Electrical Hazards
There are many electrical hazards in commercial restaurant kitchens because of the variety of electrical appliances in use. Workers may be exposed to electrocution, shock, or death from unsafe work practices, faulty electrical equipment or wiring, or use of damaged receptacles and connectors.
Possible Solutions
Workers should know the following to stay safe from electrical hazards:
- emergency procedures and policies for their workplace
- how to shut off the current
- how to perform CPR
- to pull the plug, not the cord, when unplugging equipment
- not to touch a worker being shocked until the power has been turned off
- not to use faulty equipment or damaged receptacles and connectors
- to report unsafe equipment and work practices to your employer immediately
Safe Work Practices
The National Institute for Occupational Safety and Health (NIOSH) recommends the following safe work practices:
- Use ground fault circuit interrupters (GFCIs) in situations where electricity and wetness coexist. GFCIs will interrupt the electrical circuit before a current sufficient to cause death or serious injury has passed through a body.
- Exposed receptacle boxes must be made of nonconductive material so contact with the box will not constitute a "ground."
- Plugs and receptacles must be designed to prevent energization until insertion is complete.
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4-7. When should an employee report unsafe equipment to their employer?
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