There are twenty-eight OSHA-approved State Plans, operating state-wide occupational safety and health programs. State Plans are required to have standards and enforcement programs that are at least as effective as OSHA's and may have different or more stringent requirements.
This section highlights OSHA standards, standard interpretations (official letters of interpretation of the standards), and other federal standards related to restaurant safety for young workers.
Frequently Cited Standards
OSHA maintains a listing of the most frequently cited standards for specified 2-6-digit North American Industry Classification System (NAICS) codes. Please refer to OSHA's Frequently Cited OSHA Standards page for additional information. For Food Services and Drinking Places use NAICS code 722 in the NAICS search box.
Note: These are NOT OSHA regulations. However, they do provide guidance from their originating organizations related to worker protection.
US Department of Labor (DOL)
Federal laws provide guidance for employment of youth workers in both agricultural and non-agricultural jobs.
Hazardous Jobs (for non-agricultural occupations): Teens younger than age 18 years of age, may not work in or with occupations defined as Hazardous Occupations (HO). Hazardous occupations that may be represented in the restaurant industry and are not allowed for employees younger than 18 include:
For additional information about Hazardous Occupations and the FLSA see the following US Department of Labor (DOL) sites:
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