Fast Food Restaurant Hazards
In this activity, learners are encouraged to think about potential hazards associated with working in a fast food restaurant.
Have students think about the following:
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Some of the things the students might list include:
- deep fryer, stove or burners; or large mixers (such as for dough)
- walk-in refrigerators, or freezers
- sharp objects such as knives or meat cutters
- cleaning products
- reaching for objects that are high on a shelf
- lifting bags or pails that are heavy etc.
- spills or liquids on the floor
What are the Potential Hazards?
Deep Fryer - burns from contact with hot oil.
Stove or Burners - burns from contact with hot surfaces on ranges and stoves, electric shock, flames or hot liquid spills, and trips and falls from open ranges and stove doors.
Dough Mixers - hand injuries from contact with rotating blades.
Walk in Refrigerators/Freezers - can become trapped in walk-in refrigerators and freezers. Condensation can cause the floors inside these places to become slippery.
Sharp Objects - hand and finger cuts from contact with blades.
Cleaning Products - use of cleaning products such as bleaches, oven cleaners, floor cleaners, stainless steel cleaners, and ammonia solutions may require use of rubber gloves. If there is a risk of splashing chemicals near the eyes, a face mask or goggles may be necessary.
Reaching for Objects that are High on a Shelf - muscle injury due to overstretching. The object may also fall on them while removing it from the shelf.
Lifting - muscle injury due to lifting heavy loads.
Spills or Liquids on the Floor - all spills or materials should be cleaned immediately to reduce the risk of a slip or fall.
