Issue link: https://www.e-digitaleditions.com/i/850474
July/August 2017 31 shelving lost by reducing the top shelves, offer to repurpose the surplus shelving using new uprights. In some locations, you may be able to convert the shelving to high-density (track) shelving, which will provide even greater storage capacity in the same area as the extra high shelving it replaced. There is a risk with cooking/baking equipment that has a top shelf higher than eye level for a 5-foot person. There have been a number of serious injuries resulting from employees trying to remove a pan from the top shelf of a steamer or combi oven. Be leery of triple-stacked ovens or stacking two 10-pan combi ovens. Pans on the top shelf are impossible for most people to view, so they carry a high risk of tilting and dumping hot food on the operator. Consider that employees' heights can range from 56 to 78 inches, and that their propor- tionally different arm reach to retrieve stored items will be a factor. Poorly located over-shelves, pot racks, fi re suppression noz- zles, and tanks that protrude into the work or circulation space can lead to eye/head injuries or dislocated shoulders. Areas that require frequent ladder access should not be located in busy hallways, doorways, slopes, or ramps. If this isn't possible, consider adding a fi xed ladder bolted to the wall. This preventive measure will protect against unnecessary falls. Many of the risks hidden in your customers' kitchens can be Foster Frable continued FEDA's Role While we are working to listen and probe and actively respond to channel demands, FEDA will be proactively work- ing on a new strategic initiative to bolster these efforts and, ultimately, elevate the dealer's role within the channel. The Executive Committee and board are committed to crafting a more strategic vision to move FEDA from a reactive form of advocacy to one that is much more proactive and strategic. This plan is currently being developed with feedback from many of our members, and will be reviewed this year for fi nal planning and execution in late 2017. Should you have any thoughts or suggestions on this initia- tive, please feel free to email either myself or FEDA's Deputy Executive Vice President Tracy Mulqueen (Tracey@Feda.com). President's Message continued eliminated by a thorough safety audit of all work and storage areas during the design phase, or in a tour of existing facilities. These kinds of preventive reviews save time and money and a lot of potential pain and suffering. Generate customer loyalty by offering safety audits as part of new equipment installations or existing kitchen renovations.