[TITLE: Commercial Kitchens: Slips, Trips, Falls and other Hazards]
My name's Allan Mendoza, Occupational Health and Safety Inspector with the Ministry of
Labour, Central East Region.
The Ministry of Labour conducts inspections of Ontario workplaces, including commercial
kitchens, to protect workers from slip, trip, fall and other hazards.
Almost 20 percent of injuries and sometimes fatalities in Ontario workplaces are a result
of slips, trips and falls. Most of these, if not all, are preventable.
I'll be showing you what the Ministry of Labour looks for when inspecting a commercial kitchen
for compliance with the Occupational Health and Safety Act.
Sound-up: Inspector: "Hi there. My name's Allan Mendoza,
Ministry of Labour, Health & Safety Inspector"
When we first arrive, we like to speak with the owner of the establishment or someone
who's in charge of occupational health and safety.
Sound-up: Inspector: Do you have a worker representativefrom the Joint Health & Safety Committee available? Employer: I do.
Inspector: Perfect. I'd love for them to join us when we conduct our physical inspection.
Employer: Sounds good.
We also like, during our visit, to speak to someone who represents workers who can be
a Health and Safety Representative or Worker Representative on the Joint Health and Safety
Committee.
The employer's responsibilities include providing information and instruction to workers about
hazards on their job.
Sound-up: Employer: "One hand is on this side of the
guard. Your hand should never be anywhere near this blade. The other side can hold down
here or hold on to the table. You get ready. You turn it on."
There needs to be adequate worker training and supervision. The employer has a responsibility
to implement policies, procedures and safe work practices in the workplace for the protection of workers.
Sound-up: Employer: We always turn the machine off,
before we reach and take the product.
They need to identify, hazards in the workplace and implement measures to control them.
Workers should be encouraged to report workplace hazards to their employer and their supervisor
and the employer is required to ensure that legislative postings are placed in a conspicuous
location in the workplace such as a information board, where they can find the Occupational
Health and Safety Act, a copy of the employer's Health and Safety Policy, as well as the Ministry
of Labour Health and Safety poster.
In commercial kitchens, we're looking for non-slip floors, prompt clean-up of spills,
secured mats, adequate lighting, clear walkways, suitable footwear.
Should spills occur in the workplace, appropriate signage should be placed warning other workers
of the hazard.
We're looking for clear access and egress to and from freezer and fridge rooms.
Equipment in the workplace should be maintained in accordance with the manufacturer's instructions.
When it comes to mixers in the workplace, workers are to be trained in safe usage and
operation and demonstrate an understanding of how to operate, the guarding or lock-out system.
Sound-up: Inspector: So how often do you use the mixers
in the workplace? Employer: We use these every day.
Inspector: Okay. And are workers trained on how to use them and operate them?
Employer: Absolutely. Inspector: Great. And if any issues with machines
come up, if they're damaged or need to be maintained, what do workers do at that point?
Employer: What the employees, what the workers need to do is report it immediately to either
myself or the supervisor on duty. Inspector: Okay.
Employers should ensure that workers are trained in the use of deep fryers. They should be
using the baskets when placing food into the fryer and they should know the appropriate
procedure to use when clean-out of the old fryer oil takes place.
Eye wash stations and hand-wash stations should be accessible.
Workers who move material on carts should have clear, unobstructed views of the path
of travel. If not, they should have another worker assist them while moving the cart.
Workers should be trained in the appropriate use and selection of ladders. Selecting the
right ladder for the job. Maintaining appropriate three-point contact and ensuring that material-handling
is kept to a minimum.
We all have the right to work in a safe and healthy environment. A strong occupational
health and safety culture requires all the workplace parties to pay attention to health
and safety issues and follow safe work practices.
Most, if not all, of these accidents are preventable. For more information, please visit these websites.
For more information, please visit these websites: ontario.ca/healthandsafetyatwork www.labour.gov.on.ca/english/hs/tools
healthandsafetyontario.ca ccohs.ca