Workplace Safety in the Restaurant
Last night I found the most horrifying commercial/ad ever on Youtube. It shows very graphically that Commercial Kitchens can be extremely dangerous places to work. It’s only an advertisement, but it’s a heavy message but I guess it served it’s purpose as it’s now scarred in my brain. See for yourself:
The pressure of service and working in a restaurant with dangerous equipment and products can have a serious impact on one’s livelihood. As a restaurant owner, it’s critical to maintain a safe workplace for your kitchen staff. Good communication between co-workers as well as understanding and following all workplace safety procedures are essential in preventing burn injuries in restaurants. To reduce your risk of suffering a scald burn injury or causing a co-worker to be burned, consider the following precautions:
- When you are manually transferring hot liquids, make sure the container is no more than half full, and use a lid or splash guard.
- When using a rolling cart to transfer hot liquids, check to be sure the container is secure on the cart so it will not tip or fall from sudden stops or jarring.
- Use extreme care when handling foods or liquids that have been microwaved, as they can reach temperatures greater than boiling without bubbling.
- Keep floors clear of liquids and debris. Slips, trips and falls are responsible for many restaurant scald burns, and often these injuries can result in more time lost at work than other scald injuries.
- When appropriate, use hot pads, pot-holders or proper gloves/mittens.
- Always wear protective shoes with slip-resistant soles – never open-toed shoes, sandals or boots.
- Follow all safety procedures when working with deep fryers.
*This information is for informational purposes only . It’s not intended as medical or legal advice
Source: Zywave, Inc.