Workers in restaurants are exposed to shocks and electrical hazards from:

• 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

• Use ground fault circuit interrupters (GFCIs) of the breaker or receptacle type be installed in situations where electricity and wetness coexist. GFCIs will interrupt the electrical circuit before current sufficient to cause death or serious injury has passed through a body. GFCIs are inexpensive ($50-$85 for breaker type, $25-$45 for receptacle type) and a qualified electrician can install them in existing electrical circuits with relative ease.

• Employers should use ground-fault circuit interrupters (GCFIs) on all 120-volt, single-phase, and 15- and 20-ampere receptacles. 
  
  
  • Wear and tear on electrical equipment or tools can result in insulation breaks, short-circuits, and exposed wires. If there is no ground-fault protection, these can cause a ground-fault that sends current through the worker's body, resulting in electrical burns, explosions, fire, or death.
     
  • The GFCI is a fast-acting circuit breaker designed to shut off electric power in the event of a ground-fault and prevent injury to the worker.

• Ensure that exposed receptacle boxes be made of nonconductive material so that contact with the box will not constitute a "ground."
  
  
• Use plugs and receptacles designed to prevent energization until insertion is complete.
  
  
• Ensure that all circuit breaker or fuse boxes bear a label for each circuit breaker or fuse that clearly identifies its corresponding outlets and fixtures. Also, breaker switches should not be used for on-off switches.
  
  
• Inform all workers, when hired, of electrical hazards and of safe work practices by which to avoid these hazards. Workers should be informed that, in the event of an electrical injury, no contact should be made with the victim or the electrical apparatus causing the injury until the current has been shut off.
  
  
• Encourage workers in restaurants to train in CPR.
  
  

• Electrical equipment shall be free from recognized hazards [29 CFR 1910.303(b)(1)].
   
• Listed or labeled equipment shall be used or installed in accordance with any instructions included in the listing or labeling [29 CFR 1910.303(b)(2)].
   
• Sufficient access and working space shall be provided and maintained around all electric equipment to permit ready and safe operation and maintenance of such equipment [29 CFR 1910.303(g)(1)].
   
• Ensure that all electrical service near sources of water is properly grounded [29 CFR 1910.304(f)(5)(v)].

• 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 not to plug or unplug energized equipment when their hands are wet [29 CFR 1910.334(a)(5)(i)].

• Electrical. OSHA Safety and Health Topics Page.
• Electrical Safety-Related Work Practices--Inspection Procedures and Interpretation Guidelines. OSHA Directive STD 01-16-007 [STD 1-16.7], (1991, July 1).
• Preventing Electrocutions of Workers in Fast Food Restaurants. National Institute of Occupational Safety and Health (NIOSH) Publication No. 85-104, (1984, December).
• Preventing Electrocutions Due to Damaged Receptacles and Connectors. National Institute of Occupational Safety and Health (NIOSH) Publication No. 87-100, (1986, October).