![](https://webarchive.library.unt.edu/eot2008/20081104071521im_/http://www.osha.gov/SLTC/youth/restaurant/images/frame_cooking_leftTop.jpg) |
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![](https://webarchive.library.unt.edu/eot2008/20081104071521im_/http://www.osha.gov/SLTC/youth/restaurant/images/frame_cooking_center.jpg) |
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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![](https://webarchive.library.unt.edu/eot2008/20081104071521im_/http://www.osha.gov/SLTC/youth/restaurant/images/frame_cooking_rightTop.jpg) |
![](https://webarchive.library.unt.edu/eot2008/20081104071521im_/http://www.osha.gov/SLTC/youth/restaurant/images/frame_cooking_middle.jpg) |
Slips/Trips/Falls
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Potential Hazard
Slips, trips, and falls can occur in the cooking area, from
cluttered, slippery floors with oil, water, or food on them.
It is particularly hazardous in this area because teens may
fall into or onto hot surfaces or liquids.
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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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- Wear non-slip waterproof footgear to decrease slip hazard.
- Lace and tightly tie shoes.
- Avoid leather or smooth soles.
- Do not wear open-toed shoes.
- Avoid porous fabrics such as canvas. They do not provide enough
protection. Hot liquids, if spilled on canvas, would easily burn
through the canvas and burn your feet.
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![Anti-fatigue Mat](https://webarchive.library.unt.edu/eot2008/20081104071521im_/http://www.osha.gov/SLTC/youth/restaurant/images/mat2.gif)
Non-slip mat and shoes
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- Clean up spills immediately to avoid falls.
- Eliminate cluttered or obstructed work areas.
- Do not run in the cooking area.
- Do not store cooking oil on the floor
because someone may slip and fall into it.
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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.
Follow OSHA Standards including:
- Keep all places of employment clean and orderly and in a sanitary
condition. Walking/Working Surfaces Standard [1910.22(a)(1)].
- Keep floors clean and dry.
Where wet processes are used, maintain drainage, and provide false floors, platforms, mats, or other dry standing places
should be provided where practicable [1910.22(a)(2)].
- Provide warning signs for wet floor areas. Accident Prevention
Signs and Tags Standard [1910.145(c)(2)].
Consider implementing recommended safe work practices, including:
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Use non-slip matting on floor surfaces.
- If mats are not suitable
to use on floors
where grease is present, use no-skid waxes and surfaces coated
with grit to create non-slip surfaces.
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![Non-slip Mats](https://webarchive.library.unt.edu/eot2008/20081104071521im_/http://www.osha.gov/SLTC/youth/restaurant/images/matgirl2.gif)
Non-slip mat useable for greasy areas |
For more information see General Hazards - Slips/Trips/Falls.
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![](https://webarchive.library.unt.edu/eot2008/20081104071521im_/http://www.osha.gov/SLTC/youth/restaurant/images/frame_cooking_bottom.jpg) |
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