Hazards and Safety Measures Associated With Restaurants

Employers must provide workers compensation insurance for their restaurant employees in the event they are injured or become seriously ill while on the job. For this reason, having higher standards of safety will greatly reduce the amount of claims filed and save employers a substantial amount of costs, including time lost to employees who can no longer perform their duties or report to work.

Let's first look at the general hazards found in most kitchens:

Food preparation
Slip and Fall
Strains and sprains
Fires, Excess heat
Burns
Excessive cold temperatures
Knife safety and Cut hazards
Electrical
Hazardous chemicals

Though restaurant managers are responsible for properly training their employees on safe operating procedures, it is up to the employee to be mindful of their actions to minimize their risks. Here are some tips that all restaurant employees should keep in mind to protect themselves from harm.

Food Preparation Hazards in the Commercial Kitchen

Individuals that primarily perform food preparation tasks can suffer cuts, amputation or perhaps even strangulation if they are not careful. Food can become contaminated if it comes into contact with the bodily fluids of the food preparer. Precautions should be taken to insure that tainted food does not make its way to the customers.

Slip and Fall Hazards

Wet and slippery floors are common in a commercial kitchen, but there are several things employees can do to protect themselves:

Report any spills to a manager on duty
Mop up immediately after a spill
Place a sign nearby indicating a spill has occurred
Caution others who may be unaware that the floor is wet

OSHA has standards that require certain behavior from managers to protect employees and customers.

Strain and Sprain Hazards

Commercial kitchen employees are at risk of strain and sprain injuries because they often perform the same tasks every day. Learn what employees and managers can do to help reduce the incidents of lost work due to pulled muscles or strained tendons.

Restaurant Fire Hazards and Excessive Heat Dangers

Learn some of the common causes of restaurant fires and what employees and employers can do to minimize the threat. Because fire and excess heat are commonly required of most kitchens, this poses a threat when sources are left unattended, or grow out of control.

Heat-related illnesses and injuries are a common threat faced by commercial kitchen workers. Stoves, ovens, and hot lamps all contribute to injuries and possible food-related illnesses. Learn more about the specific dangers and what managers and employees can do to protect themselves and others.

Common Burn Hazards

Cooks, servers and dishwashers are all subject to potential burns in the commercial kitchen. Customers can also suffer burns from hot plates or food that is served.

Excessive Cold Dangers Faced by Restaurant Employees

Employees that help unload delivery trucks and take inventory in the walk-in cooler are most at risk for hypothermia and other cold-related illnesses. Learn what employees and managers can do to protect themselves and others when working with excessive cold.

Knife Safety and Cut Hazards

Commercial cutlery, though essential in the kitchen, may pose an increased threat of injury to employees who have not been properly trained. Knowledge of how to correctly handle kitchen cutlery creates a safer and more efficient kitchen environment.

An employee cutting his or her hand is a danger to everybody in the restaurant. Learn how employees can protect themselves from cuts and what OSHA requires employers to do to minimize the risks.

Common Electrical Hazards

Electrocution is a danger faced by all commercial kitchen employees. Learn where the common threats are and what both managers and employees can do to protect themselves.

Hazardous Chemicals and Restaurant Safety

The very chemicals used to protect customers from food borne illnesses can, unfortunately, harm employees. There are several things that restaurant managers and employees can do to protect themselves from hazardous chemicals. OSHA, for examples, requires that any restaurant using hazardous chemicals must have a written hazard communication program available to all employees. This ensures that knowledge of all hazards is clearly and effectively transmitted in order to provide protection to those working with hazardous chemicals.