Restaurant and Foodservice Operations Toolbox Talk

The restaurant or foodservice industry is not without its share of hazards that could injure or disable workers. And those hazards are no less serious than those found in manufacturing, construction, and other types of businesses they are merely different.

Recent figures from the Division of Safety and Hygiene showed that more than 4,200 restaurant and foodservice workers were injured during the year. The largest number of injuries were classified as same-level falls caused by work surfaces.

Preventing these injuries involves housekeeping methods and proper clothing. Working and walking surfaces in restaurants can become slippery, particularly in areas where the food is prepared. If you work in these areas, wear shoes with low heels and soles made of rubber or other slip-resistant material.

A good rule to remember is “Pick up the things you drop and wipe up anything you spill.” Grease is especially hazardous on floors, so wipe up the spill immediately and sprinkle some salt over the area.

Salt provides extra traction until the floor can be cleaned more thoroughly.

Also, once the floors are mopped, place a “wet floor” sign in plain sight. Floors that have been soaked with warm, soapy water should be dry mopped to remove the excess water.

Falls can also occur on dimly lighted or congested stairways. If the stairs are used for storage, notify your supervisor so the situation can be remedied. When bulbs are burned out or are too dim to provide adequate light, either change the bulb yourself or check with your supervisor.

If these hazards are ignored, they can result in sprains, strains, fractures, contusions, and other injuries. Fire is an ever-constant threat to your health and your job.

Grease buildup under range hoods and on stovetops could result in a costly fire. Frequent cleaning will not only help prevent fires but also ensure a clean, safe work environment. Faulty ovens and pilot lights are also fire hazards. Check them regularly and thoroughly. Although most of the new kitchen equipment has systems that automatically control fires with dry chemicals, some of you may remember using baking soda to put out range-top fires. This practice was extremely hazardous because baking powder was often confused with baking soda, with disastrous consequences baking powder will explode when sprinkled over a flame.

Electrical wiring should also be inspected periodically for wear, as another fire prevention measure.  But if a small fire does occur, you should know what steps to take.

Note to Discussion Leader: Demonstrate the type of fire extinguisher used in your work area. List the kinds of fires it can extinguish. Also point out where the escape routes are located and explain how to report a fire. Employees should be able to give fire officials the correct street address, the type of fire, the nearest cross street or other physical or topographical reference, and any other information that may help the firefighters.

Although direct flames are responsible for only a small percentage of burn injuries, other heat sources account for a larger number of these injuries. Nearly 70 percent of the burns sustained in the restaurant industry in a recent year were caused by hot grease or hot water and steam.

But this kind of injury can be prevented. For example, before stirring the contents of a covered boiling pot, lift the lid so that the steam escapes toward the back of the pot. Steam-cleaning equipment should be treated with the same respect. Wear the correct personal protective equipment when team cleaning, including gloves and rubber boots.

Handling pots and pans can also be hazardous. Be sure that the handles do not extend over the edge of the stove. Use only dry potholders; wet potholders and towels conduct heat more rapidly. Do not use aprons as potholders, especially if you’re working near open flames.

Other serious injuries in the restaurant and foodservice business are cuts and punctures. It is important that you use the right knife for the job you’re doing. For instance, don’t use a boning knife for slicing foods. Never use a knife as a meat cleaver—it could break apart and send flying metal toward your eyes.

Make sure your knives are sharp. A dull knife is more likely to slip because of the extra force being exerted to use it effectively.

Knives should remain in the open while you’re using them. Those hidden under towels or potholders could result in a serious cut. In addition, a knife extended over the edge of a sink or stove could also cause a cut or puncture. Avoid horseplay with knives, such as using them for swords in a mock duel.

Broken glass may also be a problem in the kitchen and dishwashing areas. Never pick up broken glass with your bare hands; sweep it up and put it in a separate trash container. Glass slivers can be picked up with several thicknesses of wet paper towels.

Cutting and slicing machines should be used properly.

Note to Discussion Leader: You may want to demonstrate proper operation of this type of machine, pointing out some of the associated hazards.

Never force food through a grinder or chopper with your hands—use a plunger or other approved tool. Machines should be turned off before cleaning or performing maintenance Also disconnect the electrical cord. Before plugging the machine into the socket make sure the switches are off.

When cleaning the blades of these machines, wipe with a stroking motion away from the blade edges. If you’re using a mixer, make sure the attachments are locked into place. Do not remove guards or shields while using these kitchen machines.

Finally, you may be wearing some hazards. For example, your clothing should be tight-fitting and all buttons should be fastened. Because of the possibility of catching on machine parts, the jewelry should not be worn.  These are some of the hazards to watch for. If you are aware of any others, notify your supervisor. Let’s all work together to provide a safer, more healthful working environment.