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Preventing burns among restaurant workers

While many industries in Connecticut carry the risk of burns for their workers, few can match the amount of burn hazards seen in a restaurant. With how quickly cooks must operate at, there is a high possibility that they can slip and dump dangerously hot liquid on their face or misplace their hand on a hot handle or fryer.

There are a couple of tasks that cooks can perform to avoid major burn injuries that could impact their living condition or their ability to work. Learning these could protect both yourself and your fellow restaurant employees as you make these actions feel more natural in your daily routine.

Have protective gear and the right clothing

While operating burners, the last thing you want to wear is loose clothing that can easily catch fire. Wear shirts and aprons that do not extend much past your body range. Additionally, the National Restaurant Association recommends having the right protective material and clothing nearby such as hot pads, pot holders or oven mitts. Try to place these near the area where you have to use them to better remind yourself, but not too close to the hazardous materials for them to get damaged as well.

Avoid overflowing fryers and pots

The Occupational Safety & Health Administration (OSHA) states that deep-fat fryers are the top causes of burns in kitchens as they operate at high heats and can potentially splash the users if not handled properly. This commonly occurs when the cook puts too much grease or oil into the fryer and causes it to overflow. Restaurants should have a distinguishable fill line for employees to look at when preparing the fryer, which should accommodate the amount of splashing and bubbling that happens when it is in use. Similar methods should be used for cooking in pots.

Place nonslip floor mats

Numerous spills can occur while the cooks prepare food for hungry Connecticut residents. Restaurant employees can spill food, cause moisture buildup on the floor with machinery, splash water after washing their hands or some ingredients or can have the ground be slick and slippery after cleaning. A cook working on a slippery floor can send the extremely hot food or liquid careening towards themselves or another worker if they fall while holding a pot or fryer. Even if they take every necessary precaution while preparing the dish, slips can be unpredictable and devastating.

Restaurant employers should ensure that new workers are familiar with all safety precautions and place reminders all around the kitchen to encourage protective cooking habits. Burning is one of the most common injuries obtained by younger workers in Connecticut, so you and your fellow restaurant workers need to take up these habits to ensure a brighter future for current and upcoming cooks in the business.

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