5 Things we learned about Restaurant Safety at RLPSA


July 28, 2016

RLPSA LogoThe Restaurant Loss Prevention and Security Association (RLPSA) annual meeting was held in San Antonio this week and some of the major topics were about safety. The Restaurant Technologies team was in attendance to share the significant employee safety benefits of our Total Oil Management and Automist systems.

Here are five of the great safety insights we took away from the learning sessions:

  1. OSHA Fines are going up 73% on August 1st (next week!). Linda Zaziski, National Director of Safety at Little Caesar’s shared that the federal government is playing catchup in one huge move after 30 years of no inflationary adjustments. Regulations are also changing on reporting so check your incentives program to ensure it is in compliance.
  1. Marsh_Consulting2% of restaurant Workers’ Compensation cases are large losses (over $100,000) but these account for a massive 41% of all costs. California on its own accounts for 31% of these kinds of cases. Florida is a distant #2 with 7%.  Marsh Risk Consulting shared these insights from their 2015 Workers Comp Best Practices carried out with data from 44 major QSR and casual dining brands.
  1. Safety metrics only improve when they are made idiot-proof and built into restaurant managers’ monthly scorecards, according to Mike Keeler former Head of Safety at Yum! Brands and Bloomin’ Brands. Programs from corporate and training alone won’t change behavior but “racking and stacking” managers and their bosses every month gets focus.


  1. 30% of slips and falls are linked to oil/grease on the floor and 22% happen by the fryer according to Liberty Mutual data shared by Russell Kendzior of the National Floor Safety Institute (NFSI). This is second only to water (40%) and by the sink (25%). Proper floor cleaning and “high traction” (wet Dynamic Coefficient of Friction, or DCOF, >0.42) floor surfaces and work shoes are key – but also preventing oil getting on the floor in the first place by getting rid of manual oil handling is even better.
  1. Rate of slips and falls increased a startling 15 times when floor was wet or otherwise contaminated and this occurred one third of the time workers were working in the kitchen. This also from Russell Kendzior of NFSI. New ANSI standards for Floor Cleaners and Safety Footwear are in the works from the NFSI-led ANSI committee.

Thanks to the RLPSA for a great couple days and here’s to making kitchens safer for all our employees and sending them home safe every night.

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