Teen Restaurant Safety - Clean-up

Electrical Hazards

Potential Hazard

Teen restaurant workers may be exposed to electric shock or electrocution hazards during clean-up due to contact with:

Faulty electrical appliances or contact with an energized source that may be in use in the commercial kitchen

Worn electric cords, or improperly used or damaged extension cords

Improperly wired or ungrounded outlets

Faulty equipment and wiring

Damaged receptacles and connectors

Wet clean-up processes

Unsafe work practices

Hazard: Unplugging or plugging in electrical appliances with wet hands or while standing on a wet surface

Possible Solutions

Teen Worker Solutions

Employers have the primary responsibility for protecting the safety and health of their workers. Employees are responsible for following the safe work practices of their employers.

Identify and report any workplace hazards to supervisors.
Attend any training meetings provided by employer.
Report any unsafe working conditions to supervisor.

Eliminating electrical hazards through safeguards and safe work practices including:

Use ground fault circuit interrupters (GFCIs) receptacles for your own protection if they are available. Encourage employers to install these lifesaving, inexpensive devices. See ground-fault circuit interrupters (GFCIs).

Receptacle type (GFCI)

Become educated about electrical hazards. Understand how potential electrical accidents may occur and how to help avoid them. For example:
- Do not put your fingers or other materials on the prongs of a plug while you are inserting it into an outlet. Keep your hands well back on the plug.
- Remove plugs from receptacles by pulling on the plug, not the cord. Pulling on the cord could damage the cord and increase the risk of shocks.
- Do not use damaged cords or receptacles. This may promote shocks.

Damaged cord

Understand that touching the outside of a metal outlet box with one hand while plugging in an appliance with the other hand may complete the electrical "circuit," forcing current through you and exposing you to possible shock or electrocution.
Do not plug in electrical equipment with wet hands or while touching a wet or damp surface.
Use plugs and receptacles that have been designed to prevent energization until insertion is complete.

Do not put your fingers on the prongs of a plug

Know emergency procedures and policies for electrical emergencies at work including:

Learn how to shut off the current (such as flip breakers, or lever switch, etc.) in case of an emergency.
Make sure electrical control panels are properly labeled.

Never touch an electrocution victim until the power has been turned off.
Never use faulty equipment or damaged receptacles and/or connectors.
Never plug in electrical equipment with wet hands or while touching a wet or damp surface.
Learn how to perform CPR.

For information on how electricity works and how shocks occur see:

Employer Solutions

Follow OSHA Standards including:

Ensure that all electrical service near sources of water is properly grounded. Electrical Standard [29 CFR 1910.304(f)(5)(v)].

Grounding requirements for equipment connected by cord and plug. OSHA Standard Interpretation, (1999, December 21).

Ensure electrical equipment shall be free from recognized hazards [29 CFR 1910.303(b)(1)].

Damaged cord

Tag out and remove from service all damaged receptacles and portable electrical equipment [29 CFR 1910.334(a)(2)(ii)].
Repair all damaged receptacles and portable electrical equipment before placing them back into service [29 CFR 1910.334(a)(2)(ii)].
Ensure that employees are trained to not plug or unplug energized equipment when their hands are wet [29 CFR 1910.334(a)(5)(i)].
Keep aisles and passageways clear and in good repair, with no obstruction across or in aisles that could create a hazard. Provide floor plugs or ceiling plugs for equipment so power cords need not run across pathways. Walking-working Surfaces Standard [29 CFR 1910.22(b)(1)].

Keeping cords above ground in wet environments reduces the chance of electrical shock and reduces wear and tear on cords

For more information see Restaurant Electrical Hazards.

Additional Resources

25-Year-Old Restaurant Manager Electrocuted in North Carolina. National Institute of Occupational Safety and Health (NIOSH) Fatality Assessment and Control Evaluation (FACE) Report 86-43.
Control of Hazardous Energy (Lockout/Tagout). OSHA Safety and Health Topics Page.

Go on to Cleanup Module - Strains and Sprains

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