Partner Article

Slips, trips, hospitality and catering.

Until I started working in the catering industry I didn’t understand why there were a million and one “injury at work” adverts on television throughout the day.

Did you know that people slipping and tripping at work is “still” the most common cause of major injuries in the UK workplace? Shocking isn’t it, I always assumed it happened every now and then in your local supermarket. Every year there are hundreds of major accidents in the catering and hospitality industry caused by slips and trips, making the occupations of a chef, kitchen assistant, cleaner or waiter more dangerous than you would think.

New businesses might not be aware of the fact they are responsable for not only their employees but also members of the public and all visitors to the premise. It’s every organisations responsibility to keep everyone safe from harm – risk assessments must be carried out to access the dangerous from potential slips and trips in the workplace. It is vitally important that in areas of high risk reasonable precautions are taken to protect everyone to the best of your ability.

The HSE gives free advice leaflets, posters and case studies for business looking to find out how to protect themselves legally, and their employees with appropriate flooring and anti-slip footwear. For you entrepreneurs and businesses that need advice here are some simple things you might consider as part of your slip and trip risk assessment are:

Spillages

Food spillages from preparation or cooking are two of the main faults for slips in any kitchen. Hardly unavoidable, but completely accident preventable, as employee vigilance can significantly reduce any hazard left from spoiled food with appropriate and quick action.

Water

Kitchens throughout the day can be at risk of having water on its floor; all cleaning, cooking and food prep can run the risk of water spillage. Kitchen floors are traditionally smooth, the littlest amount of water spilt from a sink or a leak could provide a considerable risk to any employee. To ensure water hazards are removed from the floor turn off taps and fix leaks quickly - use drip trays or something similar as a temporary measure.

Poor flooring

Floors that are considered to be in poor condition can increase the risks or trips and falls in a kitchen. If an employee spots a damaged area its important you get it fixed right away. Putting off repairs is not advisable, and failure to take action can result in a potential law-suit if an employee is injured weeks after it was reported but not fixed. Temporary measures are essential and when damage is detected its vital that the “danger area” is highlighted for employees using the area to see clearly.

Tripping hazards

Items left on the floor can become an unexpected obstacle and can cause a serious trip or fall. A clutter-less working environment will potentially remove the risk from trips. You need to advise all staff to leave a clear workspace regardless of the environment they work within – so boxes, wires and bags need to be stored away safely. Storage should always be provided for incoming deliveries and staff belongings.

Hot oils

The fryer is one of the most essential pieces of commercial kitchen equipment in a kitchen. Emptying one is not easy, even the most experienced of cleaners can find it hard to empty the oil without spilling it. Each fryer will have different cleaning instructions so ensure you read the cleaning guidelines before you let any employee get to work.

A kitchens design can play a huge advantage or disadvantage to employee safety. Making sure your kitchen is both optimised for use and safety isn’t easy, but can be done through the help of professional designers and catering equipment companies. You can’t stop every accident from happening, so it’s vital that your response is quick and safe in order for your employees to feel that they are working in a safe organisation and you comply with the rules and regulations.

This was posted in Bdaily's Members' News section by Jonathan Skinner .