Blog
How fast casual workers can avoid 3 common injuries
In 2017, there were approximately 3.2 non-fatal occupational injuries for every 100 workers in the food service and accommodation industry, with many of those injured employees missing at least one day of work.
November 13, 2019
By Dan Killins, loss control program manager for EMPLOYERS
With 5.4 million employees working in the U.S. food and beverage service industry, workplace injuries are a constant risk in fast casual restaurants. In 2017, there were approximately 3.2 nonfatal occupational injuries for every 100 workers in the food service and accommodation industry, with many of those injured employees missing at least one day of work.
Not only do on-the-job injuries and illnesses impact the affected employee, they can also lead to potentially higher workers' compensation costs, fines from the Occupational Safety and Health Administration lost productivity, low morale and higher out-of-pocket expenses for the business. One of the best ways to reduce the likelihood of a workplace accident is to anticipate potential safety risks and implement proper measures to mitigate them proactively. Below are the three most common risks fast casual restaurant owners can address to make their businesses safer.
Slips, trips and falls
In a bustling fast casual restaurant, spills in the kitchen or dining room can easily go unnoticed during a shift, heightening the risk of someone slipping, tripping or falling. No matter how busy the restaurant is, employees should be taught that cleaning up all spills, no matter how small, is an immediate priority. Proper signage should be placed around the spill until it is completely dry, so employees and patrons know to avoid the area. Having separate mops for front- and back-of-house clean-up can also contribute to a safer work environment by making cleaning up spills quicker and more efficient.
Requiring all employees to wear non-slip footwear is another step restaurant owners can take to prevent workplace injuries. In addition to this, place non-slip mats in areas that are prone to excessive moisture, such as in front of sinks, cooking stations and ice machines.
Having a regular floor-cleaning schedule, including degreasing areas prone to excessive buildups such as in front of fryers and grills, can also help keep employees safe while they hustle to serve customers promptly.
Cuts and lacerations
Cutting, slicing, peeling and dicing are part of everyday procedures in a fast-casual restaurant and doing them improperly can result in serious injuries. Workers should be properly trained on kitchen safety and the use of dangerous equipment like knives, mandolins, slicers and peelers. Keep prep areas distraction free, as not paying attention is a leading cause of knife incidents.
Workers, particularly those new to the culinary environment, should be required to wear the proper personal protective equipment, such as a cut-resistant glove. Keep blades in optimal condition, as sharpened knives are easier and more accurate to use, reducing the risk of injury.
Even when precautions are taken, accidents can still happen. First aid supplies should always be nearby and fully stocked with bandages and infection-preventing ointments. Employees should also be trained in your emergency procedures and what to do in the event of a more serious injury.
Burns
Fast casual restaurant workers have an increased risk of burns as they often work in tight spaces and move quickly around hot stoves, fryers, grills, ovens, heat lamps and hot beverage machines to keep pace with high volumes of customer orders. Kitchen workers who regularly work with hot surfaces or materials should be required to wear the proper personal protective equipment. Oven mitts and aprons, for example, can provide additional barriers between hot oils and liquids and a person's skin.
Grills, fryers and ovens — along with their respective vents, hoods and ducts — should be regularly serviced and properly cleaned to reduce the risk of both fire and employees getting burned.
While many employers assume everyone understands how to protect themselves from injury, having a formal employee safety training program and developing a positive safety culture should be part of every fast casual restaurant's operations plan. Some workers' compensation insurance carriers offer their policyholders 24-hour access to an injured employee-hotline that connects injured workers with registered nurses who can provide guidance in real time over the phone.
Of course, if someone is severely injured, emergency services should be called right away.
By being aware of common fast casual restaurant hazards, restaurant owners and managers can implement the right protocols to reduce risks and keep all employees safe.
