A general list of the main safety and health hazards for employees in food preparation and food service includes:



Potentially hazardous activities Result
Use of knives, cutters, slicers, choppers and grinders Cuts and amputations
Contact with open flames, hot surfaces and oils, steam; ovens, appliances, utensils Burns and scalds
Use of kitchen appliances, motorized cleaning equipment Electric shock, electrocution
Walking on slippery, wet or cluttered floors Slips and falls
Using hand/arm for repeated stressful or awkward movements;  working in one position for extensive time Soreness and loss of function of wrists or arms
Heavy lifting, especially with awkward postures or difficult loads Back pain
Exposure to detergents, cleaning solutions, food additives, plant materials, pesticides; temperature extremes; abrasion Skin irritation, itching, swelling, redness
Exposure to flour, grain dust, spices, additives Coughing, wheezing, shortness of breath

Hygiene and the food code

Training examples

As an idea for how you might create a safer campus kitchen, UW-Platteville Dining Services created these videos to train employees on safely completing some routine tasks.



This publication was prepared for environmental, health and safety staff at University of Wisconsin System campuses, to assist in finding resources and information for regulatory compliance. It is not intended to render legal advice.

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