Understanding the Statistics
Let's start by examining some statistics that shed light on the most prevalent injuries and their associated costs. According to recent data, cuts are the most common cause of injury in restaurants, while falls tend to be more costly overall. Unsurprisingly, motor vehicle-related injuries are the most expensive, with an average payout of nearly $20,000 per claim – a staggering 1,215% higher than cuts.
When it comes to body parts, fingers are the most frequently injured, 70% more often than the second most common body injury. However, injuries to the hands have the highest average claim amount, reaching nearly $800 per claim.
Identifying Seasonal Trends
Analyzing the number of reported injuries each month from 2015 to 2021, we can identify some seasonal trends that may be valuable in injury prevention strategies:
- Injuries peak in late spring and summer, particularly in July. This increase is likely due to the presence of seasonal summer staff with less training and experience, making them more prone to accidents.
- January, February, September, and November tend to have the lowest number of injuries reported.
- The type of injury also fluctuates throughout the year. Cuts are highest in the second quarter, while burns are typically lower in the fourth quarter. Motor vehicle losses are higher in the fourth quarter, likely due to inclement weather conditions. However, contusions, sprains, and fractures remain consistent throughout the year.
Based on this information, restaurant owners can incorporate safety training at key intervals specifically designed to mitigate the risks associated with the upcoming season.
Preventing Common Injuries in Restaurants
Now that we have examined the statistics and seasonal trends, let's focus on practical tips to help you reduce some of the most common injuries in your restaurant:
Laceration Prevention Tips:
- Ensure employees wear protective gear like steel mesh or Kevlar gloves to guard against cuts when handling knives and mandolin slicers.
- Encourage the use of sturdy, closed-toe shoes to protect feet in case of accidental knife drops.
- Use stable cutting boards or solid surfaces when chopping and cut away from the body.
- Discourage distractions while slicing and dicing.
- Implement proper knife storage procedures when knives are not in use.
Burn Prevention Tips:
- Provide protective oven mitts or gloves to employees for lifting hot pots and pans.
- Advise against using hand towels and recommend the use of splatter shields or gauntlets to protect arms from hot grease splashes.
- Allow heavy, hot stockpots or oil containers to cool before attempting to lift them.
- Ensure employees follow proper procedures for using deep fryers.
Strain Prevention Tips:
- Provide lifting aids such as dollies or carts or assign another employee to assist when moving heavy objects.
- Train employees to understand that objects weighing over 50 pounds require a two-person lift.
Contusion Prevention Tips:
- Properly store items on high shelves to prevent them from falling and striking employees.
- Store heavy objects close to the floor to minimize the risk of injuries from falling items.
Sprain Prevention Tips:
- Enforce a policy that makes slip-resistant shoes mandatory for all employees.
- Promptly clean up spills or use wet floor signs to warn about wet areas until they can be cleaned.
- Place slip-resistant mats with beveled edges in areas prone to wetness.
By implementing these injury prevention tips in your restaurant, you can create a safer working environment for your employees and reduce the potential for costly accidents. Remember, prioritizing safety not only protects your staff but also contributes to the success and reputation of your business.
For more information on safety culture and risk management talk to one of our insurance professionals about accessing our client portal.
