Convenience Store Safety Manual

What Should a Convenience Store Safety Manual Include?

The contents of a Convenience Store Safety Manual should reflect the store’s actual operations.

A small neighborhood convenience store may need a different combination of programs than a 24-hour fuel-and-convenience location containing multiple cash registers, extensive food preparation, fryers, coolers, freezers, fuel dispensers, propane exchange, loading areas, and overnight operations.

Depending on operations, the manual may address:

• Convenience store safety responsibilities.
• Hazard assessments.
• Safety inspections.
• Job Safety Analysis.
• Workplace violence prevention.
• Robbery prevention.
• Cash handling.
• Late-night operations.
• Working alone.
• Store security.
• Customer confrontations.
• Shoplifting response.
• Emergency communication.
• Parking lot and exterior security.
• Fuel dispensing and gasoline safety.
• Fire prevention.
• Food-service safety.
• Hot equipment.
• Knives and cutting tools.
• Slips, trips and falls.
• Stocking and material handling.
• Ladders and step stools.
• Cleaning chemicals.
• Hazard Communication.
• Personal Protective Equipment.
• Young worker safety.
• Emergency procedures.

Programs should be selected according to the work actually performed, hazards present, equipment used, and applicable safety requirements.

Convenience Store Safety Program

An effective Convenience Store Safety Program establishes responsibilities and procedures for identifying workplace hazards, protecting employees from violence and robbery, maintaining safe store conditions, controlling chemical and equipment hazards, providing appropriate training, and correcting unsafe conditions.

Management should provide employees with the equipment, safeguards, training, PPE, and resources necessary to perform their assigned work safely.

Managers and supervisors should:

• Identify store and employee hazards.
• Evaluate workplace-violence risks.
• Evaluate late-night and working-alone conditions.
• Maintain security equipment.
• Conduct workplace inspections.
• Maintain equipment and safeguards.
• Establish safe cash-handling procedures.
• Evaluate food-service and fuel-related hazards where applicable.
• Maintain chemical-safety procedures.
• Provide appropriate PPE.
• Train employees before assigning hazardous work.
• Correct unsafe conditions.
• Investigate incidents and near misses.
• Follow up on corrective actions.

Employees should follow established procedures, use required safeguards and PPE, report unsafe conditions, and operate only equipment for which they have received appropriate training and authorization.

Convenience Store Hazard Assessments

Store operations should be evaluated to identify hazards associated with customer interaction, cash handling, late-night work, stocking, food service, cleaning, receiving, fuel operations, waste handling, and other employee activities.

Hazard assessments may consider:

• Workplace violence.
• Robbery.
• Working alone.
• Late-night operations.
• Cash handling.
• Store visibility.
• Parking lot conditions.
• Vehicle traffic.
• Fuel operations.
• Hot equipment.
• Knives and cutting tools.
• Wet and slippery floors.
• Heavy lifting.
• Repetitive work.
• Cleaning chemicals.
• Electrical equipment.
• Waste handling.

Assessments should be reviewed when operations, staffing, equipment, store layout, hours, or other conditions change significantly.

Convenience Store Safety Inspections

Periodic safety inspections can help identify unsafe conditions and verify that established procedures are being followed.

Inspections may include:

• Sales floors.
• Checkout areas.
• Entrances and exits.
• Food-service areas.
• Coolers and freezers.
• Storage rooms.
• Restrooms.
• Cleaning areas.
• Waste-storage areas.
• Parking lots.
• Exterior lighting.
• Fuel-dispensing areas.
• Electrical equipment.
• Fire-protection equipment.
• Emergency equipment.
• Security systems.

Identified deficiencies should be documented and corrected in a timely manner.

Job Safety Analysis (JSA/JHA)

A Job Safety Analysis (JSA/JHA) can be used to evaluate higher-hazard convenience store activities and establish appropriate controls before work begins.

JSAs/JHAs may be appropriate for:

• Stocking merchandise.
• Receiving deliveries.
• Handling trash.
• Cleaning spills.
• Food preparation.
• Fryer cleaning.
• Knife use.
• Cooler stocking.
• Ladder or step-stool use.
• Chemical handling.
• Fuel-spill response.
• Propane-cylinder handling.
• Maintenance activities.

The JSA/JHA should identify task steps, hazards associated with each step, and controls necessary to perform the work safely.

Workplace Violence Prevention

Workplace violence is an important convenience store hazard because employees frequently interact with the public, handle money, work during late-night hours, and may work with limited staffing.

A Workplace Violence Prevention Program should reflect the store’s actual risk factors.

Potential risk factors may include:

• Cash handling.
• Late-night hours.
• Working alone.
• High-crime locations.
• Poor visibility.
• Inadequate lighting.
• Isolated parking areas.
• Easy escape routes for offenders.
• Intoxicated or aggressive customers.
• Previous incidents.

Management should periodically evaluate the store for workplace-violence hazards and implement appropriate controls.

Robbery Prevention

Employees should be trained in the store’s robbery-prevention and response procedures.

Security measures may include:

• Limiting accessible cash.
• Cash-drop procedures.
• Appropriate lighting.
• Clear visibility.
• Security cameras.
• Alarm or duress systems.
• Employee training.
• Controlled access to restricted areas.
• Signage where appropriate.

Employees should understand that protecting people takes priority over protecting cash or merchandise.

Response During a Robbery

Employees should follow established robbery-response procedures.

Employees generally should:

• Remain as calm as possible.
• Avoid unnecessary confrontation.
• Follow established security procedures.
• Avoid sudden actions that could escalate the situation.
• Prioritize personal safety and the safety of others.
• Contact law enforcement when it is safe to do so.
• Preserve the scene after the incident when appropriate.

Employees should not take unnecessary risks to protect company property.

Cash Handling

Cash-handling procedures should be designed to reduce employee exposure to robbery.

Procedures may include:

• Maintaining limited cash in registers.
• Using drop safes.
• Making regular cash drops.
• Restricting access to safes.
• Avoiding unnecessary display of cash.
• Following established opening and closing procedures.

Employees should not discuss cash-storage procedures with unauthorized persons.

Late-Night Operations

Convenience stores operating late at night or 24 hours a day should evaluate hazards associated with reduced staffing, fewer customers, darkness, and increased vulnerability to robbery or violence.

Controls may include:

• Improved visibility.
• Exterior lighting.
• Security cameras.
• Alarm systems.
• Cash-control procedures.
• Communication systems.
• Staffing practices.
• Restricted access where appropriate.

Employees should know how to obtain emergency assistance quickly.

Working Alone

Employees working alone may face increased risk during robberies, medical emergencies, threatening encounters, and other incidents.

Where employees work alone, procedures should address:

• Communication.
• Emergency assistance.
• Security.
• Check-in procedures where appropriate.
• Opening and closing.
• Suspicious activity.
• Higher-risk tasks.

The employer should evaluate whether particular tasks or circumstances are appropriate for an employee working alone.

Store Security

Store security procedures should protect employees without unnecessarily placing them in confrontational situations.

Potential security measures include:

• Clear windows and sight lines.
• Exterior lighting.
• Camera systems.
• Alarm systems.
• Controlled access to employee-only areas.
• Secure cash-storage systems.
• Emergency contact procedures.
• Appropriate door and lock systems.

Security equipment should be maintained in functional condition.

Customer Confrontations

Employees may encounter angry, intoxicated, threatening, or otherwise unpredictable customers.

Employees should be trained to:

• Remain calm.
• Maintain appropriate distance.
• Avoid escalating arguments.
• Obtain assistance when necessary.
• Leave the immediate area when personal safety is threatened.
• Contact law enforcement according to store procedures.

Employees should not attempt to physically control a threatening customer unless their assigned duties and training specifically require such action.

Shoplifting Response

Employees should follow established company procedures when shoplifting is suspected.

Employees should not physically pursue, restrain, or confront suspected shoplifters when doing so could expose them or others to violence.

Store policies should clearly establish:

• Employee responsibilities.
• When management should be contacted.
• When law enforcement should be contacted.
• Restrictions on physical confrontation.
• Procedures for documenting incidents.

Protecting employees and customers should take priority over recovering merchandise.

Emergency Communication

Employees should have a reliable method for obtaining assistance during emergencies.

Depending on the store, communication systems may include:

• Telephones.
• Alarm systems.
• Panic or duress devices.
• Radios.
• Mobile communication devices.
• Direct contact procedures with law enforcement or security.

Employees should understand how and when to use emergency communication systems.

Parking Lot and Exterior Security

Employees may be exposed to violence, vehicle traffic, poor lighting, weather, and slip or trip hazards while working outside the store.

Exterior safety procedures should address:

• Lighting.
• Visibility.
• Vehicle traffic.
• Suspicious activity.
• Trash removal.
• Deliveries.
• Fuel areas.
• Opening and closing activities.
• Working alone.

Employees should promptly report damaged lighting or other conditions that may reduce security.

Fuel Dispensing and Gas Station Safety — When Applicable

Convenience stores selling motor fuel should address hazards associated with gasoline, diesel fuel, flammable vapors, vehicles, fuel dispensers, spills, and fuel deliveries.

Procedures may address:

• Fuel-dispensing areas.
• Ignition-source control.
• Emergency shutoffs.
• Fuel spills.
• Fire protection.
• Vehicle movement.
• Customer activities.
• Fuel deliveries.
• Equipment damage.
• Emergency response.

Employees assigned fuel-related responsibilities should receive appropriate training.

Flammable Liquids — When Applicable

Gasoline and other motor fuels should be stored, handled, and dispensed according to applicable requirements.

Employees should understand that gasoline vapors can ignite when exposed to an appropriate ignition source.

Smoking and open flames should be prohibited in applicable fueling areas.

Fuel-related equipment should be maintained in safe operating condition.

Fuel Dispenser Safety — When Applicable

Fuel dispensers should be periodically observed for damage, leaks, impact damage, or other unsafe conditions.

Employees should know:

• How to report damaged equipment.
• How to activate emergency shutoffs when appropriate.
• How to respond to fuel spills.
• When to restrict access to a dispenser.
• When emergency assistance is required.

Damaged dispensing equipment should not remain in use when its condition creates a hazard.

Fuel Spill Response — When Applicable

Employees should receive instructions appropriate to their expected role during a fuel spill.

Procedures should address:

• Stopping dispensing when safe.
• Controlling ignition sources.
• Restricting access.
• Using appropriate spill materials.
• Reporting the release.
• Contacting emergency responders when necessary.
• Disposal of cleanup materials.

Employees should not attempt to handle a spill beyond their training, equipment, or assigned responsibilities.

Fuel Deliveries — When Applicable

Tank-truck deliveries can introduce additional vehicle, transfer, fire, and spill hazards.

Employees should follow established procedures for coordinating deliveries.

Access to fill locations should remain appropriately controlled.

Potential ignition sources should be controlled in applicable areas.

Vehicle Traffic

Convenience store employees may work near vehicles while retrieving carts, cleaning exterior areas, handling trash, receiving deliveries, or responding to fuel-area conditions.

Employees should remain alert for moving vehicles and avoid standing unnecessarily in vehicle travel paths.

High-visibility clothing may be appropriate for certain exterior tasks depending on conditions.

Food-Service Safety — When Applicable

Many convenience stores prepare or serve hot food, sandwiches, baked products, beverages, or other food items.

Food-service employee safety procedures should reflect the equipment and tasks actually performed.

Potential hazards include:

• Hot equipment.
• Burns.
• Steam.
• Knives.
• Slicers.
• Fryers.
• Ovens.
• Wet floors.
• Cleaning chemicals.
• Electrical equipment.
• Manual lifting.

Fryer Safety — When Applicable

Employees working with fryers may be exposed to hot oil, hot surfaces, steam, and slippery floors.

Employees should:

• Follow operating procedures.
• Keep water away from hot oil.
• Use appropriate tools.
• Use required PPE.
• Clean equipment according to established procedures.
• Report damaged equipment.

Only employees permitted by applicable requirements and company procedures should operate or service fryers.

Ovens and Hot Equipment — When Applicable

Ovens, grills, warmers, hot plates, rollers, coffee equipment, and other heated appliances can cause burns.

Employees should use appropriate handles, tools, and PPE when necessary.

Hot surfaces should be maintained and guarded as appropriate.

Damaged appliances should be removed from service when necessary.

Hot Beverage Safety

Coffee, hot water, and other heated beverages can cause serious burns.

Employees should use caution when:

• Filling machines.
• Changing containers.
• Cleaning equipment.
• Handling hot liquids.
• Removing hot components.

Leaks or defective dispensing equipment should be promptly reported.

Knives and Cutting Tools

Employees may use knives, box cutters, scissors, and other cutting tools during food preparation, stocking, and opening packages.

Employees should:

• Use the correct tool for the task.
• Cut away from the body when practical.
• Keep hands clear of the cutting path.
• Store tools safely.
• Replace damaged tools.
• Avoid leaving exposed blades unattended.

Box Cutter Safety

Box cutters are commonly used during stocking and receiving.

Employees should use approved cutting tools according to established procedures.

Blades should be retracted or otherwise protected when not in use.

Employees should avoid cutting toward themselves or other employees.

Machine Guarding — When Applicable

Food-processing, packaging, maintenance, or other powered equipment may create cutting, crushing, entanglement, or amputation hazards.

Required guards and safeguards should remain installed and functional.

Employees should not remove, defeat, or bypass required safeguards.

Lockout/Tagout — When Applicable

Servicing or maintenance of powered equipment may expose employees to hazardous energy.

Where Lockout/Tagout requirements apply, hazardous energy should be appropriately isolated and controlled before servicing or maintenance begins.

Employees should not attempt maintenance beyond their authorization and training.

Slips, Trips and Falls

Convenience stores frequently contain conditions capable of creating slip and trip hazards.

Potential hazards include:

• Beverage spills.
• Wet entrances.
• Cleaning activities.
• Fuel spills.
• Ice.
• Food debris.
• Damaged flooring.
• Cords.
• Boxes.
• Stocking materials.

Employees should promptly clean or protect spills and report unsafe walking surfaces.

Spill Cleanup

Employees should use appropriate procedures when cleaning spills.

The area should be protected from customer and employee traffic when necessary.

Employees should use appropriate cleanup materials and PPE based on the substance involved.

Chemical or fuel spills should be handled according to the applicable response procedures rather than treated as ordinary floor spills.

Walking-Working Surfaces

Floors, sidewalks, stairs, ramps, storage areas, and other walking-working surfaces should be maintained in safe condition.

Damaged flooring, uneven surfaces, loose mats, ice, poor drainage, and other hazards should be promptly addressed.

Walkways and exits should remain reasonably clear.

Stocking and Shelving

Stocking can expose employees to lifting, reaching, falling objects, cutting tools, ladders, and repetitive work.

Employees should:

• Maintain stable shelving.
• Avoid overloading shelves.
• Store heavier items appropriately.
• Use safe lifting techniques.
• Use appropriate step stools or ladders.
• Keep aisles clear during stocking.
• Avoid unstable stacks.

Manual Lifting and Material Handling

Convenience store employees may handle beverage cases, boxes, food products, ice, trash, propane cylinders, and other heavy or awkward materials.

Employees should evaluate loads before lifting and obtain assistance when necessary.

Carts, dollies, hand trucks, or other material-handling equipment should be used where practical.

Ergonomics

Stocking, cashier work, food preparation, cleaning, and material handling can expose employees to repetitive motion, forceful exertion, awkward postures, and prolonged standing.

Workstations and work practices should be evaluated where appropriate to reduce unnecessary ergonomic stress.

Ladder and Step-Stool Safety

Employees should use an appropriate ladder or step stool when accessing elevated merchandise or storage.

Employees should not climb:

• Shelving.
• Counters.
• Boxes.
• Milk crates.
• Shopping carts.
• Other makeshift surfaces.

Ladders and step stools should be maintained in safe condition.

Coolers and Freezers

Walk-in coolers and freezers can expose employees to cold temperatures, wet floors, lifting hazards, shelving, and restricted work areas.

Employees should:

• Keep floors reasonably dry and clear.
• Maintain stable storage.
• Avoid blocking doors.
• Report defective lighting or doors.
• Use appropriate clothing when extended cold exposure warrants it.

Employees should know how to exit walk-in units and how to obtain assistance during an emergency.

Cleaning and Sanitation

Cleaning activities may expose employees to chemicals, wet floors, electrical equipment, sharp objects, and waste.

Cleaning procedures should address:

• Chemical use.
• PPE.
• Spill control.
• Equipment.
• Waste.
• Customer traffic.
• Electrical hazards.

Employees should not mix chemicals unless specifically authorized and instructed to do so.

Hazard Communication

Employees exposed to hazardous chemicals should receive appropriate information and training.

The Hazard Communication Program should address applicable:

• Chemical inventories.
• Safety Data Sheets.
• Container labeling.
• Employee information and training.
• Non-routine tasks.
• Contractor communication.

Employees should understand how to obtain and use Safety Data Sheets.

Personal Protective Equipment

PPE requirements should be based on workplace hazard assessments and employee tasks.

Depending on the work performed, PPE may include:

• Safety glasses or goggles.
• Chemical-resistant gloves.
• Cut-resistant gloves.
• Protective footwear.
• High-visibility apparel.
• Protective clothing.
• Other task-specific protection.

PPE should be appropriately selected, maintained, and used.

Electrical Safety

Electrical equipment, cords, plugs, receptacles, appliances, and panels should be maintained in safe condition.

Employees should not use damaged electrical equipment.

Electrical panels should remain appropriately accessible.

Only qualified or otherwise authorized personnel should perform electrical work requiring specialized knowledge or training.

Trash and Waste Handling

Employees handling trash should be alert for broken glass, sharp objects, leaking containers, heavy bags, and other hazards.

Employees should:

• Avoid compressing trash with their hands or feet.
• Avoid reaching blindly into containers.
• Use appropriate gloves when required.
• Avoid overloading bags.
• Use safe lifting practices.
• Follow procedures for discovered needles or sharps.

Compactors and Balers — When Applicable

Stores using compactors or balers should establish appropriate operating and energy-control procedures.

Employees should not climb into compactors or place their bodies into hazardous areas.

Access should be restricted to appropriately trained and authorized employees.

Age restrictions for young workers should be observed.

Propane Cylinder Exchange — When Applicable

Stores offering propane-cylinder exchange should establish procedures for safe handling and storage.

Employees should:

• Follow applicable storage requirements.
• Keep cylinders appropriately positioned and protected.
• Avoid dropping or damaging cylinders.
• Report leaking or damaged cylinders.
• Control potential ignition sources.
• Follow emergency procedures.

Employees should not attempt unauthorized repair of propane cylinders or valves.

Loading and Receiving

Receiving areas may expose employees to delivery vehicles, hand trucks, pallet jacks, falling merchandise, and material-handling hazards.

Procedures should address:

• Vehicle movement.
• Pedestrian safety.
• Stable loads.
• Manual lifting.
• Storage.
• Housekeeping.
• Communication with drivers.

Fire Prevention

Fire-prevention procedures should reflect the store’s actual hazards.

Potential considerations include:

• Fuel operations.
• Cooking equipment.
• Electrical equipment.
• Propane cylinders.
• Flammable materials.
• Waste.
• Storage.
• Maintenance activities.

Fire extinguishers and other fire-protection equipment should remain accessible.

Emergency Action Plan

Employees should understand procedures to follow during foreseeable store emergencies.

The Emergency Action Plan may address:

• Fire.
• Robbery.
• Workplace violence.
• Fuel spills.
• Chemical releases.
• Medical emergencies.
• Severe weather.
• Power failure.
• Evacuation.
• Shelter-in-place.

Employees should understand alarm methods, exit routes, assembly locations, emergency communication procedures, and their assigned responsibilities.

Emergency Exits and Egress

Exit routes should remain accessible and reasonably free of obstructions.

Merchandise, displays, boxes, carts, trash, and other materials should not block required exits or exit access.

Employees should promptly report damaged exit doors, emergency lighting, or exit signs.

First Aid and Medical Emergencies

Convenience stores should establish procedures for obtaining prompt medical assistance.

Employees should understand:

• How to report an injury.
• How to summon emergency assistance.
• Locations of first-aid supplies.
• Incident-reporting procedures.

Employees designated to provide first aid should receive appropriate training.

Bloodborne Pathogens — When Applicable

Employees may encounter blood following customer or employee injuries, violent incidents, discarded needles, or other events.

The employer should evaluate job classifications and tasks to determine whether occupational exposure to blood or other potentially infectious materials is reasonably anticipated.

Where occupational exposure exists, applicable Bloodborne Pathogens requirements should be implemented.

Employees who are not trained or designated to clean blood or other potentially infectious materials should follow established procedures for isolating the area and obtaining assistance.

Young Worker Safety

Convenience stores may employ teenagers and other workers who are new to the workforce.

Young and inexperienced employees may be especially vulnerable to injuries involving equipment, hot surfaces, knives, lifting, slippery floors, trash handling, and workplace violence.

Employers should:

• Provide clear safety orientation.
• Identify tasks employees are permitted to perform.
• Restrict prohibited equipment and activities.
• Provide adequate supervision.
• Explain emergency procedures.
• Encourage employees to report hazards and ask questions.
• Provide task-specific training before assigning work.

Age-related restrictions on hours, equipment, and hazardous occupations should be observed.

Equipment Restrictions for Young Workers

Certain powered equipment and hazardous activities may be prohibited for employees below specified ages.

Management should determine applicable restrictions before assigning young employees to operate, clean, service, load, unload, or otherwise work with hazardous equipment.

Restricted equipment should be clearly identified where practical.

Employees should not be assigned work simply because another employee of a different age or classification is permitted to perform it.

New and Short-Service Employees

New employees may be unfamiliar with store hazards, security procedures, equipment, chemicals, and emergency requirements.

Orientation should address:

• General safety rules.
• Workplace violence.
• Robbery procedures.
• Security.
• Emergency communication.
• Injury reporting.
• PPE.
• Chemical safety.
• Slips and falls.
• Material handling.
• Equipment restrictions.

Additional supervision should be provided when appropriate until employees demonstrate the ability to perform assigned work safely.

Convenience Store Safety Training

Safety training should reflect each employee’s assigned work and exposure.

Depending on operations, training may address:

• General convenience store safety.
• Workplace violence.
• Robbery response.
• Cash handling.
• Shoplifting procedures.
• Working alone.
• Security.
• Emergency communication.
• Fuel safety.
• Food-service equipment.
• Knives and cutting tools.
• Chemical safety.
• Hazard Communication.
• PPE.
• Slips, trips and falls.
• Manual lifting.
• Young worker restrictions.
• Fire prevention.
• Emergency procedures.

Training should be provided before employees independently perform tasks requiring specific knowledge or skills and repeated when required or when circumstances indicate retraining is necessary.

Convenience Store JSA/JHA

Convenience stores can use JSAs/JHAs to document safe work procedures for recurring higher-hazard tasks.

Potential Convenience Store JSAs/JHAs include:

• Stocking merchandise.
• Receiving deliveries.
• Box-cutter use.
• Trash handling.
• Spill cleanup.
• Food preparation.
• Fryer operation.
• Cooler stocking.
• Ladder and step-stool use.
• Chemical handling.
• Fuel-spill response.
• Propane-cylinder handling.
• Maintenance activities.

Convenience Store Toolbox Talks and Safety Meetings

Short safety meetings can reinforce safe work practices and address current workplace concerns.

Potential topics include:

• Robbery prevention.
• Workplace violence.
• Customer confrontations.
• Shoplifting response.
• Working alone.
• Cash handling.
• Fuel safety.
• Preventing slips and falls.
• Safe lifting.
• Box-cutter safety.
• Chemical safety.
• PPE.
• Young worker safety.
• Emergency procedures.

Additional Safety Programs

Depending on convenience store operations, additional safety programs may be necessary for:

• Bloodborne Pathogens.
• Lockout/Tagout.
• Machine Guarding.
• Respiratory Protection.
• Cold Stress.
• Heat Stress.
• Forklift/PIT Safety.
• Spill Prevention and Response.
• Hazardous Waste.
• Vehicle Safety.
• Contractor Safety.

These programs should be included when employee activities or workplace hazards make them applicable rather than automatically adding programs unrelated to the store’s operations.

Building a Convenience Store Safety Manual

A useful Convenience Store Safety Manual should reflect the actual store rather than simply combining generic retail and food-service policies.

A 24-hour convenience store with fuel dispensers, substantial cash handling, extensive food preparation, fryers, walk-in coolers, propane exchange, overnight employees, and frequent deliveries may require substantially more safety programs than a small daytime neighborhood market.

The manual should consider:

• Store hours.
• Staffing levels.
• Late-night operations.
• Cash handling.
• Workplace-violence risks.
• Security systems.
• Food-service operations.
• Fuel operations.
• Propane exchange.
• Coolers and freezers.
• Equipment.
• Chemicals.
• Deliveries.
• Waste handling.
• Young workers.
• Maintenance activities.

Selecting the appropriate programs creates a manual that is comprehensive without filling it with procedures unrelated to the employer’s operations.

Customized Convenience Store Safety Manuals

A Convenience Store Safety Manual can be developed around the specific store operations, hours, staffing, security concerns, food-service equipment, fuel operations, chemicals, and employee exposures of the business.

The finished manual may incorporate applicable programs for workplace violence, robbery prevention, working alone, fuel safety, food-service equipment, Hazard Communication, PPE, slips and falls, material handling, young workers, fire prevention, emergency procedures, and other hazards present within the operation.

This provides convenience store employers with a practical safety manual organized around the work their employees actually perform.