Keeping a healthy work environment and staff worker.
Here are some tips, there are many many more. This is just a hint. Please take a The Food Managers Safety course or sign up for a Food Safety Briefing. They are quick and highly effective. Great for Food Managers and any staff member.
What should you do as an employer?
- Encourage flu shot, offer them one free on the house. This will make a difference.
- Teach employees when and why the need to be restricted or excluded due to illness.
- Offer a spare refrigerator at work so workers can bring in a better balanced meal to work.
- Train all employees on health and safety policies and procedures. Encourage workers to report dangerous conditions and welcome their input on how to fix problems.
- Eliminate conditions that could lead to slips, trips and falls: Keep pathways and exits well-lit. Clear objects from paths and exits. Install mirrors at blind corners.
- Clean up spills and splattered grease right away. Advise employees to wear non-slip shoes.
- Reduce the risk of cuts and other injuries: Provide employees with cut resistant gloves. Require workers to use guards with food slicers and plungers to feed meat into food grinders. Store knives in a specific rack or drawer.
- Instruct employees to turn pot handles and cooking utensils away from the edge of stoves and counters.
- Reduce the risk of strains and sprains: Teach employees safe lifting techniques. Encourage workers to ask for help when lifting heavy or large items. Instruct employees to use a cart or hand truck for heavy loads. Provide rubber floor mats.
- Reduce the risk of burns: Provide pot holders, oven mitts and long gloves.
- Instruct employees to turn pot handles and cooking utensils away from the edge of stoves and counters. Make sure that hot oil is never left unattended and is cooled before handling.