Kitchen Safety: Preventing Burns and Scalds

Title translated into English

Kitchen Safety: Preventing Burns and Scalds

Film: Duration in minutes

2:46 minutes

Content

This is part of a series of safety videos that demonstrates to kitchen staff, the proper safe work procedures to prevent injuries when using commercial equipment. It demonstrates proper techniques for using equipment and performing common tasks, and features well-known B.C. chefs who offer safety tips and lessons from their own experiences.

Message

Your personal safety starts with you. Take time to learn the right skills.

Background

More than 60 per cent of injury claims in the food-service industry involve kitchen workers who routinely work with tools and equipment that, used improperly, can cause serious injury. In the B.C. restaurant industry alone, there were 241 serious injuries in restaurants in 2016 and more than 50 per cent of those were kitchen workers. WorkSafeBC partnered with go2HR and well-known local chefs to produce a video series for employers and workers about the safe use of knives, meat slicers and deep fryers, and how to prevent burns, scalds, slips, trips, falls and lifting injuries. The videos help provide important training for kitchen workers, regardless of the size of operation or industry.

Target Group

All kitchen staff (e.g. chefs, sous-chefs, line cooks, kitchen assistants, dishwashers) in restaurants and students in culinary schools.

Campaign


We produced a series of safety videos for kitchen workers, as more than 60 percent of injuries in the food service industry involve kitchen workers.

Contact details Editor / Production company

WorkSafeBC
6951 Westminster Hwy, ca-V7C 1C6 Richmond
+1-604-214-6778 https://www.worksafebc.com