As Part 1 discussed, and restaurant workers know, the kitchen and the dining area can be a stressful and, at times, dangerous environment. Food handling, storage, equipment sanitation, and personal hygiene advice can be found in the first article.
Ensuring restaurant safety is pivotal to all employees, owners, and customers experience alike. Below is the continuation of safety tips to benefit workers and business owners.
Slips, Trips, Falls
During service, especially at peak times, the kitchen can become a hazardous area that can cause slips, trips, and falls due to slippery surfaces, poor lighting, and clutter. Slips and falls can result in traumatic injuries that can be costly for restaurant workers and business owners. Here are some ways to prevent slips, trips, and falls in restaurants:
Burns are one of the main causes of injury in the kitchen, and they happen quickly and easily if restaurant workers are not attentive and if the proper precautions have not been taken. Follow these simple steps to prevent or reduce the likelihood of burn injuries in the kitchen:
Cuts and Lacerations
Cuts and lacerations are another common kitchen injury. These are usually causing by poor equipment handling and maintenance. Here are some things you can do to reduce the incidences of cuts and lacerations in your kitchen:
Restaurants can be dangerous places to work if the proper precautions are not taken. Workplace injuries and foodborne illness can be financially devastating for hospitality businesses, so following best safety practices is essential for maintaining a successful restaurant operation. While the above list is by no means exhaustive, it can provide you with the basis for a safe and clean restaurant. However, it is important that workers and business owners remember the key to having a safe restaurant is through knowledge and training.