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Serving Up Safety
More than 10 million people work in the US food and beverage preparation and service industries. And every day they are exposed to serious injury hazards: wet, slippery floors, burning hot surfaces and even customer violence; the list only gets longer. So if you’re in the food service sector, you need to ensure that your workers are constantly alert and on the ball for safety. Give them a “heads-up” with this talk.
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Paid Sick Days Proposed for Massachusetts Workers
A proposed law before the Massachusetts Joint Committee on Labor and Workforce Development recommends that all employees be entitled to paid sick days. The primary aim of the measure would be to discourage workers from dragging themselves into work and infecting co-workers. It would also offer paid days to parents who stayed home to care for a sick child, rather than sending the child to school where he or she could start a chain of infection that could affect multiple workplaces.
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Worker hurt in Coffee Shop Crash
An employee of the Tim Horton’s franchise restaurant in Tonawanda, NY, was taken to hospital with unspecified injuries after a car plowed through a nearby intersection and crashed right through the wall of the building. The car’s driver and two passengers were also taken to hospital. A Tonawanda fire department representative stated that the Tim Horton’s worker had the most severe injuries; but all of the injured were walking unassisted when they were sent to hospital.
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It’s In Your Hands, or On Them
What’s your handwashing policy at work? Do your workers know it? More importantly, do they follow it? Do any of your workers ever come into contact with members of the public or other co-workers? Ever wonder about how many surfaces your workers touch, how many people they come into contact with or how many bacteria they could be passing on? Here’s a little visualization from SafetyXChange, the free online safety professional resource.
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Alarming Ads Back Workplace Safety Campaign
In the wake of last year’s Ontario Workplace Safety and Insurance Board (WSIB) ad campaign, this year’s “There Really Are No Accidents” advertisements are expected to further reduce workplace fatalities and injuries, while stimulating heated discussion. The graphic ads provoked complaints last year, but WSIB chairman Steve Mahoney is adamant: “We hoped our graphic public awareness campaign last year would shock people into action to decrease the staggering number of workplace fatalities. This isn't happening quickly enough, so this year we're raising the bar even higher […] I didn't apologize for our ads last year and I certainly won't this year.”
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Pipe Explosion Kills Three
Three workers died at a power station in Salem, MA, last week when a pipe suddenly ruptured. The burst flooded the work area 20 feet (6 meters) below the pipe with superheated steam. Two power station operators and a mechanic were unable to evacuate the area in time, and died of their burns. Dominion Resources, the power company that runs the plant, said it was investigating the cause of the rupture. The plant’s boiler passed its inspection last April.
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COULD THIS HAVE BEEN YOU?
Restaurant Manager Electrocuted
When you think of the dangers of food service work, you might think of hot surfaces or sharp knives. But restaurants, like many other businesses, are run mostly on electrical power. And electrical power, particularly in a hot, damp environment, can be unexpectedly deadly. Add this talk to your safety toolbox to make sure your workers know the risks.
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PICTURE THIS!
This gentleman has decided to do things the easy way. He’s making his way into the next suite to begin hanging drywall. Sounds easy enough, right? Maybe too easy. Gotta make it more of a challenge. Rather than walk down the corridor, go out the window and cross the empty space between decks; on 2x4s that aren’t nailed down … still too easy … still too … stilts … Hey! That’s it!
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AUDIO SAFETY TALKS!
Food Safety: Best Before Lunchtime
What are your workers having for lunch today? Sometimes the biggest threat to workforce well-being isn’t heavy loads, sharp blades or live wires—it’s in the fridge. Campylobacter, salmonellosis, botulism … your lunch counter could be crawling with them. But there are some simple ways that you and your workers can guard against this threat. Have your crew listen to this talk to learn how.
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Reader Poll
Last week we asked:
Are you, or is any member of your family, a food service worker?
68 percent of respondents said “No” (92 people)
32 percent of respondents said “Yes” (45 people)
This week we'd like to ask you:
Have you ever injured your foot or ankle at work?
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