Hazard Recognition and Injury Prevention in Food Service Workers. Injury Statistics. Bureau of Labor statistics indicate that the incidence of non-fatal occupational injuries throughout foodservice dropped to an all-time low of 5.2 per 100 full-time equivalent employees in 2006.
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
Result primarily from:
Blade safety tips:
Blade safety tips:
Approximately 3 million workers service equipment and face the greatest risk of injury if lockout/tagout is not properly implemented. Compliance with the lockout/tagout standard (29 CFR 1910.147) prevents an estimated 120 fatalities and 50,000 injuries each year
The Lockout / Tagout standard is not a suggestion, it’s an OSHA LAW.
However, if this procedure is too time consuming for you to perform……..
LOCK OUT ALL HAZARDOUS ENERGY SOURCES BEFORE WORKING ON THEM!!
An electric shock occurs when a person
comes into contact with an
electrical energy source.
Electrical energy flows through a portion of
the body causing a shock.
An electric shock can cause severe burns to the skin
First Degree Flash Burn
Second Degree Burn to Hand
Third Degree Burn to Hand
One of the most important things to keep in mind is that …
Water and electricity together are very dangerous to humans
Electrical outlets in the kitchen
should not be too close to the
kitchen sink and the drain board.
Water splashing from the kitchen
sink and drain board may enter
the outlet creating an extreme
hazard for food service personnel
carpet or mats
Many appliances in the kitchen are double
Insulated. However, some appliances
Have a metal body and should be
plugged into a properly grounded outlet
Three Prong Receptacle
An electrical current can be fatal if the
current passes through vital organs of the
body such as the heart!
If an employee gets shocked….
# 1 Priority – REMOVE THE HAZARD!!!
(wooden broom handles etc.)
The primary cause of death in electrocutions are cardiac arrhythmias
Specifically Ventricular Fibrillation (V Fib)
Time is of the essence
A common cause of injuries in the food service industry are slips, trips and falls.
Slip and Fall prevention is an EXTREMELY high priority for OSHA.
In some segments of industry, slips and falls rank as the most frequent workplace injury
They also account for the highest incidence of serious injuries and fatalities…..
Most fall accidents are generally due to poor housekeeping practices in the workplace such as water or oil spills on the floor.
Materials placed untidily or using passageways for storage can also cause slips, trips or falls.
Signs and Symptoms
Make Floors More Slip Resistant
Minimize the number of people who have to walk through kitchen areas
To prevent slips and falls use shoes with:
A kitchen worker was walking past a deep fat fryer carrying a box of potato peelings when his foot slipped from under him.
As he reached out to catch himself he plunged his arm into hot oil. He sustained full thickness burns to his hand and arm and further burns to his face due to the oil splashing onto him. As a result he underwent several reconstructive surgeries and was off work for almost five months.
Full thickness burns (3rd degree)
An investigation found that there had been problems on a daily basis with water pooling on the floor around the dishwasher, vegetable preparation area and steamers.
The employer said that the problems were due to leaks and improper operation of the dishwasher by staff. The company had a slip and falls risk assessment program.
Previous health department inspections indicated that the condition of the floor and its resistance to slips was poor and mentioned the presence of water on the floor.
Despite these checks and staff complaints effective solutions had not implemented.
OSHA, upon a receiving a complaint, investigated the accident, and determined that the employer was at fault. They subsequently levied a 7000.00 fine, and gave them 72 hours to remediate the hazard.
The employee sued his employer in civil court.
A jury sided with the plaintiff, and awarded 76,000.00 in actual damages, and 2.3 million in punitive damages
The employee lost 65% of the use of both arms
To reduce the risk of falls from ladders:
Repetitive motion injuries are among the most common injuries in the United States. All of these disorders are made worse by the repetitive actions of daily living.
The most common types of repetitive motion injuries are tendonitis and bursitis.
These 2 disorders are difficult to differentiate and many times may coexist.
early phase and moist heat during the long-term phase.
may be prescribed to reduce the inflammation.
may choose to inject steroids into the surrounding area of
Manual handling, especially in storage areas, can lead to injuries. Design and organize the workplace to make manual handling easier:
Result primarily from:
Developing a Hazard Analysis is the starting point
Once hazards, risks and vulnerabilities have been identified;
Develop and implement controls to reduce or completely eliminate the hazards
Examples: Hood vents, floor mats, ground fault protection
But most of all, everyone involved in the workplace must embrace all safety concepts
not as just a concept..
But as an everyday attitude
Everyone must practice good safety practices as if their lives depended on it
BECAUSE THEY DO!!
Thank you for taking the time to learn about safety and health and how to prevent food service injuries and illnesses.
For reprints of this presentation, or general questions, our website is
Or email [email protected]