Fact Sheet

Food Preparation

Restaurants and industrial kitchens harbor many potential accidents categorized as slips, trips and falls; lifting and carrying; burns; fires; cuts; and chemicals.

Minimizing Slips, Trips & Falls in Food Service

Keep the floor clean.

Keep the floor dry.

Make daily inspections to identify and correct that:

Minimizing Lifting and Carrying Injuries in Food Service

Minimizing Burns in Food Service

As always, proper training and ongoing in-service refresher courses on recognizing and controlling hazards make a difference in workplace safety. In addition, employers of food service workers can be vigilant that:

Minimizing Fires in Food Service

Teaching food service workers simple housekeeping rules can do a lot.

Everyone should know that if a fire occurs, they should respond quickly and properly. They should know the building evacuation plan, what the alarm sounds like, how to turn on the alarm, where to find a proper extinguisher and how to use it. There are different extinguishers for different sources of fire: grease, chemical, electrical, paper, etc.

Minimize Cuts

Minimize Chemical Hazards

Teach workers:

Resources

OSHA Regulations concerning the food service industry.

Keeping Employees Safe in the Kitchen

Managing the Risk of Foodborne Illness