Page 79 - DB Crisis Management Guide

for assistance with this.
 Isolate all chemicals that can react violently with each other.
 Get as many goods as possible off the floor or ship them out of the facility.

Food Safety Preparation

 Arrange for refrigerated trucks immediately after the storm so product can be salvaged if you lose
power.
 Empty ice bins and put ice in bags. Move to coolers to help maintain temperature.
 Consider identifying a source for dry ice.
 Place all food from the line coolers into the walk-in cooler.
 Place ice on top of all food in the walk-in cooler and your undercounter refrigerators and freezer to
maintain temperature in case of extended power outage.
 Make coolers and freezers colder for temperature to be sustained.

Vendor/Partner Notification
 Cancel all Contract Maintenance services that may be scheduled during the time you will be closed, and
notify all vendors, delivery companies, truckers and site visitors about the closure and re-opening plan.

Final Actions for Manager
 Revise telephone answering system to inform all callers of closing plan.
 Immediately prior to evacuation or closing of the store, GM or Manager to confirm the building is empty
and locked down – NO TEAM MEMBERS ARE TO REMAIN IN THE BUILDING. Ensure all Team Members
have the phone number to the Emergency Message Center.
 Manager(s) to tour entire property. Check yards, roofs, roof-mounted equipment, signs, doors, windows
and door covers, electrical systems and the interiors.
 Verify that your emergency plan checklist is completed.
 Turn on the outside lights (if on circuit breaker), set the alarm, and then depart and lock up the store.

ROD/ROM Action
 ROD/ROM provides list of closed restaurants to Crisis Team Leader.

AFTER THE STORM
 Contact the Crisis Hotline for direction and next steps, which will include referring to the “Post-Storm
Cleanup” section of this Guide.

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