• Reaching/lifting: Frequent elevated extended reaches for supplies or heavy containers can cause back and shoulder injury resulting in muscle strain, bursitis, tendonitis, and rotator cuff injuries.

• Repetitive motions: Rapid hand and wrist movements from frequent cutting, chopping, or scooping may lead to hand disorders such as tendonitis, carpal tunnel syndrome, and tenosynovitis.

• Provide height adjustable workspaces appropriate for the task being performed, so that workers can keep elbows close to the body. For example, lower countertops, or use height adjustable countertops or stands, or provide work stands for employees.

• Redesign or reposition tasks to allow elbows to remain close to the body, (e.g., turn boxes over on side to allow for easier access).

• Avoid awkward postures (e.g., reposition work in front of worker rather than reaching above or behind to get supplies).

• Use mechanical aids to reduce the need to lift. Use a spring device to automatically lift a load (e.g., use automatic plate and cup riser dispensers).

• Lighten a load that needs to be lifted or get help when lifting.

• Train workers to use proper lifting techniques.

• Rotate workers through repetitive tasks.
  
  
• Use mechanical aids for chopping, dicing or mixing foods (e.g., food processors, mixers).

• Select and use properly designed tools. For example, kitchen scoops or kitchen knives that allow the wrist to remain straight.

• Maintain a neutral (handshake) wrist position.

• Restructure jobs to reduce repeated motions, forceful hand exertions, and prolonged bending.

For additional information, see HealthCare Wide Hazards - Ergonomics.

• Ergonomics, Safety and Health Topics Page.
• Hospital Kitchen and Food Preparation. Ergonomic Report.

• Employers must assess tasks to identify potential worksite hazards and provide and ensure employee use of appropriate Personal Protective Equipment (PPE) [1910.132].

• Employers shall require employees to use appropriate hand protection when hands are exposed to hazards such as cuts, lacerations, and thermal burns. Examples include the use of oven mitts when handling hot items, and steel mesh or Kevlar gloves when cutting [1910.138(a)].

• Walk-in freezers must have a panic bar or other means of exit on the inside of freezers to prevent trapping workers inside [1910.37].
  
  
• Ensure electrical equipment shall be free from recognized hazards [1910.303(b)(1)]. See Electrical Safety.

• Good work practices include:
  
  
  • The safe handling, use, and storage of knives and other sharp utensils. Cutlery should be kept sharpened and in good condition: dull knives tend to slip and may cause injuries. The direction of the cut should always be away from the body.
    
    
  • Knives, saws, and cleavers should be kept in a designated storage area when not in use. The blades should not be stored with the cutting edge exposed. Knife holders should be installed on work tables to prevent worker injury. Knives and other sharp objects should not be put into sinks between periods of use. Newly purchased knives should be equipped with blade guards and knuckle guards that protect the hand form slipping onto the blade.
    
    
  • The wheels of food carts should be large, low rolling, low resistance wheels, that can roll easily over mixed flooring as well as gaps between elevators and hallways.

• Use appropriate PPE and training to avoid steam burns when working with hot equipment or substances.
  
  
• When uncovering a container of steaming materials, the worker should hold the cover to deflect steam from the face.
  
  
• The handles of cooking utensils should be turned away from the front of the stove.

• Poor housekeeping.
  
  
• Un-emptied grease traps (possible grease fires).
  
  
• Dirty ducts (possible flue fires).
  
  
• Improper storage of flammable items.
  
  
• Faulty or frayed electrical cords.

• Provide appropriate and effective employee training for safe handling of equipment.

• Keep grill and grill duct work free from flammable residues and properly maintained [1910.38(b)(3) and (5)].

• Keep flammable items must be stored away from heat producing equipment [1910.38(b)(3)].

• It is recommended that grease traps be routinely emptied.

• Portable Fire Extinguishers [1910.157].

• Fixed dry chemical extinguishing systems used to fight grease fires must meet requirements of 1910.161 Dry Chemical Fire Extinguishers and 1910.160 Fixed Extinguishing Systems.
  
  
• Provide an emergency action plan, and a fire prevention plan.
  
  
  • Emergency Action Plan (EAP):
    
    
    • If fire extinguishers are required or provided in your workplace, and if anyone will be evacuating during a fire or other emergency, then OSHA's 1910.157 standard requires you to have an EAP.
      
      
      • Am I required to have an emergency action plan? OSHA's Expert System - Evacuation, Plans, and Procedures eTool.
        
        
      • Should employees fight or flee a fire? Evacuation, Plans, and Procedures eTool.
        
        
  • Fire Prevention Plan:
    
    
    • The purpose of a fire prevention plan is to prevent a fire from occurring in the workplace. [1910.159]
      
      
    • An employer must have a fire prevention plan when an OSHA standard requires one.
      
      
    • Fire Prevention Plan requirements. Evacuation, Plans, and Procedures eTool.

• Implement a written program which meets the requirements of the Hazard Communication Standard to provide for worker training, warning labels, and access to Material Safety Data Sheets (MSDS).
  

• Provide appropriate PPE (e.g., gloves, goggles, splash aprons) when handling hazardous detergents and chemicals [1910.132]. For more information see HealthCare Wide Hazards - PPE.
  

• Medical Services and First Aid: Where the eyes or body of any person may be exposed to corrosive materials, suitable facilities for quick drenching or flushing of the eyes and body shall be provided within the work area for immediate emergency use [1910.151(c)].

• To avoid employee contact with dishwashing detergents, good work practice recommends using dishwashing machines with automated detergent dispensers.
  
  
  • Workers must still be cautious and use appropriate PPE (e.g., goggles, and/or gloves) when changing out the containers of detergent.

• OSHA Machine Guarding Standard [1910.212], requires that: Machine guards are provided to protect the operator and other employees in the machine area from hazards [1910.212(a)(1)].

• Meat slicers must be properly guarded and operated by workers trained in safe work practices to avoid cuts and amputations.
  
  
  • Use Tamps or push sticks or other hand tools to feed or remove food from grinders, slicers, or choppers [1910.212(a)(3)(iii)].

• Continuous feed dishwashers should be properly guarded to prevent accidental scalding of workers by steam and hot water, and possible nip-point injuries from rollers and conveyors.

• Machine guarding can be accomplished by isolating hazards (e.g., providing barrier guards over a mixer when it is in use to prevent strangulation or amputations).
  
  
  • Other methods of machine guarding include:
    
    
    • Two-handed tripping devices.
      
      
    • Electronic safety devices.
      
      
  • Examples of machine guarding for General Industry-Bakery equipment can be found in [1910.263]. Paragraph (c) addresses general requirements for machine guarding in Bakeries.

• Machinery and Machine Guarding, 1910 Subpart O.
• Machine Guarding, Safety and Health Topics Page.
• Machine Guarding, OSHA Publication 3067.
• 1910.212, OSHA Machine Guarding Standard.

Contact local public health authorities for specific requirements in your area.

Recommended good work practices help ensure effective hand washing techniques, good personal hygiene, and safe food handling/preparation.

• Food Safety: Government food safety information site.
  
  
• Food Code: FDA published 1999 reference guide. Provides guidance on how to prevent food borne illnesses in facilities such as nursing homes.