A Successful Model for Reducing Kitchen Injuries

Copyright © 2009 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org

A Successful Model for Reducing Kitchen Injuries

Diane Schweitzer, PhD, SNSSchool City of Hammond

Hammond, [email protected]


Why is Safety in the KitchenSo Important?

• Kitchens are hazardous• Injuries can be frequent• Medical costs can be expensive


Kitchen Work is Dangerous

• Pushing• Pulling• Lifting• Bending• Stretching• Slipping, Tripping, Falling• Performing Repetitive Work• Fatigue


Consider This

• Most school foodservice workers are women

• Women have their own susceptibility to injury due to gender, increasing with age


Gender-Specific Physiological Changes

• Bone density issues- Bones become more porous

• Atrophy of muscles; Loss of muscle tone and elasticity

• Loss of adipose tissue (thinning of skin)


Aging Physiological Changes

• Loss of hearing• Eye changes• Cardiovascular changes• High blood pressure


More Physiological Changes

• Diabetes and neuropathy• Insomnia• Smoking increases susceptibility to injury


A Model for Reducing Injuries

Annual (District) Cost Savings of $1 Million in 22

Hammond, Indiana Schools


Admin.Support

SafetyTeam

InjuryReporting

Return To Work

Programs

Safety Plan

Communication

Education & Training

Medical Treatment

AccidentInvestigation

HazardInspections

Audits/Analysis of Data

Retraining

School City of HammondSafety and

Risk Management Program


Components of Model

• Administrative Support- Board Policy, Supervisors “Walking the Talk”

• Safety Team- Key Stakeholders• Safety Plan- Identification of expected

outcomes (zero accidents)• Communication- Written and verbal (2

languages)


Components of Model

• Education and Training- No time to train new employees; New employees most susceptible to injury within first 3 months of employment; Unfamiliar, unaware of hazards


Components of Model• Medical Treatment- Employee welfare is

first; Good follow up; Onsite medical personnel is best first contact

• Injury Reporting- Within 24 hours; Nurses know how to document expertly


Components of Model

• Incident “Accident” Investigation- ASAP, no longer than 24 hours later- Conditions change; Root cause analysis; Management accountability; Management commitment to corrective action


Components of Model

• Return to Work Programs- “Occ doc” on board with our RTW expectations. Return with light duty work- any kind of work…

• Hazard Inspections- Building hazard inspections; OSHA and codes; Write work orders for corrective action


Value of Inspections

• Injury Prevention• Write Work Orders for corrective action• Take Unsafe Equipment Out of Service• Raise Safety Awareness• Everyone Involved in the Safety Process• Accountability- Top to Bottom and in Between• Interdepartmental Cooperation- Foodservice,

Custodians, Maintenance as Safety Partners


Components of Model

• Audits/Analysis of Data- Quarterly review with insurance company; Sort data & review for frequency and cost by school and department; Medical case management review; Watch for “at risk or frequent flier employees”

• Retraining, to refresh and remind, caution, or train on new equipment


Design as Part of Safety Plan

• Smaller Kitchens• Logical Traffic Flow• Wider Aisles• Non-Slip Floor

Surfaces


Logical Traffic Flow

• Receiving Area• Storage- Freezer, Cooler, Dry Storage,

Chemical Storage• Prep Area• Cooking Area• Service Area• Dishwashing Area


Wider Aisles, Clutter-Free


Engineering

• Heating• Air Conditioning• Noise• Ventilation• Good Lighting


Good Reflective Lighting


Equipment

• Mobile Equipment- On Wheels• Personal Protective Equipment (PPE)• Mechanical Equipment• Production Equipment• Guards


Mobile Equipment (On Wheels)

Mobile Carts & Bins Ergo Carts


Personal Protective Equipment

Safety Cutter Box Safety Knit Gloves


SafeguardsMixer with Bowl

GuardSlicer with Ergo

Handle


Ergo IssuesBending Reaching


Pushing/Pulling

• Pushing Easier Than Pulling• Carts on Heavy Duty Casters• Cooking Equipment on Casters• Reduce Weight Loads- Smaller Packages,

Smaller Cases; Don’t Overload Carts


Wheels, Wheels Everywhere!


Easier Lifting

• Order Food in Smaller Cases• Use Smaller Pan Sizes• Use Mechanical Equipment for Lifting-

Pallet Jacks• Use Dollies and Carts


Ergo Equipment

Tilt Skillets/Kettles Drop Down Front


Reduce Bending• Use Upper Shelves on Worktables, Spice

Shelves; Over-shelves• Use High Density Storage Shelving• Place Heavy Cases on Middle Storage

Shelves• Rotate Jobs to Reduce Cumulative

Trauma to Muscles


Reduce Stretching

• Keep Items Within Arms reach• Use Tall Shelving on Wheels Next to

Worktables


Stretching and Reaching


Slipping, Tripping, Falling

• Clean Up Water Around Dishwashers & Sinks, When Cleaning

• Use rubber mats• Don’t Carry Water- Use hose reels


Steamtable with Valves(Notice Floor Drain)



• Be Careful of Transitions From One Room to the Next to Prevent Tripping

• Be Careful of Uneven Surfaces• Make Sure Lights are On and Are Bright• Watch Stairs- Going Up and

Down


Rubber Mats

• Prevents slipping on wet floors

• Cushions against breakage

• Use for static posture (standing)

• Use for anti-fatigue



• Write Work Order to Repair Leaks• Tell Everyone to Use Caution• Wear Anti-Skid Shoes• Use Wet Floor Signs

Shoes for Crews


Types of Wet Floor Signs

Pop up Style


Reduce Repetitive Work

• Rotate Jobs• Use Correct Hand Tools• Use Mechanized Equipment for Slicing,

Chopping; Purchase Foods With Some Preparation Already Done

• Cashier Handling


Reduce Fatigue

• Eyes- Minimize Shiny Paint on Walls; Good Lighting

• Noise- Reduce Noise Where Possible-Motors, Sink Agitators, Fans

• Smaller Kitchens to Minimize Running From One End to the Other

• Use Carts and Mobile Equipment• Wear Comfortable Shoes


Stress in the Workplace

• Insist on Pleasant Workplace; Deal with “Difficult” Employees Who Make the Workplace Unpleasant


Invest in Safety

Safe Can Opener Bucket with Drain


More Safety

Power Soak SinkSafety Ladder,

Hand Rails


Benefits of Safety• Safer Workplace• Confidence in Management• Higher Employee Morale• Greater Employee Retention (Less Turnover)• Increased Productivity• Greater Efficiency• Reduced Costs• Higher Profits• More funding for meal cost

or equipment replacement

Documents

A Successful Model for Reducing Kitchen Injuries