Restaurant Safety Dos and Don’ts

Workplace injuries in the restaurant industry result in direct costs such as higher workers’ compensation insurance premiums. However, there are also hidden costs, beyond the trauma to the workplace that results from a workplace injury. 

These hidden costs from just one lost workday injury include lost productivity, interrupted operations, costs and time to hire or retrain replacement workers, time and costs for repair or replacement of equipment, including Commercial Kitchen Ventilation systems, and lowered worker morale.

Some of the more common reasons for workplace injuries in restaurants can be avoided by applying some diligence and common sense:

Implement an effective injury and illness prevention program. This involves more than merely posting a helpful list of suggestions or assuming that employees know what they are doing in every situation. Make sure your workers are properly trained and proactively identify various hazards by conducting regular inspections.

Check your kitchen’s cold storage rooms to make sure that they are adequately lit and that the inside latch release is working properly.

Be sure to keep aisles and walkways clear of obstructions, properly storing materials and disposing of empty boxes as soon as possible. Everyone has likely stored something on a temporary basis when a delivery occurs during a busy time of the day. Go the extra mile to make sure that these items are put in their appropriate places right away.

Along those same lines, make sure that all exits are not blocked by any stored materials, and do not lock exit doors unless they are equipped with “panic release” bars.

To guard against accidental slips and falls, use high friction mats, especially in areas where there are wet floor surfaces. You might also consider making it a requirement for employees to wear slip-resistant shoes.

If an employee needs to adjust, clean or fix a machine, take steps to make sure that the device cannot be activated while the employee is performing these services.

And take extra precautions to make sure that younger workers understand the nature of the tools and machines with which they will be working.

More questions about keeping your restaurant safe? Contact a Hood Mart specialist today!