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WorkSafeBC

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Top Seven Dangers for Young Workers

Lifting objects | Elevated levels | Knives | Hot substances/objects | Operating/working near mobile equipment | Food slicers | Working near running equipment/machinery

Working with Hot Substances or Objects

(Approximately 400 claims a year)

Cooks, waiters, and food preparers employed in the hospitality/service industry (e.g., restaurants, hotels, pubs, food/beverage concessions) are at significant risk to heat burns and scalds when working with hot substances or objects. Typically these injuries involve hot fats and oils or hot water, and may also involve steam, other food products or even pots, pans, and trays. Resulting burns range in severity with one in 50 claims being a third degree burn. These serious injuries have a long term, profound impact to the worker, usually requiring hospitalization and cosmetic surgery.

OHS Regulation
Part 8 Personal Protective Clothing and Equipment:
    Section 8.10: Personal clothing and accessories
    Guideline G8.10 Personal clothing and accessories
    Section 8.31: Flame Resistant Clothing

Part 12 Tools, Machinery and Equipment:
     Welding, cutting and allied processes

Web Resource
Teen Worker Safety in Restaurants - Cooking (OSHA)

Booklets
Health and Safety for Hospitality Small Business Guide. See pages 16-18 for information on cleaning a deep fat fryer safely. (PDF 3.2 MB)
White Spot Health & Safety Information. See page on handling hot oil (PDF 243 KB)

Hazard Alert
99-14 Wear flame-resistant clothing when working with flammable liquids and gases

Poster
That's gotta hurt: Get help and use oven mitts (PDF 1MB)

Information Alert
Hot Oil/Grease Fryers (CCOHS)


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