The U.S. Department of Labor reports the leading cause of injuries in the hospitality industry is slips, trips and falls. Such injuries often result in several days off from work and many compensation claims. Compensation and medical costs associated with employee slip/fall accidents is approximately $70 billion a year, according to the National Safety Council.
“Kitchens and dining rooms can be very dangerous places,” says Edward Sharek, production development and sourcing manager at CMC Group, the Bowling Green, Ohio-based parent of DayMark Safety Systems. DayMark is an industry leader in food labeling and facility safety.
There are several actions food service operators and their employees can take to minimize hazards in kitchens and dining rooms, including obvious actions and less apparent ways, Sharek says.