Potential Hazards in Commercial Kitchens
Apart from fire hazards, all restaurant employees face the danger of slipping and falling. Activities done inside the kitchen such as cooking and lifting of essentials also contribute to a number of injuries, including lacerations, sprains, strains, and heat exhaustion. Restaurant managers and employees need to minimize these risks through vigilance and proper kitchen practices. Read on to learn more about other hazards in commercial kitchens.
Lifting Injures Muscle sprains and strains are common among restaurant employees and workers. Repetitive motions and improper lifting are associated with sprains, strains, and injuries in kitchen restaurants. Proper training and the use of commercial dumbwaiters are important to improve workplace efficiency and reduce health risks. Proper communication between employees and managers can also help reduce risks.
Slips and Falls Slip and falls are more likely to occur in wet surfaces. Common sources of slippery surfaces include leaking equipment, food debris, and spillage of liquid materials. Accidents usually happen due to poor housekeeping. It is best to plan ahead to deal with problems that may arise during busy hours. This includes cleaning up spills immediately and requesting employees to wear slip-resistant shoes.
Lacerations and Punctures Cuts and punctures are one of the most commonly reported injuries in restaurant kitchens. Lacerations happen due to improper handling of knives or other cutting equipment. This can be prevented by setting up proper storage for knives or providing cut-resistant gloves that cover wrists. Implementing knife safety like placing non-slip cloths under cutting boards also helps.
Heat Hazards Exposure to high temperatures can cause problems such as heat exhaustion, heat rashes, and heat cramps. Employers are responsible for the safe work practices of their employees regarding heat hazards. This can be accomplished by keeping the kitchen area as cool as possible and using spot cooling fans and general ventilation at certain points of high heat production. Safety should be the number one priority for those who work in busy kitchens. This is to avoid injuries and illnesses, which can contribute to high turnover, work restrictions, absenteeism and compensation costs. It is also important to invest in quality kitchen equipment that can improve efficiency and mitigate risks.
Resources: http://www.apluselevators.com/d umbwaiters_commercial.php
http://www.losh.ucla.edu/woshte p/resources/pdf/restaurant_work book_eng.pdf
http://www.foodservicewarehous e.com/education/product-safetypublic-health/slip-and-fallhazards-in-the-commercialkitchen-/c28180.aspx