Solicitors in Ledbury may be called on from time to time to help people who work in the catering industry to raise a claim for compensation after being hurt in the workplace through no fault of their own.
Common causes of injury, commercial kitchens
The main types of injuries in the catering industry are incidents that occur in busy commercial kitchens including:
- Slips, trips and falls
- Burn injuries
- Scald injuries
- Cut injuries
The importance of training kitchen staff
Instructing kitchen staff in the safe use of knives is important, as part of every employer’s duty of care to their employees. As with any other industry, risk assessments should be carried out to identify hazards and minimise or negate them accordingly.
Identifying the risks
Accidents that involve knives are very common within the catering industry. When people cut themselves, the cut is usually sustained on the hand not holding the knife. However, cuts are also sustained to the upper arms and torso.
Another cutting implement that often causes injury in the kitchen is the cleaver which is used for chopping. It too should be subjected to the same safety rules and controls that apply to knives.
There are no dangerous objects – only dangerous people
It is often said that there are no things such as dangerous objects, but it is the people themselves that can make these objects dangerous, which is why it’s important that everyone should be trained in their correct use, and should understand the best ways to reduce or minimise any risk. For example:
- All employees should be trained, not only in the safe use of knives, and best practice when cutting with them, but also when sharpening them.
- Selecting the right knife for the task in hand is important. Using the wrong knife causes unnecessary risk through overexertion or incorrect manipulation.
- Keeping knives sharp is important too. This helps to reduce the amount of force exerted when cutting and could therefore reduce the seriousness of any potential injury.
- Always cut on a safe, stable cutting surface.
- Take extra care when washing up knives.
- When carrying a knife, carry it with the blade pointing downwards towards the floor.
- Knives must be stored safely in a container or scabbard.
- Use appropriate PPE. For example, when deboning a fish, wear a protective glove on the non-knife hand. You should also wear a protective apron (fine chain-mail) if available.
Claiming via solicitors in Ledbury or AAH
If you’ve been injured in a commercial kitchen and you believe lack of training for non-issue of appropriate PPE (Personal Protective Equipment) to be the issue, you may be entitled to claim compensation from your employer, and Accident Advice Helpline, or a firm of solicitors in Ledbury may be able to help you to raise a claim.
To contact AAH use our free helpline:
- Call 0800 180 4123 from landlines
- Call 0333 500 0992 from mobiles
- Use our free 30 second HOW MUCH calculator
- AAH offer a no win no fee service, as recommended by Esther Rantzen
Date Published: 11th April 2014
Author: David Brown