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Restaurant & Food Services: Services Sector Occupational Safety and Health Priorities For The Second Decade of NORA

The National Occupational Research Agenda (NORA) developed goals to improve occupational safety and health in the food services industry. The food services industry employs nearly 9.5 million workers in the United States in restaurants, food establishments, and drinking places. Common health and safety issues for food services workers include slips, trips, falls and cuts from knives as well as ergonomic, violence, and stress hazards. NORA established strategic goals to promote comprehensive safety programs and reduce workplace violence to address priority issues in the food services industry through partnerships between employers, employees, government agencies and associations.

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121 views2 pages

Restaurant & Food Services: Services Sector Occupational Safety and Health Priorities For The Second Decade of NORA

The National Occupational Research Agenda (NORA) developed goals to improve occupational safety and health in the food services industry. The food services industry employs nearly 9.5 million workers in the United States in restaurants, food establishments, and drinking places. Common health and safety issues for food services workers include slips, trips, falls and cuts from knives as well as ergonomic, violence, and stress hazards. NORA established strategic goals to promote comprehensive safety programs and reduce workplace violence to address priority issues in the food services industry through partnerships between employers, employees, government agencies and associations.

Uploaded by

muthuiscse
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Services Sector

Occupational Safety and Health Priorities for the Second Decade of NORA

Restaurant & Food Services


Advancing priorities through research and partnerships
Improvements through partnerships and research
The National Try
Occupational
Research
(NORA) 500-700
is a partnership
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research and interventions throughout the Nation. NORA stakeholders collaborate to identify critical workplace issues in
industry sectors.
The National
Institute for Occupational Safety and Health (NIOSH) convened a number of these
Important
Reminders
partners to develop the National Services Agenda, which includes safety and health goals for the Food Services Industry.
Remember readers dont like to read long paragraphs or large amount of text so use
Groups such as employers, employee organizations, government agencies, and food services associations can build
headers to (suh as used here) to break up the text.
partnerships to implement these goals and help ensure that food services work environments are safe for all employees.

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The food services industry employs nearlyor
9.5two
million
U.S.1 The
four major groups: full
services restaurants, limited-service eating establishments, special food services and drinking places.2 Approximately
80% of the 425,000 food services firms are small businesses that employ fewer than 20 people.3 Many youth workers
obtain their first jobs in this industry.4
What are the important health and safety issues in food services?
Sprains, strains, bruises and contusions from slips, trips, and falls
Cuts and lacerations from knives and other tools
Heat burns from hot oil, steam, hot water and hot surfaces
Ergonomic hazards from repetitive motion, bending, lifting, and pushing carts
Workplace violence and elevated homicide risks
Occupational stress due to workloads, limited rest breaks, and prolonged standing
In addition to the sources above, exposures to chemicals, biological materials, and smoke are prevalent in many food
services facilities.

NIOSH is the federal agency responsible for conducting research and making recommendations
to prevent work-related injury, illness, and death. Its mission is to generate new occupational
safety and health knowledge and to transfer that knowledge into practice.

How can you help improve safety and health in


the food services industry?
Small businesses may not have occupational safety and
health professionals on staff, yet they can reduce injury and
illness risks by obtaining safety and health information and
adopting recommended practices. Most franchisors, trade
associations, workers compensation insurance groups and
state health or labor departments are excellent resources for
safety and health program materials. Comprehensive injury
and illness prevention programs are recommended to
reduce the risks for occupational injury, illness and death.
You can:
Identify and evaluate hazards and adopt hazard controls
and safe work practices to prevent work-related injuries
and illnesses.
Lead a work group to address priority issues to help
inform employers and policy makers about hazards and
interventions.
Assist in the design of an effective system to track
occupational injuries and illnesses in the food services
industry.
Represent a partner organization to work on a goal
implementation plan.
Provide input to the NORA Coordinator on the
implementation of goals (noracoordinator@cdc.gov)
and suggest important issues to consider for future
goals.
What are the Sector Goals for Food Services?
The NORA Services Sector Council developed strategic
goals for the Food Services Industry to address priority
workplace safety and health issues. The Council will ensure
progress and track accomplishments through 2016.
Partnerships are needed to achieve these goals to reduce
work-related injury, illness, and death among food services
employees:
Promote the development of comprehensive
occupational safety and health programs for restaurants
and other food service establishments.
Reduce the frequency of workplace violence events in
restaurants, drinking establishments, and food delivery
services.
Restaurants and other food establishments may address
these goals to ensure a safe work environment through: (1)
effective communication of safety practices; (2) adoption of
safe designs for facilities and systems; (3) proper use of
personal protective equipment; and (4) support of worker
wellness programs.

Where can I find safety and health


information for the food services
industry?
Many groups have developed extensive and
freely available training materials specific for the
food services industry.
OSHA: Restaurant Safety for Teen Workers
(2009) www.osha.gov/SLTC/restaurant/
index.html
NIOSH: Preventing Deaths, Injuries and
Illnesses of Young Workers (2003)
www.cdc.gov/niosh/docs/2003128/2003128.htm
California: Small Business Model/Restaurant
Supervisor Safety Training Program (2010)
www.dir.ca.gov/chswc/SBMRMaterials.htm
Oregon Restaurant Association: Oregon
Restaurant Associations (ORA) quick guide to
safety committees and safety meetings (2009)
www.ora.org/pdfs/oraosha_guide.pdf
Connecticut: Working Safely in Restaurants
(2007)
www.ct.gov/dph/LIB/dph/environmental_health/
eoha/pdf/Restaurant_Safety.pdf
National Restaurant Association Educational
Foundation: Workplace Safety (2011)
www.servsafe.com/catalog/OtherProducts.aspx
Ohio Bureau of Workers Compensation:
Restaurant Safety Orientation 2010, 15 minutes
DVD
www.ohiobwc.com/employer/programs/safety/V
ideoLibrary.asp

References
1
U.S. Bureau of Labor Statistics, Occupational Employment
Survey, www.bls.gov/oes/2009/may/naics3_722000.htm.
2
U.S. Bureau of Labor Statistics, Occupational Employment
Survey, www.bls.gov/oes/2009/may/oessrci.htm#72.
3
U.S. Census Bureau, Statistics of U.S. Businesses,
www.census.gov/econ/susb/index.html.
4
U.S. Occupational Safety and Health Administration, Youth
Worker Safety in Restaurants, www.osha.gov/SLTC/youth/

The above is a synopsis of the Food Services Industry goals established by the NORA Services Sector Council. To participate or to
receive additional information please contact David Utterback (dutterback@cdc.gov), NIOSH. Please note that any mention of any
company or product does not constitute endorsement by NIOSH.
DHHS (NIOSH) Publication No. 2012-105

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