The cooking area allows restaurant workers to develop cooking skills while handling various kitchen equipment. However, workers in this area may be exposed to multiple hazards, including:
- Deep fat fryers
- Burns
- Strains and sprains
- Fire hazards
- Heat hazards
- Slips, trips, and falls
- Electrical hazards
Deep Fat Fryer Hazards
Workers are at a higher risk of burn injuries when using or cleaning deep fat fryers, vents above fryers, or handling hot oil. Burns may occur from:
- Direct contact with hot fryers
- Hot splashing oil
- Straining oil or moving fryers
Workers may also face carbon monoxide exposure from malfunctioning exhaust systems on portable fryer units. Symptoms can include headaches, confusion, nausea, and dizziness.
Using Deep Fryers Safely
Worker Safety Practices:
- Exercise caution around hot oil.
- Receive training on proper use and maintenance of fryers.
- Keep floors clean and dry; wear slip-resistant shoes.
- Follow all safety procedures and use provided protective equipment.
- Use gloves and scrapers supplied by your employer.
- Maintain correct grease levels and cooking temperatures.
- Avoid reaching over or climbing on fryers or hot surfaces; clean vents only when oil is cool.
- Never spill water or ice into hot oil.
- Do not overheat oil; follow manufacturer-recommended temperatures.
- Extinguish hot oil or grease fires with a Class K fire extinguisher.
Employer Safety Practices:
- Replace older fryer models with newer units that have venting closer to the fryer.
- Use appropriate quality oil for fryers.
- Install slip-resistant flooring near hot surfaces and cooking appliances.
- Educate staff to recognize and respond to carbon monoxide poisoning.