The dreaded OH & S (Occupational Health & Safety)
Everybody likes going out in a good restaurant, enjoy a delicious dinner with family or friends, but is it always safe? Is the food healthy, is your meat cooked enough or did the waiter wash his hands after he went to the bathroom and served the food?
Dining out for the customer should be a relaxing experience, but the restaurant staff are working under potentially dangerous and hazardous conditions. Obviously, the kitchen staff faces the greatest safety risks in a restaurant. However, the dining room also face some safety issues that need to be addressed. Identifying the potential safety hazards helps you make changes to prevent future problems and enables staff to work in a safe and enjoyable workplace.
Did you know that according to the U.S. Food and Drug Administration that an estimated 48 million people get sick each year from food borne diseases? Of these, approximately 128,000 are hospitalized, and 3,000 die per year.
The role of OH & S is to prevent these statistics and continue to build confidence in the safety of the food served to your customers every day and also to assure employees safety.
Here are some reasons restaurant owners should be serious about OH & S.
Kitchen Injuries
Kitchen injuries present a major risk to restaurant employees and as such should have risk assessments done for all aspect of the kitchen. . Sharp knives and equipment like meat grinders or slicers may cause serious injury if not used properly. Kitchen staff members run the risk of burns from hot cooking equipment, hot pans, and grease to name a few. By implementing risk assessments and training employees on the proper use of the equipment and safety precautions you are mitigating chance for legal action if an injury does occur. Inspect the kitchen frequently to ensure employees consistently use the safety procedures.
Food Handling and Safety
Another safety training point is the safe handling of the food. Meats, in particular, need proper handling to avoid foodborne illnesses. Storage units need to keep the meat cold enough until it is prepared. Employees should follow proper cooking procedures to get the meat to a safe temperature, which they can test with meat thermometers if unsure through lack of experience.
Cross contamination caused by reusing knives or cutting boards is another serious concern. In addition to meats, any dairy products or other cold foods need to remain that way until use. Leaving these ingredients on the counter all night may cause spoilage and potential illnesses in guests. Again, by implementing a methodical process for storage and containment, the minimisation of risk has been made ensuring good food practices.
Tripping
Potential tripping hazards may occur in the kitchen or the dining room, making it a safety issue for both employees and guests. In the kitchen, arrange equipment with enough area to walk through without falling or bumping into one another. If this is not possible, consider the better usage of under bench storage. Appliances under the benches off the floor and dry goods and drinks in another area.
Never run extension cords or other tripping hazards across walkways. Spills need to be cleaned up immediately, so employees don’t slip and fall on hot equipment. In the dining room, tray stands, high chairs, and other items can trip both guests and serving staff.
Position dining tables so the walkways leave room for these items to prevent tripping. Train wait staff to watch for customers who may get up unexpectedly to avoid collisions or tripping.
Sanitation
Sanitation is a key practice at any restaurant to protect the customers. All food and beverage outlets regardless of stature within the industry, require employees to wash their hands frequently, particularly after using the restroom, touching meat or touching dirty surfaces to avoid contaminating the food. Food preparation surfaces and serving dishes also need proper cleaning and sanitation, especially after meat preparation. Public areas of the restaurant also need sanitation and frequent cleaning to avoid contamination or infestation with bugs or rodents.
Authorities can close a restaurant if health and safety procedures are not respected. Contact your local authority and request a risk assessment binder. Everything you need t know is in here. Like I said, by doing this the risk of legal action as a restaurant owner or manager has been reduced greatly but equally importantly is the safety and well-being of both patrons and staff.