Restaurant Kitchen Safety Tips

Workplace injury and illness cost restaurant owners millions of dollars annually in compensation and productivity. Workplace safety and adopting food safety guidelines should be a top priority for all staff members in the restaurant industry.

For hospitality workers, where hourly wages and casual employment contracts are the industry standard, a single missed day of work can not only cause undue financial stress, but can also affect the productivity of your kitchen.

The main cause of injury and illness in the hospitality industry is an unsafe work environment. Whether it's a small coffee shop or a large fast food franchise, the commercial kitchen can be a dangerous place to work; fortunately, maintaining a safe kitchen is pretty easy to do when you implement the right practices.

Here are 10 easy-to-implement kitchen safety tips from other restaurant pros.

1. Correct Attire

Staff uniforms are designed to both designate rank and keep chefs clean and comfortable during service; they are often mandatory when working in a professional kitchen. Oftentimes, though, footwear choice is overlooked, and can be responsible for numerous injuries in the kitchen.

To keep staff safe, encourage them to wear closed-toed shoes at all times. Simply wearing close-toed footwear will prevent injuries from broken glass, lacerations from cooking equipment and sharp objects such as falling knives, scalds from hot liquids, and burns from hazardous chemicals. The material of the footwear should be heavy-duty and waterproof and the soles should be non-slip to prevent falls on wet areas.

2. Non-Slip Mats

Another essential safety product to prevent falls in the kitchen is a non-slip mat. Floors become greasy and wet during service and spills are common in kitchens which can lead to slips.

Slip-resistant mats and flooring provide necessary friction and traction for workers to continue a fast pace of service in the kitchen without worrying about the risk of incurring injuries.

3. Ventilation

A kitchen without adequate ventilation quickly becomes hot, smoky, and unbearable - especially with the presence of open flames. This creates un-safe working conditions for kitchen employees who are required to spend long periods over cook tops, putting them at risk for heat-related illness.

Train employees to ventilate the kitchen properly. A proper ventilation system is not only essential for the safety and comfort of your employees, but it is also a legal requirement. Failure to comply may result in the closure of your business.

Ensure you install the correct ventilation system for your kitchen and clean it often to keep the system functioning optimally. 

4. Fire Suppression System

Fires are a constant danger in the commercial kitchen; they start for a variety of reasons.

The most common type in the commercial kitchen is a grease fire. Unfortunately, common water sprinklers won't do a very good job of suppressing them.

The best method for containing them is a fire suppression system. The system connects both to the range hood and the gas line, and, when tripped, will cut of the fuel source. As a secondary measure, there are nozzles installed in the range hood’s ventilation system which spray a suppressant.

5. Fire Safety Training

A suppression system is essential for a safe work environment, yet what's equally (if not more) important is that you train employees on how to use the system, along with general fire safety tactics. Conducting a training day with the local fire authority is an effective way to ensure the safety of your staff.

Staff should both know the location of fire extinguishers and blankets, as well as how to operate them. They should also know how to manually initiate the fire suppression system, administer first aid to burns, and perform CPR.

6. Fire and Evacuation Drills

Fire safety should be at the forefront of all restaurant employees’ minds and should be taken very seriously. In addition to training with fire safety products, regular fire safety drills should be a part of any occupational health and safety plan for your staff.

Regular drills will familiarize staff with the correct practices to reduce the spread of a fire, as well as the best route to take when evacuating the premises. Keeping your staff well-prepared will reduce the potential amount of damage to property and protect both staff and customers.

7. Equipment Guards

Commercial-grade kitchen equipment, such as Hobart mixers, grinders, and slicers, are essential components of any commercial kitchen. While these appliances make food preparation easier for employees, they do also pose a serious kitchen safety risk if they are not operated properly.

An effective way to prevent amputations and lacerations from poor equipment handling is to fit each appliance with an appropriate guard. The guard prevents fingers and hands from accidentally slipping into the working mechanisms, which is vital in a fast-paced kitchen. Always have a first aid kit stored somewhere obvious incase of injuries or burns.

8. Signage

Oftentimes, slips and falls in the kitchen are due to undisclosed hazards, like damaged floors or recently cleaned spills. When there are several employees in the kitchen at any one time, like during busy service, it pays to implement adequate signage drawing attention to potential hazards so as to prevent injury and keep the kitchen safe.

Ensure cleaning staff use signs to indicate slippery floors; they should be conspicuously positioned and in high-contrast colors. In the case of damaged property, block off the affected area until repairs can be made. When spills occur, encourage staff to clean them up as soon as possible, use signage to indicate the hazard, and notify the rest of the staff to take care around the area.

9. Occupational Health and Safety Training

While occupational health and safety training is important for workers across all industries, there are hospitality-specific hazards you should address with staff to ensure kitchen safety. The most effective way to do this is by conducting a designated occupational health and safety training day.

A safety training seminar will address such issues as correct heavy lifting techniques, proper handling of electrical appliances, proper food handling and storage, and how to remove or avoid other potential hazards in the kitchen. It will also train employees in various other kitchen safety practices. For example, they'll learn personal hygiene tips, how to prevent cross contamination such as by keeping meat and vegetables separate and using different cutting boards, how to safely use electrical appliances, and how to avoid repetitive stress injuries such as muscle strains.

10. Correct Cleaning Techniques

Poor kitchen hygiene is not only dangerous to the customers, but also to the kitchen staff handling the food. Foodborne illness is one of the top reasons cited for missed work days.

To keep staff safe in the kitchen, train them in the use the proper cleaning techniques with proper products. This way, you can ensure their work environment is sanitary, and reduce the risk of spreading foodborne illnesses to customers.

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Kitchens can be hazardous environments to work in. Flames and fuel in close proximity, hazardous cleaning chemicals, and sharp food prep equipment are only some of the potential dangers lurking in the kitchen.

Kitchen safety should be a priority in your restaurant. Incorporate these simple kitchen safety tips to improve the work environment for your kitchen staff. Not only will you be protecting your workers from injury and accident, but you'll also be keeping your kitchen as productive as possible.

FAQs

What are the most important safety practices in a restaurant?

Key safety practices in a restaurant include proper food handling and storage, maintaining clean surfaces, ensuring employees maintain personal hygiene (e.g., regular handwashing), and addressing hazards like slippery floors or exposed equipment.

How can restaurants prevent foodborne illnesses?

Restaurants can prevent foodborne illnesses by storing food at the correct temperatures, avoiding cross-contamination, and ensuring thorough cooking of all ingredients. Checking food expiration dates and training staff in safe food handling practices, such as washing fruits and vegetables and wearing gloves is crucial.

What safety measures should restaurants take for customers with allergies?

Menu items with common allergens should be clearly labelled. Train staff to handle allergens carefully, and have a system to avoid cross-contamination during food preparation. Staff should know how to respond in an allergic reaction, such as recognizing symptoms and administering first aid if necessary.