Preventing accidents in the HORECA sector

Employers have a legal and moral duty to maintain a safe and healthy workplace. There are also financial incentives: losing a valued worker to injury can be bad for business, but it also costs money to recruit and train a replacement.

Most accidents can be prevented by good management and supervision combined with effective training. Accident prevention is an integral part of running a successful enterprise. Employers can prevent most workplace injuries and illnesses if they identify and then eliminate, or at least minimise, workplace hazards.

How do I keep safe?

1. slips, trips and falls
2. cutting equipment and knives
3. burns and scalds
4. manual handling and musculoskeletal disorders
5. noise
6. dangerous substances
7. pressurised gas used in drinks dispensing
8. working in hot environments
9. fire hazards
10. psychosocial hazards

Legislation

Workers are protected by Directive 89/391/EU (framework directive). The directive's basic principle is risk prevention. It requires employers to carry out risk assessments and also imposes a general duty on them to ensure the health and safety of their employees at work.

The framework directive is supplemented by individual directives; for example, the European Working Time Directive, the Workplace Directive 89/654/EC and the Noise Directive 2003/10/EC.

Slips, trips and falls

Slips, trips and falls are the most common cause of accidents in the HORECA sector, especially in kitchens. They are mainly caused by surfaces made slippery by water, food waste or oil. Wearing the wrong footwear compounds the danger. Walking too fast or running, distractions and a failure to use handrails on stairways also increase risk.

What can be done?

• Assess the risk from the specific situation and implement a plan to eliminate or reduce and inform personnel
• Carry out proper housekeeping in work and walking areas and keep these areas free of obstacles.
• Use appropriate footwear.
• Ensure lighting is adequate.
• Close oven, dishwasher and cupboard doors.
• Walk – do not run.
• Ladders should be long enough for the task, and the lower and the upper ends of the side rails should be equipped with slip-resistant pads. Never use inappropriate substitutes for a ladder such as chairs, boxes or barrels.
• Stairwells should be well lit and fitted with sturdy handrails.
• Use non-slip mats.
• Provide safety signs to remind people of hazards.
• Pay attention to out-of-sight areas such as freezers, cool and storage rooms, loading docks and the area behind bars.

Cutting equipment and knives

Slicers, mincers, mixers and knives are widely used in professional kitchens. Most injuries in the kitchen are cuts, either from using the implements or cleaning them.

What can be done?

• Assess the risk from the specific situation and implement a plan to eliminate or reduce and inform personnel
• Knives should be sharp and maintained in a good working condition. Wash them separately.
• Use the appropriate knife for the task.
• Use a suitable non-slip cutting board.
• Knives should be stored in a knife-block, on a suitable knife shelf or on a magnetic strip mounted on the wall.
• Train workers in the safe use of machinery.
• Ensure that all machines have guards attached and that all workers use these when operating the equipment. On slicing machines, thumb guards and last slice devices must be provided.
• Off-buttons must be easily accessible.
  

Burns and scalds

What can be done?

• Assess the risk from the specific situation and implement a plan to eliminate or reduce and inform personnel
• Use a tray or trolley to serve hot liquids, plates or utensils.
• Warn service staff and customers about hot plates.
• Install windows in the kitchen door to guarantee a safe passage for service staff.
• Train workers in good techniques for handling hot items such as opening pot lids away from the body.
• Keep saucepan or pot handles pointing away from the edge of the stove.
• Pick up hot items with dry cloths.

Hot oil is a significant hazard for workers who use deep fat fryers. Workers can be badly burned if the oil or grease is not allowed to cool before handling, or if they do not use the right equipment.

What can be done to use deep fat fryers safely?

• Use automatic food lowering devices.
• Allow hot oil and grease to cool overnight before disposing.
• Ensure that containers are large enough and can withstand high temperatures.
• Wear appropriate personal protective equipment.

Manual handling and musculoskeletal injuries

Many activities in the sector involve manual handling: lifting full pots and pans and dishwasher trays, carrying piles of plates, bending into deep fat fryers to clean them and vacuuming. Injuries may happen as a result of only one serious incident, but more often they are a result of stress and strain over a long period. Lifting and carrying heavy items is a major cause of back pain, while forceful or repetitive activities and poor posture are linked to upper limb injuries.

Musculoskeletal disorders (MSDs) arising from manual handling injuries and repetitive work are widespread in the HORECA sector. MSDs are work-related impairments of bodily structures such as muscles, joints, tendons, ligaments and nerves. Most work-related MSDs are cumulative disorders, resulting from repeated exposure to high or low intensity loads over a long period of time. However, MSDs can also be acute traumas, such as fractures, that occur during an accident. These disorders mainly affect the back, neck, shoulders and upper limbs, but can also affect the lower limbs.

HORECA workers may have a higher risk of developing MSDs because their job often involves prolonged standing and working in awkward postures. Much of their work is physically demanding, stressful and involves long working hours. Finally, many seasonal and young workers are employed who either do not have time to adapt to the job or who are not work hardened.

What can be done?

• Assess all working areas to identify MSDs risks and in particular to determine if lifting and carrying can be prevented.
• Use mechanical aids wherever possible such as four-wheel-trolleys or sack trucks.
• Make sure to adjust the design of the workplace in agreement with the employee and make sure that the employees get instructions in how to use the mechanical aids
• When lifting or carrying, keep the load as close to your body as possible.
• Purchase lighter loads and smaller quantities from suppliers.
• Stock shelves safely.

Noise

Noisy cooking processes, beeping signals, dishwashers, plant, ventilation, coffee grinders, housekeeping activities, laundry, music in bars and, of course, the chatter of colleagues or guests are all part of the job in the HORECA sector.

You may have a noise problem in your workplace if you have to raise your voice to talk to someone standing close by. Repeated exposure over long periods may affect hearing.

What can be done?

• Assess the risk from the specific situation and implement a plan to eliminate or reduce and inform personnel
• Remove hazardous noise from the workplace.
• Wear appropriate ear protection.

Dangerous substances

Dangerous substances can cause injury or illness if people come into contact with them or do not use them properly. In the HORECA sector, many substances pose a serious risk to the employees, including washing-up liquids, dishwasher detergents and rinse aids, drain cleaning products, oven cleaners, disinfectants, toilet cleaners, bleach, sanitisers and descalers. The most common risks are contact with the skin or eyes, and breathing in or swallowing.

Many cleaning chemicals are hazardous because they are corrosive and can cause skin and eye burns if splashed onto the body. Without proper controls, some may cause dermatitis (dry, sore, flaky skin) or other skin irritations, asthma and breathing problems. Other causes of dermatitis include contact with foods: juices from fruit and vegetables; proteins in fish, shellfish, meat and flour. Another source of irritants or harmful substances is the emission of cooking fumes and second hand smoke.

What can be done?

• Assess the risk from the specific situation and implement a plan to eliminate or reduce and inform personnel
• Cleaning agents should be kept only in containers whose form or designation makes it clear that the contents cannot be mistaken for food. Containers in which the cleaning agents are stored must be marked in such a way that the risk can be recognised by all users.
• While using dangerous cleaning agents, protective equipment must be worn. Personal protection equipment should include protective masks or safety glasses, possibly inhalation protection, protective gloves, rubber apron and safety boots.
• Operating instructions must be provided that define the hazards for humans and the environment for those dangerous cleaning agents, as well as the necessary preventive measures and behaviour rules.
• The most effective way to protect workers from second-hand smoke is to have smoke-free areas. If this is not possible, good ventilation systems can help.

Pressurised gas used in drinks dispensing

In the HORECA sector, pressurised gas to dispense drinks is widely used. These installations include pressurised gas bottles with pipe work, as well as control and mixing equipment. In many restaurants and pubs, the gas installation and pressured gas bottles are located in poorly ventilated cellars.

Nitrogen, carbon dioxide and, under specific circumstances, compressed air are used as dispensing gases. Carbon dioxide, which is an odourless, colourless gas that displaces oxygen, is the most commonly used.

Depending on the concentration of the gas and length of the exposure, workers may suffer from headaches, sweating, rapid breathing, increased heart beat, shortness of breath, dizziness, mental depression, visual disturbances and shaking. In higher concentrations, oxygen is displaced leading to a deficiency of oxygen. This can lead to impaired judgement, unconsciousness and even death.

What can be done?

• Know the hazards and carry out a risk assessment covering all persons entering or working in the cellars. The employer should make staff aware of the specific risks associated with dispense gas.
• Install new carbon dioxide receptacles at ground level in an open area. Where possible, relocate existing fill stations above ground level.
• Wherever a significant leak of dispensable gas can occur, provide adequate ventilation to keep the atmosphere safe and install a gas monitoring system with a warning alarm. This system should work continuously and be designed to warn a person with an audible or visible alarm before entering the danger area.
• Place appropriate warning signs outside areas where high concentrations of the gas can accumulate.
• Provide proper lighting.
• Access to confined spaces should be restricted to designated personnel only. Employees who operate the dispense gas installation should be trained to follow the suppliers’ instructions.
• Provide emergency arrangements and train workers in these procedures.
• Deliveries should be arranged in a way that keeps the number and the size of pressurised gas bottles to a minimum.
• Inspect and maintain all piping tubing, hoses and fittings at regular intervals and maintain the system in accordance with manufacturers’ instructions. An annual inspection should be carried out by a professional contractor.

Working in hot environments

HORECA workers are at risk of heat stress when unloading supplies, working in kitchens and while serving customers. In kitchens, cooking makes the environment hot and humid; in the summer conditions can get even worse.

Excessive exposure to a hot working environment can cause a variety of disorders. Heat rashes and fainting are the first symptoms that indicate heat strain. If heat stress is not treated in the early stages, it can have serious effects on the body, leading to heat stroke, heat exhaustion and heat cramps.

What can be done?

• Assess the risk from the specific situation and implement a plan to eliminate or reduce and inform personnel
• Install general ventilation. Air conditioning or local air-cooling may be helpful. In professional kitchens displacement ventilation is the most effective way to reduce temperatures and cooking fumes containing dangerous substances.
• Use induction cooking, which cooks with a ‘cold heat’ using magnetic fields. There is no open flame.
• Reduce humidity by using air conditioning and dehumidifiers, and by diminishing the sources of moisture; for example, open water baths, drains, and leaky steam valves.
• Acclimatisation can reduce heat strain.
• Allow rest periods in cooler areas to alleviate heat stress.
• Physical demands in hot working environments should be reduced to avoid unnecessary manual handling.
• Provide a supply of cool drinking water close to the work area so workers can replace fluids.
• Wear personal protective equipment. Cool, comfortable, breathable clothing such as cotton should be provided to allow free air movement and sweat to evaporate.
• Educate employees on the hazards of working in heat and the benefits of implementing proper controls and work practices.

Fire hazards

There is a significant risk of fire in the HORECA sector, particularly in kitchens where gas, naked flames, hot oils and flammable substances are present.

What can be done?

• Assess the risk from the specific situation and implement a plan to eliminate or reduce and inform personnel
• Keep electric equipment in good condition and check it regularly.
• Fit deep fat fryers with thermostats to prevent overheating.
• Clean grease taps, extract hoods and filters.
• Mark fire escapes and exits, and keep them clear of obstruction.
• Provide and check fire extinguishers.
• Install automatic fire detection and sprinkler systems.
• Ensure employees participate in fire safety training.

Psychosocial hazards

Psychosocial risk factors are linked to the way work is organised and to the mental demands of that work. Conflicting demands, lack of control over work and lack of support from colleagues or supervisors are all significant risk factors. Long working hours, often at night and over the weekend, put strain on HORECA workers. Contact with difficult customers can lead to stress and even harassment or violence.

What can be done?

• Assess the risks to safety and health within the workplace and then, where necessary, improve standards.
• Reduce long and irregular working hours.
• Introduce flexible working and childcare to improve workers’ work-life balance.
• Reduce high workloads by redesigning jobs.
• Involve workers in decision-making.
• Improve safety for workers who have contact with customers, and train them on how to deal with difficult, aggressive customers.