Food Service Safety

Food service employees are involved in specialized activities that put them at greater risk for specific workplace injuries. Below are some suggestions to help you avoid hazards found in food service areas:

General Kitchen Rules

• Be aware of the location of the nearest fire extinguisher; it may come in handy. Read the instructions on the fire extinguisher now, before you need to use it.
  
• Know the general layout of the kitchen and the location of the nearest exit in case you have to leave the area in a hurry.
  
• Assume that heat-producing appliances, such as stoves and steamers, are hot.
  
• Be sure that others are aware of what you are doing. This awareness could help prevent accidental or careless movements that could result in an injury.
  

Sharp Objects

• Keep knives sharp.
  
• If you are doing a lot of cutting, wear cut-resistant gloves.
  
• Do not place sharp objects in sinks filled with soapy water.
  
• Designate one clearly-marked trash can for broken glass and sharp can lids.
  
• Unplug machines before cleaning them.
  

Chemicals

• Find out what chemicals you use in your work.
  
• Dilute chemicals, such as disinfectants, according to the manufacturer’s directions.
  
• Do not mix chemicals unless instructed to do so by the manufacturer.
  
• Close all containers, especially spray bottles, when not in use.
  
• All chemical containers must be properly labeled. Store chemicals according to the label instructions.
  
• Ask your supervisor for chemicals training, including how to use gloves, respirators or other protective gear, as indicated by the MSDS. Be familiar with the emergency plan in case of a chemical accident.