09/16/2020 | News release | Distributed by Public on 09/16/2020 08:33
Restaurants and commercial kitchens are filled with equipment that have the potential to cause injuries such as crushed or maimed hands, severe burns, and more. Workplace accidents happen all the time - over 5,000 people died while on-the-job in 2018. This is why organizations such as the Occupational Safety and Health Administration (OSHA) were created: to prevent workplace injuries by improving conditions and safety regulations. One of the most vital workplace safety requirements is machine safeguarding.
Visit our Risk Control Library for additional safety resources for restaurants.
What is Machine Safeguarding?
Machine safeguards are features that are installed on machinery or equipment that have moving parts with the potential to injure employees. Employers are responsible for safeguarding machines and should consider this need when purchasing machinery. Most machines that are purchased new will come with manufacturer installed safeguards, but used or older machines may not have proper machine safeguards. If your machines do not have safeguards, you may be able to purchase them from the original machine manufacturer or from an after-market manufacturer. Safeguarding equipment should be designed and installed only by technically qualified professionals. If possible, the original equipment manufacturer should review the safeguard designs to ensure that it will protect employees without interfering with the operation of the machine or creating additional hazards.
Two primary methods are used to safeguard machines: guards and safeguarding devices.
Restaurant Equipment That Requires Machine Safeguarding
While many examples of machine safeguarding are more common in manufacturing facilities and factories, restaurants and commercial kitchens also often have dangerous equipment and machines that require machine safeguarding. These may include:
Common Hazards in Restaurant Kitchens
Studies have shown that the 'morbidity rate for food system industries was significantly higher than the morbidity rate for nonfood system industries.' Most food industry injuries are caused by slips/falls, falling objects, chemical hazards, fires, machinery accidents and food toxicity.
Any number of these incidents can harm not only staff and the business in general, but also customers. This is why it is incumbent on the restaurant owner(s) to protect the health and safety of their workers. OSHA recommends:
How Insurance Can Help Restaurants Mitigate Risk
Our business insurance program is tailored to the unique needs of your bar or restaurant. Your local Society agent will help you to determine the restaurant insurance coverage necessary to protect your livelihood. To learn more about how Society Insurance can help your restaurant grow and mitigate risk, consult with a Society agent in your area.
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