By Mia Johnson, Contributor
Restaurant operators and managers know as well as anyone how frantic of an environment a restaurant can be. And with a million other tasks to manage, safety is often the least of one's concerns. And it’s not that operators don’t care about safety, it’s just often not in the forefront of mind when also dealing with bills, inventory management, guest management, staff scheduling, etc.
Of course, an important aspect of creating a safe work environment is that it provides security to your workforce, increasing productivity. Among the most common hazards in kitchens are caused by slips, trips, and falls. But there’s also dropping equipment and restaurant staff working while sick to consider.
This article will outline practical advice on creating a safer work environment in which, in essence, you minimize these risks focusing on proper footwear, good floor maintenance, and where to strategically place non-slip mats.
Essential Tips for Preventing Slips, Trips, and Falls
Proper Footwear
The simplest and most effective method to avoid slips and falls in a kitchen is to ensure that all the kitchen staff are wearing proper footwear. The shoes in use should be specifically designed for kitchen work. Some of their features include:
Non-slip Soles: These offer a better grip for both greasy and wet floors.
Comfort and Support: Long hours of standing lead to fatigue. This fosters the risk of an impending mishap. This can be averted with proper arch support and cushioning.
Protection and Durability: The shoes should be crafted out of materials that last through spills and protect feet from heavy or pointy things that might fall over them. Investing in good quality, sturdy shoes will save numerous accidents and lead to a safer kitchen. Make it a policy for all employees to use that type of shoe and to regularly check their condition to make sure they are still effective.
Keep the Floor Clean and Dry
Regular maintenance and cleanliness of kitchen floors are crucial. Some tips to maintain safe floors include:
Clean Spills Up Immediately: Encourage your staff to clean up spills immediately.
Equipment Use: Use proper cleaning equipment that does not leave residues which can make the floors slippery. Proper and regular maintenance can help.
Regular Mopping: Set in place routines for mopping, normally best to be scheduled at slow periods to clean and maintain the floors without disrupting normal business.
Drying Protocol: Ensure after mopping or cleaning the floors that the floors are adequately dried before they can have traffic running over them. Areas where cleaning is underway with wet floors should be marked to alert staff and guests from slipping due to the slippery surface. Maintained floors need a strict schedule for mopping in restaurants to keep a safer environment. Give the staff members definite responsibilities of cleaning daily.
Non-Slip Mats
Non-slip mats should be wisely installed in high-traffic areas where any case of slipperiness is prone to happen, such as the following:
Entrances and exits, as they can become wet, caused by rains or spillage and thus, are exceptionally hazardous.
Around sinks and dishwashers, splashes and spills are frequent.
Near the prep stations and cooking lines, grease and food particles often land on the floor, creating slip hazards. Mats should be secure in place and frequently cleaned to be effective. Effective kitchen layout always includes non-slip mats in areas where frequent spillage is a norm.
Other Safety Steps
In addition to the correct footwear, floor and equipment maintenance and cleaning, and the use of non-slip mats in the kitchen, several additional steps can be taken toward the prevention of slips, trips, and falls:
Adequate Lighting
Lighting in any workplace is pertinent to safety. In a kitchen, proper lighting allows staff to observe where potential hazards exist and how to safely move around the area. Lighting in the storage room or walk-in coolers is just as essential. Replace burnt-out bulbs immediately and consider adding more light to areas that are poorly illuminated.
Orderly Workplaces
Clutter contributes to tripping and falling. Maintain an uncluttered workplace; this will minimize the chance of needless things falling over. Ask employees to tidy up while they are working and to return tools and equipment to their proper places after they have used them. Have a system in place for your supplies and ingredients so they don't get cluttered.
Safe Carrying Practices
Staff should be shown the following safe carrying practices:
Avoids trips and falls. Articles being carried should not obscure the vision of the employee, both hands should be kept free to enable staff to gain better stability and balance.
Carts or trolleys should be used for larger items or those that are likely to be heavy.
Prioritizing the Health of Your Kitchen and Restaurant Staff
While physical safety measures are important, overall health is just as crucial to consider for your staff. Healthy employees suffer from fatigue-related accidents less frequently and maintain their productivity at a higher level. Regular health check-ups can further increase the potential to reduce issues with employee health.
General Health Tips
Encourage Hydration: Ensure that staff can have easy access to water and are having regular hydrating breaks—especially in the heat of the kitchen.
Promote Regular Breaks: Implement scheduled breaks to prevent fatigue and maintain focus.
Maintain Ergonomic Workstations: Ensure that workstations are ergonomically designed to minimize strain and help maintain proper posture.
Educating Staff on Health Conditions
Educating your kitchen staff about common health conditions can significantly enhance their well-being and productivity. Raise awareness and encourage regular checks for the following health issues:
Mental Health: Encourage stress, anxiety, and burnout support and resources.
Stomach Conditions: Encourage employees to be mindful of symptoms and get their health checked up on regularly. Checks for conditions like SIBO (Small Intestinal Bacterial Overgrowth), IBS (Irritable Bowel Syndrome), and more digestive issues may help to prevent them compromising good overall health. These conditions can be controlled with the help of regular screenings and other methods, like probiotics, vitamins and an improved diet. Make sure you’re giving your staff sick time PTO so they can take care of themselves and not spread germs to your guests.
Conclusion
It is best to wear appropriate shoes and ensure that floors are kept clean and dry; important areas should be equipped with non-slip mats to reduce the risk associated with a busy and slippery environment typical to kitchens. Moreover, taking care of the health of employees by encouraging routine check-ups and education about usual health conditions can result in a more fruitful and healthier work environment, and the probability of suffering common kitchen injuries can be reduced to a minimum so that operation can occur safely and effectively.
