Commercial kitchen equipment is designed to help prepare large batches of food in a short amount of time. But if proper operation and safety practices are not observed, employees can become injured.
- Top Ten Safety Tips for the Restaurant Employee
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 there risks. Here are some tips that all restaurant employees should keep in mind to protect themselves from harm.
- Are Your Workers Safe?
Personal protective equipment is designed to keep restaurant workers safe. Learn when to use which pieces of personal protective equipment.
- Common Electrical Hazards in the Commercial Kitchen
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.
- Slip and Fall Hazards in the Commercial Kitchen
Wet and slippery floors are common in a commercial kitchen. There are several things employees can do to protect themselves, and OSHA has standards that require certain behavior from managers to protect employees and customers.
- Common Burn Hazards in the Commercial Kitchen
Cooks, servers and dishwashers are all subject to potential burns in the commercial kitchen. This article outlines some of the common areas where employees suffer burns and what managers and workers can do to minimize the risk.
- Hazardous Chemicals and Restaurant Safety
The very chemicals used to protect customers from foodborne illnesses can, unfortunately, harm employees. There are several things restaurant managers and employees can do to protect themselves from hazardous chemicals.
- Cut Hazards in the Commercial Kitchen
An employee cutting their 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.
- 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 when working with excessive cold.
- Restaurant Fire Hazards
A single spark is all it takes to turn a profitable restaurant into a smoldering pile of ashes. Learn some of the common causes of restaurant fires and what employees and employers can do to minimize the threat.
- Excessive Heat Dangers Faced By Restaurant Employees
Heat-related illnesses and injuries are a common threat faced by commercial kitchen workers. Learn more about the specific dangers and what managers and employees can do to protect themselves.
- Food Preparation Hazards in the Commercial Kitchen
Individuals that primarily perform food preparation tasks can suffer cuts, amputation or strangulation if they are not careful. Read on to learn what employees and mangers can do to minimize these risks in the commercial kitchen environment.
- Strain and Sprain Hazards in the Commercial Kitchen
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.
- Knife Safety in the Commercial Kitchen
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.
- How to Develop a Hazard Communication Program in Your Restaurant
OSHA requires any restaurant using hazardous chemicals must have a written hazard communication program available to all employees. This ensures that all hazards are clearly and effectively transmitted in order to provide protection to those working with hazardous chemicals.