Fast food
These are the most common injuries and hazards for people working in the fast food industry, as shown by injury claims.
Fast food
These are the most common injuries and hazards for people working in the fast food industry, as shown by injury claims.
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Injury Hotspot skeleton diagram, text information below.
Hazards
- Hazard 1
Burns
- Place splatter guards around deep fryers, and guards around hot surfaces. Fit and use lids or covers.
- When removing fried foods from deep fryers, allow the oil to drain for several seconds.
- Ensure employees do not work above hot fat, hotplates or oil (eg allow oil to cool before changing).
- Ensure that employees working near flames or oil wear appropriate protective clothing (long-sleeved fire-resistant shirts, aprons and gloves).
- 7 per cent of the injuries were to a persons forearm / wrist.
- 16 per cent of the injuries were to a persons hand / fingers.
- Hazard 2
Lifting pushing pulling and handling items equipment and trolleys
- Provide appropriate mechanical aids and equipment (eg height-adjustable trolleys to move stock) and ensure they are used properly and maintained in accordance with manufacturer specifications.
- Ensure building layout / design limits the need to push, pull or carry equipment or loads (eg good path design, floor surfaces allow pallets to be moved directly to storage areas).
- Position shelving and racking in storage areas at accessible heights.
- Ensure service counters and food preparation surfaces are between hip and waist height (eg around 90cm).
- Order stock in smaller containers that are easier to store and lift.
- Ensure employees are not exposed to repetitive work for long periods (eg by using job rotation, work variation, providing sit-stand stools and anti-fatigue mats) or work that requires a significant amount of high force.
- 11 per cent of the injuries were to a persons knee.
- 7 per cent of the injuries were to a persons shoulder.
- 17 per cent of the injuries were to a persons back.
- 5 per cent of the injuries were to a persons arm.
- Hazard 3
Power equipment and sharp objects
- Ensure guards on powered equipment are in place and function properly. Ensure all machinery complies with the Australian Standard for machine guarding.
- Use pre-sliced, pre-peeled or pre-cut food.
- Ensure electrical and cutting equipment is de-energised before cleaning or maintenance.
- Supervise new and young workers when working directly with or near machinery or blades.
- Provide personal protective equipment (eg steel mesh gloves) when using knives or cleaning sharp equipment.
- 16 per cent of the injuries were to a persons hand / fingers.
- Hazard 4
Repetitive work and awkward postures
- Provide appropriate mechanical aids and equipment (eg food processors, electric can openers) and ensure they are used properly and maintained in accordance with manufacturer specifications.
- Reduce repetitive movements (eg purchase prepared food such as peeled potatoes and sliced cheese).
- Design food preparation and customer service areas to limit twisting, bending and over-reaching (eg position frequently used equipment, food and supplies between shoulder and mid-thigh height, use sliding trays to improve access in display cases).
- Ensure employees are not exposed to repetitive work (eg operating espresso machines) or static positions (eg standing at service counter) for long periods (eg by using job rotation, work variation, providing sit-stand stools and anti-fatigue mats), or work that requires a significant amount of high force.
- Train employees in the selection and use of any mechanical equipment and aids and safe handling methods (eg work is done between shoulder and mid-thigh height and with the elbows close to the body, work upright where possible).
- 7 per cent of the injuries were to a persons forearm / wrist.
- 11 per cent of the injuries were to a persons knee.
- 7 per cent of the injuries were to a persons shoulder.
- 17 per cent of the injuries were to a persons back.
- 5 per cent of the injuries were to a persons arm.
- 6 per cent of the injuries were to a persons leg.
- Hazard 5
Slips trips and falls
- Ensure work areas and access areas are free of debris, level, well-lit and in good condition.
- Apply good housekeeping practise (eg remove unnecessary items, provide sufficient storage, ensure items are put away, doors and drawers closed after use).
- Ensure employees wear appropriate footwear (eg non-slip).
- Ensure procedures are in place to handle spills and wet cleaning (eg warning signs barriers and immediate clean up).
- Provide appropriate height access equipment (eg platform ladders and mobile step platforms). Ensure ladders are in good condition and are used safely (eg three points of contact at all times).
- 7 per cent of the injuries were to a persons forearm / wrist.
- 11 per cent of the injuries were to a persons knee.
- 17 per cent of the injuries were to a persons back.
- 5 per cent of the injuries were to a persons arm.
- 6 per cent of the injuries were to a persons leg.
- Hazard 6
Work-related stress bullying and work-related violence
- Develop and implement appropriate policies and procedures for workplace bullying and harassment.
- 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 promoted 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, organisational culture) and control appropriately.
- 10 per cent of the injuries were to a persons psychological system.