FACTS

1. Main types of hazards that restaurant employees are exposed include:

• Injuries from objects
• Slips, trips, and falls
• Burns
• Overexertion injuries
• Chemicals/cleaners
• Electrical
• Cold temperatures

2. Injuries from objects includes cuts from knives, injuries from kitchen machinery. 3. Slips are commonplace when working in the food industry. Grease or oil may coat the floors, making the floors slick and falls more probable. 4. Hot substances may cause burns upon the skin. The temperature of these substances determines how severe scorching may become. Deep fryers may be the source of long-term aggravating burns. Wearing personal protective equipment may help prevent injuries from such substances. 5. […]