The Swedish Work Environment Authority and the European Agency for Safety and Health at Work have both published pamphlets describing measures to reduce the risk of injuries in kitchens. Here is a summary of them. You can read more in the Work Environment Authority’s brochure, A Good Work Environment in your Restaurant (ADI 611). It contains a checklist that can be used for checking the work environment in the galley.
Carrying heavy objects
- Place heavy objects that you often use between knee and shoulder level.
- Use trolleys and lifts instead of carrying heavy objects.
- Carry heavy things close to your body.
- Work with lowered shoulders and your arms close to your body.
- Do not bend and twist at the same time.
- Place your tools in front of you, close to your body.
- Train personnel to use good techniques for handling hot objects, such as lifting saucepan lids by turning them away from the body.
- Pick up hot objects with a dry cloth.
- Be particularly careful when using deep fat fryers. Use automatic lowering of food, let oil or fat cool down before handling it, make sure that the pans are large enough and can withstand high temperatures.
- Slipping injuries
- The floor must have a friction surface.
- Use special working shoes with non-slip soft soles and an ankle strap that keeps your foot in place.
- Have regular procedures for keeping soles free from fat and other dirt.
- Keep the floor clean.
- Only use sharp knives. Wash knives separately.
- Use the right knife for each specific task.
- Use non-slip chopping boards.
- Keep knives in a block or on a suitable knife shelf or magnetic rail on the wall.
- Train employees in the safe use of machines.