Chefs and cooks

These are the most common injuries and hazards for people working as chefs and cooks, as shown by injury claims. This includes head chefs, chefs, cooks, apprentice chefs or cooks, fast food cooks.

Chefs and cooks

These are the most common injuries and hazards for people working as chefs and cooks, as shown by injury claims. This includes head chefs, chefs, cooks, apprentice chefs or cooks, fast food cooks.

Safety solutions

WorkSafe expects employers to have safety solutions in place to protect workers from the most common sources of injury.

Hazards and solutions

Hazard 1
Burns
Ensure electrical equipment is appropriately rated.

Ensure electrical equipment is inspected and tagged as fit for service, and that this tagging is up to date.

Ensure appropriate fire protection and first aid equipment is provided and maintained.

Place splatter guards around deep fryers and guards around hot surfaces. Where appropriate, fit and use lids or covers (where there is likely pressure build up, a lid should be fitted with a pressure release valve).

Reduce the risk of chemical burns by using a safer substitute or design tasks to avoid contact with hazardous substances.

While cleaning, ensure employees wear personal protective equipment, including protection against hot water burns (eg gloves).

Allow oil and stove surfaces to cool before cleaning and transporting used oil.

Ensure appropriate protective clothing is worn (eg long-sleeved fire-resistant shirts, aprons and gloves when working near flames or hot oil).
Hazard 2
Cool rooms
Ensure walk in freezers are equipped with two way door catches and an alarm to prevent employees from becoming trapped inside.

Ensure systems are in place to control carbon dioxide exposure.

Ensure cool room compressor fans and belts have been provided with adequate guards which are maintained in accordance with manufacturer specifications.
Hazard 3
Cuts lacerations and amputations
Ensure guards on powered equipment are in place, function properly and are maintained in accordance with manufacturer specifications.

Closely supervise new and young workers when working directly with or near machinery or blades.

Ensure electrical and cutting equipment is isolated and de-energised before cleaning or maintenance (eg unplugged and turned-off).

Ensure employees wear personal protective equipment appropriate to the task when using knives (eg steel mesh glove when butchering).

Train employees in relation to cutting hazards.
Hazard 4
Lifting (eg food deliveries cooking equipment pots)
Encourage good travel path design so equipment can be transported on trolleys instead of carried.

When selecting and purchasing plant (eg equipment and appliances) ensure it is safe and without risks to health so far as is reasonably practicable (eg stove tops on wheeled castors are easier and safer to move when cleaning).

Position shelving and racking at accessible heights.

Provide appropriate mechanical aids and equipment (eg raised trolleys to move objects) and ensure they are used properly and maintained in accordance with manufacturer specifications.

Order stock in smaller containers or quantities that are easier to manually handle (eg 12.5kg flour bags instead of 25kg).

Train employees in relation to selecting and using appropriate mechanical equipment and aids together with safe handling methods (eg lifting work should be carried out between shoulder and mid-thigh height and with the elbows close to the body, work upright where possible).
Hazard 5
Managing young workers
Consider the age of young workers as a specific risk factor when identifying hazards and controlling risks in the workplace.

Develop a culture and process that encourage young workers to speak up about risks they observe.

Provide OHS induction and ongoing safety training that ensures young workers understand their job, can perform it safely and competently, and can recognise and report hazards.

Provide ongoing supervision that takes into consideration the inexperience of young workers.

Encourage young workers to ask questions and to seek more information if unsure.

Have consultative processes that encourage young workers to put forward ideas.
Hazard 6
Repetitive work and awkward postures
Design work benches (for example; food preparation areas) to ensure tasks are carried out in an upright posture as much as possible.

Select equipment that limits repetitive work and awkward postures where possible (for example; mixers that are bench height and reduce the need to bend).

Ensure storage areas for equipment and food are designed to be safe (e.g. lifting and handling of heavy and frequently used items is kept between shoulder and mid-thigh height, sliding trays used to improve access in display cases).

Provide appropriate mechanical aids and equipment (e.g. food processors, electric can openers) and ensure they are used properly and maintained in accordance with manufacturer specifications.

Non-slip and anti-fatigue mats should be provided where employees are required to stand for long periods of time.
Hazard 7
Slips trips and falls
Ensure the flooring in work areas is level, clear from trip and slip hazards (eg oil and rubbish), and well lit (eg lights are clean from grease build up and in good condition).

Implement procedures in relation to cleaning spills (eg warning signs, barriers, immediate clean up) and breakages (eg broken glass).

Apply good housekeeping practice (eg ensure items are put away, doors and drawers closed after use, remove items that are not in use, provide sufficient storage).

Provide appropriate height access equipment (eg platform ladders, stepladders). Ensure ladders are used safely (eg by maintaining three points of contact at all times).

Ensure employees wear appropriate non-slip footwear.

Train employees to immediately clean slip and trip hazards.
Hazard 8
Work-related stress bullying harassment and violence
Develop and implement a system including appropriate policies and procedures for managing workplace bullying, harassment and violence.

Encourage a positive workplace culture, including reporting of bullying and harassment.

Ensure all employees understand what bullying and harassment is, and the procedures for reporting incidents (eg policies and procedures should be communicated during employee induction and workplace bullying prevention or training).

Provide access and encourage employees to use employee counselling / support services, where possible.

Encourage employees to report any workplace stress factors (eg work demand, low control, poor support, lack of role clarity, change management, relationships, and incivility) and control appropriately.

Chefs and cooks

Chefs and cooks

Safety solutions

Hazards and solutions

Burns

Cool rooms

Cuts lacerations and amputations

Lifting (eg food deliveries cooking equipment pots)

Managing young workers

Repetitive work and awkward postures

Slips trips and falls

Work-related stress bullying harassment and violence

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