Safety Technical Bulletin

Restaurants

Workplace Safety Tips

Restaurants can provide several potential workplace hazards that can cause serious injury.

FFVA-MIC Loss Control consultants can assist you in evaluating your workplace exposures and provide you with appropriate loss control recommendations.

Restaurants-Workplace Exposures 

• Slips, trips and falls
• Cuts and lacerations
• Burns
• Strains & Sprains from lifting heavy trays, dishes and boxes
• Freezer exposure
• Crime exposure

Developing A Loss Control Program 

To successfully implement a workplace safety program, management must be willing to reduce and eliminate workplace injuries. There has to be 100% commitment to establish an injury free environment.

Restaurants-Kitchen Safety Tips 

• Management should be encouraged to review the Federal OSHA standards for floor conditions (1910.22) such as:
• Isles and walkways should be kept clear at all times
• Work surfaces are to be kept dry and clean at all times
• Wet floor signs should be used
• Floor areas subject to wet conditions should be covered with a non-skid surface or floor mats
• Ensure that all floor drains are unclogged and properly covered
• Employees should be properly trained in use of food processing utensils such as knives & meat slicers.
• A knife blade should always be pointed down.
• Always slice food items away from your body.
• Select the proper knife for the food items to be cut.
• Do not use knives with dull blades.
• Do not attempt to catch a falling knife.
• Do not leave knives in sinks full of water.
• Employees should be encouraged to wear gloves when using a meat slicer.
• Ensure that employees are properly trained when placing food items in deep fryers. (Gloves, aprons and eye protection are recommended).
• Waiters should be trained in proper lifting techniques when carrying food trays.
• Proper lifting includes:
• Placing feet close to load, bending knees, getting a firm grip, keeping tray or load close to your body. Pathways should be clear to destination and knees should be bent and back straight when placing the load down.
• Freezer and food lockers should be equipped with inside latches to avoid employee entrapment or potential freezer burn.

Crime-Exposure Safety Tips  

• Nighttime employees should be encouraged to leave in small groups when leaving the restaurant to get to their personal vehicle.
• Employee’s vehicles should be parked in areas with good lighting and as close to the building as possible.
• All doors should be equipped with double cylinder dead bolt locks. All windows should have tamper proof locks.
• When restaurant closes, all doors should be locked.
• Management should establish security procedures for making bank deposits such as:
• Times for bank deposits should be staggered to avoid predictable pattern.
• Armed car service should be utilized when it is practical.
• Managers should be encouraged to have minimal amounts of cash in registers.
• Employees should be instructed to hand over the money when confronted during a robbery and never attempt to confront the robber(s).

Related Links

• www.OSHA.gov