Burns, muscle strains, falls, cuts, equipment accidents, and fire are the most common types of food service accidents. There are numerous ways to reduce the risk of these accidents occurring.
Many burns can be prevented by taking care when using pots and pans.
Muscle strains can be prevented by lifting in the correct manner – keep your back straight and lift with your legs.
Risk of falls can be reduced by keeping the floor space clean and tidy and keeping the work space well-lit.
Some cuts can be prevented by taking extreme care when handling knives.
The chances of accidents with equipment can be made less likely by only allowing employees who have been trained in using the equipment to use it, by keeping equipment maintained and taking care when using it.
The danger of fire can be lessened through properly cleaning and maintaining coking equipment and exhaust hoods and filters, and using fire detection devices.
Having employees with first aid training, if possible, is desired. First aid equipment should be available on the premises. Display first aid information such as appropriate posters throughout the food service operation.