If you work in a commercial kitchen environment then you may be well aware of the dangers. There are dangers in the kitchen at home but in a commercial environment the risks are likely to be greater.
First of all, the risks in a commercial kitchen are likely to be greater due to the equipment and the scale or size of it. Knives for example are likely to be bigger and sharper in a commercial environment; ovens are likely to be bigger and hotter, there are likely to be numerous people in the kitchen meaning that people may bang into each other. At busy times people are likely to be rushing and this is another factor. These are just some of the reasons why a commercial kitchen may be more dangerous than a residential kitchen.
Knives are one of the most obvious dangers that could cause injury. However heat is another danger from ovens, deep fat fryers, boiling water etc. Burn injuries are common in the kitchen as are cuts and slices of the skin. Kitchen equipment can cause severe injuries. Only recently I was working on a case where the Claimant was burnt from boiling water from a large industrial kettle. Everything in a commercial kitchen is bigger and more powerful and the risk of serious injury is increased.
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