BURN INJURIES

among

RESTAURANT WORKERS

There is a high incidence of burn injuries in restaurant workers.

The most common causes are:

• Water and coffee scalds (40%)

• Hot oil scalds (40%)
• Soup and sauce scalds (10%)
• Flame burns (5%)
• Steam burns (5%)

The burn injuries were:

• Partial thickness (50%)

• Deep burns (50%)

• Involved lower extremities (60%)

• Involved upper extremities (40%) including hands

• Face (15%)

• Torso (20%)

Suggested steps for improving restaurant worker safety:

• Keep floors clean, dry and uncluttered

• Wear nonskid protective footwear
• Avoid boots that can trap hot liquid inside
• Wear protective mitts when handling hot pots and deep fryers
• Never carry or move containers of hot oil or boiling water
• Watch for and notify coworkers when moving hot objects
• Avoid reaching across hot burners and surfaces
• Train all new workers in basic kitchen safety measures
• Implement continuing education for established employees
• Investigate and act on all accidents and “near misses”