Hand Safety and Injury Prevention for the Restaurant Industry

hmaa

Dr. John E. Aoki, M.D. CHCQM, FABQAURP Chief Medical Officer

Did you know that hand injuries are the #2 type of occupational injury in the restaurant business? Just behind falls and slips. Hand injuries are estimated to cost the restaurant industry about $300 million in workers compensation and missed days of work each year.

The most common causes of hand injuries are from misuse of kitchen tools. Cuts and lacerations from knives, box cutters, and slicers, and mishandling broken glass. Burns from hot oil or grease, boiling water, and hot cooking equipment.

Restaurant employees should practice hand safety regularly and should be trained to in the proper use of tools and equipment, and in safe work practices.

Preventing Injuries:

Training employees on the proper safety procedures is important in reducing the risk of worksite injuries.  Restaurant employees should be trained in the following areas:

  • Proper handling, washing, and storage procedures of knives and other sharp objects. Tools should be kept in a sheath or protective case or secure safety guards when possible.
  •  Using the proper tool for the task at hand.
  •  Keeping knives and other kitchen tools in good condition. When wear becomes evident, tools should be replaced.
  • Use gloves when cutting, or with other appropriate tasks, to reduce the exposure to potential injury.
  • When using cutting tools, always keep the blade pointed down, with the cutting edge angled slightly away from the body.
  • Make sure cutting surfaces are secure before use.
  • Always turn off/unplug devices before you clean or adjust them. When plugging equipment back in, be sure the power is set to ‘OFF’ before proceeding
  • Follow safety guidelines for handling cleaning chemicals that may cause burns.
  • Filter oil at the start of each day before using deep fryers. Use a filtration suit when draining/filtering oil that provides full body protection from spills.

Proper knowledge of safety protocols and handling instructions is an employee’s first line of defense against injury. If you find you need more information on the proper use of equipment at your workplace, talk to your manager or supervisor so they can provide you with the training you need to stay safe at work.

[dt_divider style=”thin” /]

Brought to you by HMAA, where we’re passionate about your health. To find out more about the HMAA health plan, visit hmaa.com or contact our Customer Service Department. HMAA also offers a suite of free wellness services including more Health Articles, Online Workshops, Health Coaching and Biometric Screenings available to all HMAA members. For more information on our menu of wellness services, please contact Naomi Azama at (808) 791 -7607 or nazama@hmaa.com  

Source: Traveler’s Restaurant Guide to Hand Injury Prevention & LifeWorks.com

HMAA

0 Comments

Related Posts

PRINTED MENUS ARE SO 2012

PRINTED MENUS ARE SO 2012

WHAT’S THE SOUP OF THE DAY? Today it’s Hawaiian Oxtale, but tomorrow it’ll be Cream of Sadness if your marketing and print materials aren’t up to snuff. When it comes to staying on top in the restaurant game, keeping a vivacious, lively set of menu items is tantamount...

May 2022 Executive Director’s Message

May 2022 Executive Director’s Message

Hawaii Restaurant Association’s Town Halls are a fantastic opportunity to speak with and learn more about our candidates. This month our Town Halls featured candidates for Governor and next is the opportunity to hear directly from the Lieutenant Governor Candidates....

April 2022 Executive Director’s Message

April 2022 Executive Director’s Message

The HHRS team consists of The Hawaii Restaurant Association, The Hawaii Lodging and Tourism Association and Star Events who all worked tirelessly to make sure this year's Hawaii Hotel and Restaurant Show was our best one yet. And it was a huge success on all targets...