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Hazards found in a Kitchen Goggles Sink Slips/Falls Grease Trap Stove Duct Hazardous Chemicals Fighting the Fire Machine Guarding Repetitive Motion Lifting Foodborne Disease Chemical Hazard Kitchen Equipment Dishwasher  

Common safety and health topics: 


Ergonomics

*Note: OSHA is currently involved in rulemaking concerning employee protection against for Ergonomic hazards which may influence the following information.

Hazard

Employees may develop work-related musculoskeletal disorders from:

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  • Repetitive motions; (rapid hand and wrist movements) disorders such as Tendonitis, Carpal Tunnel Syndrome, Raynaud's Syndrome.

Example Controls

Good work practice recommends employers assess worksites for ergonomic stressors and identify and address ways to decrease stressors such as:

Lifting/Reaching:

  • Train employees in proper lifting techniques.
  • Lighten the load that needs to be lifted.
  • Get help when lifting-use team lifts.
  • Use mechanical aids to reduce need to lift.
  • Avoid awkward postures.
  • Avoid reaching or working above shoulder height.

Repetitive motions (rapid hand and wrist movements):

  • Rotate workers.
  • Use mechanical aids.
  • Select and use properly designed tools.
  • Maintain a neutral (handshake) wrist position.
  • Restructure jobs.
  • Reduce repeated motions, forceful hand exertions, and prolonged bending.
  • Provide effectively designed keyboard stations.

For more information see the Nursing Home Ergonomics Module.

Additional Information

 

 

Kitchen Equipment

Hazard

Using kitchen equipment in an unsafe way that may lead to injuries.

Example Controls
 
  • Employers must assess hazards present and select, provide, and ensure employee use of appropriate personal protective equipment [1901.132].
  • Employers shall select and require employees to use appropriate hand protection when employees' hands are exposed to hazards such as severe cuts or lacerations and thermal burns. Examples of PPE which may be selected include using  oven mitts when handling hot items, and steel mesh or kevlar gloves when cutting [1910.138(a)].
  • Walk-in freezers must have a panic bar or other means of exit on the inside of freezers to prevent entrapment of workers [1910.37]. 
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  • Good work practice recommends the safe handling and storage of knives and other sharp utensils.




Fire Safety
Hazard

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Possible fires from heat producing equipment such as burners, ovens, and grills due to:

  • Un-emptied grease traps (possible grease fires).
  • Dirty duct work (possible flue fires).
  • Improper storage of flammable items.
  • Faulty or frayed electrical cords.

Example Controls

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  • Keep grill, and grill duct work clean of flammable residues and properly maintained [1910.38(b)(3) and (5)].

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  • Flammable items must be stored away from heat producing equipment [1910.38(b)(3)]. 

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  • It is recommended grease traps be routinely emptied.

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  • A facility's fire prevention plan must address whether employees are to fight fires [1910.157]:
    • If employees are to fight fires, the employer must decide if all employees or just designated employees will fight fires, or if a fire brigade will be trained and equipped. 
    • If employees are not to fight fires, (i.e., employer relies on safe evacuation of all employees and outside services, e.g., local fire stations to fight fires). 
      • Employers must provide an Emergency Action Plan, 1910.38(a) and a Fire Prevention Plan, 1910.38(b) following the requirements of 1910.38.
  • Fixed dry chemical extinguishing systems used to fight grease fires must meet requirements of 1910.161 dry chemical fire extinguishers  and 1910.160 general fire extinguishers.

Additional Information

 

 

Hazardous Chemicals

Hazard

Exposure to hazardous chemicals due to:

Example Controls

Implement a written program which meets the requirements of the Hazard Communication Standard to provide for worker training, warning labels, and access to Material Safety Data Sheets (MSDS).

Unlabeled chemicals/untrained employees:

The Hazard Communication Standard ensures employee awareness of the hazardous chemicals they are exposed to in the workplace.

  • Agents with any of the following characteristics are considered hazardous: carcinogens, corrosives, toxic or highly toxic, irritants, sensitizers, or target organ effectors Hazard Communication Standard Appendix A and chemicals listed in 1910.1000 Table 2.
    • Both human and animal data are to be used in this determination. The Hazard Communication Standard Appendix B lists sources of toxicity information. 
  • There are exceptions to some of the requirements of the HCS for consumer products that are subjected to the labeling requirements of the terms as defined in the Consumer Product Safety Act and the Federal Hazardous Substances Act [1910.1200(b)(5)(v)].
  • Provide readily available Material Safety Data Sheets (MSDSs) for all hazardous chemicals.
  • Workers must be trained in potential chemical hazards and controls (engineering controls, work practices, PPE) necessary to prevent hazards in the work area [1910.1200(h)(3)].
  • All hazardous chemicals must be clearly labeled [1910.1200(f)].

Provide PPE (e.g.,  gloves, goggles, splash aprons) as appropriate when handling hazardous dishwashing detergents and chemicals [1910.132]. 

Medical Services and First Aid: Where the eyes or body of any person may be exposed to injurious corrosive materials, suitable facilities for quick drenching or flushing of the eyes and body shall be provided within the work area for immediate emergency use [1910.151(c)]. 

Employer may choose to use another laundry soap that is not considered hazardous.

The Laundry, Maintenance, and Utility Modules also address hazardous chemicals.

 

 

Machine Guarding

Hazard

Commercial dough mixers and other kitchen equipment that have no machine guarding can present various hazards to the employee such as amputations, strangulations, burns, cuts, broken bones and other injuries.

Example Controls

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  • Meat slicers must be properly guarded and operated by workers trained in safe work practices to avoid cuts and amputations.
  • Good work practice such as wearing a metal mesh glove, may provide workers some additional protection.
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  • Continuous feed dishwashers should be properly guarded to prevent accidental scalding of workers by steam and hot water, and possible nip-point injuries from rollers and conveyors.
  • Machine guarding can be accomplished by making hazards  inaccessible to employees (e.g., providing barrier guards over the mixer when in use to prevent hazards of strangulation or amputations).
    • Other methods of machine guarding include:
      • Two-handed tripping devices.
      • Electronic safety devices.
    • Examples of machine guarding for General Industry-Bakery equipment can be found in [1910.263]. Paragraph (c) addresses general requirements for machine guarding in Bakeries.

Additional Information

   

 

Foodborne Disease

Foodborne diseases, including foodborne intoxications and foodborne infections, are illnesses from eating contaminated food. Contamination can arise from toxins and bacterial growth before the food is eaten, or after the food is ingested, and are caused by such organisms as Escherichia coli (E-coli), Salmonella, Staphylococcus aureus, and Clostridium Perfringens. 

OSHA Standard 1910.141(h) states "In all places of employment where all or part of the food service is provided, food must be handled processed, prepared and stored in such a manner as to protect against contamination". However, foodborne disease is primarily a public health concern and in most instances is regulated by local health authorities who enforce their own specific requirements.

Hazard

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Employees may develop foodborne illness from eating or handling contaminated food.

Example Controls

Contact local public health authorities for specific requirements in your area.

Recommended good work practices help ensure effective handwashing techniques, good personal hygiene, and safe food handing/preparation.

  • Food Safety: Government food safety information site.
  • Food Code: FDA published 1999 reference guide. Provides guidance on how to prevent foodborne illnesses in facilities such as nursing homes.

 

 

Slips/Falls

Hazard

Kitchen spills lead to slips/falls and possible injuries. 

Example Controls

  • Floors shall be kept clean and dry [1910.22(a)(2)]. In addition to being a slip hazard continually wet surfaces promote the growth of mold, fungi, and bacteria which can cause infections.
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  • Where wet processes are used, drainage shall be maintained and false floors, platforms, mats, or other dry standing places shall be provided, where practicable, or appropriate waterproof footgear shall be provided [1910.141(a)(3)(ii)]. 
  • Walking/Working Surfaces Standard requires [1910.22(a)(1)]: All places of employment shall be kept clean and orderly and in a sanitary condition.

Other Recommended Good Work Practices:

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  • Ensure spills are reported and cleaned up immediately. 
  • The use of no skid waxes and surfaces coated with grit or waterproof footgear may also help decrease slip/fall hazards.

Additional Information

 

 

Electrical Safety

Hazard

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Electrocution or shock from faulty electrical equipment or wiring.

Example Controls

Employers must:

  • Ensure that all electrical service near sources of water is properly grounded [1910.304(f)(5)(v)].
  • Ensure electrical equipment shall be free from recognized hazards [1910.303(b)(1)].
  • Tag out and remove from service all damaged receptacles and portable electrical equipment [1910.334(a)(2)(ii)].
  • Repair all damaged receptacles and portable electrical equipment before placing them back into service[1910.334(a)(2)(ii)].
  • Ensure that employees are trained not to plug or unplug energized equipment when their hands are wet [1910.334(a)(5)(i)].

Additional Information

 

 


 

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