Workplace Health and Safety Fast Food Café & Restaurant Industry - in the A Guide to Risk Management
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Workplace Health and Safety
in the
Fast Food Café &
Restaurant Industry
A Guide to Risk Management
April 1999Contents Hazards ...................................................................................................................... 3 Risks .......................................................................................................................... 3 Control Measures - ................................................................................................... 3 Food Industry Hazards ............................................................................................. 4 1. Manual Handling .......................................................................................... 4 2. The Work Environment................................................................................. 4 3. Plant............................................................................................................. 4 4. Heat ............................................................................................................. 4 5. Electricity...................................................................................................... 4 Other hazards include: ............................................................................................. 4 Risk Management in the Food Industry .................................................................. 4 1. Storage................................................................................................................. 5 1.1 Manual Handling .......................................................................................... 5 1.2 Work Environment........................................................................................ 6 2. Kitchen................................................................................................................. 7 2.1 Manual Handling .......................................................................................... 7 2.2 Work Environment........................................................................................ 8 2.3 Plant............................................................................................................. 9 2.4 Heat ........................................................................................................... 10 2.5 Electricity.................................................................................................... 11 2.6 Gas ............................................................................................................ 12 2.7 Fire............................................................................................................. 12 3. Service Delivery ................................................................................................ 13 3.1 Manual Handling ........................................................................................ 13 3.2 Work Environment...................................................................................... 14 3.3 Heat ........................................................................................................... 15 3.4 Personal Security: Violence At Work.......................................................... 15 3.5 Noise.......................................................................................................... 16 4. Clean-up............................................................................................................. 17 4.1 Biological Hazards ..................................................................................... 17 4.2 Sharps - Skin Penetrating Injuries.............................................................. 17 4.3 Hazardous Substances .............................................................................. 18 Further Information................................................................................................. 19 Guide Division of Workplace Health & Safety gde40v1.pdf Fast Food Café & Restaurant Industry Page 2 of 19
If you're in business...any Then, if necessary, you must take steps to
reduce the exposure of everyone in your
business, you know about workplace to the chance of injury; i.e. you must
managing risk. control the risk, either by eliminating it, or
reducing it to an acceptable level.
Your survival depends on it!
Property insurance, worker compensation
insurance, bank overdraft.., all involve carefully Control Measures -
calculated risk. The Hierarchy of Control
But what about workplace health and safety?
Just how risky is the fast food, cafe, and To control the level of risk posed by a hazard
restaurant business? in your workplace you have a number of
What risks are people in your establishment options:
facing every day?
As an employer, you should know. In order, these are.
You have a legal obligation, under the
Workplace Health and Safety Act 1995, to Elimination The most desirable option. If
ensure the health and safety of everyone in you eliminate a hazard you completely
your workplace...staff, customers, and visitors. eliminate the associated risk.
This guide will help you to identify and assess Substitution You can substitute something
the risks to health and safety in your else (a tool or a process) that has less
workplace, and if necessary, to eliminate them, potential to cause injury.
or reduce them to an acceptable level.
Separation You can separate workers from
the hazard (by safety screens, soundproofing,
Hazards etc).
Redesign You can redesign a process or
The Macquarie Dictionary defines a hazard as equipment to make it safer.
"a potential source of harm." There are
hazards in every workplace. In a kitchen, for Administration You may be able to reduce
example, a knife is a hazard because it is risk by upgrading training, changing rosters, or
sharp. A cutting board is a hazard because it other administrative actions.
can harbour bacteria.
Personal Protective Equipment The least
Risks desirable option. When you can't reduce the
risk of injury in any other way, use personal
The Macquarie Dictionary defines a risk as protective equipment (gloves, goggles, etc) as
"exposure to the chance of injury or loss." In a a last resort.
kitchen, when a knife is properly used, for the
purpose for which it has been designed, by In practice, several control options are often
someone who knows how to use it, there is used in combination.
very little chance of injury. The risk is Iow. On In the case of kitchen knives, for example,
the other hand, if the knife is carelessly or personal protective equipment (steel mesh
improperly used by an untrained person, the gloves) may be used in conjunction with
risk of injury is high. If a cutting board is kept administrative controls (proper training in their
clean and in good condition, the risk of safe use, cleaning, maintenance and storage).
infection from salmonella and other bacteria is
Iow. If kitchen hygiene is poor, the risk of Review: When you have put a control option
infection is high. (or a combination of control options) into
practice, you must review it after a period of
The level of risk depends on the way the time to make sure it is actually reducing the
situation is managed. risk.
As an employer, you must know the hazards in
your workplace. You must assess their
potential to cause harm. Some pose a
significant threat to health and safety; others
are relatively Iow risk.
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 3 of 19Food Industry Hazards 4. Heat
People who work in the food industry have
identified five major hazards. Burns are very common in the catering
industry.
They are:
Many operations involve contact with hot food,
equipment, surfaces and liquids.
1. Manual Handling
Heat is a risk when:
• cooking food
Any activity requiring a person to use force to
• taking food from ovens, bain maries etc
lift, lower, push, pull, carry or otherwise move
or restrain an object. Manual handling tasks • making beverages using hot equipment
include: or steam
• lifting heavy cartons
5. Electricity
• repetitive or forceful movements
• work carried out in awkward postures.
Electrical equipment is widely used in the food
Injuries may happen as a result of a "one-off" industry. Because of frequent use and
event, but more often they are the result of cleaning, its electrical safety may
stress and strain over a long period of time. be compromised, exposing workers to the risk
of shock, burns, or fatal injury.
2. The Work Environment Electrical accidents are usually caused by:
• using faulty equipment
• working with damaged leads
The characteristics of the area where you
work. Elements include floors and other • unsafe work practices, or
surfaces, noise, lighting, temperature, • a combination of the above.
ventilation, accessibility and housekeeping.
The most common causes of injury arising
from the work environment in the food industry Other hazards include:
are slips, trips and falls, and heat stress. • Gas
• Noise
• Fire
3. Plant • Personal security and violence at work
• Biological hazards
The term "plant" refers to both powered and • Sharps - skin penetrating injuries
non-powered equipment. Caterers, chefs and • Hazardous substances (chemicals)
kitchen staff use many items - slicers,
mincers, knives, mixers, etc - which have the
potential to cause injury.
Risk Management in the
You should consider the following issues: Food Industry
• guarding moving parts
• the power source (e.g. electricity) Some work areas in the food industry, and
• the risk of fire or explosion some tasks, are obviously more hazardous
• noise than others. For risk management purposes,
• vibration we suggest that you consider your workplace
• radiation under the following categories:
• stability (how well plant is mounted or 1. Storage
secured) 2. Kitchen
• the use of pressure vessels (e.g. 3. Service Delivery
espresso machines). 4. Clean-up
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 4 of 191. Storage Redesign
Here the main hazards are Manual Handling Redesign the workplace layout, processes or
and the Work Environment. equipment.
Suggestions include:
• Make storage facilities readily
accessible.
1.1 Manual Handling • Provide shelving that allows easy
access to most items; i.e. between knee
Workers are at risk when they are: and shoulder height.
• lifting cartons from a vehicle • Store items according to usage: most-
• carrying cartons used in the middle shelves, lighter
• stacking shelves goods on top shelves.
• pulling items off shelves • Provide access equipment (e.g. ladders)
close at hand.
Assess the risk in your workplace.
To manage it, apply the hierarchy of
controls. Administration
Change work practices.
Some ideas:
Elimination • Organise workers so that they share
tasks such as lifting.
Avoid manual handling wherever possible. • Arrange set times for delivery of goods
so that enough workers are available to
Here are some ideas: handle them.
• Arrange for suppliers to restock • Display charts to identify location of
refrigerators on a needs basis. As well goods easily.
as eliminating unnecessary handling, • Purchase by demand. This will save
this will minimise stock levels. storage space, reduce stock levels,
• Provide storage facilities for perishable double handling and clutter and provide
foods on the loading dock. This will better access.
reduce the distance goods must be • Provide training in preferred lifting
carried. methods.
• Arrange for food to be prepared before • Provide training in company work
arrival at the loading area; e.g. potatoes practices. Validate the training by
washed and peeled. competency test, and make sure only
• Arrange for delivery drivers to unload trained and competent workers perform
their vehicles. the task.
Substitution Personal Protective Equipment
Use an alternative method of handling. Consider all other control options first.
Ideas include: • Provide workers with non-slip shoes to
• Use forklifts or pallet jacks to unload reduce the risk of slips, trips and falls.
vehicles • Gloves may improve grip
• Buy smaller or lighter cartons of stock.
Separation
Separate the hazard from the workers.
By definition, impossible to apply to manual
handling!
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 5 of 191.2 Work Environment Administration
• Have documented procedures so that
Here, workers are primarily at risk of slips, trips spills are cleaned up immediately. For
and falls, and heat stress. example, post signs close to the work
area to remind workers.
Assess the risk in your workplace. • Have clean-up equipment stored close
To manage it, apply the hierarchy of to the place where it is likely to be used.
controls. • Provide training in safe work practices.
• Develop a maintenance program to
check and fix equipment (light bulbs,
Elimination fans, etc) regularly.
Avoid walking on slippery floors whenever • Ensure that only workers performing a
possible. task (e.g. unloading a van) are in a work
area (e.g. a loading bay).
Substitution
Personal Protective Equipment
• Review the type of floor surface and
Consider all other control options first.
replace with non-slip material or non-slip
mats if required. • Provide non-slip shoes or recommend
and encourage a style of non-slip
• Use floor cleaning products which
footwear, preferably rubber soled (an
remove oil and grease.
electrical insulator).
• If people are unloading outdoors,
provide sunscreen and hats.
Separation
• Provide roofing in the unloading area to
keep rain and heat off workers.
Redesign
• Provide adequate lighting in delivery and
storage areas.
• Provide plenty of room for workers to
move about without restriction.
• Minimise moisture build-up on floors.
• Provide smaller (non walk-in) cold
rooms.
• Ensure that vehicles can park close to
loading docks to minimise slips and falls
from the dock.
• Design the area so that unloading is
done as close as possible to storage.
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 6 of 192. Kitchen Substitution
Work in the kitchen includes preparation and • Instead of carrying armfuls of plates,
cooking of food, cleaning, and disposal of cutlery and drinks, use trolleys and
rubbish. Workers face many hazards, trays.
including: • Place rubbish bins on trolleys that can
be easily wheeled outside, and use
• Manual Handling mechanical bin lifters to transfer the
rubbish into industrial bins.
• Work Environment • Reduce the size (and therefore the
• Plant capacity) of pots and pans.
• Reduce the size (and therefore the
• Heat weight) of rubbish bins.
• Electricity • Install self-cleaning units for deep fryers.
• Replace utensils with heat resistant
• Gas equipment.
• Fire
Separation
Unless you identify these hazards and manage • Install a gravity feed chute to feed oil
the risks effectively, your kitchen can easily waste directly into an external waste
become a dangerous workplace. receptacle.
• Have products prepared by suppliers
In a kitchen, workers are at risk when they (e.g. cutting, slicing, marinating).
are:
Redesign
2.1 Manual Handling • Locate equipment and work benches
according to workflow, (e.g. fridge close
• Handling equipment to workbench). This will reduce double
- lifting and carrying full pots and pans handling and increase efficiency.
- carrying hot liquids and hot utensils • Redesign counter height and width to
reduce continuous stretching.
• Cleaning deep fryers • Design layout to limit the distance of
- bending to clean inside fryers carrying. Plan for the use of trolleys (e.g.
- pushing fryer cleaning equipment collection point).
- stretching into the fryer • Plan work processes to reduce double
handling.
• Taking rubbish away
- bending to pick up bags or bins
- carrying a load of rubbish Administration
- stretching to place the rubbish into an
• Organise sufficient workers to share
outside bin. tasks and thus reduce individual
repetitive work such as peeling
Assess the risk in your workplace.
potatoes.
To manage it, apply the hierarchy of
• Limit the contents of equipment (e.g. the
controls.
liquid in a deep fryer or stock pot) to
reduce the weight to be lifted.
• Review manufacturers'
Elimination
recommendations for safe handling
To eliminate the carrying of rubbish, install a before using or cleaning equipment.
rubbish chute system that feeds directly into
the external rubbish bin.
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 7 of 19• When purchasing new equipment,
consider Elimination
- weight Avoid walking on slippery floors wherever
- who is to be using it possible
- duration of use
- worker comfort
• Provide training on new commercial Substitution
cooking equipment.
• Review the type of floor surface and
• Provide training in preferred lifting
replace with non-slip material or non-slip
methods.
mats if required.
• Provide training in company work
• Use floor cleaning products which
practices. Validate the training by
remove oil and grease.
competency test, and make sure only
trained and competent workers perform
the task.
Separation
• Check and maintain pots, pans and
other equipment (e.g. ensure handles • Provide a servery between the kitchen
are secure for safe lifting). and dining room to reduce the need for
• Check and maintain trolley wheels, customer service personnel to enter the
smooth movement will enable trolleys to kitchen.
be moved with less effort. • Restrict workers (e.g. customer service
• Where possible, push trolleys and bins staff) to specified areas of the kitchen.
rather than pull them.
Redesign
Personal Protective Equipment • Review the workflow
Personal Protective Equipment - Reduce the number of times a
Consider all other control options first. worker has to travel during a task
(e.g. from bench to various items of
Safe manual handling relies on a good grip. In equipment) and you'll reduce the
the kitchen, heat may cause a worker to potential for a slip or fall.
release his or her grip and cause an accident. - Minimise the carrying of full pots and
• Provide heat resistant gloves for pans. There will be fewer
handling hot utensils and equipment. spills...fewer grease or oil patches
• Provide aprons to protect the body when on the floor.., fewer slips and falls.
lifting equipment. • Provide separate exits and entrances to
• Provide or recommend non-slip the kitchen to reduce the possibility of
footwear, preferably with rubber collisions, spilt food, and resultant
(insulating) soles. slippery floors.
• Provide adequate storage for boxes and
cartons to minimise clutter in passages
and walkways.
2.2 Work Environment • Consider changing kitchen steps into
ramps.
In a kitchen, workers are at risk of slips, trips • Review any change of floor surface
and falls when they are: · walking on slippery between kitchen and dining room (e.g.
floors · working in a cluttered area · negotiating vinyl tile to carpet).
steps • Provide adequate lighting.
• Provide plenty of room in the kitchen so
Hot working conditions in a kitchen may also that workers can move about without
lead to heat stress, particularly when there is a restriction.
Iow level of air movement and poor ventilation. • Avoid heat stress by providing an
effective ventilation/extraction system, or
Assess the risk in your workplace. air conditioning.
To manage it, apply the hierarchy of • Redesign the kitchen to locate work
controls. stations away from heat sources.
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 8 of 19Administration Assess the risk in your workplace.
• Provide rest breaks for workers, in a To manage it, apply the hierarchy of
cool area, with access to water. controls.
• Initiate a regular maintenance program
for the air conditioning and extraction
system. Elimination
• Educate workers about the risks of heat Avoid using knives wherever possible.
stress.
• Provide training in preferred safe work
procedures (e.g. use of servery, Substitution
restricted access) to prevent slips and Outsource food preparation that involves
falls. cutting and slicing; e.g. purchase pre-made
• Have documented procedures (e.g. salads.
signage close to the work area) so that
spills are cleaned up immediately.
• Have clean-up equipment stored close Separation
to the place where it is likely to be used.
Knives: Ensure that butchers' steels for knife
• Develop a maintenance program to
sharpening are provided with hand guards.
check and fix equipment regularly.
Machinery: Provide guarding on slicing
• Ensure that only workers performing a machines; for example a thumb guard to cover
task are in the kitchen. the blade at the far end of each cut.
Personal Protective Equipment Redesign
Consider all other control options first. Knives
• Provide or recommend non-slip • Provide knives with waterproof handles
footwear, preferably with rubber that can be sterilised.
(insulating) soles.
• Provide knives made of stainless steel
or carbon steel.
• Provide knives with handles that are
2.3 Plant comfortable to use.
Machinery
Caterers, chefs and kitchen staff use a range • Redesign machines so they can't be
of equipment for a variety of tasks such as operated without guards in place.
cutting, dicing, slicing and dough mixing. • Ensure "off" buttons are readily
accessible.
Moving parts have a high potential to cause • Attach a last slice device or pusher to
injuries such as lacerations and bruising. prevent injury at the cutting section.
Knife accidents are also very common, • Ensure that equipment is securely fixed
injuries usually occurring to the non-knife to the bench.
hand.
Other issues to consider include: Administration
• electrical safety Knives
• the risk of fire or explosion • Provide training in the safe use of knives
• noise and other sharp equipment.
• vibration • Provide training in correct knife-
• radiation sharpening technique.
• hazardous substances, such as fumes, • Provide the correct knife for the task and
released by the equipment food being cut.
• stability (e.g. of bench mounted • Provide alternative tasks involving other
equipment) muscle groups. Variety will prevent
• the use of pressure vessels, such as boredom, fatigue and carelessness.
espresso machines. • Provide accessible first aid equipment
and trained first aiders.
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 9 of 19Make sure workers know about, and use, safe
practices such as: Substitution
• Keep knives well maintained and sharp. Where possible, use a microwave for cooking.
• Don't leave knives in washing up water. Deep Fryers: Instead of animal fat, use
Cuts happen when people can't see the vegetable oil, which remains in liquid form
knife in the cloudy water. when cool and reduces the risk of burns to
• Always use a stable surface such as a your workers.
cutting board and cut away from the
body.
• Store knives safely in a rack or knife Separation
block, with blades pointing towards the Deep Fryers: Install a gravity feed chute to an
back. external receptacle so that workers do not
• Never try to catch a falling knife. have to handle hot waste cooking oil.
• Allow yourself plenty of working room so
there is no chance of being bumped.
• Carry a knife with the blade pointing Redesign
downwards.
• Redesign the kitchen so that work
• Don't leave knives on benches and work
benches are away from ovens, deep
tops.
fryers and other heat sources.
Machinery • Provide extended lifting tools so that
workers can operate exhaust system
• Provide training in the safe operation of
controls that are out of reach.
all machines.
• Install automatic food lowering devices.
• Follow manufacturers' instructions for
• Install wheeled containers to receive
cleaning all equipment.
spent grease from deep fryers. These
• Develop a maintenance program for
can be safely rolled from the kitchen to
keeping all machinery (especially sharp
the grease dumpster.
blades) in good working order.
• Avoid heat stress by providing an
• Provide appropriate signs; for example,
efficient ventilation/extraction system, or
safety instructions.
air conditioning. Consider providing
• Provide training in safe systems of work; summer and winter uniforms.
for example, a no jewellery policy.
Administration
Personal Protective Equipment
• Develop a maintenance program that
Consider all other control options first.
ensures lids are tight-fitting, handles
Knives
secure, etc, on utensils that contain hot
• Provide mesh gloves. Be careful when liquids.
using these with serrated blades. ·
• Use prominent signage to warn workers
• Provide a protective gauntlet for the non
of hot equipment.
knife hand.
• Use "hot surface" stickers for stainless
steel utensils.
• Ensure that all equipment containing hot
2.4 Heat fat or fluids is covered when not in use.
• Allocate a separate storage area for hot
Workers are at risk from burns and scalds equipment, appropriately signed.
when they are: • Train workers in preferred techniques for
• cooking food; handling hot items, such as:
• removing food from elements, ovens, - opening doors and lids of steam
deep fryers, and grillers; and heated equipment away from the
• making beverages using steam or hot body;
equipment such as urns and expresso - keeping handles pointing away from
machines. the edge of a stove;
- placing pans so that handles are not
Assess the risk in your workplace. over hotplates;
To manage it, apply the hierarchy of - using dry cloths to pick up hot items,
controls. thus avoiding steam burns;
- removing all utensils from pans;
Elimination
This is an unlikely option in a kitchen situation.
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 10 of 19• Make sure you have emergency Separation
procedures in place, and that workers • Install an RCD or safety switches.
know about them. • Ensure that interlock guards are fitted to
• Have fire fighting and first aid equipment the front edge of all compactor units.
close to the kitchen and well signposted. • Under-counter compactors should have
Make sure staff are trained to use it. a safety switch that prevents operation
until a bin or trolley is in place.
• Guards or restrictor plates should be
Deep Fryers: fitted to equipment where appropriate.
• Maintain seals regularly
• Train staff in safe practices such as:
- patting food dry before dipping in fat Redesign
to reduce spitting; • Make sure all areas have enough outlet
- allowing fat to cool before draining it sockets to avoid the use of adaptors and
into a container; extension leads.
- ensuring fryers are turned off prior to • Leads and cables should not run across
closing time. hot sudaces, walkways, or any other
place where they can be easily
damaged.
Personal Protective Equipment • Make sure pressure vessels are fitted
Consider all other control options first. with Iow level cut-off devices.
• Provide mitts, gloves and long sleeved • Make sure equipment is fitted with
shirts to protect the upper body. safety valves, water level and pressure
• Provide aprons to protect arms and legs. gauges where required.
• Consider providing cool but protective
clothing.
Administration
• All equipment must be serviced and
2.5 Electricity maintained by a qualified electrical
worker.
Electrical equipment always has the potential • Inspection and testing should be done
to be a serious hazard. Heavy use and regularly by a qualified electrical worker.
frequent cleaning may compromise its safety. • Provide training in:
Electric shock can be fatal. - electrical safety;
- correct use and operating technique;
Assess the risk in your workplace. - the function of controls and guards;
To manage it, apply the hierarchy of - procedures to isolate electrical
controls. equipment before cleaning; and
- cleaning near power outlets and
electrical equipment. Fluids should
Elimination not be allowed to enter.
Avoid using electricity wherever possible.
Personal Protective Equipment
Substitution Consider all other control options first.
Use splashproof or waterproof electrical • Rubber soled (insulating) shoes may
appliances instead of standard equipment. provide some protection in some cases.
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 11 of 19• make sure you have appropriate fire
2.6 Gas fighting equipment for your kitchen:
- fire blankets
- the correct fire extinguishers (do not
Gas is a quick, efficient energy source but use water on oil or fat fires)
there are associated hazards: naked flame • implement fire safety procedures, e.g.
and the possibility of gas leaks and gas bottle use of fire extinguishers and fire
explosions. blankets ·
You can manage the risks by:
• have fire extinguishers easily seen and
• following safe working practices and accessible
documenting emergency procedures for
• train your workers in fire safety
gas leaks.
procedures.
• ensuring gas bottles are changed by a
qualified person; You should have emergency procedures in
• cleaning and maintaining cooking place so that your workers know what to do if
equipment; there is a fire either in your building or in
• locating gas equipment in a well-lit and neighbouring premises.
draught-free area; Your emergency plans should include a
• making sure you have a gas shut-off procedure to provide prompt treatment for
valve to stop supply; and burns and smoke inhalation.
• making sure all appliances have Well rehearsed evacuation procedures are
maintenance shut-off valves that are useful because:
easily accessible. • they reduce confusion
• they save time
• people can be easily accounted for
2.7 Fire
Make sure you have appropriate fire fighting
There is significant risk of fire in the food equipment for your kitchen:
industry (particularly in kitchens) due to the • fire blanket
nature of the business. • the correct type of fire extinguisher.
To manage the risk of fire, you should: (note: do not use water on oil or fat fires)
• maintain electrical equipment
• clean exhaust fans and hoods to prevent You can obtain further information on fire
build-up of residue safety from your local fire station.
• dispose of rubbish which may pose a
fire hazard
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 12 of 193. Service Delivery Substitution
Work in this aspect of the fast food, cafe and • Use chair trolleys and platforms for
restaurant industry includes the delivery of moving furniture.
food to your customers by table service, • Use lighter tables and chairs; perhaps
counter service, drive-through and home stackable.
delivery. • Use smaller and/or lighter plates.
• Use smaller trays and baskets for
Workers face a number of hazards, including: clearing tables.
• Manual Handling • Provide collapsible tables.
• Work Environment • Alternate buffet style and/or cafeteria
• Heat service with table service to reduce
• Sharps manual handling by workers.
• Violence • Install a drive-through.
• Noise.
You must identify these hazards in your Redesign
workplace, assess the risks, and take steps to • Re-design drive-throughs so that
manage them effectively. workers don't have to stretch through
windows or across counter tops.
• Provide a chute in the drive-through.
3.1 Manual Handling • Place drive-through equipment so that it
is comfortable to use.
Workers are at risk when they are: • Plan work processes to improve flow of
meals and reduce worker congestion.
• Setting up tables and function rooms:
- carrying tables and chairs
- bending to unfold legs of collapsible
Administration
tables
- pushing and pulling jammed table • Organise your roster so that there are
legs enough workers: job rotation; for
example between waiting tables and
• Delivering or collecting plates, cutlery cash register; shared tasks such as
and drink trays: lifting over an extended period.
- carrying many plates • Restrict the number of plates and
- balancing trays or loads of crockery glasses carried.
and cutlery • Provide training in:
- lifting baskets of dirty dishes and - preferred lifting methods and
utensils. - company work practices.
• Validate the training by competency
• Serving customers: tests.
- reaching over counters and hot • Make sure only trained workers perform
boxes a task.
- stretching across tables to place • Develop a maintenance program with a
food check list.
- leaning through windows to serve • Ensure all mechanical equipment (for
customers. example chair trolleys) is working
properly.
Assess the risk in your workplace. • Ensure that catches on all collapsible
To manage it, apply the hierarchy of tables are well greased and working
controls. properly.
Elimination Personal Protective Equipment
Install tables and chairs permanently, instead Consider all other control options first.
of daily set up and pull down. • Consider providing a waiter's cloth to
protect arms when carrying hot plates or
trays.
• Provide mats when workers must stand
for long periods of time.
• Provide non-slip shoes.
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 13 of 193.2 Work Environment Administration
• Provide rest breaks for workers, in a
During service delivery, workers are at risk cool area, with access to water.
from slips, trips and falls when they are: • Initiate a regular maintenance program
• walking on slippery floors for the air conditioning and extraction
• working in a cluttered area system.
• working in a busy, congested area • Educate workers about the risks of heat
stress.
• negotiating steps
• Provide training in preferred safe work
Hot working conditions may also lead to heat procedures (e.g. use of servery,
stress, particularly when there is a Iow level of restricted access) to prevent slips and
air movement and poor ventilation. falls.
• Have documented procedures (e.g.
Assess the risks in your workplace. signage close to the work area) so that
To manage them, apply the hierarchy of spills are cleaned up immediately.
controls. • Have clean-up equipment stored close
to the place where it is likely to be used.
Elimination • Develop a maintenance program to
check and fix equipment (e.g. light
Avoid walking on slippery floors wherever
bulbs) regularly.
possible.
Personal Protective Equipment
Substitution
Consider all other control options first.
• Review the type of floor surface and
• Provide non-slip shoes.
replace with non-slip material or non-slip
• Consider providing cool but protective
mats if required.
clothing.
• Use floor cleaning products which
remove oil and grease.
Indoor air quality
Separation Many food outlets, particularly cafes and
restaurants will be air-conditioned for comfort
• Provide a servery between the kitchen and appeal. It is important to maintain air
and dining room. quality for the health of both workers and
• Restrict workers to specified areas of customers. Air quality can be affected by
the kitchen. presence of tobacco smoke and different
microbiological hazards. Some of these
microbiological hazards (e.g. legionella) can
Redesign grow and proliferate in poorly maintained air-
• Review the workflow. conditioning systems which use water cooling
• Reduce the number of times a worker towers. Mould and fungi can grow in building
has to travel during a task and you'll fixtures and furnishings which have been
reduce the potential for a slip or fall. subject to water damage without being
• Provide separate exits and entrances to properly dried.
the kitchen to reduce the possibility of
collisions, spilt food, and resultant To manage the risks to respiratory health
slippery floors. from poor air quality, management needs to
• Minimise clutter in passages and • provide adequate fresh air supply to all
walkways. work areas
• Consider changing steps into ramps. • have correct maintenance carried out on
• Review any change of floor surface air-conditioning systems to prevent
between kitchen and dining room (e.g. growth and spread of micro-organisms
vinyl tile to carpet) • keep all areas, particularly carpeting, dry
• Provide adequate lighting. and free from moisture.
• Avoid heat stress by providing an
effective ventilation/extraction system, or
air conditioning.
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 14 of 193.3 Heat 3.4 Personal Security:
Violence At Work
Service delivery workers are primarily at risk
from burns and scalds when they are: Statistically, an average person can expect to
• walking through a kitchen where hot experience violence in the workplace at least
food is being prepared; and once during his or her working life.
• making beverages using steam or hot
equipment such as urns and expresso Violence has many forms - verbal abuse,
machines. threats, harassment, and physical assault,
resulting in serious injury and even death.
In some conditions they could also be at risk
from Heat Stress. In the food industry, where many workers deal
directly with the public, occupational violence is
Assess the risks in your workplace. commonly associated with:
To manage them, apply the hierarchy of • dissatisfied customers and
controls. • criminal activity, e.g. robbery.
To control sources of violence you can:
Elimination • change the work environment:
Avoid carrying hot liquids or utensils wherever - install security lighting
possible. - install video surveillance
- improve your workers' ability to see
potential offenders
Separation - reduce background noise
Install a servery to keep customer service - add locks to doors and windows
personnel out of the hot kitchen. • change work systems to limit the risk of
Consider separate entry and exit doors to violence:
prevent people colliding with others carrying - improve cash handling procedures
hot dishes. - roster sufficient staff to handle cash
- provide information, training and
supervision to help your workers
Redesign deal with security issues
Avoid heat stress by providing an efficient • provide a confidential means for workers
ventilation/extraction system, or air to report violence.
conditioning.
To reduce the risk, be prepared!
Administration • Roster enough staff to keep delays to a
• Use prominent signage to warn workers minimum, reducing customer stress.
of hot equipment. • Give your workers clear guidelines for
• Train workers in the safe operation of dealing with aggressive clients.
hot beverage machinery such as • Provide training so that workers can
espresso machines. detect imminent aggression and defuse
• Have fire fighting and first aid equipment potential violence.
easily accessible and well signposted. • Provide access to support services for
Make sure staff are trained to use it. workers involved in a violent incident.
Personal Protective Equipment
Consider all other control options first.
Consider providing cool but protective clothing.
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 15 of 19Manage the risk of cash-related assault 3.5 Noise
• Review cash management procedures:
- Make cash less visible and less Noise is a hazard which can permanently
accessible. damage your hearing and affect your health in
- Open cash drawer only when in use. other ways such as increased blood pressure,
- Use audible device to indicate head rate, and stress.
opening of drawer. You must take steps to prevent your workers
- Count cash in a secure room. being exposed to excessive noise.
- Encourage cashless purchasing
(credit cards and EFTPOS). Establish whether noise levels are excessive,
• Consider using a safe to store cash. i.e. above certain specified levels. A good
• Examine your cash transfer procedures: indicator of a possible noise problem is if you
- Develop random work patterns, e.g. have to raise your voice to be heard when you
go to the bank at different times or are talking to someone about one metre away.
make frequent random deposits.
- Consider using a professional Typical sources of noise in the food industry
collection service. include:
- Use a bank nearby. • the kitchen: loud machinery noise at
- Avoid using public transport when times in a restricted environment.
carrying money. • the drive through: excessive headset
- When going to the bank, tell volume.
someone when you expect to return.
• Use visual deterrents: • You can manage the risks associated
- By signage - "No cash kept on with noise by:
premises." • relocating drive-through speakers so
- By making sure the point of sale they are closer to drivers. This will allow
operator is visible from outside. headsets to be operated at a lower
• Design points of sale: volume.
- to minimise visibility and • limiting time that workers are exposed to
accessibility of cash the noise when taking orders.
- so they are situated away from
• investigating alternative ear pieces.
entrances and exits
• Limit the chance of a quick escape e.g.
by speed bumps, etc.
• Provide training for workers in security
procedures such as:
- opening and closing
- working alone or at night
- what to do if there is an incident.
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 16 of 194. Clean-up
4.2 Sharps - Skin Penetrating
Cleaning is part of the normal routine in all Injuries
areas: e.g. food preparation, service, storage
areas and amenities. Carparks and children's
Workers may be required to dispose of
playground may also have to be cleaned.
needles that are found in toilets or carparks or
Hazards that workers may face include:
workers may be required to clean up broken
glass that has been contaminated with blood.
• Biological waste
• Sharps and To manage the risk of exposure to blood or
• Hazardous Substances. body substances employers should provide:
• adequate hand washing facilities
• infection control policies and procedures
4.1 Biological Hazards • equipment for the safe handling and
disposal of sharps eg. a sharps disposal
Workers who are required to clean up blood or kit containing tongs, a rigid walled
body substance spills or who perform tasks puncture proof container and protective
that expose them to skin penetrating injuries gloves
may be at risk of contracting infectious • equipment for the management of a
diseases. blood or body substance spill eg. a spill
kit containing such items as a cleaning
Infectious diseases which may be transmitted agent, disposable absorbent material
by blood and some body substances include such as paper towels, a leak proof bag
hepatitis B, hepatitis C and Human and protective gloves.
Immunodeficiency Virus (HIV), which causes
the disease known as AIDS. Employers should also provide information
and training to workers who may be at risk of
exposure to biological hazards on issues such
Contaminated Waste as:
Workers may be required to dispose of waste • infectious diseases and modes of
that is contaminated with blood or body transmission
substances. For example a worker may be • preventative infection control practices
required to dispose of food that is and procedures e.g. the safe handling
contaminated by a handler who cuts and disposal of contaminated waste and
themselves, or a worker may be required to sharps, personal hygiene
clean up a blood or a vomit spill. • correct use of personal protective
equipment (PPE)
Workers in the food industry may come into • management of a blood or body
contact with contaminated waste. substance exposure
• management of a skin penetrating injury
To manage the risk of anyone contracting an • accident reporting, recording and
infection you should require workers to: investigation.
• Place waste in a specifically marked bin
and take it directly to a place of disposal.
• Use personal protective equipment,
such as gloves and a face mask to
protect breathing.
• Maintain high standards of personal
hygiene; for example by washing hands
thoroughly with soap and water after
contact with contaminated items, and
after removing protective gloves.
• Cover cuts or abrasions to prevent
exposure to bacteria.
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 17 of 194.3 Hazardous Substances These could include:
• providing proper storage facilities for all
hazardous substances
Hazardous substances may be used in your • labelling all containers – it is particularly
business for different purposes such as for important never to use any food or drink
cleaning or for pest control. For example, you container for hazardous substances
may use an oven cleaner that contains sodium
• ensuring an MSDS for all hazardous
hydroxide (caustic soda), which irritates the
substances used is available in the
skin and eyes. A corrosive beer line cleaner
workplace for staff to refer to
may be regularly used or a hypochlorite
• ensuring the controls are appropriate for
disinfectant may occasionally be used in
the use of the substance, such as
restroom facilities. Carbon dioxide in
ventilation or provision of PPE as
pressurised cylinders for drink carbonators can
specified in the MSDS
cause asphyxiation if accidentally released in a
confined space. You may have the premises • providing training in the use of the
sprayed regularly by a licensed pest substance
exterminator or you may conduct nocturnal
fumigation after all the staff and customers Another option is substitution; i.e. you could
have departed in the evening. use another, less hazardous product.
Note: Labels on containers of cleaning
Before any chemical is used in your workplace,
check if it is hazardous. You can do this by products purchased over the counter should
reading the Material Safety Data Sheet include safety precautions for use.
(MSDS) which should come with the product.
The MSDS will give you information about the You also should be aware that occasionally
hazards associated with the product, and steps workers may develop dermal sensitivity or
and precautions you can take to manage any allergy to certain foodstuffs, e.g. vegetables,
risks. seafood. Although these are not hazardous
substances, you may need to provide gloves
for these workers.
Guide Division of Workplace Health & Safety gde40v1.pdf
Fast Food Café & Restaurant Industry Page 18 of 19For further information on Workplace
Further Information Health and Safety Issues, contact:
• Department of Employment, Training
General Information about Training and Industrial Relations: Workplace
Health and Safety Freecall 1800 177
Training is an important risk control option. 717 Internet homepage: www. detir.
qld.gov, au
Well trained workers operate more efficiently • (The Workplace Health and Safety Act
and have fewer accidents. 1995 is on our site)
• Your industry association
You should make sure that your workers • Goprint - for copies of the legislation
receive adequate health and safety training.
Phone: 07 3246 3399
On-the-job instruction should be provided by Freecall: 1800 679 778
experienced workers who have themselves
been trained in safe practices and instruction
techniques. Acknowledgements
Training should be provided: These guidelines were developed by the
• when a worker begins employment Department of Employment, Training and
• regularly - as refresher training Industrial Relations in partnership with the
• when new procedures are adopted and Queensland Chamber of Commerce and
• when new equipment and/or technology Industry.
is introduced. The assistance of the following is gratefully
acknowledged:
Training programs should include instruction • Queensland Hoteliers’ Association
in: • Hospitality Training Association
• safe work practices • Restaurant and Caterers' Association of
• specific tasks QId.
• the safe operation and maintenance of • Motel and Hotel Accommodation
equipment Association
• hazard identification and associated • Australian Liquor and Hospitality
reporting requirements Miscellaneous Workers Union
• identified control measures to minimise • Collins Food International
risks • Eagle Boys Dial-a-Pizza
• safe procedures for handling hazardous • McDonalds Australia
substances • Hungry Jacks QId Pty Ltd
• safe manual handling practices • Jimmy's on the Mall
• the fitting, use and maintenance of PPE • Red Rooster
• accident and emergency procedures
and reporting requirements.
All training should be competency based; i.e.
workers should be able to demonstrate the
skills in which they have just been trained.
Ensure that the content and structure of your
training meets the needs of your workers,
especially if they are of non-English speaking
backgrounds.
Training programs should be evaluated and
reviewed in consultation with workers and
health and safety representatives.
Guide Division of Workplace Health & Safety gde40v1.pdf
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