Restaurants are fast paced environments with many opportunities for an employee to receive a burn injury. The Burn Foundation estimates that 12,000 burns occur annually in the Food Service Industry. A third-degree burn can be produced from a temperature of 150⁰ F with one second of exposure and many items in a common kitchen are well in excess of 150⁰ F. Burns can leave a business shorthanded while an employee is healing and lead to increased workers compensation or liability costs. Care should be taken to ensure the safety of employees.(more…)
Due to their early and late hours and sometimes short staffing, gas stations, convenience and liquor stores are often subject to more crime and violence, which is a growing concern among many of Society’s policyholders. Other businesses such as restaurants, taverns, and grocery stores experience increasing numbers of slips and falls. Having an effective video surveillance system will help deter shoplifting and employee theft, and it can also prove valuable when trying to document crimes and injury claims by customers or employees. Many of the newer digital systems allow you to review your footage from a smart phone, even if you are not onsite.
So, is video surveillance really necessary at your business? YES. Here’s why: (more…)
Key types of claims that should be reported as soon as possible: (more…)
On Oct. 25, 2007, Society Insurance received a First Report of Injury via fax. The form indicated that an employee had fallen into a 680-degree Fahrenheit tank on Oct. 24. (more…)
Slips and falls can happen anytime and anywhere, but the likelihood increases in winter due to snow and ice build-up outdoors and slush and water being tracked into buildings. A Society Insurance study of restaurant and tavern losses found slips and falls were the leading source of customer injury. A national study found slips and falls were the second-leading cause of employee injury, increasing 41 percent since 1998! (more…)
A study over a four-year period found meat slicers accounted for more than 700 restaurant worker injuries and 100,000 days of lost work. Capable of spinning at tremendous speeds, the machine’s sharp blade is an ever-present danger to any employee operating it, even when it’s powered off.
Providing the proper training and equipment is the best way of dulling employees’ chance of injury. Teach these small details to cut down on potential problems: (more…)