Describe different jobs you have worked in, the safety risks associated with them, and design a step-by-step guide for the employers with ideas on how to make them, safer.
My longest and favorite job to date is my current managerial position at a Chinese-style restaurant. Although many view restaurants jobs as the standard low paying, minimum-credentials-required work reserved for broke college kids, I have found the experience to be fruitful and purposeful, allowing me ample experience right out of high school.
My position encompasses the basic job description of a restaurant manager: act as communication and coordination between the front of house and the kitchen, oversee the work of others, and ensure customer satisfaction. In addition, I also do minor bookkeeping and janitorial duties. I’ve been in this position for about a year now, and am ever-grateful to have been given this wonderful opportunity. It is through my experience as a manager that I have been able to develop the skills often neglected by the standard academic curriculum: I have honed the basics of customer service and interpersonal skills, learned how to problem solve even in a high-stress environment, and how to practice effective time management and task prioritization.
Nevertheless, like any other workplace, the restaurant setting is associated with significant safety risks that can be categorized into physical safety risks, chemical safety risks, and biological safety risks.
Physical safety risks range far and wide in a restaurant due to the large number of kitchen equipment and active personnel. First, cuts from knives and other metal equipment make up the most prevalent and reoccurring injury type due to their everyday usage. In addition, there are open flames, roasting ovens, and conducting objects such as pots and pans, contributing to a risk of burns. Not to mention, hot food is consistently being transported in and out the kitchen, acting as yet another hazard. The last major physical safety risk is contingent on the employees themselves. Tripping and falling may not be overly serious independently, but when combined with any of the aforementioned risks, the result could be potentially deadly. There is also a minor unavoidable problem of stress and heat stroke in the kitchen, where heat accumulates quickly.
Next, the restaurant setting presents a plethora of chemical hazards. Chemicals, when used properly, are a powerful component of the sanitization and cleaning process. However, there are significant safety risks involved with their usage. First, it must be noted that restaurant cleaning chemicals are often stored in larger batches and higher concentrations than in the typical household; cleaning materials are used extensively by restaurants to meet sanitation requirements. Therefore, restaurant chemicals are all the more dangerous. For example, lye, an extremely basic chemical used in heavy-duty cleaning, has known corrosive effects when it comes in contact with human skin. Serious chemical burns may result from lye and other like chemicals. There is also the risk involved with the scent of chemicals, with the possibility of light-headedness, dizziness, or fainting without adequate ventilation while dealing with certain chemicals. Moreover, with the presence of open flames, the improper use of flammables may result in a fire. And in the case of an actual fire, substances regularly present in the kitchen including oils and aerosols may exacerbate fires or even cause explosions, another safety peril for employees.
Lastly, there are safety risks concerning the biological aspects of a restaurant. When food is not treated and stored properly to prevent the growth of harmful microbes such as E. coli, it becomes a danger. While rare, there is the possibility of inhalation or ingestion of unsafe bacteria from mistreated food. Furthermore, another prevalent problem amongst the restaurant industry is unwanted pests in the work area. Mice and rodents could be dangerous not only due to transmittable diseases, but also from their tendency to chew wires and damage equipment. Lastly, as a more recent phenomenon, it is undeniable that close contact with other individuals increases the chances of contracting diseases, with the most recent spotlight centered on COVID-19.
While there are innumerable safety risks associated with the restaurant, there are significant risk-reducing procedures that employers can implement to mitigate and minimize the hazards of a restaurant. Using the four-step plan outlined below, employers can develop a system to ensure employee safety.
The first line of action is to keep employees informed and updated about safe practices in the workplace. Employees should be made aware of the aforementioned risks and the severe consequences of ignoring safety guidelines. Employers should take the time to thoroughly explain general safety measures, emphasizing risk-reducing behavior when utilizing heavy equipment, hazardous materials, and when faced with other potentially dangerous sources. They should remain unequivocal about safety practices and implement a standard set of regulations. For example, employers can make guidelines on apparel (close-toed shoes and tied hair), protective gear, and mandatory training prior to operating equipment. Consequently, they must take time to properly train employees and ensure individual dedication to safety. While the employer may opt to take the initiative to provide training, an alternative method is to require standard credentials. For instance, employers can hire well-experienced chefs with knowledge on proper knife skills. Employees should also be given a clear line of action in the case of an emergency. This includes developing a fire safety plan where the location of the fire extinguisher and exit routes are clearly outlined. By keeping employees informed and aware, employers can build a team that can aptly assess and report safety hazards, keeping all members safe.
Next, employers should work to keep the environment as risk-free as possible. They should ensure that the premise is up to industrial standards and can withstand daily operations. This involves regular check-ups for fire-detection devices and other equipment, maintenance for ventilation systems, appointments with pest control services, and quality control with the health department. Dangerous chemicals should be stored properly where they cannot be knocked over and cause injury. Work areas and the floor should be cleaned often and kept clear of clutter, especially where knives are present and people are walking to and from. Through application of this strategy, employers are taking a preventative step and removing possible causes of accidents or minimizing the effects. This step prevents most biological hazards; pests are unlikely in a clean area and working food storage units prevent spoilage. In general, when the environment promotes safety, employees are sure to follow.
Following, employers should supply the appropriate gear for employees. Employees should be provided with gloves when working with hazardous chemicals or with knives. Aprons and other standard restaurant work should also be readily available. As a note, especially during this time of COVID-19, employers should ensure an ample supply of preventative gear: they should keep a ready stock of hand sanitizer and cleansing wipes and employees should be given face masks and gloves when interacting with customers. This will work to make the workplace safer for the all.
The last step to take is to remind employees about safety. While group safety exercises are an option, employers can also opt for visual reminders. Posters and signs can be placed where possible accidents could occur, such as electric hazard signs near wires. Likewise, chemicals should be labelled appropriately with safety data sheets easily accessible for reference. Critical information about food, such as safe cooking temperatures and proper storage techniques, should also be visible. The employer, too, can take part of this process, regularly checking on the operations.
During this entire process, it is imperative that the employer and the employee establish effective communication and understanding. Employers should stress that while safety guidelines may seem excessive at times, they prove to be an effective strategy at preventing serious injury. Employers must also be receptive to the concerns of employees. As those who spend the most time on premises, employees are an important source of information for potential hazards. Employers should respond and resolve their concerns in a timely manner. Should anything change on the premise, such as new equipment, employees should be notified, and employers should retrace the steps above and integrate the changes into the established safe environment.
These guidelines give employers a methodical approach to maintaining a safe restaurant setting. With a little care, employers can build an environment in which employees love working and customers love revisiting. While restaurant jobs are viewed negatively in the public eye, there is a reason why it is so popular in the college population. In a safe and constructive workplace, college students can build the set of skills that will guide them through their future careers and their lives. It is therefore the role of the employer to ensure the safety of the workplace.
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