Young workers: Hospitality

These are the most common injuries and hazards for young people working in the hospitality industry, as shown by injury claims.

Young workers: Hospitality

These are the most common injuries and hazards for young people working in the hospitality industry, as shown by injury claims.

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
Reduce the risk of chemical burns (eg bleach, oven cleaner) by using a safer substitute, or design tasks to avoid contact with hazardous substances.

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.

28 per cent of the injuries were to a persons hand / fingers.

6 per cent of the injuries were to a persons leg.
Hazard 2
Lifting pushing pulling and handling items equipment and trolleys
Provide appropriate mechanical aids and equipment (eg trolleys, tables with castors) 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.

Train young workers in the selection and use of any mechanical equipment and aids and safe handling methods (eg shifting boxes, kegs, carrying glassware).

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.

7 per cent of the injuries were to a persons forearm / wrist.

9 per cent of the injuries were to a persons knee.

16 per cent of the injuries were to a persons back.
Hazard 3
Managing young workers
Consider young workers' age 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.

Have procedures and training around workplace bullying, violence, harassment and skylarking.

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.

7 per cent of the injuries were to a persons forearm / wrist.

28 per cent of the injuries were to a persons hand / fingers.

9 per cent of the injuries were to a persons knee.

6 per cent of the injuries were to a persons leg.

7 per cent of the injuries were to a persons psychological system.

16 per cent of the injuries were to a persons back.
Hazard 4
Powered 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.

Consider using pre-sliced, pre-peeled or pre-cut food.

Ensure electrical and cutting equipment is de-energised before cleaning or maintenance.

Use trolleys and stackable glass racks or lattices to store and move glassware. Use lightweight, non-slip trays.

Train young workers in the selection and use of any equipment (eg knives, powered slicers).

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.

Ensure employees wear personal protective equipment when using knives, cleaning glassware / cutlery or clearing broken glass.

28 per cent of the injuries were to a persons hand / fingers.
Hazard 5
Repetitive work
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 young workers 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.
Hazard 6
Slips trips and falls
Provide appropriate height access equipment, use the highest level of falls prevention measures (eg platform ladders and mobile step platforms) as is reasonably practicable. Ensure ladders are in good condition and are used safely (eg three points of contact at all times).

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 procedures are in place to handle spills and wet cleaning (eg warning signs barriers and immediate clean up).

Ensure employees wear appropriate footwear (eg non-slip).

7 per cent of the injuries were to a persons forearm / wrist.

28 per cent of the injuries were to a persons hand / fingers.

9 per cent of the injuries were to a persons knee.

6 per cent of the injuries were to a persons leg.

16 per cent of the injuries were to a persons back.
Hazard 7
Work-related stress bullying harassment 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.

7 per cent of the injuries were to a persons psychological system.

Young workers: Hospitality

Young workers: Hospitality

Safety solutions

Hazards and solutions

Burns

Lifting pushing pulling and handling items equipment and trolleys

Managing young workers

Powered equipment and sharp objects

Repetitive work

Slips trips and falls

Work-related stress bullying harassment and work-related violence

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