Top Ten Safety Tips for the Restaurant Employee
Follow manufacturer instructions and use all protective gear or safety guidelines for machines with sharp or dangerous parts.
Thoroughly wash hands with warm soapy water before and after handling food, utensils, and equipment. Make sure hand-sinks are properly installed in all food preparation areas. This minimizes the transfer of harmful bacteria. Learn More
Clean up spills immediately and remove any obstacles or wet spots on the floor. Consider enforcing slip-resistant shoes to minimize injuries from slipping on floors.
In addition to slip-resistant shoes, uniform standards may include hairnets, plastic gloves, and aprons. These prevent long hair, germs, and loose clothing from contaminating foods and getting caught in kitchen equipment.
Proper hygiene provides an extra safeguard against the transfer of harmful bacteria. Keep all smoking, eating, drinking, coughing, or sneezing away from food-preparation areas. Keep ill employees at home and away from the workplace. Plastic or latex gloves also reduce risks of cross-contamination
Burns from hot surfaces, water, oil, and food are common causes of injury in a kitchen environment. Take proper precautions and consider pot holders and oven mitts to provide extra protection to anyone working around hot equipment or food.
Knives, machine parts, equipment, and broken glass can all have sharp edges. Wearing cut resistant gloves can prove especially helpful when handling sharp objects.
Train employees in proper lifting techniques and ways to eliminate excessive reaching or repetitive motion injuries. Anti fatigue mats are often helpful for employees who stand for long periods of time.
Read labels, be familiar with Material Safety Data Sheets for any chemicals on the premises, and utilize any protective gear available.
Implement an action plan for accidents, natural disasters, fires, violent situations, and other emergencies that may occur on the premises. Communicate the action plan to all employees.
More from Product Safety & Public Health...
- Germs that Cause Food Poisoning
- Food Safety Temperatures and The Danger Zone
- Preventing Foodborne Illness
- Preventing Cross-Contamination
- The Importance of Handwashing
- 6 Food Quality Control Tips for Restaurants
- Health Inspection Basics
- General Health Inspection Grading
- Preparing Your Restaurant for a Health Inspection
- What To Do During a Restaurant Inspection
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