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Burns and scalds
There is always a risk of burning or scalding where hot food and beverages are prepared and served.
Ways to control hazards
- Place warning signs or stickers near hot equipment or surfaces.
- Add a gravity feed chute from the deep fryer to an external receptacle to eliminate the need to handle hot cooking oil waste.
- Use automatic food lowering devices where available.
- Cover equipment containing hot fat or fluids, when not in use.
- Use a tray or trolley to serve hot liquids, plates or utensils.
- Warn serving staff or customers if plates are hot.
- Follow safe working practices (for example, when using an espresso machine or deep frying food).
- Implement routine safety checks (for example, check that deep fryers and grills are turned off before closing time).
- Wear appropriate personal protective equipment such as heat resistant gloves and aprons.
- Use a waiter’s cloth to protect arms while carrying hot plates or trays.
- Ensure workers are trained in the use of hot beverage machinery such as espresso machines.
- Take notice of warning signs regarding hot equipment.
- Train workers in preferred techniques for handling hot items such as:
- opening doors and lids of steam heated equipment away from the body;
- keeping saucepan or pot handles pointing away from the edge of a stove and make sure the handles are not over hotplates;
- using dry cloths to pick up hot items in order to avoid scalding; and
- removing all utensils from pans.
- Install windows in the kitchen door to help prevent accidents involving workers carrying hot foods or beverages. Alternatively, provide entrance and exit doors.
- Redesign the kitchen so work areas are away from heat sources.
Last updated July 19, 2005