While working in a restaurant may not seem like a dangerous job, employees in the food service industry are at a high risk for workplace injuries for several unique reasons:
- The work environment is fast-paced and intense, making it difficult to find time to implement a safety program and train employees
- 30% of restaurant employees are under 20 years old, and it’s the first job for many teenagers
- Employees often are using heavy equipment that can be extremely hot or have dangerous parts
- Exposure to sharp objects like knives, equipment and broken glass is common
The most frequent injuries to employees include minor cuts and sprains, but the food service industry isn’t immune to severe injuries. We have seen debilitating knee injuries, permanent back injuries and major burns to the face and hands in restaurants, nursing homes and schools.
There are many online resources for food service worker safety, including OSHA’s Restaurant Safety for Teen Workers and a recent Top Ten Safety Tips article. Pinnacol’s Food Service Guidelines provide easy-to-use training tips and resources in a “do’s and dont’s” format, as well as printable forms and templates. This resource can be ordered from Pinnacol.com in the Safety Talk Booklets section.
If you would like more information on how to keep your food service employees safe, please contact your safety consultant or call the Safety On Call line at 303.361.4700 or 888.501.4752.