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Cooking
The Cooking area of a restaurant offers teen
workers an opportunity for developing cooking skills, while learning to
handle equipment, organize tasks, and use creativity. Teen workers in this
area may also be exposed to the following hazards: |
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Strains and Sprains |
Potential Hazard
Workers who cook in restaurants are exposed to strains and sprains from prolonged
standing and repetitive or prolonged reaching while cooking and turning
food on a hot grill or stove surface.
- Static postures may occur as cooks continuously stand
in one position while cooking or preparing food, causing
pooling of blood in the lower extremities, muscle
fatigue, and pain.
- Prolonged standing on hard work surfaces such as
concrete can create contact trauma and pain in the feet.
- Awkward neck postures can lead to neck strains and
muscle stiffness if a cook constantly tilts the head
downward or upward to cook food.
- Repeatedly lifting the arms or over-reaching can
irritate the tendons or bursa of the shoulder, possibly leading to
arm and shoulder strain.
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Possible Solutions
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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.
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Identify strain and sprain hazards in your worksite and find ways to decrease them
by applying ergonomic solutions. For example:
- Avoid static postures by continually changing your position. Use a foot rest bar or a low stool to help alter your posture by raising one foot and then the other.
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Foot rest bar
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- Use anti-fatigue mats, if
available, on hard work surfaces. Anti-fatigue
mats help contract and expand the muscles of the person standing
on them increasing blood-flow and reducing fatigue.
- Wear shoes with well-cushioned insteps and soles.
- Use height-adjustable work surfaces, if available.
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- Minimize reaching by organizing your work
environment so that most cooking processes can be completed
within easy reach and while keeping your elbows in close to
your body.
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Areas of reach
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Additional Information:
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