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Potential Hazard
Restaurant workers can be at risk for
cuts while performing clean-up tasks, such as cleaning up broken
glass, handling sharp utensils (like knives), clearing tables,
washing dishes, or cleaning restrooms.
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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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- Use any personal protective
equipment your employer provides, including special gloves for
clean-up duties.
- Use a broom and dustpan to clean
up broken glass; do not use your hands.
- Let a falling knife fall. Do not try
to catch it.
- Do not store knives and other
sharp objects in sinks between periods of use. An
unsuspecting person could reach in and get cut.
- Clean the knife immediately after use or place it in a
dishwasher or a container labeled "for knives
only."
- Exposure to used needles is a
growing concern, as customers with diabetes and other illnesses
may need to give themselves medications while in the
restaurant. You can protect yourself from this hazard by doing
the following:
- Wear provided personal protective equipment, especially
heavy-duty gloves, while cleaning the bathroom.
- Do not touch any needles or drug items. If you see these
anywhere, report it to your supervisor.
- Do not compress garbage bags with your body (for
example, stepping on a bag to smash it down); sharp items
inside may stick or cut you.
- Report immediately to your supervisor if you think you
have been stuck or cut by a needle or any object that you
believe has human blood on 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:
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- Provide and require employees to use appropriate hand
protection if they are exposed to hazards such as cuts,
lacerations, or puncture injuries. Hand Protection Standard (29
CFR 1910.138(a)).
- Employees in restaurants are not generally considered to
have exposure to human blood. If however, occupational
exposure to human blood can be reasonably anticipated,
then employers are required to comply with the Bloodborne
Pathogens Standard.
Consider implementing recommended safe work practices, including:
- Train all employees to respond to any situation where
used needles are discovered by avoiding contact and
calling their supervisor.
- Consider providing needle disposal containers in
restaurant bathrooms as a customer service for those
guests who self-administer injectable medications. This
enables them to properly dispose of the device and
protects employees from accidental needlesticks.
- Send any employee who sustains a needlestick or injury
from a sharp that has human blood on it for emergency
medical evaluation. Time is critical!
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Needle container
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For information on knife safety see, Food
Preparation
- Knives/Cuts module.
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Additional Resources
*These files are provided for downloading.
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