The Most Common Kitchen Hazards

The Most Common Kitchen Hazards

At Temp Chefs Australia safety is a fundamental value for all our staff and clients. Our consulting solutions assist hospitality business owners to make their operations safer and intern minimizing their exposure to risk.

Many accidents occur in kitchens every day in Australia and it is the business owner’s responsibility to ensure that regulations are adhered to in order to minimise the risks. Of course, hygiene in the kitchen is also an integral part of kitchen workplace safety but this topic will be covered in a separate blog post in coming weeks. Below is a briefoverview of the common hazards in the commercial kitchens of today.

Common Causes of Accidents in the Kitchen

The predominant causes of injury in a commercial kitchen are from slips, trips and falls, manual handling which can result in musculoskeletal injuries and exposure to hot or harmful substances.

Slips, Trips and Falls

Most slips, trips and falls in kitchens occur due to wet floors so it’s important to wipe up any spillages that occur immediately and to dry the floor. Warning signs saying ‘wet floor’ and even cordoning off certain areas are actions which should also be taken after spillages or after mopping the floor during cleaning until it is dry. Often, it’s an uneven floor or loose or damaged floor tiles which are responsible for slips and trips so it’s necessary to keep floors well maintained as well as clean and passageways or any areas where staff might walk should be kept free from any obstructions or obstacles.

Manual Handling

You need to pay great attention to things which you lift in the kitchen, especially as certain items can be extremely heavy and/or difficult to manoeuvre. Never push, pull or drag heavy items as you might suffer from a musculoskeletal injury. Where items are heavy, ask a colleague to help you lift them and, if it’s still too heavy, use a lifting device in addition to following basic health and safety guidelines on how to lift objects.

Cuts

You need to take great care when using knives in the kitchen and also beware of glass objects. You need to follow safe procedures when using knives and other sharp kitchen utensils and when handling items made of glass as both can cause severe damage in the form of cuts.

Exposure to Hot and Harmful Substances

Oil and other fluids such as water are commonplace in kitchens and it’s important that you take extreme care when working with or in close proximity to hot liquids. Always ensure they are covered when not directly working with them and be careful when carrying any pans or containers with hot liquids in which could splash and scald either yourself or fellow workers. There should be Safe Work Procedures in place for activities like opening steam doors and the draining and cleaning of fat fryers, for example. Other substances which can be harmful are cleaning materials which, if handled incorrectly, can cause skin rashes and conditions such as dermatitis. Even handling certain foods can cause dermatitis and other skin conditions such as eczema and these are some of the more common causes of absenteeism within the catering and hospitality industry.

Other Areas of Concern

The risk of fire is never that far away in a kitchen so it’s important that all electrical and gas appliances are fully maintained and are fit and suitable for the job. Proper ventilation will also be a major consideration as well as issues like climbing ladders. Therefore, it’s imperative that you carry out a full risk assessment of your kitchen facilities and ensure that they meet the requirements under legislation and that all equipment used is authorised, test and tagged and that the staff who are using the equipment have been fully trained and are competent in using it.

If you want to make your hospitality business safer for your staff and minimize your exposure to risk contact our friendly team today to find out how our experienced ‘hands on’ consultants can assist.

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