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Restaurant Safety for Teen Workers |
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Young workers should know about and follow safe work
practices, recognizing the potential for injury at work. They can seek
information about these practices from employers, parents, state labor
departments, and OSHA. In addition, young workers should participate in training
programs offered by their employers, or request training if none is offered. The
following references provide information about possible solutions for the
workplace hazards faced by teen workers in restaurants.
- YouthRules!
US Department of Labor
(DOL).
Includes information on federal and state rules concerning young workers.
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Keeping Your Workplace Safe.
OSHA. Also available as a 629 KB
PDF, 6 pages.
Provides information for small business employers on why and how to create a safer
workplace.
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Questions and Answers for Small Business. OSHA Publication 3163, (Revised 2002).
Also available as a 635 KB
PDF, 6 pages. Includes answers
to questions on how to minimize accidents, develop safety programs, perform worksite analysis,
and more.
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Promoting Safe Work for Young Workers. US Department of Health and
Human Services (DHHS), National Institute for Occupational Safety and
Health (NIOSH) Publication No. 99-141, (1999, November). Documents three community-based Young Worker Projects.
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Preventing Deaths and Injuries of Adolescent Workers. US Department of
Health and Human Services (DHHS), National Institute for Occupational
Safety and Health (NIOSH) Publication No. 95-125, (1995, May). A
Spanish
version is also available. Describes the risk of work-related
injuries among adolescents and some preventative measures.
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Preventing Electrocutions Due to Damaged Receptacles and Connectors.
US Department of Health and Human Services (DHHS), National Institute for
Occupational Safety and Health (NIOSH) Publication No.
87-100, (1986, October). Discusses two incidents involving the
electrocution of workers due to the use of damaged electrical
receptacles and connectors.
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Preventing Electrocution of Workers in Fast Food Restaurants.
US Department of Health and Human Services (DHHS), National Institute for
Occupational Safety and Health (NIOSH) Publication No. 85-104, (1984,
December). Discusses a report of a fatal restaurant accident and recommendations for electrical safety in commercial
kitchens.
- Carbon Monoxide Poisoning from Gas Fired Cooking Units in Food Preparation Locations. Washington State
Department of Labor and Industries, 95 KB
PDF, 2 pages.
Summarizes the lessons learned during three Washington Industrial
Safety and Health Act (WISHA) investigations that uncovered a carbon
monoxide (CO) hazard
that may exist in a number of fast food and other food preparation
establishments.
- Teen's Working in Food Service. Texas
Department of Insurance, Division of Workers' Compensation, Workers' Health and Safety
Division, and the Safety Education & Training Programs Publication No.
HS04-046B(8-04), (2006, September), 256 KB
PDF,
2 pages. Discusses safe work practices for teen workers.
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