Asia

Security Verification


Restaurant Burn Injury Prevention

Restaurant Injury Prevention > Burns

Restaurant Burn Injury PreventionIn our previous post, we covered the basics of restaurant employee injury prevention. From burns to slips and falls, their daily exposures create inherent risk for restaurant owners and operators. However, with the knowledge and prevention strategies in place, these risks can be minimized, and can ultimately keep your client’s dedicated employees out of harm’s way. As burns are the most common injuries in restaurants and lead to the most claims per year, we’re going to take a closer look at how to be proactive and prevent them. Share the following information with your clients to mitigate their risk. Next, inform your clients that their biggest resource in protecting their business and their employees is a Hospitality Workers’ Compensation Insurance Program.

This goes without saying, as many restaurant employees understand their risk for burns is very high in this atmosphere. Here’s how to recognize and prevent burns.

Stovetop.

A well-maintained stove and grill minimizes the risk for burns, especially when grease build up is wiped clean. Ensure pots are not filled with too much water to prevent spilling, proper cooking utensils are used, and use sturdy cookware with proper-fitting lids. Last, make sure open flames only cover the bottoms of the pans to prevent contact burns.

Fryers.

According to the National Restaurant Association, here are some tips to consider when using deep-fat fryers.

  • Use the correct grease level to help prevent splatters; never pour past the “fill line.”
  • Cook at the manufacturer’s recommended temperatures. Don’t overheat the oil.
  • Gently raise or lower fryer basket while cooking to avoid splashing.
  • Handle only one fryer basket at a time.
  • Don’t overfill fryer baskets, which can cause the hot oil to splash or bubble over.
  • Remember: oil and water don’t mix. Dry fryer and fryer baskets after washing with water to avoid splatters. Don’t allow excess ice crystals from frozen foods to get into the cooking oil.
  • Allow oil to cool completely before draining or replacing it.

Front of the house.

While kitchen staff have more opportunities to become injured, front of the house staff should be aware of their risks as well.

  • Waiters and waitresses should beware of the heat lamps from which they grab the food.
  • Use caution when serving hot plates.
  • Use caution when handling hot beverages and coffee pots.
  • Never reach over a lit candle to clear or serve plates.

About ASIA Workers’ Compensation

Workers’ Compensation insurance is required in most states, but that doesn’t mean all coverages are created equally. An experienced carrier with aggressive claims management can reduce the overall costs to the business and get the employee back to work in a timely manner. Associated Specialty Insurance Agency, Inc. has been “The Workers’ Compensation Specialist for Brokers and Agents” for the past two decades and is committed to providing brokers and insurance agents across the East Coast with expertise and services to develop a Workers’ Compensation policy. For more information about how we can assist you with claims management, anti-fraud measures, and more, call (610) 543-5510 to speak with one of our professionals.

Please follow and like us:
This entry was posted in Hospitality, Workers Compensation and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Trackbacks are closed, but you can post a comment.