A major cause of workplace injuries is burns, and more than one-third of these occur in restaurants. The number of reported burn cases average about 12,000 a year, although the actual number is believed to be much higher, according to the Connecticut Department of Public Health.
To prevent burn injuries in restaurants, the department offers the following tips:
- Avoid overcrowding on range tops.
- Check hot food on stoves carefully.
- Turn pot handles away from burners, and never leave handles sticking out over the edge of the range.
- Adjust burner flames to cover only the bottom of a pan.
- Avoid wearing loose clothing when working around ranges, ovens or machines, and always keep sleeves buttoned.
- Place sealed cooking pouches in boiling water carefully to avoid splashing.
- Do not leave hot oil or grease unattended for any period of time.
- Ask for help when moving a heavy pot of hot liquid.
- Always lift lids slowly and carefully to allow steam to escape.
Working with fryers can expose workers to a number of burn hazards. Both employers and workers can take steps to ensure worker safety when using fryers.
- Provide grease-containing units that dump automatically.
- Provide fryers that automatically lower food into hot oil.
- Provide splash guards on fryers.
- Wear protective clothing and use hot pads, pot holders, gloves or mitts.
- Shake off excess ice crystals before placing fryer baskets in hot oil.
- Fill fryer baskets no more than halfway.
- Raise and lower fryer baskets gently.
- Do not lean over or stand too close to hot oil.
- Keep beverages and other liquids away from fryers.
- Follow directions when adding or disposing of fat or oil.