Food Service Safety Manual

Food Service Safety Programs

The safety programs needed by a food-service employer depend on the work performed and equipment used. A typical manual may include programs covering:

• Food Service Safety
• Kitchen Safety
• Personal Protective Equipment
• Hazard Communication
• Slips, Trips and Falls
• Machine Guarding
• Lockout/Tagout
• Electrical Safety
• Fire Prevention
• Emergency Action Plan
• Manual Lifting and Material Handling
• Ergonomics
• First Aid
• Bloodborne Pathogens
• Workplace Violence Prevention
• Working Alone
• Driving Safety
• Job Safety Analysis
• Safety Audits and Inspections

Programs that do not apply to the operation can be removed, while additional programs should be included when specialized equipment or activities create additional hazards.

Kitchen Safety

Commercial and institutional kitchens combine heat, sharp tools, machinery, electricity, water, grease, chemicals, and high employee traffic in a relatively small area.

Employees should:

• Maintain orderly work areas.
• Keep aisles and exits clear.
• Clean spills promptly.
• Use equipment only as intended.
• Keep machine guards in place.
• Store knives safely.
• Control hot surfaces and liquids.
• Wear appropriate footwear and PPE.
• Keep combustible materials away from heat sources.
• Remain aware of coworkers when carrying hot food, knives, or heavy items.

Employees should receive training before operating specialized kitchen equipment.

Food Preparation Safety

Food preparation may involve knives, slicers, mixers, choppers, grinders, processors, cutting equipment, and repetitive manual tasks.

Work areas should be organized to reduce unnecessary reaching, twisting, congestion, and crossing of work paths.

Employees should inspect equipment before use and follow manufacturer instructions.

Damaged equipment should be removed from service until repaired or replaced.

Knife Safety

Knives are among the most frequently used tools in food-service operations and can cause serious cuts and puncture wounds.

Employees should:

• Use the correct knife for the task.
• Maintain knives in usable condition.
• Use stable cutting surfaces.
• Keep fingers away from the cutting path.
• Cut away from the body when practical.
• Carry knives carefully.
• Never attempt to catch a falling knife.
• Store knives in designated locations.
• Avoid distractions while cutting.

Knives should never be left concealed in sinks, standing water, or containers where another employee could unknowingly contact the blade.

Meat Slicer Safety

Commercial meat slicers can cause severe cuts and amputations.

Employees operating slicers should:

• Receive appropriate training.
• Keep guards and safety devices in place.
• Use provided food pushers.
• Keep hands away from the blade.
• Follow manufacturer procedures.
• Turn equipment off when not in use.
• Secure loose clothing, jewelry, and hair.

Before cleaning, servicing, or clearing jams, employees should follow established shutdown and hazardous-energy-control procedures.

Commercial Mixer Safety

Commercial mixers may expose employees to rotating components and caught-in hazards.

Employees should:

• Keep guards and interlocks functional.
• Keep hands and utensils away from moving components.
• Stop equipment before adding or removing attachments when required.
• Avoid loose clothing and jewelry.
• Follow safe cleaning procedures.
• Never bypass guards or interlocks.

Equipment should be disconnected or otherwise isolated from hazardous energy before servicing when required.

Food Processors, Grinders and Choppers

Food processors, grinders, choppers, and similar equipment can expose employees to blades, rotating components, and pinch points.

Employees should operate equipment only when guards and covers are properly installed.

Hands should never be placed into operating equipment.

Appropriate plungers, pushers, or other manufacturer-provided devices should be used when needed.

Fryer and Hot Oil Safety

Commercial fryers expose employees to hot oil, steam, splashing, grease fires, and serious burns.

Employees should:

• Keep water away from hot oil.
• Add food carefully to minimize splashing.
• Avoid overfilling fryers.
• Use appropriate baskets and utensils.
• Wear required protective equipment.
• Keep floors around fryers clean and dry.
• Follow safe procedures when filtering or changing oil.
• Allow oil to cool when required before handling.
• Keep combustibles away from cooking equipment.

Employees should understand the emergency procedures for cooking-oil fires.

Water should never be used to extinguish a grease or cooking-oil fire.

Ovens, Grills and Hot Surfaces

Ovens, grills, broilers, steam tables, hot plates, warming equipment, and other cooking appliances can cause burns.

Employees should:

• Use dry oven mitts, gloves, or other suitable protection.
• Keep handles positioned to prevent accidental contact.
• Open ovens and steam equipment carefully.
• Warn coworkers when carrying hot items.
• Maintain adequate clearance around hot equipment.
• Report defective controls or equipment.

Hot equipment should be clearly recognized as a burn hazard even when surfaces do not appear hot.

Steam and Scald Hazards

Steam, boiling water, soups, sauces, dishwashing equipment, and heated liquids can cause severe burns.

Employees should open pot lids, steamers, and other equipment away from their face and body.

Hot liquids should not be carried in containers that are excessively full or difficult to control.

Employees should use appropriate carts or mechanical assistance for large quantities of hot liquids.

Fire Prevention

Cooking operations present significant fire hazards involving grease, cooking oil, open flames, electrical appliances, combustible materials, and ventilation systems.

Food-service employers should maintain procedures addressing:

• Fire extinguishers
• Cooking-system fire suppression
• Grease accumulation
• Hood and duct cleaning
• Combustible storage
• Electrical equipment
• Emergency shutdown
• Evacuation procedures

Employees should know how to report a fire and when evacuation is necessary.

Only employees who have received appropriate instruction should attempt to extinguish a fire.

Cleaning and Sanitation Chemical Safety

Food-service employees may use detergents, degreasers, sanitizers, disinfectants, oven cleaners, drain cleaners, and other chemicals.

Employees should:

• Read product labels.
• Review applicable Safety Data Sheets.
• Wear required PPE.
• Follow dilution instructions.
• Avoid mixing incompatible chemicals.
• Maintain chemicals in labeled containers.
• Store chemicals away from food and food-contact items as required.
• Report spills and exposures.

Chemicals should never be transferred into unlabeled food or beverage containers.

Hazard Communication

A Hazard Communication Program should address hazardous chemicals used in food-service operations.

The program should include:

• A chemical inventory
• Container labeling
• Safety Data Sheets
• Employee training
• Chemical storage procedures
• Non-routine tasks
• Protective measures

Employees should know where Safety Data Sheets are located and how to obtain information about chemical hazards.

Personal Protective Equipment

PPE requirements should be based on the hazards associated with each task.

Food-service PPE may include:

• Cut-resistant gloves
• Heat-resistant gloves or mitts
• Chemical-resistant gloves
• Aprons
• Safety glasses
• Goggles
• Face shields
• Slip-resistant footwear
• Other task-specific protection

PPE should be inspected before use and replaced when damaged or contaminated beyond safe use.

Slip, Trip and Fall Prevention

Wet or greasy floors, food debris, cords, mats, boxes, and congested work areas can create significant slip and trip hazards.

Employees should:

• Clean spills promptly.
• Use warning signs when floors are wet.
• Keep aisles clear.
• Maintain floor mats.
• Report damaged flooring.
• Keep cords away from walkways.
• Wear appropriate footwear.
• Maintain adequate lighting.

Leaks from refrigeration, dishwashing, plumbing, or cooking equipment should be corrected promptly.

Refrigerators, Freezers and Walk-In Coolers

Employees may enter walk-in refrigerators and freezers to retrieve or store food.

Hazards may include:

• Slippery floors
• Cold exposure
• Falling materials
• Manual lifting
• Limited visibility
• Door or latch problems

Storage should be stable and organized.

Employees should not climb shelving or stored materials to reach products.

Walk-in doors should permit employees to exit from the inside.

Electrical Safety

Food-service facilities use numerous electrical appliances in locations where water, grease, and cleaning activities may be present.

Employees should:

• Inspect cords and plugs.
• Keep electrical equipment away from water when required.
• Never use damaged appliances.
• Report shocks, overheating, or unusual odors.
• Avoid overloaded outlets.
• Disconnect equipment before cleaning or servicing when appropriate.

Only qualified personnel should perform electrical repairs.

Machine Guarding

Commercial kitchen equipment may contain rotating blades, belts, gears, cutting surfaces, and other moving components.

Required guards should remain in place and functional.

Employees should not operate equipment with removed, damaged, or bypassed guards.

Machine guarding should be inspected as part of routine safety inspections.

Lockout/Tagout

Employees servicing, cleaning, adjusting, or clearing jams from equipment may be exposed to unexpected startup or hazardous energy.

Equipment that may require hazardous-energy controls can include:

• Slicers
• Mixers
• Grinders
• Conveyors
• Dishwashing equipment
• Compactors
• Other powered equipment

Authorized employees should follow established lockout/tagout procedures when applicable.

Manual Lifting and Material Handling

Food-service employees may lift and carry:

• Boxes
• Ingredient containers
• Produce
• Beverage containers
• Cooking pots
• Bags
• Trays
• Small appliances
• Trash
• Deliveries

Employees should evaluate loads before lifting and use carts, hand trucks, team lifting, or other assistance when appropriate.

Loads should be kept close to the body, and employees should avoid twisting while lifting.

Ergonomics

Food-service work often involves prolonged standing, repetitive cutting, reaching, lifting, bending, and carrying.

Ergonomic controls may include:

• Proper work heights
• Anti-fatigue mats
• Task rotation
• Appropriate storage heights
• Mechanical assistance
• Ergonomic tools
• Periodic breaks

Frequently used materials should be positioned to reduce unnecessary reaching and bending.

Receiving and Storage

Food-service employees may receive deliveries from trucks and vendors.

Hazards may include vehicle traffic, falling materials, manual lifting, pallet handling, and congested receiving areas.

Employees should:

• Keep receiving areas clear.
• Inspect loads before handling.
• Use appropriate lifting methods.
• Secure stored materials.
• Keep heavy items at manageable heights.
• Avoid blocking exits, electrical equipment, or fire protection equipment.

Storage racks and shelving should be stable and maintained in good condition.

Ladder Safety

Employees may use ladders or step stools to reach supplies, clean equipment, or perform other elevated tasks.

Employees should:

• Use appropriate ladders or approved step stools.
• Inspect equipment before use.
• Maintain stable footing.
• Avoid standing on chairs, boxes, shelving, or other makeshift surfaces.
• Avoid overreaching.
• Follow manufacturer requirements.

Damaged ladders should be removed from service.

Waste Handling

Trash, broken glass, sharp containers, food waste, grease, and other refuse can expose employees to cuts, strains, biological hazards, and slips.

Employees should:

• Avoid compressing trash bags with their hands.
• Use gloves appropriate for the task.
• Handle broken glass separately.
• Avoid overloading trash containers.
• Use carts when appropriate.
• Clean spills and leaks promptly.

Waste areas should be maintained to reduce insects, rodents, odors, and other hazards.

Bloodborne Pathogens and First Aid

Employees may encounter blood when coworkers or customers experience cuts or other injuries.

Employees responsible for providing first aid or cleaning blood should follow applicable bloodborne-pathogen precautions.

Appropriate gloves and cleanup materials should be available.

Food contaminated by blood or other potentially infectious materials should not be served.

Workplace Violence and Security

Some food-service employees work late hours, handle cash, make deliveries, work alone, or interact with members of the public.

Safety procedures may address:

• Cash handling
• Robbery prevention
• Opening and closing
• Working alone
• Customer conflicts
• Emergency communication
• Parking-lot safety
• Delivery operations

Employees should know how to obtain assistance and when to disengage from threatening situations.

Driving and Food Delivery

Food-service operations that provide catering or delivery services should address motor-vehicle safety.

Drivers should:

• Wear seat belts.
• Follow traffic laws.
• Avoid distracted driving.
• Secure food and equipment.
• Inspect vehicles as required.
• Use caution when backing.
• Avoid unsafe parking or unloading locations.

Delivery schedules should not encourage speeding or other unsafe driving.

Catering Operations

Catering employees may work at temporary or unfamiliar locations.

Before setup begins, employees should evaluate:

• Electrical service
• Cooking equipment
• Hot surfaces
• Floor conditions
• Public access
• Material handling
• Weather
• Temporary structures
• Emergency exits
• Fire protection

Equipment, cords, tables, cooking appliances, and serving areas should be arranged to minimize hazards to employees and guests.

Food Trucks and Mobile Food Operations

Food trucks combine cooking equipment, propane or other fuels, electrical systems, confined work areas, hot surfaces, driving hazards, and public interaction.

Food-truck safety procedures may address:

• Vehicle inspections
• Cooking equipment
• Ventilation
• Fire suppression
• Fuel systems
• Electrical equipment
• Slips and falls
• Heat exposure
• Emergency exits
• Driving and parking

Employees should be familiar with emergency shutdown procedures.

Job Safety Analysis

A Job Safety Analysis (JSA) can help food-service employers identify hazards associated with higher-risk tasks.

JSAs may be appropriate for:

• Meat slicer operation
• Commercial mixer operation
• Fryer cleaning
• Fryer oil changing
• Grill cleaning
• Oven cleaning
• Knife-intensive preparation
• Equipment servicing
• Receiving deliveries
• Trash handling
• Catering setup
• Food delivery

The JSA should identify the steps of the task, associated hazards, and controls needed to perform the work safely.

Food Service Safety Training

Employees should receive training appropriate to their assigned work and equipment.

Training may include:

• Kitchen safety
• Knife safety
• Slicer and mixer safety
• Fryer safety
• Burn prevention
• Machine guarding
• Lockout/tagout
• Chemical safety
• Hazard communication
• PPE
• Slip and fall prevention
• Manual lifting
• Fire prevention
• Emergency procedures
• Workplace violence
• Driving safety

Training should be documented and updated when equipment, procedures, hazards, or employee responsibilities change.

Building a Food Service Safety Manual

A Food Service Safety Manual should be customized to the employer’s actual operations rather than relying on a generic restaurant safety program.

A school cafeteria may require a different combination of programs than a hospital kitchen, catering company, food truck operation, hotel kitchen, corporate cafeteria, commissary, or institutional food-service contractor.

The completed manual should address the hazards employees actually encounter and provide practical procedures managers, supervisors, and employees can use in their daily work.

When properly developed, the safety manual supports employee training, OSHA compliance, hazard assessments, JSAs, inspections, incident investigations, emergency procedures, and the employer’s overall safety-management system.