Welp MagazineEven the most careful and professional workers fall victim to injuries from time to time. These are unavoidable occurrences that everyone encounters at some time in their working careers. Although you may not be able to avoid and prevent all incidents from happening, you can certainly prepare by making yourself knowledgeable. Here are the most common injuries in commercial kitchens to inform you of what to look out for.
Soft Tissue Injuries
We’ve all experienced bruises or strains at some point in our lives. These types of injuries are most common in tight spaces such as kitchens, where people are moving around a lot, lifting, squatting, pushing, pulling, and quickly turning corners to keep the business running smoothly. The problem with these injuries is that they can vary on the pain scale, and some of them can be serious enough that they debilitate tbe individual and affect their mobility, restricting them from their work.
Slips and Falls
Used to prepare meat and produce, restock the freezers, and wash dishes, water will always be present in most kitchens. Fortunately, most managers won’t let employees work in their kitchens without the proper footwear, which is usually slip-resistant shoes or boots. However, this still doesn’t completely resolve the problem, as there’s usually a lot of grease and grime on the floors, which can easily cause someone to slip or trip.
Cuts and Gashes
Knives are essential tools in the kitchen. Without knives, chefs wouldn’t be able to prepare most food to the presentation standards we know and love. However, having cutlery also means maintenance, which is when many incidents tend to occur. Sharpening blades requires proper technique, so one can’t get into a rush while working with kitchen knives. Other heavy equipment such as bone saws and grinders are also tools that tend to cause injuries in the kitchen.
Burns
Working in the kitchen means that, at some point, you’ll have to work the grill or the fryer. Even the most senior employees should remain cautious around these pieces of equipment, as the level of risk is always high. Whether you’re cooking on the grill or fryer or cleaning up before your shift is over, you should always stay safe by assuming that a fire is evident and that burns are always a strong possibility.
Hopefully, this has outlined the most common injuries in commercial kitchens to help you know about the dangers that are present. The reality is, you can sustain an injury at any time doing just about anything, but the risk is higher when you’re in a fast-paced environment such as a restaurant kitchen.
