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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 young workers in restaurants.

  • YouthRules! US Department of Labor (DOL). Includes information on federal and state rules concerning young workers.
  • Q & A's for Small Business (PDF). OSHA Publication 3163, (Revised 2002). Includes answers to questions on how to minimize accidents, develop safety programs, perform worksite analysis, and more.
  • 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.
  • 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.
  • 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.
  • 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 (PDF). Washington State Department of Labor and Industries, (2000, Fall). 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.
  • Teens Working in Food Service (PDF). Texas Department of Insurance, Division of Workers' Compensation, Workplace & Medical Services, Outreach & Education Publication No. HS04-046B(8-04), (2006, September). Discusses safe work practices for teen workers.

*Accessibility Assistance: Contact OSHA's Directorate of Technical Support and Emergency Management at (202) 693-2300 for assistance accessing PDF materials.

All other documents, that are not PDF materials or formatted for the web, are available as Microsoft Office® formats and videos and are noted accordingly. If additional assistance is needed with reading, reviewing or accessing these documents or any figures and illustrations, please also contact OSHA's Directorate of Technical Support and Emergency Management at (202) 693-2300.

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