4 Quick Steps to a Safe Commercial Kitchen

A busy Commercial Kitchen can be a hazardous place! Common injuries include: Slips and Trips, Cuts, Burns, Back Strains, and exposure to Chemicals. And less directly, consideration should also be given to stress, illnesses, interpersonal relationships, and the well-being our of clients.

So how do we protect our team?

1. Know your responsibilities

As a business owner, manager, Director, we have a responsibility to ensure a safe working environment.

You can find a valuable of information at Safe Work Australia, Food Standards Australia, and relevant State Government Food Safety Authorities.

2. Evaluate your Workplace Risk

Is my kitchen Low or High Risk?

Systematically review your workplace; the environment and the equipment being used. Most cafes, coffee shops and food kiosks self-assess as Low Risk. However, if your kitchen uses machinery that can cause serious injury (such as large vats, mincers, slicers, hot oil fryers or open flamed stove tops) then it is likely to be assessed as High Risk.

How many floors do I operate on? How many staff and clients may be on-site at the busiest time? Knowing this will help govern the number of First Aiders you need on hand, and the type, size and location of First Aid Equipment.

A Low Risk Workplace requires one First Aider per 50 workers. A High Risk Workplace requires one First Aider per 25 workers. The minimum level of training for the First Aiders is Provide First Aid; also referred to as Senior First Aid or Apply First Aid.

You should consider reassessing your risk every six to twelve months, or if you introduce any changes, such as new equipment or a redesign.

3. Engage with your Team

Your team is a wealth of information, ask them to contribute informally and formally.

Conduct regular meetings to :

• • identify and make everyone aware of potential risks
  • inform of what hazards have been identified, near-misses and injuries have occurred and what remediatory action was taken
  • ensure everyone knows what to do if an incident occurs

Establish a Training Plan which covers

• Induction and Refresher
  • Where do I find the First Aid Kits, Signs, Emergency Numbers
  • Who do I speak to in case of an accident, illness or hazard
  • Know the Evacuation Plan
• Ongoing
  • How do I assess risk and hazards
  • First Aid Training
  • How to prepare and and manage accidents, illnesses and hazards

4. Prepare for the Worst

Ensure I have the necessary First Aid and Safety Equipment

• First Aid Kits
  • are they adequate for my needs,
  • are they for the Food Industry (with Blue Detectable Dressings, burn treatments, etc)
  • are they located appropriately (close to running water and nearby where incidents are likely to occur)
• Other Safety Equipment
  • do I have fire extinguishers, non-slip mats, signs
• Are my First Aiders current with their skills
• Do I need a Defibrillator
• Display Emergency Phone Numbers, First Aid Information
• Know where the closest hospital is

Remember, our objective is to cultivate a supportive, healthy, and safe workplace.