Top causes of injury
in food service:
According to the Bureau of Labor Statistics (BLS), workers in the food service industry experienced 56,060 nonfatal injuries requiring days away from work in 2013. Common hazards include sharp knives in kitchens; burns from stoves, ovens, and fryers; and slips, trips, and falls. In addition, waitstaff may experience overexertion injuries from carrying heavy trays and standing throughout a long work shift.
The food service industry has one of the lowest median ages of all industries classified by the BLS. With 17 percent of the food service workforce between ages 16 and 19, and an additional 24 percent between ages 20 and 24, employers in the food service industry need to ensure that young workers are properly trained and legally allowed to perform all tasks they are asked to complete.
The most common OSHA violations in food service establishments include hazard communication, personal protective equipment, electrical safety, medical services and first aid, exit routes, portable fire extinguishers, and walking and working surfaces.