protecting your property and family from floods, check this source:

National Flood Insurance Program
Federal Emergency Management Agency
Federal Insurance Administration
500 C Street, S.W.
Washington , D.C. 20472
1-800-427-4661
www.floodsmart.gov

Remember, property owners insurance policies do not co