How to Protect Kitchen Staff From Cuts and Burns

Whether working with sharp knives or hot oils, your kitchen staff faces many daily risks on the job that could lead to cuts and burns. Encourage your employees to follow these guidelines to minimize the risk of injury:

  • Use the appropriate knife for each task.
  • Store knives in a cabinet or protected enclosure.
  • Sharpen knives periodically to reduce the amount of force needed for each activity.
  • Wear cut-resistant gloves, to prevent lacerations while cutting.
  • Cut boxes away from the body using the appropriate tool.
  • Power off slicers, set to zero, and wear cut-resistant gloves while cleaning.
  • Collect broken glass using a dustpan and broom, and dispose of sharp objects and glass in approved containers.
  • Follow proper dishwashing procedures to reduce the potential for broken dishes.
  • Position handles of pots and pans away from walkways.
  • Use potholders when handling hot pots and pans, and store them away from cooking surfaces when not in use.
  • To prevent spills and burns, do not overfill containers.
  • Wear proper gloves, an apron, and a face shield when cleaning grills and deep fat fryers.

Was this relevant to your business?

  • Yes
  • No

The illustrations, instructions, and principles in this material are general in scope and, to the best of our knowledge, current at the time of publication. No attempt has been made to interpret any referenced codes, standards, or regulations nor to identify all potential risks or requirements.