Tagrisk Insurance Services - Restaurant Safety Burns Fire Flames in Kitchen

Preventing Burns in the Restaurant Industry

Preventing Burns in the Restaurant Industry

From stoves and fryers to candlelit tables and heat lamps, there are many ways employees and customers alike can burn themselves in a restaurant. Restaurant employees work with all kinds of warm/hot equipment, so it is no surprise that they may pick up minor burns throughout their employment. Burn injuries can be prevented and as the owner, it is your job make sure that your restaurant is a safe place to conduct business.

There are 3 types of burns. These are:

  • First Degree Burns: Redness and Swelling on outermost layers of skin
  • Second Degree Burns: Redness, Swelling, and Blistering that may extend to deeper layers of skin
  • Third Degree Burns: Destroys entire depth of the skin and can also damage fat, muscle, organs, and even bone. This type of burn is so severe that significant scarring is common and death can occur in the worst cases.[1]

There are multiple ways to get burned in a restaurant, but there are also many preventative measures to take place. Below are different sources of heat and ways to prevent being burned by each:

  • Heat Lamps/Heat Strips: Be Mindful of the location of these lamps/strips when moving about the restaurant
  • Hot Dishes: Use Trays, hot pads, dry cloths, or oven mitts to protect your hands when carrying or serving hot dishes
  • Candlelit Tables: Never reach over an open flame. Walk around tables if necessary
  • Coffee Pots, Hot Water Dispensers: Do not remove a coffee pot until all the liquid is dispensed and be careful while handling hot drinks
  • Fryers: These are the top cause of burns in restaurant kitchens according to OSHA
    • Never pour grease past the “fill line”
    • Cook at manufacturers recommended temperatures so that you don’t overheat the oil.
    • Raise and lower fryer baskets with care to avoid splashing
    • Water and oil do not mix so remember to dry fryers and fryer baskets after washing
    • Do not hover over or stand to close to hot oil
    • Place nonslip mats around fryers to lower the chance of slips and falls around and on frying equipment
    • Provide protective gloves/mitts
  • Stovetops, Grills:
    • Keep stoves and grills clean to prevent excess grease flares
    • Adjust burner flames to proper level and stovetops should cover only the bottom of the pan
    • Do not overfill pots
    • Lids should be tight fitting and handles should be securely attached to hot pots/pans/etc.
    • Use tools such as tongs to prevent contact with warm surfaces and foods
  • Steamers, Ovens:
    • Do not reach over a steamer or oven because the steam can burn you
    • Do not open steam ovens or cookers when they’re under pressure
    • Open ovens/steamers by standing at the side, keeping the door between you and the open steamer
  • Microwaves:
    • Place microwaves in easy to reach areas
    • Face of the person using the microwave should be higher than the door of the microwave
    • Use vented containers or punctured plastic wraps to allow steam to escape while cooking in the microwave
    • Always lift lids away from your face[2]


Tagrisk Insurance Services’ risk appetite includes but is not limited to restaurants, bars, nightclubs, and lounges. Our hospitality insurance programs fill coverage gaps that may exist in your current policies. Do not renew your insurance without a quote from us. Contact Tagrisk Insurance Services for a quote today!



Tagrisk Restaurant Safety - Restaurant, Food, Salmon on a Dinner Dish with Glasses

Restaurant Safety

Restaurant Safety

Restaurant safety is essential in the restaurant industry. It is equally important to the employers, employees, and customers alike. There are many potential hazards in the restaurant industry which is why Tagrisk Insurance Services offers a complete suite of hospitality insurance programs to protect restaurant owners and their businesses.

Cross Contamination

Proper food prep, handling, and storage are essential for restaurants as the smallest mistakes can have enormous ramifications. Cross Contamination can leave your customers sick or worse! Some restaurants must operate faster than others (maybe speed is one of their core values). The employees at these restaurants may forget to put gloves on when using solvent to clean up messes. Clear labels and a storage section/closet dedicated to cleaning materials may deter this from happening.

Health Care Inspection

Sanitation, good hygiene, and food temperature control are mandatory for restaurants and are major points during a health care inspection. Thermometers should always be calibrated and heavier items should be stored on the bottom rack/shelf. Employees should also be frequently washing their hands (especially when leaving the bathroom). Employees should also come to work clean and with a clean uniform. Depending on the restaurant, your staff may require an apron, gloves, hairnet, and slip resistant shoes.

Ergonomics/Slip and Falls

Ergonomics from comfortable seating for guests to employees standing for long periods of time requires attention. Consider the cause of one of the most common hazards in restaurants, slippery floors. Slip and falls do happen but there are preventative measures your establishment can take before a slip and fall turns into a lawsuit. Don’t forget that your employees can hurt themselves the same way customers can in your restaurant! With sharp objects, fryers, and hot stoves the chances of your staff getting seriously hurt increases exponentially. To help mitigate these situations, consider slip-resistant shoes, slip-resistant floor mats, and lighting for maximum visibility in your establishment.


It is no surprise that employees get burned working with equipment that heats to over 300 degrees from time to time. But how prepared are you for when this happens? A plan needs to be in place on how to handle burns efficiently and effectively as possible. If you notice your employees are receiving burns frequently as opposed to from time to time then you may need to revisit and reevaluate your safety handbook. Extra safety equipment such as heat resistant gloves and pot holders may need to be added to your inventory. There are also fire hazards while working with equipment that hot. Employees should be trained on what to do if a fire breaks out in the restaurant

Lacerations, Strains and Sprains

Lacerations, strains and sprains are almost as common as burns in the restaurant industry. Lacerations (cuts) occur from using knives or other sharp cutting equipment. Safety procedures should be put in place on how to operate sharp cutting equipment and knives should never be improperly stored. Customers can also get cut if they touch broken plates, bowls, or glasses. It is important that defective or broken utensils/dinnerware are never served to customers. Strains and sprains come from lifting incorrectly and repetitive motions (such as cutting and folding). Proper technique and communication can curb these injuries.

Tagrisk Insurance Services’ risk appetite includes but is not limited to restaurants, bars, nightclubs, and lounges. Our hospitality insurance programs fill coverage gaps that may exist in your current policies. Do not renew your insurance without a quote from us. Contact Tagrisk Insurance Services for a quote today!