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613 Worker Safety in Restaurants
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613 Worker Safety in Restaurants

Cooking Safety

The cooking area of a restaurant gives workers the opportunity to develop cooking skills, while learning to handle equipment. Workers in this area may also be exposed to the following hazards:

  • deep fat fryers
  • burns
  • strains and sprains
  • fire hazards
  • heat hazards
  • slips/trips/falls
  • electrical hazards
Cooks cooking food on stoves in the kitchen.
Kitchen workers can be exposed to a variety of hazards.

Deep Fat Fryers

Workers who cook in restaurants are especially at risk of burn injuries while cooking with or cleaning deep fat fryers or vents above fryers. Burns can occur from contact with the fryer itself or from hot splashing oil, or when straining the oil or moving the fryer.

Workers may also be exposed to carbon monoxide poisoning from malfunctioning exhaust systems on portable fryer units. Symptoms include headaches, confusion, nausea, and dizziness.

Using Deep Fryers Safely

Possible Solutions

There are several things you can do to help prevent burns from deep fat fryers. Here are a few suggestions:

  • Use caution when working around hot oil.
  • Get trained in the proper use and maintenance of your deep fryer.
  • Keep floor surfaces clean and dry to prevent slipping. Wear slip-resistant shoes. Observe all safety procedures and wear all protective equipment provided while preparing hot items.
  • Use gloves and scrapers provided by your employer.
  • Use the correct grease level and cooking temperatures for your deep fryer.
  • Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean vents when the oil is cool.
  • Do not spill water or ice into oil.
  • Do not overheat the oil; use only the manufacturer's recommended cooking temperatures.
  • Extinguish hot oil/grease fires with a class K fire extinguisher.

Safe Work Practices

Employers might want to implement the following safe work practices:

  • Consider replacing older deep fryer models with newer models that have exhaust vents closer to the fryer.
  • Use the appropriate quality oil for your fryer.
  • Install slip-resistant flooring near hot surfaces and cooking appliances.
  • Educate staff and management to recognize and respond to carbon monoxide poisoning.

Knowledge Check Choose the best answer for the question.

4-1. Extinguish hot oil/grease fires with a _____ fire extinguisher.

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