A Successful Model for
Reducing Kitchen Injuries
Diane Schweitzer, PhD, SNS
School City of Hammond
Hammond, IN
[email protected]
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Why is Safety in the Kitchen
So Important?
• Kitchens are hazardous
• Injuries can be frequent
• Medical costs can be expensive
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Kitchen Work is Dangerous
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Pushing
Pulling
Lifting
Bending
Stretching
Slipping, Tripping, Falling
Performing Repetitive Work
Fatigue
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Consider This
• Most school foodservice workers are
women
• Women have their own susceptibility to
injury due to gender, increasing with age
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Gender-Specific
Physiological Changes
• Bone density issues- Bones become more
porous
• Atrophy of muscles; Loss of muscle tone
and elasticity
• Loss of adipose tissue (thinning of skin)
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Aging Physiological Changes
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Loss of hearing
Eye changes
Cardiovascular changes
High blood pressure
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More Physiological Changes
• Diabetes and neuropathy
• Insomnia
• Smoking increases susceptibility to injury
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A Model for Reducing Injuries
Annual (District) Cost Savings of
$1 Million in 22
Hammond, Indiana Schools
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Admin.
Support
Safety
Team
Retraining
Audits/
Analysis of Data
Hazard
Inspections
Safety
Plan
School City of Hammond
Safety and
Risk Management
Program
Return To
Work
Programs
Communication
Education &
Training
Accident
Investigation
Medical
Treatment
Injury
Reporting
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Components of Model
• Administrative Support- Board Policy,
Supervisors “Walking the Talk”
• Safety Team- Key Stakeholders
• Safety Plan- Identification of expected
outcomes (zero accidents)
• Communication- Written and verbal (2
languages)
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Components of Model
• Education and Training- No time to train
new employees; New employees most
susceptible to injury within first 3 months
of employment; Unfamiliar, unaware of
hazards
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Components of Model
• Medical Treatment- Employee welfare is
first; Good follow up; Onsite medical
personnel is best first contact
• Injury Reporting- Within 24 hours; Nurses
know how to document expertly
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Components of Model
• Incident “Accident” Investigation- ASAP,
no longer than 24 hours later- Conditions
change; Root cause analysis;
Management accountability; Management
commitment to corrective action
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Components of Model
• Return to Work Programs- “Occ doc” on
board with our RTW expectations. Return
with light duty work- any kind of work…
• Hazard Inspections- Building hazard
inspections; OSHA and codes; Write work
orders for corrective action
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Value of Inspections
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Injury Prevention
Write Work Orders for corrective action
Take Unsafe Equipment Out of Service
Raise Safety Awareness
Everyone Involved in the Safety Process
Accountability- Top to Bottom and in Between
Interdepartmental Cooperation- Foodservice,
Custodians, Maintenance as Safety Partners
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Components of Model
• Audits/Analysis of Data- Quarterly review
with insurance company; Sort data & review
for frequency and cost by school and
department; Medical case management
review; Watch for “at risk or frequent flier
employees”
• Retraining, to refresh and remind, caution,
or train on new equipment
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Design as Part of Safety Plan
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Smaller Kitchens
Logical Traffic Flow
Wider Aisles
Non-Slip Floor
Surfaces
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Logical Traffic Flow
• Receiving Area
• Storage- Freezer, Cooler, Dry Storage,
Chemical Storage
• Prep Area
• Cooking Area
• Service Area
• Dishwashing Area
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Wider Aisles, Clutter-Free
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Engineering
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Heating
Air Conditioning
Noise
Ventilation
Good Lighting
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Good Reflective Lighting
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Equipment
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Mobile Equipment- On Wheels
Personal Protective Equipment (PPE)
Mechanical Equipment
Production Equipment
Guards
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Mobile Equipment (On Wheels)
Mobile Carts & Bins
Ergo Carts
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Personal Protective Equipment
Safety Cutter Box
Safety Knit Gloves
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Safeguards
Mixer with Bowl
Guard
Slicer with Ergo
Handle
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Ergo Issues
Bending
Reaching
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Pushing/Pulling
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Pushing Easier Than Pulling
Carts on Heavy Duty Casters
Cooking Equipment on Casters
Reduce Weight Loads- Smaller Packages,
Smaller Cases; Don’t Overload Carts
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Wheels, Wheels Everywhere!
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Easier Lifting
• Order Food in Smaller Cases
• Use Smaller Pan Sizes
• Use Mechanical Equipment for LiftingPallet Jacks
• Use Dollies and Carts
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Ergo Equipment
Tilt Skillets/Kettles
Drop Down Front
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Reduce Bending
• Use Upper Shelves on Worktables, Spice
Shelves; Over-shelves
• Use High Density Storage Shelving
• Place Heavy Cases on Middle Storage
Shelves
• Rotate Jobs to Reduce Cumulative
Trauma to Muscles
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Reduce Stretching
• Keep Items Within Arms reach
• Use Tall Shelving on Wheels Next to
Worktables
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Stretching and Reaching
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Slipping, Tripping, Falling
• Clean Up Water Around Dishwashers &
Sinks, When Cleaning
• Use rubber mats
• Don’t Carry Water- Use hose reels
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Steamtable with Valves
(Notice Floor Drain)
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Slipping, Tripping, Falling
• Be Careful of Transitions From One Room to
the Next to Prevent Tripping
• Be Careful of Uneven Surfaces
• Make Sure Lights are On and Are Bright
• Watch Stairs- Going Up and
Down
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Rubber Mats
• Prevents slipping on
wet floors
• Cushions against
breakage
• Use for static posture
(standing)
• Use for anti-fatigue
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Slipping, Tripping, Falling
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Write Work Order to Repair Leaks
Tell Everyone to Use Caution
Wear Anti-Skid Shoes
Use Wet Floor Signs
Shoes for Crews
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Types of Wet Floor Signs
Pop up Style
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Reduce Repetitive Work
• Rotate Jobs
• Use Correct Hand Tools
• Use Mechanized Equipment for Slicing,
Chopping; Purchase Foods With Some
Preparation Already Done
• Cashier Handling
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Reduce Fatigue
• Eyes- Minimize Shiny Paint on Walls;
Good Lighting
• Noise- Reduce Noise Where PossibleMotors, Sink Agitators, Fans
• Smaller Kitchens to Minimize Running
From One End to the Other
• Use Carts and Mobile Equipment
• Wear Comfortable Shoes
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Stress in the Workplace
• Insist on Pleasant Workplace; Deal with
“Difficult” Employees Who Make the
Workplace Unpleasant
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Invest in Safety
Safe Can Opener
Bucket with Drain
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More Safety
Power Soak Sink
Safety Ladder,
Hand Rails
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Benefits of Safety
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Safer Workplace
Confidence in Management
Higher Employee Morale
Greater Employee Retention (Less Turnover)
Increased Productivity
Greater Efficiency
Reduced Costs
Higher Profits
More funding for meal cost
or equipment replacement
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