Restaurant Employee Hazards - Burns and Scalds

Work-related burns are one of the leading causes of occupational injuries for the restaurant industry. Scald burns are one the most common causes, and can occur when the skin comes into contact with hot liquids or steam. Scalds from hot oil are generally more severe than those from hot water because oil heats to higher temperatures than water, and oil is thicker so it may remain on the skin for a longer period of time. Scalds from water are very frequent in the restaurant industry and can cause third degree burns almost if the water is boiling or simmering.

• Slip, trip, and falls hazards can cause workers to stumble or fall, and are are common events which can cause restaurant worker burns. Many serious burns occur when employees slip and reach to steady themselves. This action often knocks hot liquids off of counters/stove tops on to the worker.

• Carrying full containers of hot liquids is can be dangerous to the employee carrying the container and to those working around them. Ensure your path is clear, and free from obstructions.

• Cooking with boiling water, hot oil or other hot liquids puts you at risk of being burned from splashes or spills. Follow all safety procedures when cooking with hot liquids.

• Working with or around pressurized cooking equipment is also dangerous. If pressurized equipment is not properly maintained or used, it can explode causing serious steam injuries.

• Steam from microwaves can reach temperatures greater than 200 degrees rapidly in covered containers. Puncture plastic wrap or use vented containers to allow steam to escape while cooking in the microwave, or wait at least one minute before removing the cover. When removing covers, lift the corner farthest from you and away from your face or hands.

• Cleaning deep fryers or around deep fryers are common tasks associated with burn injuries in restaurants. Extreme caution should be used when cleaning the deep fryer and surrounding kitchen area.

• When hot liquid makes contact with the skin, cells are killed by the heat. In many cases, contact with very hot liquid can damage tissue extensively, the contact may only last a second or so, but damage can still occur.

• Eye contact with hot liquids, even a small amount, can be very damaging and an ophthalmologist (eye doctor) should always be consulted.

• Physically, victims may suffer from chronic pain and scarring. Socially, workers may have difficulty re-integrating into the community, and may experience anxiety, depression, or other psychological symptoms.

Worker 1: A 24 year old male was working at a restaurant, when a pot of hot water spilled on him. He received 2nd degree burns on over 25% of his body. He was hospitalized and was out of work for over 5 weeks.

Worker 2: A 24 year old male cook was moving a vat of hot oil when he slipped and spilled the oil on himself. The oil splattered his face, chest, both arms and right flank. He had 2nd degree burns to 18% of his body. He required skin grafts to his arm, and was in the hospital for more than 2 weeks and out of work for over 11 weeks.

Worker 3: An 18 year old male cook was trying to remove the lid from a pressure cooker. The steam caused burns to his face, arm and chest. He received 1st degree burns on 9% of his body. He was hospitalized for three days and out of work for 7 weeks. 

Following are recommendations you can take to reduce worker exposures and prevent burn injuries from hot liquids/steam:

• Provide splash screens for frying foods.

• Maintain equipment to ensure that lids are tight fitting; handles are securely attached on vessels that contain hot liquids.

• Ensure workers are trained on the hazards of hot liquids and safe work practices. Supervisors should encourage, and when necessary, enforce safety rules and best practices.

• Designate someone each shift to be responsible for immediately cleaning up spills.

• Ensure someone on each shift knows and can use first aid procedures for managing burns.

• Always practice good housekeeping, keep floors clean of liquids and other debris. Slips, trips and falls are responsible for almost a third of all restaurant scald burns.

• Use non-slip matting, no-skid waxes and coat floors with grit, especially in areas where cooking oils and other liquids may spill. 

• FIRST - put out any flames, remove any restrictive jewelry or clothing.

• Check that the Airway is open, the person is Breathing and that there are signs of Circulation.

• Don't use ice. Putting ice directly on a burn can cause even more damage.

• Don't apply butter, burn gels, creams or lotions. These can prevent proper healing.

• Don't break blisters. Broken blisters can increase chances of infection.

• If the person has slipped, tripped or fallen be aware that they may have injuries in addition to the burn, try to keep them in one place to prevent worsening other possible injuries. 

John Titus is a field risk consultant with Praxiom based in San Antonio, Texas.  To contact John directly, please email him at jtitus@praxiom-rm.com.