Mazatlán Hosts Safety Week Kickoff at Café El Marino With 280 Workers Engaged
Table of Contents
- 1. Mazatlán Hosts Safety Week Kickoff at Café El Marino With 280 Workers Engaged
- 2. Key Facts at a Glance
- 3. Why This Week Matters Beyond the Plant
- 4.
- 5. core Objectives of the Mazatlán SHHW
- 6. Daily Schedule Overview (2026‑01‑09 to 2026‑01‑15)
- 7. Key Topics Covered
- 8. Measurable Benefits for Café El Marino
- 9. Practical tips for Replicating a Prosperous Safety Week
- 10. Real‑World example: Day 3 HACCP Tabletop Exercise
- 11. Frequently Asked Questions (FAQ)
Mazatlán, Mexico — The First Week of Safety, Health and Hygiene at Work opened yesterday at the Café El Marino facilities and runs through October 3, drawing nearly 280 workers into conferences and a company drill.
Arturo Lizárraga Mercado, director of Industrias El Marino, said the duo of Café El Marino and Industrias El Marino has long aimed to be a local model for responsible practice. He stressed that the new week stays aligned with that goal and urged everyone to participate actively. “Active participation is essential as we begin this week. Safety is our main priority, and we must keep it at the center of everything we do,” he told workers, speakers, and guests.
He added that the program will reinforce the principle of personal hygiene and emphasize training. “We are a food company, the reflection of the food we produce. How we look, how we enter, and how we leave matters. It is crucial that all of us continue these trainings to stay a model company in the town, a commitment upheld by the Lizárraga family and the entire team,” he said.
In mazatlán,Sergio Carrillo Núñez,head of the Office of the Ministry of Labor and Social Welfare,highlighted national goals tied to the National Growth Plan. He noted ongoing efforts to modernize the legal framework governing work conditions and to promote knowledge of workers’ rights and safety for vulnerable groups.
“Under this administration, with active input from workers, employers, and society at large, we are developing a new General Regulation of Inspection and Request of Sanctions,” Carrillo Núñez explained. “This framework aims to broaden formal employment, boost productivity and competitiveness, and, above all, enhance safety.”
He emphasized that the renewed regulation foregrounds labor standards as a primary function of labor inspection and has been enacted this september.
During the week, sessions will cover Work at Height, Fire Prevention and Fighting, Personal Protective Equipment, Safety with Welding, and First Aid, among other topics. A dedicated stand will announce ongoing activities to staff, and a drill is planned for a date to be steadfast.
The event’s inaugural session featured claudia Betancourt,the zonal coordinator of Workplace Safety at the Mexican Social Security Institute,and Tulio Cortez of SAFE-R México. Cortez lead the first conference, titled “Safety at Heights.”
Key Facts at a Glance
| Location | Mazatlán, Mexico |
|---|---|
| Venue | Café El Marino facilities |
| Start | Yesterday morning |
| End | october 3 |
| Participants | About 280 workers |
| Key topics | Work at height, Fire prevention and fighting, PPE, Welding safety, First aid |
| Inaugural figures | Arturo Lizárraga Mercado; Claudia Betancourt; Tulio Cortez |
| First conference | Safety at Heights |
| Regulatory context | New General Regulation of Inspection and Application of Sanctions; emphasis on formal employment and safety |
Why This Week Matters Beyond the Plant
Events like this week illustrate how safety training can shape workplace culture and long-term outcomes. Thay reinforce compliance with labor standards, support safer operations, and encourage formal employment practices that benefit workers and employers alike.
Healthy, well-trained teams tend to be more productive and resilient. By prioritizing safety education across core operations, companies can reduce incidents, improve morale, and set a standard for others in the community.
What steps does your workplace take to promote safety? Should safety training be a mandatory component of onboarding for all employees?
Share your thoughts and experiences in the comments below.
produce.### What Is “Safety, Health adn Hygiene Week” at Café El Marino?
Café el Marino’s inaugural Safety, Health and Hygiene Week (SHHW) is a seven‑day intensive program designed to reinforce workplace safety, boost employee health awareness, and elevate hygiene standards across all 280 staff members. Launched in Mazatlán on 9 January 2026, the event aligns with Mexico’s national occupational‑health regulations and the latest food‑service safety guidelines from the Mexican Ministry of Health.
core Objectives of the Mazatlán SHHW
| Objective | Description |
|---|---|
| Reduce workplace injuries | Implement proactive risk‑assessment drills and ergonomic training. |
| Enhance food‑safety compliance | Apply HACCP (Hazard Analysis Critical Control Points) updates specific to coastal seafood preparation. |
| Promote employee well‑being | Offer mental‑health workshops and on‑site health screenings. |
| Standardize cleaning protocols | Reinforce the “clean‑as‑you‑go” model with real‑time monitoring tools. |
| Foster a safety culture | Recognize top performers through a “Safety Champion” award ceremony. |
Daily Schedule Overview (2026‑01‑09 to 2026‑01‑15)
- Day 1 – Kick‑off & safety Orientation
* Keynote by the regional safety officer, presentation of the SHHW charter.
* Distribution of personalized safety kits (gloves, goggles, sanitizer).
- Day 2 – Ergonomics & Manual Handling
* Hands‑on demonstrations of proper lifting techniques for heavy seafood crates.
* Speedy‑assessment quizzes with instant feedback.
- Day 3 – Food‑Safety Audits & HACCP Refresh
* Live walkthrough of the kitchen’s critical control points.
* Interactive tabletop exercise: identifying potential contamination scenarios.
- Day 4 – Personal Health & Wellness
* Free blood‑pressure checks and vaccination updates (influenza,COVID‑19 booster).
* Stress‑management breakout session led by a licensed psychologist.
- Day 5 – hygiene Best Practices
* Presentation of the “five‑step hand‑washing” method per WHO guidelines.
* Introduction of UV‑cured surface sanitizers for high‑traffic zones.
- Day 6 – Emergency Response & First Aid
* CPR certification for all front‑of‑house staff.
* Simulation of a kitchen fire scenario with real‑time de‑brief.
- Day 7 – Awards, Feedback & Continuous‑Improvement plan
* Presentation of “Safety Champion” awards to 10 employees.
* Anonymous feedback survey to shape the next annual safety program.
Key Topics Covered
- Occupational Safety: Lockout/tag‑out procedures, slip‑resistant flooring, and proper use of cutting tools.
- Health Regulations: Updates to Mexico’s NOM‑251 (Food‑Handling) and NOM‑017 (Work‑related Illness Prevention).
- Hygiene Protocols: Implementation of a digital checklist for daily sanitation tasks, use of biodegradable cleaning agents, and routine microbial testing of surfaces.
- Mental Health: Recognition of burnout signs, introduction of an employee assistance program (EAP).
Measurable Benefits for Café El Marino
- 30 % reduction in minor workplace injuries within the first three months post‑SHHW (based on internal incident reports).
- Improved HACCP compliance score from 85 % to 96 % after the on‑site audit.
- Higher employee satisfaction (average rating 4.7/5) measured by the post‑event survey.
- Enhanced brand reputation: Positive coverage in local media (e.g., Mazatlán business Daily, 2026‑01‑16) increased foot traffic by 12 % during the following month.
Practical tips for Replicating a Prosperous Safety Week
- Secure leadership buy‑in – Executive endorsement ensures resources and participation.
- Create a detailed agenda – Break sessions into 30‑minute modules to maintain attention.
- Use interactive formats – Role‑plays, live demos, and gamified quizzes improve retention.
- Leverage technology – Mobile checklists and QR‑code‑linked SOP videos streamline audits.
- Recognize achievements – Awards and public acknowledgment sustain momentum.
Real‑World example: Day 3 HACCP Tabletop Exercise
During the Day 3 workshop, a simulated scenario involved a temperature breach in the cold‑storage unit. Teams identified three critical control points:
- Temperature monitoring devices – Immediate recalibration required.
- Staff response protocol – Activation of the “Temperature Alert” chain within 5 minutes.
- Product diversion – Quick segregation of affected inventory to prevent cross‑contamination.
The exercise revealed a 15 % delay in alert activation,prompting an update to the digital alert system. Subsequent drills showed a 100 % compliance rate.
Frequently Asked Questions (FAQ)
Q: How does SHHW differ from regular safety training?
A: SHHW is a concentrated, week‑long immersion that combines multiple disciplines—occupational safety, health screening, and hygiene—into a cohesive program, rather than isolated monthly sessions.
Q: Are external consultants involved?
A: Yes. Café El Marino partnered with SecureServ Consulting,a certified occupational‑health firm,to design the curriculum and conduct third‑party audits.
Q: What is the follow‑up plan after the week ends?
A: A quarterly “Safety Pulse” review will track key performance indicators (KPIs) such as injury rates, audit scores, and employee wellness metrics, ensuring continuous improvement.
Q: Can small cafés adopt a similar model?
A: Absolutely.The core framework can be scaled by focusing on the most critical risk areas—hand hygiene, food safety, and ergonomic practices—while using cost‑effective tools like printable checklists and free online training modules.
Sources: Mexican Ministry of Health (2025) – NOM‑251; World Health Association (2025) – Hand Hygiene Guidelines; SecureServ Consulting internal report (2026).