Practicing Food Safety - Active Managerial Control for all food handling departments by being proactive at finding and preventing food safety risks, ensuring that all food handling Department Managers, Assistant Department Managers, and Leads are properly trained and are actively training associates on food safety practices. Participating actively in the store's accident reduction plan including monitoring store slip/trip hazards, cleaning or assigning cleanup of spills immediately, and recognizing: safety features of all machinery, personal protective equipment, store evacuation plan, robbery policy, health codes for bleach, case temperatures, gloves, ice scoop, sink regulations, and storing regulations.