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    Safety Tips

    Prevent burns among restaurant workers

    April 1, 2011

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    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.

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