Impact of equipment on the level of injuries among kitchen workers

Abstract

Statistics on the level of injuries and occupational diseases in the hotel and restaurant industry of Ukraine and the USA are presented. The most common types of injuries are named: cuts, falls and burns. Skin, respiratory, musculoskeletal and infectious diseases are common occupational diseases among cooks. The causes that cause these diseases are explained. It is emphasized that although the direct cause is the equipment used by employees, most often the person himself is to blame for his injuries. It is emphasized that ensuring safe working conditions in the kitchen is not only a requirement of the law, but also a significant part of the culture of the enterprise. Because an injured worker not only loses his ability to work, but can also jeopardize the safety of his colleagues, cause delays in work or even spoilage of products and dishes. It is argued that the prevention of occupational diseases is not only caring for the health of the employee, but also an important condition for the efficiency of the hotel and restaurant industry. Neglectful and condescending attitude to the use of personal protective equipment (PPE) and safety rules and low qualifications create the basis for accidents in the kitchen. An analysis of equipment in modern kitchens of catering establishments has been conducted. It has been proven that if safety precautions are observed during operation and maintenance of kitchen equipment, the latter is completely safe for humans. Only a chain of violations and non-compliance with safety requirements leads to injuries and illnesses.