Young Worker Safety in Restaurants
Cooling Vent - Heat Hazards Emergency Extinguisher - Fire Hazards
Circuit Breakers - Electrical Hazards
Oven - Burns
Cooks - Burns
Cook - Strains and Sprains
Wood-heated Oven - Burns
Deep Fat Fryer
Floor Mats - Slips/Trips/Falls
Open Stove - Burns
Fire Extinguisher - Fire Hazards
Cooking

The Cooking area of a restaurant offers young workers an opportunity for developing cooking skills, while learning to handle equipment and organize tasks. Young workers in this area may also be exposed to the following hazards:

Take the Quiz
Safety Poster

Slips/Trips/Falls
Potential Hazard

Slips, trips, and falls can occur in the cooking area, from cluttered, slippery floors with oil, water, or food on them. It is particularly hazardous in this area because teens may fall into or onto hot surfaces or liquids.

Possible Solutions


Young Worker Solutions
Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers.
Non-slip mat and shoes
Non-slip mat and shoes
  • Wear non-slip waterproof footgear to decrease slip hazard.
    • Lace and tightly tie shoes.
    • Avoid leather or smooth soles.
    • Do not wear open-toed shoes.
    • Avoid porous fabrics such as canvas. They do not provide enough protection. Hot liquids, if spilled on canvas, would easily burn through the canvas and burn your feet.
  • Clean up spills immediately to avoid falls.

  • Eliminate cluttered or obstructed work areas.

  • Do not run in the cooking area.

  • Do not store cooking oil on the floor because someone may slip and fall into it.
Employer Solutions
Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers.

Follow OSHA Standards including:
  • Keep all places of employment clean and orderly and in a sanitary condition. Walking/Working Surfaces Standard [1910.22(a)(1)].

  • Keep floors clean and dry. Where wet processes are used, maintain drainage, and provide false floors, platforms, mats, or other dry standing places should be provided where practicable [1910.22(a)(2)].

  • Provide warning signs for wet floor areas. Accident Prevention Signs and Tags Standard [1910.145(c)(2)].
Non-slip mat useable for greasy areas
Non-slip mat useable for greasy areas
Consider implementing recommended safe work practices, including:
  • Use non-slip matting on floor surfaces.

  • If mats are not suitable to use on floors where grease is present, use no-skid waxes and surfaces coated with grit to create non-slip surfaces.

Book For more information, see General Hazards - Slips/Trips/Falls.



  Home | Serving | Clean-up | Drive-thru | Cooking | Food Prep | Delivery | General | Resources | Safety Posters | Quizzes | Site Map | Credits