Property exposure is fairly limited unless confections are made on premises. If there is cooking, electrical wiring must be well maintained and up to code and all cooking equipment must be protected with automatic shut valves to prevent overheating. A fire extinguisher should be on hand close to the cooking area. All stock is highly susceptible to damage, and can be condemned as unfit for consumption or sale if there was a fire because of the resultant smoke, water and heat damage.

Crime exposures are from employee dishonesty and loss of money and securities. Employee dishonesty is controlled through background screening of employees, inventory monitoring, control of the cash register, disciplined controls and division of duties. To prevent loss of money and securities, money should be regularly stripped from the cash drawers and irregular drops made to the bank during the day to prevent a substantial accumulation of cash on premises.

Inland marine exposures include accounts receivables from customers and valuable papers and records for suppliers. Computers may be used to track inventory. Backup copies of all records, including computer records, should be made and stored off premises.

Occupiers’ Liability exposure is moderate due to public access to the premises. Trips, slips, and falls are major concerns. Customers should not be permitted in cooking areas. Housekeeping should be excellent and spills must be cleaned up promptly. Floor coverings must be in good condition with no frayed or worn spots on carpet and no cracks or holes in flooring. Steps and uneven floor surfaces should be prominently marked. There should be well marked sufficient exits with backup lighting systems in case of power failure. Parking lots and sidewalks need to be in good repair, with snow and ice removed, and generally level and free of exposure to slip and falls. Outdoor security and lighting must be consistent with the area.

Products liability exposure is high due to the possibility of food poisoning, contamination and allergic reactions, particularly if the confectioner manufactures all or some of its own products. Monitoring the quality of food received, posting lists of ingredients, and maintaining proper storage temperature can reduce this exposure. As the exposure may also come from the manufacturer, accurate records must be kept of products and batches to monitor for recalls. There should be controls in place to prevent all types of contamination from foreign objects in confections to chemicals such as insecticides and pesticides used for pest control. Stock should be regularly rotated so older items are sold first. Out of date stock should be removed on a regular basis and discarded.

Automobile exposure may be limited to hired or Non-owned from employees using their vehicles to run errands. If delivery services are provided, MVRs and driving records should be obtained for any employee delivering products to customers. Vehicles should be properly maintained and records retained.

Workers compensation exposures are high due to lifting that can cause back injury, hernias, sprains and/or strains. Floors may become slick, resulting in slips and falls. If confections are made on premises, burns can result from cooking. Employees should be provided with safety equipment, trained on proper handling techniques, and have conveying devices available to assist with heavy lifting. In any retail business, hold-ups are possible so employees should be trained to respond in a prescribed manner.