Start a Kitchen Safety Program in Your Restaurant

There are many variables when considering kitchen safety. An active safety program will reduce worker’s compensation and staff turnover, but also increases productivity. By having a safe environment can increase consistent food quality, timely service and improved company reputation. Reviewing existing controls, work practices, and protective equipment, a company can identify most injury producing conditions in the workplace. The following list will help you and your company get started on kitchen safety program.

KNIFE SAFETY

Preventing cuts, lacerations, and amputations can be avoided by following simple rules of the kitchen. By specifying which task is needed for which knife, when sharpening is needed and where to store them. Most operations use blades such as meat slicers, cutters, and grinders. Having training sessions on how to operate, will save thousands of dollars on medical bills. Make sure the knives are store in a proper safe place. When using a cutting board, place a towel underneath to prevent slipping. Cuts are the biggest hazards to your kitchen safety plan

SLIPS, TRIPS, AND FALLS

Preventing this type of accidents is a matter of good housekeeping as well as kitchen safety. You must train your staff to clean up spills the minute it happens, or at least put a wet floor sign until you can get to the spill. Purchase wet floor signs, grease resistant and slip resistant mats, and have employees wear slip resistant shoes.

BURN INJURIES

Clothing is an essential step towards preventing burn injuries. Long pants, Chef coats, oven mitts, heat resistant aprons, and non-porous leather shoes will go a long way to prevent these mishaps. Burns can’t only cost a lot of money, but will and can stop production. Burns occur when training hasn’t been enforced, safety rules are ignored, employees take shortcuts, employee’s are sick, tired or compromised by an addiction and are not able to concentrate.

PROPER LIFTING

Using simple guidelines to train employees proper lifting can greatly reduce their risk of injury and save you from costly lawsuits and medical fees. When lifting heavy objects, lift with your legs, not your back. By using dollies, carts, and lifts will take a strain of everyone’s back. Clear the isles of any obstacles that could trip an employee, and ask for help when a heavy load is needed to be moved.

SICKNESS

Just like a children’s day care, colds, flu, stomach viruses spread around quickly in the workplace. Operators should be concerned that a sick employee can infect not only another employee, but customers as well. In the food business, most employees need the money so they will come in regardless of their state of mind. It has been a given rule in the food business, rain or shine, unless you are on your deathbed you had better be at work. This mentality flirts a fine line with health issues, but most of the time, the show must go on.

Just like a children’s day care, colds, flu, stomach viruses spread around quickly in the workplace. Operators should be concerned that a sick employee can infect not only another employee, but customers as well. In the food business, most employees need the money so they will come in regardless of their state of mind. It has been a given rule in the food business, rain or shine, unless you are on your deathbed you had better be at work. This mentality flirts a fine line with health issues, but most of the time, the show must go on.