Food and Beverage Industries (not including food processing or packaging)
Resources and information for restaurants, breweries, wineries, coffee shops and more
The food service industry employs a large number of workers in Washington. Many of these workers are under the age of 20, and it maybe their first job. Prevent work related injuries and illnesses by identifying workplace hazards and conducting hazard assessments. Once you have hazards identified; eliminate or reduce risk by controlling those hazards through engineering, administrative controls, and personal protective equipment (PPE).
Some examples of safety and health hazards that can harm workers in the restaurant, food and beverage industries include:
- Biological hazards including bloodborne pathogens
- Compressed gasses
- Electrical
- Fires
- Hazardous chemicals and cleaners
- Hot and cold temperatures
- Knives and other sharp objects
- Lifting heavy or awkward objects
- Slips, trips, and falls
- Spills
- Strains and sprains
- Unguarded parts
- Workplace violence.
Safety and Health Consultation
Safety and health consultants provide assistance with building your safety program, training, identifying and controlling hazards, and following applicable safety rules.
Rules
- Chemical Hazard Communication (Chapter 296-901 WAC)
- General Safety and Health Standards: Compressed Gas (WAC 296-24-920 through 94003)
- Safety & Health Core Rules (Chapter 296-800 WAC)
Examples of rules that apply include:
- Accident Prevention Program (WAC 296-800-140)
- Emergency Washing and First Aid (WAC 296-800-150)
- Fire Extinguishers and Exit Routes (WAC 296-800-130 through 31080)
- Personal Protective Equipment (WAC 296-800-160)
- Housekeeping and material storage(WAC 296-800-220)
- Basic Electrical (WAC 296-800-280)
- Machine Safety (Chapter 296-806 WAC)
Enforcement Policies
- Emergency Washing Facilities (DOSH Directive 13.00)
- Hand Protection When Using Knives in Food Preparation (DOSH Directive 5.96)
- Personal Protective Equipment (DOSH Directive 5.15)
- Violence in the Workplace (DOSH Directive 5.05)
Finding Hazards and General Safety
- Finding Hazards in the Restaurant Industry (Unit 2)
- Restaurant Employee Safety Orientation Checklist (F700-140-000)
- Restaurant Hazards - Hazard Alert (Oregon OSHA)
- Young Worker Safety in Restaurants (Occupational Safety and Health Administration - OSHA - eTool)
- Restaurant Safety - Posters (OSHA eTool)
Chemicals and Compressed Gas Hazards
- Aerosol Cooking Products Can Explode (L&I Hazard Bulletin)
- Coffee Processing and Lung Disease (Hazard Bulletin) - December, 2016
- Coffee Stand Owner Dies When Leak from Propane Cylinder Causes a Fire (L&I Washington Fatality Assessment & Control Evaluation)
- Dry Ice and Liquid Nitrogen Can Cause Injuries or Death (Hazard Alert)
- El hielo seco y el nitrógeno líquido pueden causar lesiones o la muerte (Alertas de peligro)
- Employer's Guide to the Hazard Communication Rule (F413-012-000)
- Protecting Workers Who Use Cleaning Chemicals (OSHA)
- Understanding Carbon Dioxide Hazards in Food and Beverage Industry (Compressed Gas Association)
Cold and Hot Temperature Safety
- Dangers of working around hot oil fryers (Hazard Alert)
- Riesgos cuando se trabaja con freidoras con aceite caliente (Alertas de peligro)
- Ten Steps for Avoiding Burns (Poster. L&I and Washington Restaurant Association)
Knives and Kitchen Equipment
- Bacon Meat Slicer (L&I Hazard Alert)
- Ten Safe Handling Hints for Knives (L&I Poster)
Return to Work
Slips, Trips, and Falls
- Preventing Slips and Falls (Poster. L&I and Washington Restaurant Association)
Teen Safety
- Employing Teens Under 18 in Food Service (L&I Fact Sheet)
- Young Worker Safety in Restaurants (OSHA eTool)
Workplace Violence
- Workplace Violence (OSHA)
Worker Training Resources
- Bloodborne Pathogens Training Kit
- Chemical Hazard Communication (HazCom) Training Kit
- Curriculum: ProSafety Culinary Arts (SHIP Grant Product)
- Young Workers Injuries in the Restaurant Industry (Unit 1)
- Finding Hazards in the Restaurant Industry (Unit 2)
- Know Your Rights (Unit3)
- Making Restaurant Jobs Safer (Unit 4)
- Communicating Workplace Problems (Unit 5)
- Part 1: Introduction to Sexual Harassment in the Workplace (Unit 6a)
- Part 2: Preventing and Confronting Sexual Harassment (Unit 6b)
- Introduction to Workplace Ergonomics (Unit 7)
- Ergonomics for Hospitality Workers Safe: A Restaurant Musical : Streaming Videos : Oregon OSHA
- Eye Protection and Eye Wash Training Kits
- Kitchen Safety: Focusing on Safety (WorkSafeBC - Series of 7 Episodes)
Also available in: - Injury Prevention in Restaurants and Kitchens (L&I PowerPoint)
- Hospitality Safety Orientation & Training Guide (Washington Restaurant Association)
Also available in Korean and Spanish
15 Units including:- Young Worker Restrictions
- Working Around Stoves, Ovens, and Grills and Fryer Safety
- Working with knives and other Sharp Items
- Preventing Slips, Trips, and Falls
- Chemical Hazards
- Preventing Injuries from Robberies and Assaults
- First-Aid for Burns
- Workplace Emergencies
- Lifting and Carrying
- Restaurant Safety Training Materials (University of California at Berkley Labor Occupational Health Program (LOHP))