If you’re responsible for a restaurant or commercial kitchen, implementing comprehensive safety measures is imperative. More than 11 million Americans work in the restaurant industry, according to the Bureau of Labor Statistics. Accidents are bound to happen, but with the proper precautions, we can help keep those millions of people safe.
In our eBook Safer Kitchens: How to protect your employees and operations from undue risk, we show that the top four injury categories in commercial kitchens are:
These injuries range from minor to life-threatening, and while any employee can suffer a workplace injury, back-of-house (BOH) staff are particularly vulnerable. By taking steps to keep your BOH operations hazard-free, you can have a positive impact on the safety of your commercial kitchen, prevent unexpected costs from arising, and improve both profitability and employee morale.
According to the National Safety Council’s slips, trips and falls data, these types of incidents account for 27.5% of all reported worker injuries.
Most slips and falls are caused by some type of liquid, such as oil, or other substance on the floor.
And those accidents typically happen near sinks and fryer vats.
TIP #1: Prioritize training
Body: OSHA reports that “[a]n effective safety and health program can save $4 to $6 for every $1 invested.” Training staff is a crucial part of such a program. Employees need to be well-versed in safe operation of all equipment, as well as general safety protocols and procedures.
Make safety an integral part of an organization. That means treating and talking about safety with the same care and gravity as you discuss labor, food costs, turnover or sales. Provide thorough and ongoing training to reinforce restaurant kitchen safety compliance.
TIP #2: Minimize injury risks
One of the biggest areas for improvement in many kitchens is oil management. According to a Restaurant Technologies study conducted by a major insurance provider, an impressive 60% of workers' compensation incidents in restaurants are related to the handling of cooking oil — whether burns, slips and falls or back strains.
This isn’t surprising. Moving oil is a high-risk process. Fortunately, our closed-loop system allows for safe, easy disposal of used fryer oil and the automatic refill of new oil with the flip of a switch.
By eliminating the unpleasant and risky tasks of oil management, employees feel more engaged and satisfied with their jobs. And everyone is protected from oil-related injuries like slips, falls and burns.
TIP #3: Eliminate fire risks
Nearly 6,000 restaurant fires are reported annually to the U.S. Fire Administration. Cooking equipment accounts for 61% of those fires, according to the National Fire Protection Association.
Cleaning grease buildup on cooking equipment is essential to preventing fires. But there’s no denying it can be an expensive, miserable task. Solutions that make cleaning easier while improving fire prevention can go a long way to keeping staff and your business safe.
Restaurant Technologies’ Grease Lock and AutoMist system solutions can transform your cleaning routine and eliminate major fire risks from grease buildup.
Switching from conventional hood filters to Grease Lock cuts required cleanings by up to 75%. And the AutoMist system from Restaurant Technologies can drastically reduce the need for future hood cleanings by automating the entire cleaning process.
