Food service exposes employees to a number of hazards from sharp knives to slippery floors and fire, among others. Following employee safety best practices across food service operations can help reduce the risks for employees, as well as limit the severity of injuries if they occur. “Employee Safety in Food Service Best Practices” provides guidelines to:
- help supervisors identify risk hazards.
- assist in the discussion of proper ergonomic work procedures and equipment design.
- provide corrective measures to reduce or eliminate hazards.
- add value to the safety and efficiency of the food service program and its employees.
The best practices guidelines apply to all work activities in connection with the development, modification and operation of food service. Supervisors are encouraged to use these best practices while conducting workplace inspections, employee training and any other way that may help reduce or eliminate hazards.
The book covers the following areas.
- Workplace safety: slip and fall prevention, snow and ice removal, emergency action plan
- Property: hood suppression system, fire extinguishers and fire safety, ground fault circuit interrupter electrical outlets and compressed gas cylinders
- Kitchen hazards: employee hygiene; pest control; managing fats, oils and grease; preventing burns and cuts; and kitchen machinery
- Kitchen ergonomics: basic body mechanics, proper lifting, repetitive strain injuries, kitchen preparation areas, food storage rooms
- Claim information: how and where to report work-related injuries and illness claims and property or liability claims
- Common risks and tips
Members can download a copy of Employee Safety in Food Service Best Practices at no cost. MCIT loss control consultants are available to assist members in their efforts to reduce and eliminate risks in the workplace. Members can reach their consultant at 1.866.547.6516.