5 Examples of Chemical Hazards That Employees Are Exposed to in a Restaurant

On the outside, restaurants are fun and inviting places to work at but they can also be associated with stress and long, fast-paced shifts. When it comes to identifying hazards and risks inside the workplace, slippery floors that can cause falls or burns from a hot stove or plate are typically what come to mind. In the past few years and largely due to the COVID-19 pandemic, employers have put increasing importance on employees’ health and well-being. Physical and mental health have been prioritised now more than ever before, an action which has shone a light on several workplace issues that previously went unnoticed.

It is important to keep in mind that even cleanup and prep work can pose risks to restaurant workers. Products such as soaps, cleansers, degreasers and sanitisers often contain hazardous chemicals that can affect your employees’ health. In fact, according to the HSE, employers are required by law to protect workers from exposure to harmful substances.

In this article, we will be focusing on the 5 main examples of chemical hazards that employees are exposed to in a restaurant and how Shoes For Crews can support your team.

1. Corrosive chemicals

Any time chemicals of any kind are used in restaurants, managers must adhere to the Control of Substances Hazardous to Health (COSHH). All hazardous substances are required to include specific documents regarding the safe use, handling and storage of these chemicals by law. 

Sulfuric acid is used in acidic drain cleaners and can also be found to dissolve grease, and bacteria buildup. Sodium hydroxide is a chemical that is used primarily in oven cleaners. If contact or ingestion occurs, both chemicals can cause damage to the skin, eyes and lungs.

A way to avoid contact with corrosive chemicals is to utilise automated dispensers, which will help reduce employee exposure to commercial kitchen chemicals. These machines will help ensure the proper chemical concentration is dispensed.

2. Cleaning chemicals 

Another example of a chemical hazard is cleaning products. These are products that are used in almost every workplace to uphold proper hygiene and sanitation standards. The most common chemicals used are: chlorine, ammonia and iodine. The incorrect use of cleaning chemicals can result in skin irritations, infections, burns and respiratory problems. Soaps and detergents can cause irritation when coming into contact with hazardous chemicals while having broken skin can be infected or inflamed.

Define best work practices to help avoid or minimise contact with harmful substances. Store cleaning products safely, specifically on sturdy shelves and behind locked doors.

3. Irritant-causing chemicals

Another example of a chemical hazard employees are exposed to is irritant-causing chemicals. When working with these types of chemicals, it is best to use protective gloves to safeguard the hands and nails from potential harm. In restaurant kitchens you will find detergents, drying agents and descalers, among other products.

Contact dermatitis often occurs in the catering and restaurant industry and has twice the number of new cases per year compared to UK other industry averages. Every employee should check their hands regularly for any signs of the early stages of dermatitis such as dry, itchy or reddish skin. When caught early, treatment for this condition will be much more effective. 

One main way you can help your employees, especially kitchen staff, would be to use an industrial-style dishwasher rather than washing individual dishes and glasses by hand. Not only will this help reduce the amount of water employees’ hands come into contact with but it will minimise the number of drips and spills and ultimately reduce the amount of slippery surfaces in the kitchen.

4. Allergen-causing chemicals

When it comes to using cleaning products and other sanitisers in restaurants, it is important to know the difference between cleaning and sanitising. Using soap and water will help remove dirt and grime from surfaces but applying a commercial kitchen sanitiser removes viruses and bacteria. Some soaps, detergents and even latex gloves can cause an allergic reaction or irritate the skin. In order to reduce the risk of contact with allergen-causing chemicals, especially in kitchens, provide equipment such as latex-free gloves, aprons and protective eyewear before performing cleanup duties.

On top of that, ensure that workers properly label wet floors to avoid the risks of slips and trips. What is more, to help guarantee the stability of hazardous chemicals, place warning placards in front of or directly on the product. 

5. Aerosol chemicals

In the past decade, a number of companies globally have begun to manufacture non-toxic, more naturally derived cleaning products. It is best to use the least-toxic products available to help reduce the risk of exposing your employees to strong chemicals, especially in restaurant kitchens. However, some restaurants need to use strong acids in cleaning materials such as floor wax strippers and caustic oven cleaners. If your staff cannot avoid the use of such products, consider keeping small containers of eye wash solution or eye drops on hand in case of accidental splashes to restaurant workers’ eyes.

If an employee’s vision is compromised, this could pose an even higher risk of falling or having an accident at work.

At Shoes For Crews, we are aware of the pressures the hospitality industry comes into contact with on a daily basis. We understand the importance of keeping your team safe and preventing hazards in restaurants. Training your employees’ on the proper cleanup, storage and handling of cleaning products will go a long way to prevent the risk of falls in the workplace.

Due to the high risk of slips and trip accidents in restaurants and kitchens, it is crucial to equip your staff with durable and supportive work footwear for a safer day job. Supplying employees with reliable, slip-resistant footwear will help to carry them through even the most high-pressure shifts and protect them from occupational hazards.