The most common accident in restaurant kitchens are cuts – specifically, finger cuts. This can be costly for an employer due to medical expenses, employee time off of work, and increased workers compensation premiums. Reduce the likelihood of finger cuts occurring at your restaurant by implementing a plan to address the hazard. (more…)
As we celebrate our 100th year in business in 2015, we embark on another century of commitment to our policyholders. Our mission is to protect the livelihoods of our policyholders, and, as the saying goes, an ounce of prevention is worth a pound of cure. In keeping with that theme, we’ll celebrate our 100th year in business with 100 important tips to help identify, evaluate and prevent dangers that could result in financial loss or injury in a year-long “Safe with Society” blog series.
A meat slicer can be used to slice meats and cheeses to required thickness and size. This tool has a sharp blade that rotates at high speeds, and it can cause serious injury. First, make sure that meat slicer operators are at least 18 years of age. Most important, make sure everyone using the meat slicer understands how to properly operate it. (more…)
Meat slicers are an essential tool for any deli, grocery store or supermarket, as well as many restaurants, allowing for precisely sliced and sized meats and cheeses. Used incorrectly and without caution, however, they can seriously injure employees.
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…)