Drain Your Air Tanks
Remember, your Commercial Motor Vehicle relies on air in order to safely control the brakes, therefore it is of vital importance to drain the moisture and debris which can build up in the air tanks of both your tractor and your trailer. This should be done every day to avoid improper brake operation.
In order to release any moisture and debris from the tanks on both tractor and trailer one must pull the release lines (most tractors) or turn a petcock valve (most trailers). The trailer tank is located under the trailer near the axles.
The best practice is to empty your air tanks during your post trip; during colder weather this will help insure the moistureand debris doesn’t freeze inside the tank or airlines during your break.
Back Like a Pro
One of the dangers of driving in general,and commercial vehicles in particular,is letting good driving habits fade into bad habits.
Basic safe backing precaution requires getting out of the vehicle to ensure the path is clear andis repeated multiple times a day or a week. This repetition often reveals no hazards to avoid. As a result it becomes easier to assume it is unlikely the path of the vehicle as you back will encounter another object. But a professional driver knows this is usually when a collision occurs. Don’t drive like an amateur, be a pro, be prepared and alert.
Most drivers know that most accidents occur at truck stops. There are several reasons for this:
1. The driver doesn’t want to look like a rookie. Well how are you going to look when you hit something?
2. Everyone parks as close as they can to the front door of the building. We learn not to drive in a cluster (space management); why would we want to park in a cluster?
3. A combination of laziness or being in too big of a hurry. Think about the task at hand. Your work day isn’t over until you are safely parked.
Follow the fundamental rulesof safe backing; if it isn’t necessary, don’t back; if you must back,always Get Out And Look!
No Fireworks or Alcohol on a CMV
Reminder: The carrying of any explosive device, or alcohol in a Commercial Motor Vehicle is prohibited, except when it is for legitimate business purposes (hazmat load).
Please do not purchase and transport any fireworks or alcohol in your CMV.
3 Common Causes of an Accident:
I didn’t think.
I didn’t see.
I didn’t know.
Preventing Food Poisoning
The basis of prevention is stopping bacteria from contaminating food & utensils.
*Wash your hands, utensils and food surfaces often.Use hot, soapy water.
*Keep raw foods separate from ready-to-eat foods.This prevents cross-contamination.
*Cook foods to a safe temperature.Use a food thermometer. You can kill harmful organisms in most foods by cooking them to the right temperature. Minimum temperatures - ground beef 160F; steaks, roasts chops, such as lamb, pork and veal 145F; Cook chicken and turkey 165F. Make sure fish and shellfish are cooked thoroughly.
*Make sure all dairy products are pasteurized.
*Canned food. Do not purchase cans which are bulging or dented.
*Refrigerate or freeze perishable foods promptly— within two hours of purchasing or preparing them. If the room temperature is above 90F, refrigerate perishable foods within one hour.
*Defrost food safely.Don't thaw food at room temperature. The safest way to thaw food is to defrost it in the refrigerator. If you microwave frozen food using the "defrost" or "50 % power" setting; be sure to cook it immediately.
*Throw it out when in doubt.If a food hasn’t been prepared, served or stored safely, discard it. Food left at room temperature too long may contain bacteria or toxins. Don't taste food that you're unsure about — just throw it out.