How to improve workplace safety for restaurant workers

Workplace safety should be as important as the food going out to customers. Unfortunately, workplace accidents in the restaurant industry are all too common. Research shows that between 2010 and 2020, more than 169,600 unique accidents occurred in food service—accounting for roughly 12% of workplace accidents across all industries. But physical injuries aren't the only concern. Nearly 64% of food service workers will experience some form of workplace violence during their careers.

With risks ranging from burns and slips to confrontations with difficult customers, ensuring employee safety has never been more critical. However, maintaining a safe work environment requires a proactive approach. In this article, we'll explore the key hazards restaurant staff face, why safety should be a top priority, and practical steps employees and employers can take to create a more secure workplace.

The importance of workplace safety in the restaurant industry

Why is restaurant employee safety so important? To start, as employers, restaurants have a duty of care over their staff. This industry is fast-paced, stressful, and revolves around dangerous equipment. There are plenty of risks – and we'll cover those shortly. Prioritizing employee safety — whether in the front of house or behind the scenes—offers significant benefits for restaurants. A strong safety culture can:

• Foster a positive and welcoming work environment.
• Give employees confidence in their daily tasks.
• Improve morale and job satisfaction.
• Minimize the risk of costly lawsuits and reputational damage.
• Ensure compliance with industry safety regulations.
• Reduce unnecessary expenses related to workplace incidents.

The restaurant industry reportedly spends more than $2 billion annually on accidents and injuries — which can be better avoided with more focus on protecting safety in the workplace.

Common risks and hazards in the restaurant environment

The hazards people face in restaurants and cafes will vary from place to place. However, some of the most common areas of risk for restaurant employees include:

• Straining and spraining from falls and slips.
• Injuries from overexertion.
• Accidents with sharp objects (such as knives).
• Burns and scalds from hot food and liquid.
• Machinery accidents.
• Falls on slippery flooring.

With basic health and safety training, many of the above risks can be avoided and mitigated. Of the accidents employees face in restaurant settings, slipping and falling are the most common – only around 2% of injuries are considered severe, but all injuries have consequences! What's more, a safe team makes for safe customers. And, when you risk customer safety, you risk even bigger lawsuits.

Effective safety measures and strategies for employees

Thankfully, along with basic training, there are more than a few ways that employees and staff can make sure restaurants are safe places to be both at the front and the back. Here are just a few ideas that restaurant owners might want to follow to keep workplaces safe and healthy:

• Set up a reporting system. Safety issues shouldn't ever be swept aside. It's important for employees to be able to raise concerns openly without reproach, and as and when they arise. For example, employee panic buttonsare a discreet solution that allow workers to call for help in the event of emergencies.
• Reduce fatigue. Many slips, trips, and falls happen simply because people are tired or are struggling to focus. Therefore, setting up a healthy working schedule for your team ensures everyone's well-rested — and it's always wise to enforce breaks, too.
• Keep up to speed on compliance and training. It's the employer's duty to make sure that they are fully aware of the health and safety risks that they might face in restaurant workplaces. What's more, training, compliance, and best practice standards will evolve along with technology and workplace demand — so, knowledge refreshment is vital.
• Provide the best tools and safety equipment. Restaurant employees can only be so safe if they're working with less than supportive equipment and tools. Therefore, employers must always provide PPE and consider the efficiency and safety of any machinery in use.
• Inspect workplaces regularly. Managers shouldn't just make sure staff are working efficiently – they have a duty to make sure work areas are safe, clean, and fit for purpose. What's more, restaurant owners should also arrange regular internal inspections to make sure workplaces are as safe as possible.
• Promote open communication. Teams that speak openly about safety concerns and that are fully aware of risks and lifting techniques, for example, are much less likely to have accidents and experience injuries.

This is only scratching the surface — a good place to start, of course, is to check industry guidelines, too, and to follow what regulators advise.

Safety regulations and standards for restaurant workplaces

All US restaurants are advised to adhere to the OSHA, or the Occupational Safety and Health Act. This body sets the safeguarding standards that food industry workplaces are advised to stand by so that servers and kitchen staff stay safe.

Moreover, OSHA's guidelines are great for making sure restaurant employees are protected in the event of mistreatment and injuries in the workplace. A great starting point for restaurant owners is to join injury prevention programs – which help them, keep in line with OSHA standards and reduce the chances of employees experiencing accidents. Above all, OSHA encourages restaurant owners to record incidents, communicate openly with staff, and to keep aware of common hazards.

Conclusion: promoting long-term safety for restaurant employees

As we discussed, restaurants and other eateries can be some of the most dangerous workplaces in the U.S. However, that doesn't mean employees should have to feel unsafe at work, or feel that they can't raise safety concerns with their managers.

Promoting long-term safety is all about being clear, open, and available to your teams. Remember, workplace accidents happen often because of a lack of focus, poor employer standards, or basic misunderstandings.

Therefore, now's the time to refresh what you and your staff think you know about restaurant safety, and to make sure you're compliant. Otherwise, you're not just putting revenue and reputation at risk, but also livelihoods and lives, too.

Yasmine Mustafa is the CEO & Co-Founder of ROAR, a mission-driven safety technology company dedicated to protecting at-risk workers and empowering organizations to enhance staff security. Recognized for her vision to help create safer workplaces, Yasmine leads ROAR with a commitment to addressing the unique safety challenges faced by employees across various industries, including behavioral health and hospitality.

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