In the bustling world of restaurants, where the sizzle of the grill and the clatter of dishes create a symphony of culinary delight, safety often takes a backseat. But for restaurant owners and managers, safety should always be top of mind. Implementing effective safety and loss control measures is crucial not only for protecting your staff and patrons but also for ensuring the long-term success of your establishment.
It is always good to remember the basics, the lessons learned when first starting out. Going back to the basics of safe kitchen and restaurant operation can pay major dividends in reducing accidents, workplace injuries, and driving down workers’ compensation costs.
Understanding the Risks
Before diving into specific safety measures, it’s essential to recognize the common risks in a restaurant setting. These can include:
- Slips, Trips, and Falls: Wet floors, greasy surfaces, uneven surfaces, and cluttered walkways are primary culprits.
- Fire Hazards: Grease buildup, faulty wiring, and unattended cooking equipment can lead to fires.
- Food Safety Issues: Cross-contamination, improper food storage, and inadequate cooking temperatures can cause foodborne illnesses.
- Equipment Accidents: Malfunctioning or poorly maintained equipment can result in injuries.
Creating a Safety Culture
A strong safety culture starts at the top. Owners and managers must prioritize safety and lead by example. Here’s how:
- Training: Regularly train staff on safety protocols, emergency procedures, and proper equipment use. Make sure they understand the importance of following these guidelines.
- Communication: Foster an environment where staff feel comfortable reporting safety concerns or incidents without fear of retaliation. Celebrate and recognize when staff identify and report safety issues, This will encourage other to get in the game and also report creating a safer work environment for all.
- Regular Meetings: Hold safety meetings to review incidents, discuss improvements, and reinforce safety practices.
Implementing Practical Safety Measures
Now, let’s break down some foundational safety measures:
Cleanliness and Organization
- Floor Safety: Ensure floors are cleaned regularly and spills are addressed immediately. Use non-slip mats in areas prone to moisture.
- Clutter Management: Keep walkways and work areas free of clutter. Store items properly and ensure shelves are secure. The old saying, ‘A place for everything, and everything in its place’ says it all.
- Proper Ventilation: Maintain ventilation systems to prevent grease buildup and improve air quality.
Pro-tip: Always mop spills and floors with hot water and a well rung-out mop. This removes grease and causes the floor to dry faster rather than spreading the slippery grease around and leaving wet floors and puddles which only make the danger worse. Also, have yellow pop-up safety cones available to immediately mark a hazard, or note if a floor may be wet after mopping.
Fire Prevention
- Routine Inspections: Regularly inspect and clean hood systems and fire extinguishers. Schedule inspections by professionals for deep cleaning.
- Emergency Procedures: Develop and clearly communicate fire safety procedures. Conduct fire drills regularly to ensure everyone knows their role in an emergency.
- Safe Cooking Practices: Never leave cooking unattended and keep flammable materials away from heat sources.
Food Safety
- Temperature Control: Use thermometers to ensure food is cooked to the correct temperature and stored at safe temperatures.
- Hand Hygiene: Promote frequent handwashing and provide hand sanitizers in strategic locations. Have instant-on hot water at kitchen and bathroom handwashing sinks.
- Cross-Contamination: Use separate utensils and cutting boards for raw and cooked foods. Ensure proper cleaning of surfaces and equipment.
Equipment Maintenance
- Regular Servicing: Schedule routine maintenance for all equipment to prevent malfunctions. Address any issues immediately.
- Safe Operation: Train staff on the correct use of equipment and ensure they understand how to operate it safely.
- Make sure cutting blades and knifes are regularly and properly sharpened, dull knifes cause accidents.
- Mandate employees wear cut resistant gloves when cutting and using knifes.
- Make sure all safety guards are in place and properly functioning on equipment as designed and recommended by the manufacturer.
Environmental and Practices
It can be easy to focus on the trees and forget to look at the forest. Many risks exist because of the nature of the work and the location the work is performed. Restaurant operations typically use the back door off the kitchen to remove garbage rather than carrying it through the dining room. The back door should be seen as a key point of risk both for unauthorized access, risk to employee’s safety, and for robberies. This is especially true for restaurants and fast-food establishments that operate after dark.
For these reasons, always:
- Keep the back door locked. Never prop is open.
- When the door is open, always have someone physically monitoring it.
- Be sure the back door area is well lit and have highly visible cameras recording this area.
Incident Reporting and Analysis
When accidents or near-misses occur, it’s vital to:
- Document Incidents: Keep detailed records of all incidents, including date, time, and cause. This helps in identifying patterns and areas for improvement.
- Investigate: Analyze incidents to determine the root cause and implement corrective actions to prevent recurrence.
- Review Policies: Periodically review and update safety policies based on incident analysis and industry best practices.
Engaging with Technology
Leverage technology to enhance safety:
- Monitoring Systems: Install security cameras and monitoring systems to deter and document unsafe practices.
- Safety Apps: Use apps that track safety training, report incidents, and manage safety compliance.
Insurance and Risk Management
Having adequate insurance coverage is crucial for mitigating financial risks associated with accidents and loss. Work with your insurance provider to ensure you have appropriate coverage for all potential risks.
Conclusion
Returning to the basics of restaurant safety and loss control doesn’t mean ignoring advanced techniques but rather reinforcing the core principles that keep your establishment secure. By focusing on cleanliness, fire prevention, food safety, equipment maintenance, and a strong safety culture, you can protect your staff, patrons, and business. Safety is an ongoing commitment—stay vigilant, stay informed, and make safety a top priority in your restaurant.
As I always like to say, “A dollar invested on safety will save ten dollars in injuries and losses”.
Jon Wroten, MBA, CPP, is Senior Vice President at The PATH Alliance and Managing Director of California Risk Advisors LLC, where he provides strategic leadership to help California employers derive maximum benefit from being self-insured. In his prior role as the Chief of the Office of Self-Insurance Plans (OSIP) for the State of California, the nation’s largest self-insurance marketplace, he was responsible for managing $22 billion in risk exposure, protecting 4.6 million California workers representing $192 billion in annual payroll. Jon taught business, insurance, and risk management as an adjunct professor at Sierra College for over fifteen years. He was also the Assistant Chief at Cal/OSHA and President and Chair of the Safety Center of California, a National Safety Council (NSC) affiliate.
