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    "If you've been injured through no fault of your own you could be entitled to compensation. If you're unsure if you could claim, I recommend you call Accident Advice Helpline."

    Esther Rantzen

    5 ill-advised ways to prepare food in the kitchen


    Unless specific health and safety regulations are complied with, kitchens can be hazardous places for employees. What’s more, failure to comply with such regulations may also result in outbreaks of food poisoning among workers and/or customers.

    Slips, trips and falls

    Kitchen workers are often under high pressure and frequently have to handle hot foods, liquids and electrical or gas powered equipment in extremely crammed environments. Trip and slip injuries are extremely common under such circumstances. To prevent injuries by slipping or tripping is subsequently of utmost importance. Allowing floors to become wet, greasy or covered in trip hazards is therefore, not only ill-advised, but highly dangerous (and against the law).

    Accidents at work

    Many kitchen accidents are caused by electrical equipment being used with wet hands or close to sources of water. In essence, it is ill-advised to operate this kind of equipment where it is likely to come into contact with water. Preventing work injuries by electrocution means keeping electrical appliances as far away from water as possible at all times.

    Food poisoning risks

    E.coli, salmonella, campylobacter and a whole army of other germs enter kitchens on staff members’ hands and on raw food, in particular raw meat and poultry. Inadvisable practices likely to result in bacteria spreading and eventually causing employees and/or customers contracting food poisoning include:

    • Not washing hands after touching raw meat and bins, or after visiting the lavatory
    • Not storing food at the correct temperature
    • Not keeping all surfaces and utensils immaculately clean

    Other factors likely to present a heightened risk of contamination include:

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    • Not washing fresh fruit or vegetables before use
    • Allowing cross-contamination by allowing raw meat to touch other food items
    • Not heating food thoroughly before serving
    • Not replacing sponges, dish cloths, tea towels etc frequently

    In short, in order to prevent people being infected with food poisoning, it is vital to store, handle and cook food correctly.

    Other potential workplace injuries

    In addition, workers face the risk of cutting injuries; burn or scalding injuries when handling hot pots and pans or working near hot cookers and ovens, and electrocution by faulty equipment.

    Work injury compensation

    If you suffered an injury at work because safe practices were not observed or equipment was not maintained adequately, you may qualify for suitable industrial injury compensation. Call Accident Advice Helpline to learn more about claiming for personal injury compensation. The helpline can be reached 24/7 and calls are invariably kept confidential.

    Date Published: July 8, 2014

    Author: Accident Advice

    Accident Advice Helpline (or AAH) is a trading style of Slater Gordon Solutions Legal Limited. Slater Gordon Solutions Legal Limited is a company registered in England and Wales with registration number 07931918, VAT 142 8192 16, registered office Dempster Building, Atlantic Way, Brunswick Business Park, Liverpool, L3 4UU and is an approved Alternative Business Structure authorised and regulated by the Solicitors Regulation Authority. Authorised and regulated by the Financial Conduct Authority.

    Disclaimer: This website contains content contributed by third parties, therefore any opinions, comments or other information expressed on this site that do not relate to the business of AAHDL or its associated companies should be understood as neither being held or endorsed by this business.

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