Don't be a Clown in the Kitchen.

Clowning around in the kitchen can be a dangerous act -

And if you’re not careful, it can lead to serious employee injuries as well as become a potential food safety threat. In today’s competitive foodservice climate, it may be tempting to relegate employee safety to a side show.

However, by moving foodservice workers’ safety to the center ring, companies can accomplish many of their significant goals. A company that has an active safety program not only sees a reduction in workers’ compensation costs and staff turnover but also experiences an increase in employee productivity.1 A safe work environment leads to benefits for customers as well.

Customers benefit from consistent food quality, timely service and an improved company reputation. Managers and employees must keep safety in the center ring by following all safety practices. In order for a company to experience the benefits of an established safety program, a thorough hazard assessment should be conducted. A hazard assessment is an identification and analysis of all injury-producing conditions and instruments in the workplace.

It includes a review of existing controls, work practices and personal protective equipment. The assessment also includes determining where new controls or work practices will benefit the goal of injury prevention and workplace safety.