Question

How can hazards associated with the staff be minimized?

10 Aug 2021
Answer :
Word Count : 745

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.
  • Choose cleaning products for their grease-removal and slip-resistant properties.
  • Establish a floor-cleaning schedule.
  • Ask whether or not a chemical slip-resistant treatment will enhance the safety of existing flooring material.
  • Investigate rubber or fabric-faced mats with non-slip backing.
  • If in a position to provide slip-resistant floor surfacing, the case when the nonprofit is building from scratch or renovating a facility to specifications, look for those that are slip-resistant even when wet.
  • Keep the floor dry
  • Train staff to protect themselves by automatically cleaning up a spill as soon as it occurs and placing cautionary signs around the spot until the floor is dry.
  • Check seals on ice machines and refrigerators.
  • Provide ice scoops to minimize spills from ice machines.
  • Make daily inspections to identify and correct that:
  • Floor drain lids fit tightly.
  • Employees are wearing closed-toe, skid-resistant shoes and their shoelaces remain tied.
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