National Cart SAMPLING STAND - Manual (Page 2)

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Revision Date: Mar. 2013
DO inform management of unsafe conditions in
the operating environment.
DO use the correct size pans and lugs and their
appropriate load ratings to mate with racks
DO keep the rails and runners clean and free
from obstructions
DO inspect fittings for lifting devices, lugs, and
pans
DO include these food service items into your
companies sanitation plan.
DON’T overload the cart beyond its capacity or
use for something other than what it is intended.
DON’T ride on or in products
DO avoid operating products on uneven sur-
faces
DO place loads onto products from the bottom
up and always put the heaviest loads on the bot-
tom first
DO store products in a proper location
DON’T push or pull carts from their wide sides
DO use handles to push, pull, or navigate prod-
ucts. It can be unsafe push/pull on the material
loaded in the cart.
DO use the appropriate personal protective
equipment when using the products. Products
may be intended for hot/cold environments that
require gloves or other special equipment.
DON’T put fingers or other body parts through
holes in products while pushing or pulling on
them
DO stabilize loads on products and always load
to achieve the lowest possible center of gravity
DON’T start or stop abruptly when moving prod-
ucts
DON’T move product with pallet jacks or fork lift
trucks unless the product is specifically intended
to do so
DO avoid tall loads that could cause overturning
DON’T use products for horseplay or riding
DON’T tow products unless specifically de-
signed to do so
DO keep products in your control at all times
DON’T push and allow products to move on
their own. Products left outside should be se-
cured in order to keep them in place.
DO be aware that products that nest or fold for
storage may have a different center of gravity;
take care when handling.
DON’T slide products with rigid casters side-
ways. This can damage the casters and/or the
frame so that the item will have to be removed
from service.
DON’T modify a product in any way and inspect
for applicable sanitary conditions
DO use caution when operating a product
around hazards (curbs, thresholds, etc.)
DO keep hands and loose clothing or hair clear
from hinges, pinch points and moving parts
DON’T allow products to impact against each
other or any other kind of obstruction
Moving Parts Safe Use
Guidelines
The product(s) that you have may or may not
have moving parts that are incorporated into
their design. Some or all of the following guide-
lines may be applicable to your specific situa-
tion.
Make sure all removable features (handles,
shelves, legs etc.) are properly secured before
operating
Beware of pinch points and keep all body parts,
clothing or other objects clear from these areas,
including wheels.
Promoting Safe Use
The safe use and operation of bakery and food
service products should be a high priority of op-
eration wide safety practices. Associates need
to be trained about the potential dangers
caused by not following warning labels and
recommendations.
Safety Inspection Criteria
Inspect your products as necessary to keep
them in proper working order. To aid you in
performing routine Safety Inspections; we are
providing the following Safety Inspection Check-
list. Products should be visually inspected regu-
larly to identify problems. Train associates to
know what to look for during inspections.
Remove products from service immediately
if any safety issues are found.