Prevent burns among restaurant workers

A major cause of workplace injuries is burns, and more than one-third of these occur in restaurants. The number of reported burn cases average about 12,000 a year, although the actual number is believed to be much higher, according to the Connecticut Department of Public Health.

To prevent burn injuries in restaurants, the department offers the following tips:

• Avoid overcrowding on range tops.
• Check hot food on stoves carefully.
• Turn pot handles away from burners, and never leave handles sticking out over the edge of the range.
• Adjust burner flames to cover only the bottom of a pan.
• Avoid wearing loose clothing when working around ranges, ovens or machines, and always keep sleeves buttoned.
• Place sealed cooking pouches in boiling water carefully to avoid splashing.
• Do not leave hot oil or grease unattended for any period of time.
• Ask for help when moving a heavy pot of hot liquid.
• Always lift lids slowly and carefully to allow steam to escape.

Working with fryers can expose workers to a number of burn hazards. Both employers and workers can take steps to ensure worker safety when using fryers.

Employers:

• Provide grease-containing units that dump automatically.
• Provide fryers that automatically lower food into hot oil.
• Provide splash guards on fryers.

Workers:

• Wear protective clothing and use hot pads, pot holders, gloves or mitts.
• Shake off excess ice crystals before placing fryer baskets in hot oil.
• Fill fryer baskets no more than halfway.
• Raise and lower fryer baskets gently.
• Do not lean over or stand too close to hot oil.
• Keep beverages and other liquids away from fryers.
• Follow directions when adding or disposing of fat or oil.