Restaurant Safety Manual

What Should a Restaurant Safety Manual Include?

The contents of a Restaurant Safety Manual should reflect the restaurant’s actual operations.

A small café may require a different combination of programs than a full-service restaurant with commercial fryers, slicers, mixers, walk-in freezers, delivery drivers, catering operations, and late-night service.

Depending on operations, the manual may address:

• Kitchen safety.
• Knives and cutting tools.
• Slicers and mixers.
• Machine guarding.
• Fryers and hot oil.
• Burns and scalds.
• Fire prevention.
• Electrical safety.
• Cleaning chemicals.
• Slips, trips and falls.
• Material handling.
• Ergonomics.
• Refrigerators and freezers.
• Workplace violence.
• Emergency procedures.

Programs should be selected according to the work actually performed and applicable requirements.

Restaurant Safety Program

An effective Restaurant Safety Program establishes responsibilities and procedures for identifying hazards, protecting employees, maintaining kitchen equipment, training workers, and correcting unsafe conditions.

Management should provide the training, equipment, safeguards, PPE, and resources necessary for employees to perform restaurant work safely.

Managers and supervisors should:

• Identify workplace hazards.
• Ensure kitchen equipment is maintained safely.
• Maintain required machine guards.
• Establish procedures for cooking and cleaning equipment.
• Provide appropriate PPE.
• Train employees before assigning hazardous tasks.
• Correct unsafe conditions.
• Maintain clear exits and emergency equipment.
• Investigate incidents and near misses.
• Follow up on corrective actions.

Employees should follow established procedures, use required safeguards and PPE, report unsafe conditions, and operate only equipment for which they have appropriate training and authorization.

Restaurant Safety Inspections

Restaurants should be periodically inspected to identify unsafe conditions and verify that safety procedures are being followed.

Inspection topics may include:

• Kitchen equipment.
• Slicers and mixers.
• Machine guards.
• Fryers.
• Ovens and grills.
• Electrical equipment.
• Cords and plugs.
• Refrigerators and freezers.
• Chemical containers.
• Floors and drains.
• Fire extinguishers.
• Exit routes.
• Storage areas.
• PPE.

Deficiencies should be documented and corrected in a timely manner.

Job Safety Analysis (JSA/JHA)

A Job Safety Analysis or Job Hazard Analysis can be used to evaluate higher-hazard restaurant activities.

JSAs/JHAs may be appropriate for:

• Meat-slicer operation.
• Commercial mixer operation.
• Fryer cleaning.
• Fryer oil changing.
• Grill cleaning.
• Oven cleaning.
• Receiving deliveries.
• Knife-intensive food preparation.
• Equipment servicing.
• Catering setup.
• Restaurant delivery.

The analysis should identify task steps, hazards, and controls necessary to perform the work safely.

Employee Training and Authorization

Employees should receive appropriate instruction before operating restaurant equipment.

Training should reflect the equipment and may address:

• Controls.
• Machine guards.
• Emergency stopping.
• Safe operating procedures.
• Cleaning.
• Jam clearing.
• Electrical hazards.
• Burns.
• PPE.
• Prohibited practices.

Employees should not operate specialized equipment unless they have received appropriate instruction and are permitted to perform the work.

Young and Inexperienced Workers

Restaurants commonly employ young and inexperienced workers who may be unfamiliar with workplace hazards.

Management should identify tasks that employees are legally permitted to perform and ensure that age-restricted employees are not assigned prohibited work.

Young employees should receive clear instruction and appropriate supervision.

Particular attention should be given to:

• Powered food-processing equipment.
• Cooking equipment.
• Fryers.
• Hot surfaces.
• Knives.
• Cleaning chemicals.
• Freezers.
• Delivery and loading activities.
• Ladders and elevated work.

Applicable federal and state youth-employment restrictions should be considered when assigning work.

Kitchen Safety

Commercial 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 clear.
• Clean spills promptly.
• Use equipment only as intended.
• Keep guards in place.
• Store knives safely.
• Control hot surfaces and liquids.
• Wear appropriate footwear and PPE.

Employees should remain aware of coworkers when carrying hot food, sharp tools, or heavy items through congested areas.

Food Preparation Safety

Food-preparation activities may involve knives, slicers, mixers, choppers, grinders, cutting boards, electrical equipment, and repetitive work.

Employees should organize work areas to minimize unnecessary reaching and crossing of work paths.

Equipment should be inspected and used according to manufacturer instructions.

Knife Safety

Knives should be appropriate for the task and maintained in usable condition.

Employees should:

• Cut away from the body when practical.
• Use stable cutting surfaces.
• Keep fingers clear of the cutting path.
• Carry knives carefully.
• Avoid attempting to catch a falling knife.
• Store knives in designated locations.
• Use appropriate cutting techniques.

Knives should not be left concealed in sinks, standing water, or other locations where another employee may unknowingly contact the blade.

Knife Storage

Knives should be stored in racks, blocks, magnetic holders, or other designated systems that protect employees from accidental contact.

Employees should not leave knives loose on counters or mixed with other utensils where blades are difficult to see.

Meat Slicer Safety

Meat slicers can cause severe cuts and amputations.

Employees operating slicers should:

• Receive appropriate training.
• Keep required guards in place.
• Use food pushers or other provided devices.
• Keep hands away from the blade.
• Follow manufacturer procedures.
• Turn equipment off when not in use.

Slicers should be appropriately secured and maintained.

Cleaning Meat Slicers

Cleaning slicers can expose employees directly to sharp blades.

Before cleaning, employees should follow established procedures for shutting down and controlling the equipment.

Employees should not rely solely on the operating switch when additional energy-control measures are required.

Cleaning tools and methods should minimize direct hand contact with blades.

Commercial Mixer Safety

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

Required guards and interlocks should remain functional.

Employees should:

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

Food Processors, Choppers and Grinders

Powered food-processing equipment should be operated according to manufacturer instructions.

Employees should use provided pushers, tampers, guards, covers, and other safeguards.

Hands should not be placed into feed openings or danger areas.

Equipment should be shut down appropriately before clearing jams or cleaning.

Machine Guarding

Powered kitchen equipment should have required guards and safeguards.

Employees should not remove, defeat, or bypass machine guards.

Equipment with missing or defective safeguards should be removed from service until corrected.

Lockout/Tagout — When Applicable

Restaurant equipment can contain electrical, mechanical, hydraulic, pneumatic, thermal, or other hazardous energy.

Where servicing or maintenance exposes employees to unexpected energization, startup, or release of hazardous energy, applicable energy-control procedures should be followed.

Employees should not reach into operating equipment or bypass guards to clear jams.

Routine cleaning procedures should be evaluated to determine what energy controls are necessary for the equipment and task.

Cooking Safety

Cooking operations can expose employees to:

• Hot surfaces.
• Open flames.
• Steam.
• Hot oil.
• Boiling liquids.
• Hot food.
• Electrical equipment.
• Fire hazards.

Employees should receive appropriate instruction before operating cooking equipment.

Burns and Scalds

Employees can be burned by hot oil, steam, boiling water, hot beverages, pans, trays, grills, ovens, fryers, and other cooking equipment.

Employees should:

• Use dry potholders or oven mitts where appropriate.
• Warn coworkers when carrying hot items.
• Avoid reaching over hot equipment.
• Open hot containers carefully.
• Keep handles positioned to reduce accidental contact.
• Use caution around steam.

Wet towels should not be used to handle hot cookware because moisture can rapidly transfer heat.

Deep Fryer Safety

Deep fryers can cause severe burns from hot oil, splashing, equipment contact, and improper oil handling.

Employees should:

• Follow manufacturer instructions.
• Avoid overfilling fryers.
• Keep water and ice away from hot oil.
• Lower food carefully.
• Use appropriate baskets and tools.
• Keep floors around fryers clean.
• Wear appropriate protective clothing.

Employees should never attempt to move a fryer containing hot oil unless specifically designed and authorized for that operation.

Changing Fryer Oil

Hot fryer oil should be allowed to cool to an appropriate temperature before draining, filtering, transferring, or disposing of it unless equipment and procedures are specifically designed for safe hot-oil handling.

Employees should use suitable containers and equipment.

Containers should not be overfilled.

Travel paths should be clear before oil is moved.

Fryer Cleaning

Fryers should be cleaned according to manufacturer instructions.

Employees should consider:

• Hot surfaces.
• Residual oil.
• Cleaning chemicals.
• Electrical or gas energy.
• Slippery floors.

Required shutdown and energy-control procedures should be followed.

Grills and Griddles

Employees working with grills and griddles should be protected from hot surfaces, grease splashes, steam, and fire hazards.

Cleaning should be performed using appropriate tools and procedures.

Employees should not apply chemicals to dangerously hot surfaces unless the product and procedure are specifically designed for that use.

Ovens

Employees should open ovens carefully and avoid placing their face or body directly in the path of escaping heat or steam.

Appropriate mitts or other protection should be used when handling hot cookware.

Oven doors should not be left open unnecessarily where they create burn or trip hazards.

Steamers and Pressure Equipment

Steam can cause serious burns.

Employees should:

• Open steam equipment cautiously.
• Stand away from escaping steam.
• Follow manufacturer procedures.
• Avoid opening equipment before pressure has been safely released.

Defective pressure or steam equipment should not be used.

Microwave Ovens

Microwave equipment should be maintained in safe condition.

Employees should use caution with heated liquids and sealed containers because steam and pressure may cause unexpected splashing.

Damaged doors, latches, or electrical components should be reported.

Hot Food and Beverage Handling

Employees carrying hot plates, trays, coffee, tea, soup, or other hot items should warn nearby employees when necessary.

Loads should be manageable and provide adequate visibility.

Hot items should be placed where employees and customers are unlikely to contact them accidentally.

Fire Prevention

Restaurants have significant fire hazards involving cooking equipment, grease, open flames, electrical equipment, combustible materials, and flammable products.

Procedures should address:

• Fryers.
• Grills.
• Ovens.
• Grease accumulation.
• Exhaust systems.
• Cooking equipment.
• Electrical equipment.
• Combustible storage.
• Fire extinguishers.
• Emergency exits.

Employees should understand their responsibilities during a fire emergency.

Grease Fires

Employees should understand that water should not be used on a grease or cooking-oil fire.

Appropriate fire-extinguishing equipment should be available and maintained.

Employees expected to use portable extinguishers should receive applicable instruction.

Employees should not attempt to fight a fire that is beyond their training or can no longer be safely controlled.

Class K Fire Extinguishers

Where Class K extinguishers are provided for commercial cooking hazards, employees should understand their location and intended use.

Access should remain unobstructed.

Portable extinguishers should complement, not replace, required fixed fire-suppression systems.

Kitchen Fire-Suppression Systems

Commercial cooking fire-suppression systems should be inspected and maintained according to applicable requirements and manufacturer instructions.

Employees should understand:

• Manual activation procedures.
• Emergency shutdown procedures.
• Evacuation procedures.

Equipment should not be obstructed or altered.

Grease Hoods and Exhaust Systems

Grease hoods, filters, ducts, and exhaust systems should be cleaned and maintained at appropriate intervals.

Excessive grease accumulation can contribute to serious fire hazards.

Employees should report malfunctioning ventilation or excessive grease buildup.

Cooking Equipment Ventilation

Kitchen ventilation should be operated and maintained as designed.

Exhaust hoods should effectively remove heat, smoke, grease-laden vapors, and combustion products associated with cooking operations.

Employees should report malfunctioning exhaust systems.

Carbon Monoxide — When Applicable

Fuel-burning equipment can create carbon monoxide hazards when combustion or ventilation systems malfunction.

Employees should report symptoms such as:

• Headache.
• Dizziness.
• Nausea.
• Weakness.
• Confusion.

Suspected carbon monoxide exposure requires prompt attention.

Electrical Safety

Restaurants use electrical equipment in areas where water, cleaning processes, and conductive surfaces may be present.

Employees should:

• Inspect cords and plugs.
• Keep electrical connections away from water.
• Report damaged equipment.
• Avoid makeshift repairs.
• Disconnect equipment appropriately before cleaning or servicing.

Electrical repairs should be performed only by appropriately qualified persons.

Wet Cleaning and Electrical Equipment

Employees should use particular caution when washing floors, counters, and equipment near electrical appliances and outlets.

Electrical equipment should not be sprayed with water unless specifically designed for that cleaning method.

Damaged electrical equipment should be removed from service.

Extension Cords and Power Strips

Extension cords and power strips should be suitable for their intended use.

They should not be used as substitutes for permanent wiring where prohibited.

Damaged cords, overloaded devices, and makeshift electrical connections should not be used.

Cleaning and Sanitation Safety

Restaurant cleaning can expose employees to chemicals, hot water, steam, electrical equipment, sharp objects, broken glass, wet floors, and ergonomic hazards.

Employees should follow established procedures for cleaning:

• Cooking equipment.
• Floors.
• Dishes.
• Food-preparation equipment.
• Restrooms.
• Storage areas.

Cleaning should be coordinated with restaurant operations so hazards are controlled.

Hazard Communication

Restaurants using hazardous chemicals should maintain an applicable Hazard Communication Program.

The program should address:

• Chemical inventory.
• Container labeling.
• Safety Data Sheets.
• Employee information and training.
• Non-routine tasks.

Employees should understand how to obtain chemical hazard information before using a product.

Cleaning Chemicals

Restaurant cleaning products may include:

• Oven cleaners.
• Grill cleaners.
• Degreasers.
• Floor cleaners.
• Disinfectants.
• Drain cleaners.
• Dishwashing chemicals.
• Sanitizers.

Employees should follow product labels, Safety Data Sheets, and established procedures.

Appropriate gloves, eye protection, ventilation, and other controls should be used according to the product and task.

Chemical Mixing

Cleaning chemicals should not be mixed unless the product manufacturer specifically permits the combination and employees have been instructed in the procedure.

Employees should never experiment with chemical combinations.

Incompatible chemicals can produce dangerous reactions and hazardous gases.

Chemical Dilution and Dispensing

Concentrated cleaning chemicals should be diluted and dispensed according to manufacturer instructions.

Employees should use designated dispensing systems when provided and wear required PPE.

Containers should remain properly labeled.

Dishwashing Safety

Dishwashing can expose employees to:

• Hot water.
• Steam.
• Cleaning chemicals.
• Broken glass.
• Knives.
• Wet floors.
• Repetitive motion.
• Heavy racks or containers.

Employees should organize dishwashing areas to minimize these hazards.

Commercial Dishwashers

Employees should be trained to safely load and unload commercial dishwashing equipment.

Employees should use caution around:

• Hot dishes.
• Steam.
• Hot water.
• Moving racks.
• Conveyors.
• Chemical dispensing systems.

Required guards should remain in place.

Broken Glass

Broken glass should not be picked up with bare hands.

Employees should use a broom and dustpan, tongs, or other appropriate tools.

Broken glass should be placed in a suitable container that protects employees who subsequently handle the waste.

Knives in Dishwashing Areas

Knives should not be placed loose in sinks or concealed beneath soapy water.

Employees should follow a designated procedure for collecting, washing, and storing knives so dishwashing employees can identify and control sharp objects.

Slips, Trips and Falls

Restaurant floors may become slippery from:

• Water.
• Ice.
• Grease.
• Food.
• Cleaning solutions.
• Beverages.

Spills should be cleaned promptly.

Appropriate signs or barriers should be used when temporary wet-floor hazards exist.

Kitchen Floors

Kitchen floors should be maintained in a clean and orderly condition.

Controls may include:

• Slip-resistant surfaces.
• Appropriate floor mats.
• Adequate drainage.
• Prompt spill cleanup.
• Appropriate footwear.

Mats should be maintained so they do not themselves create trip hazards.

Floor Drains

Floor drains and grates should be maintained in good condition.

Missing, damaged, or loose drain covers should be corrected.

Drains should be kept sufficiently clear to prevent unnecessary standing water.

Slip-Resistant Footwear

Appropriate footwear can help reduce restaurant slip hazards.

The company should consider the work environment when establishing footwear requirements.

Footwear should also provide suitable protection against other hazards associated with assigned work.

Personal Protective Equipment

PPE should be selected according to the hazards associated with each task.

Depending on operations, PPE may include:

• Gloves.
• Cut-resistant gloves.
• Heat-resistant mitts.
• Chemical-resistant gloves.
• Safety glasses.
• Goggles.
• Face shields.
• Aprons.
• Protective footwear.

Employees should receive instruction concerning appropriate PPE use.

Hand Protection

Different restaurant tasks can require different types of hand protection.

Examples include:

• Cut-resistant protection for appropriate cutting operations.
• Heat-resistant protection for hot equipment.
• Chemical-resistant gloves for cleaning products.
• Disposable gloves for appropriate sanitation tasks.

Gloves should be selected for the actual hazard.

Eye and Face Protection

Eye or face protection may be necessary when employees:

• Handle concentrated chemicals.
• Dilute cleaning products.
• Clean fryers or grills.
• Respond to chemical spills.
• Perform tasks presenting splash or particle hazards.

Face shields should supplement required primary eye protection where both are necessary.

Refrigerators and Freezers

Walk-in refrigerators and freezers can expose employees to cold temperatures, slippery floors, falling materials, and entrapment hazards.

Employees should:

• Maintain clear aisles.
• Store materials securely.
• Avoid blocking doors.
• Report defective interior door-release mechanisms.
• Wear appropriate clothing when extended cold exposure is anticipated.

Walk-In Freezer Entrapment

Employees should be able to exit walk-in refrigerators and freezers from the inside.

Door-release mechanisms should be maintained in operating condition.

Employees should report defective doors or latches immediately.

Cold Exposure

Employees working for extended periods in refrigerated or freezer areas may require appropriate clothing and work practices.

Employees should limit unnecessary exposure and report symptoms associated with excessive cold.

Receiving and Delivery Areas

Receiving areas can expose employees to:

• Delivery vehicles.
• Hand trucks.
• Pallets.
• Heavy products.
• Wet surfaces.
• Loading areas.
• Stacked materials.

Employees should maintain communication with delivery personnel and keep unnecessary persons clear of material-handling areas.

Material Handling

Restaurant employees may lift and carry:

• Food containers.
• Beverage cases.
• Cooking supplies.
• Produce.
• Pots.
• Trash.
• Dish racks.
• Tables and chairs.

Employees should evaluate the weight and size of loads before lifting.

Mechanical assistance or team lifting should be used where appropriate.

Storage Areas

Supplies should be stored securely and in an orderly manner.

Heavy items should generally be stored where they can be retrieved without unnecessary overhead lifting.

Materials should not obstruct:

• Aisles.
• Exit routes.
• Fire extinguishers.
• Electrical panels.
• Emergency equipment.

Shelving

Shelving should be stable and suitable for the materials stored.

Employees should not climb shelving to retrieve supplies.

Appropriate ladders or step stools should be provided where elevated access is necessary.

Ladder and Step-Stool Safety

Employees should use appropriate ladders or step stools when reaching elevated storage.

Employees should not stand on:

• Chairs.
• Tables.
• Buckets.
• Boxes.
• Shelves.
• Countertops.

Ladders and step stools should be inspected and used on stable surfaces.

Ergonomics

Restaurant work can involve repetitive movement, prolonged standing, awkward reaching, lifting, carrying, pushing, and pulling.

Potential ergonomic concerns include:

• Food preparation.
• Serving.
• Bussing tables.
• Dishwashing.
• Stocking.
• Cleaning.
• Moving tables and chairs.
• Carrying trays.

Work methods and equipment should be evaluated to reduce unnecessary strain.

Prolonged Standing

Cooks, servers, dishwashers, and other restaurant employees may stand for extended periods.

Where practical, workstations should be arranged to reduce unnecessary awkward postures and reaching.

Appropriate footwear and anti-fatigue measures may help reduce discomfort.

Serving Safety

Servers may be exposed to burns, slips, cuts, lifting hazards, and workplace violence.

Employees should:

• Use caution with hot plates and beverages.
• Avoid overloading trays.
• Maintain visibility while carrying items.
• Walk rather than run.
• Communicate around blind corners.
• Clean spills promptly.

Carrying Trays

Employees should avoid carrying trays or loads that are too heavy or obstruct their view.

Large loads should be divided when practical.

Employees should use safe body positioning and avoid excessive overhead lifting.

Bussing Tables

Containers used for dishes should not be overloaded.

Employees should be alert for:

• Knives.
• Broken glass.
• Hot dishes.
• Liquids.
• Heavy loads.

Sharp items should be handled so they remain visible.

Customer and Public Safety

Restaurant operations should be organized to protect employees and customers from workplace hazards.

Potential controls include:

• Prompt spill cleanup.
• Wet-floor signs.
• Secure equipment.
• Controlled kitchen access.
• Safe placement of hot items.
• Clear aisles and exits.

Customers should generally be restricted from kitchen, storage, and other employee work areas.

Workplace Violence Prevention

Restaurant employees can be exposed to threats, robbery, aggressive customers, and other workplace-violence hazards.

Procedures may address:

• Cash handling.
• Robbery prevention.
• Threatening customers.
• Employee reporting.
• Emergency communication.
• Law-enforcement contact.
• Late-night security.

Employees should not be expected to place themselves at unnecessary risk to protect cash or property.

Cash Handling

Where appropriate, restaurants should establish procedures to limit employee exposure associated with cash.

Controls may include:

• Limiting cash on hand.
• Safe or drop-box procedures.
• Restricted access.
• Employee training.
• Appropriate lighting.
• Security systems.

Cash-handling procedures should reflect the establishment’s operations and risk.

Robbery Response

Employees should receive appropriate instructions concerning robbery or attempted robbery.

Employee safety should take priority over protecting money or property.

Employees should understand how and when to summon emergency assistance.

Late-Night Operations

Restaurants operating late at night should evaluate security hazards associated with:

• Reduced staffing.
• Cash handling.
• Parking lots.
• Closing procedures.
• Deliveries.
• Working alone.
• Customer behavior.

Appropriate security and communication procedures should be established.

Working Alone — When Applicable

Employees assigned to open, close, clean, deliver, or otherwise work alone should have an appropriate method of obtaining emergency assistance.

Higher-risk tasks should not be performed alone when doing so would create an unacceptable hazard.

Workplace Security

Restaurant security procedures may address:

• Employee entrances.
• Back doors.
• Delivery entrances.
• Keys.
• Alarm systems.
• Parking areas.
• Suspicious persons.
• Emergency contacts.

Employees should understand procedures for reporting security concerns.

Restaurant Delivery — When Applicable

Restaurants providing delivery services should establish procedures for employees who drive for work.

Drivers may face hazards involving:

• Vehicle crashes.
• Distracted driving.
• Unfamiliar locations.
• Cash handling.
• Working alone.
• Nighttime delivery.
• Customer interactions.

Employees should follow applicable driving and security procedures.

Driving Safety

Employees driving for company business should:

• Be appropriately licensed.
• Wear seat belts.
• Obey traffic laws.
• Avoid distracted driving.
• Avoid unsafe mobile-phone use.
• Operate vehicles appropriate for the assignment.

Delivery schedules should not encourage unsafe driving.

Catering Operations — When Applicable

Catering can introduce hazards not normally encountered inside the restaurant.

Employees may transport:

• Hot food.
• Cooking equipment.
• Tables.
• Chairs.
• Serving equipment.
• Propane or other fuels where applicable.

The company should evaluate the event location, setup, electrical supply, cooking equipment, weather, material handling, and public exposure before work begins.

Outdoor Cooking — When Applicable

Outdoor cooking operations should address:

• Fire hazards.
• Fuel.
• Hot equipment.
• Weather.
• Public access.
• Electrical hazards.
• Equipment stability.

Cooking equipment should be located where employees and customers are protected from burns and fire hazards.

Food Trucks — When Applicable

Food trucks and mobile food operations can combine cooking, fuel, electrical, fire, ventilation, vehicle, and confined-workspace hazards.

Procedures should address the equipment and fuels actually present.

Employees should understand emergency shutdown and evacuation procedures.

Heat Stress — When Applicable

Commercial kitchens can expose employees to significant environmental heat from ovens, fryers, grills, steam equipment, and inadequate ventilation.

Where heat stress may be significant, the company should evaluate employee exposure and establish appropriate controls.

Controls may include:

• Ventilation.
• Hydration.
• Rest breaks.
• Work practices.
• Acclimatization where appropriate.

Employees should understand symptoms of heat-related illness.

Trash and Waste Handling

Restaurant waste can contain:

• Broken glass.
• Sharp cans.
• Knives.
• Hot liquids.
• Food waste.
• Heavy materials.

Employees should avoid reaching blindly into trash.

Trash bags should be handled away from the body when sharp contents may be present.

Grease Disposal

Used grease and cooking oil should be transferred and stored using procedures that minimize burns, spills, and lifting hazards.

Grease containers should be stable and appropriately located.

Employees should not carry excessively heavy or dangerously hot grease containers.

Pest-Control Chemicals — When Applicable

Where restaurant employees handle pesticides or pest-control products, applicable chemical and PPE requirements should be followed.

Commercial pesticide application should be performed only by persons appropriately qualified or licensed where required.

Employees should understand hazards associated with pest-control treatments performed by outside contractors.

Emergency Action Plan

Restaurants should establish procedures for foreseeable emergencies, including:

• Fire.
• Serious injuries.
• Chemical releases.
• Severe weather.
• Power failures.
• Gas leaks.
• Security threats.
• Medical emergencies.

Employees should understand alarm systems, evacuation procedures, emergency contacts, and assembly locations.

Emergency Exits

Exit routes should remain clear and accessible.

Employees should not block exits with:

• Supplies.
• Trash.
• Carts.
• Tables.
• Deliveries.
• Storage.

Exit doors should remain usable from the inside as required.

First Aid

First-aid supplies should be readily available according to workplace hazards and applicable requirements.

Employees should know how to obtain emergency medical assistance.

Serious burns, deep cuts, amputations, electrical injuries, and other significant injuries require prompt medical attention.

Bloodborne Pathogens — When Applicable

The company should evaluate whether particular employee duties create reasonably anticipated occupational exposure to blood or other potentially infectious materials.

Where occupational exposure exists, applicable Bloodborne Pathogens requirements should be implemented.

Employees not assigned and trained to clean significant blood or body-fluid contamination should report the condition and avoid unnecessary contact.

Hazardous Waste — When Applicable

Most ordinary restaurant waste does not require a Hazardous Waste Management Program.

However, certain chemicals, maintenance materials, or other waste streams may require specialized handling depending on the operation.

Waste should be evaluated according to its actual characteristics and applicable requirements.

Restaurant Safety Training

Employees should receive training appropriate to their assigned duties and exposures.

Training may include:

• Kitchen safety.
• Knife safety.
• Slicer and mixer safety.
• Machine guarding.
• Fryer safety.
• Burns and scalds.
• Fire prevention.
• Cleaning chemicals.
• Electrical safety.
• Slips and falls.
• PPE.
• Material handling.
• Workplace violence.
• Emergency procedures.

Training should occur before employees perform tasks requiring specific knowledge, qualification, or authorization.

New and Short-Service Employees

New and inexperienced restaurant employees can be particularly vulnerable to workplace injuries because they may be unfamiliar with equipment, procedures, and hazards.

Orientation should address applicable hazards before employees begin independent work.

New employees should not independently operate specialized kitchen equipment until appropriate instruction and authorization have been completed.

Supervision should reflect the employee’s age, experience, and familiarity with the work.

Restaurant JSA/JHA

JSAs/JHAs can be developed for recurring or higher-hazard restaurant activities.

Useful topics may include:

• Meat-slicer operation.
• Commercial mixer operation.
• Fryer operation.
• Fryer cleaning.
• Fryer oil changing.
• Grill cleaning.
• Knife use.
• Receiving deliveries.
• Trash and grease disposal.
• Restaurant delivery.
• Catering setup.

The JSA/JHA should reflect the actual equipment, task, materials, and work conditions.

Restaurant Toolbox Talks

Short safety meetings can reinforce hazards associated with current restaurant operations.

Useful topics may include:

• Knife safety.
• Fryer burns.
• Hot oil.
• Slips and falls.
• Cleaning chemicals.
• Machine guarding.
• Electrical safety.
• Safe lifting.
• Fire prevention.
• Grease fires.
• Workplace violence.
• Emergency procedures.

Toolbox talks supplement formal training but should not replace required equipment-specific or regulatory training.

Additional Restaurant Safety Programs

Depending on the equipment, services, work activities, and employee exposures involved, additional programs may include:

• Bloodborne Pathogens.
• Chemical Safety.
• Cold Stress.
• Driving and Fleet Safety.
• Electrical Safety.
• Emergency Action Plan.
• Ergonomics.
• Fire Prevention.
• First Aid.
• Food Service Safety.
• Hand and Power Tools.
• Hazard Communication.
• Heat Stress Prevention.
• Housekeeping.
• Ladder and Stairway Safety.
• Lockout/Tagout.
• Machine Guarding.
• Manual Lifting and Material Handling.
• Personal Protective Equipment.
• Slips, Trips and Falls.
• Spill Prevention and Response.
• Walking-Working Surfaces.
• Working Alone.
• Workplace Security.
• Workplace Violence Prevention.
• Workplace Visitors Security.

Programs should be selected according to actual restaurant operations rather than automatically included simply because a company prepares or serves food.

Building a Restaurant Safety Manual

The most useful Restaurant Safety Manual is based on the equipment and activities employees actually perform.

Consider whether employees:

• Use commercial slicers.
• Operate mixers or powered food-processing equipment.
• Use deep fryers.
• Handle hot oil.
• Operate grills, ovens, or steam equipment.
• Work with concentrated cleaning chemicals.
• Enter walk-in freezers.
• Receive and stock deliveries.
• Work late at night.
• Handle significant amounts of cash.
• Make food deliveries.
• Perform catering work.
• Operate food trucks.
• Work around specialized cooking or processing equipment.

These activities help determine which individual safety programs should be included.

A small café should not receive a manual filled with programs for commercial fryers, food-delivery drivers, catering operations, or powered meat-processing equipment it does not have. Likewise, a large restaurant or food-service operation may require extensive programs addressing machinery, burns, chemicals, fire prevention, workplace violence, delivery operations, ergonomics, and other specialized hazards.

Customized Restaurant Safety Manuals

Companies can request a customized Restaurant Safety Manual containing programs selected according to the restaurant operations, kitchen equipment, employee duties, chemicals, delivery services, and workplace hazards present.

Manuals can be developed for restaurants, commercial kitchens, fast-food establishments, cafés, cafeterias, catering companies, food-service contractors, institutional food-service operations, and other businesses involved in food preparation and service.

Applicable programs can be selected for kitchen safety, machine guarding, fryers, knives, fire prevention, cleaning chemicals, PPE, electrical safety, slips and falls, material handling, workplace violence, driving, emergency procedures, and other restaurant hazards.

Individual safety programs can also be selected when a company needs to add or update a particular program within an existing safety manual.