Safety Kit for the Tourism & Hospitality

6
15+24
50%10%
WHEN
HOW
WHO
WHY
Guide for Owners and Managers
This kit has been developed as a training tool for owners and managers,
supervisors, and workers in the tourism and hospitality industry. The purpose of
this kit is to improve safety in your workplace, thereby reducing injuries and
decreasing your WorkSafeBC premiums. The kit contains guides for
supervisors and handouts for workers on five topics:

• Using kitchen equipment safely
• Preventing slips, trips, and falls
• Handling hot objects and liquids
• Lifting safely
• Using knives safely
This kit is not meant to replace your current orientation and training programs.
Rather, it is meant to help you build on what is already working well in your
workplace and allow you to continue motivating young workers to work safely.
Keep your young workers safe
• Workers between the age of 15 and 24.
• Young workers are inexperienced.
• They see themselves as invincible.
• They don’t want to seem incompetent by asking questions.
• As an owner or manager, you need to protect the future of
your young workers.
• You will save your company the high cost of injury.
• You will meet your regulatory requirement to provide safety training,
orientation and supervision
• Train and supervise your young workers.
• Inform young workers of hazards and safe work procedures.
• Use this series of supervisor guides to give young worker safety talks.
• Display posters and distribute handouts on the most common injuries to
young workers in the hospitality industry. Visit www2.worksafebc.com/
Topics/YoungWorker/Home.asp or www2.worksafebc.com/Portals/
Tourism/Home.asp and look under Prevention Resources for materials
to download.
• Provide orientation and training before a young worker starts a new job
(10% of young worker injuries occur in the first week of work and 50%
within the first six months).
• Provide training before a young worker starts any new task.
• Provide close and ongoing supervision on the job.
YOUNG WORKER SAFETY CAN’T WAIT
Safety Kit for the Tourism and Hospitality Industry

12%-$1.925,000
50,000
$6.522%
3.835%
170,000
94,000
Be proactive!
Want more information on injuries
in your industry?
• Accident type
• Injury type
• Definition of injury
• Five core classification units
affecting your claims
Visit www.worksafebc.com and
go to the Safety at Work section.
Go to the Young Worker page and
click on Statistics and Industry
Profiles.
Why is young worker safety important?
In the past five years in British Columbia, more than 9,400 young workers in the tourism and hospitality
industry suffered on-the-job injuries severe enough to keep them from working. The cost to the industry is
staggering—almost $20 million and 170,000 days lost from work.
The most common injuries to young workers are:
• Incidents involving hand-held tools, machines, and other equipment (35%)—$3.8 million in claim
costs and almost 35,000 days lost from work.
• Slips and falls, including falls from heights (22%)—more than $6.5 million in claim costs and
50,000 days lost.
• Overexertion, mainly as a result of lifting (12%)—$1.9 million in claim costs and almost
25,000 days lost.
Train young workers
Employers should take special care to ensure that young workers
receive adequate education, training, and supervision before they
start a new task. Young workers tend to be inexperienced and may
not ask important questions because they are self-conscious about
their lack of experience or simply don’t know what to ask.
It is important to discuss safety topics during orientation and training,
and to encourage young workers to ask questions whenever necessary.
Follow up on young worker training
A single training session is not enough to ensure ongoing safety.
You can decrease the risk of injury at your workplace if you:

• Observe work activity to ensure that safe work practices are being followed consistently and correctly.
• Support positive behaviours when safe work practices have been used.
• Correct unsafe work practices when they are observed.
• Hold young workers accountable for not following safe work practices.
• Reinforce safe work practices by periodically presenting each of the five safety talks in this kit.

Young workers in supervisory roles
Young workers in hotels and restaurants may find themselves in situations where they are supervising
their co-workers, even though they may not have the title of supervisor or assistant manager. Often
they may not realize all the implications of such a supervisory role, especially with regard to health and
safety. If a worker’s job may include some supervisory tasks, make sure that the worker understands
his or her responsibilities.
Workplace hazards
Young workers often lack the experience to judge how hazardous a task or situation may be. Never assume that
new and young workers will be able to recognize workplace hazards.
• For each job, inform young workers of all hazards, even if the hazards seem obvious.
• Discuss or point out potential hazards, such as moving equipment.
• Explain safe work practices that are in place to eliminate or minimize hazards, such as personal
protective equipment or guards around equipment.
• Discuss past accidents and near misses that have occurred and how they might have been avoided.
Explain what has been done to prevent such incidents.
• Explain that when workers see an unsafe condition or a hazard, they should eliminate the hazard if they
are able to do so safely (for example, clean up a spill).
• Explain that if workers cannot eliminate the hazard, they should immediately report it to their
supervisor, who will ensure that corrective action is taken.
Safe work procedures
Some tasks require workers to follow a specific safe work procedure to eliminate or minimize risk.
• Explain which tasks have safe work procedures that workers must follow.
• Train workers in safe work procedures.
• If a written safe work procedure is available, give workers a copy or explain where it is available.
• Check periodically to make sure workers are still following safe work procedures.

Learn about your responsibilities
This information is a starting point for you
to understand your responsibilities. For
more information, read Safety on the Job is
Everyone’s Business: The Responsibilities
of Employers, Supervisors, and Workers,
available on the Publications page at www.
worksafebc.com.
Learn about safety in the tourism and hospitality industry
Visit www.worksafebc.com. Go to the Safety at Work section and click on
Tourism and Hospitality or Young Worker for these and many other publications:
• Health and Safety for Hospitality Small Business
• Ergonomic Tips for the Hospitality Industry
• Preventing Injuries to Hotel and Restaurant Workers
• Industrial Kitchen Posters
• Lost Youth Video
• The Supervisor Video
• Getting a Job? Ask Questions about Safety
• Be a Survivor Magazine
If you have questions, you can call the WorkSafeBC Prevention Information
Line at 604 276-3100 in the Lower Mainland, or toll-free 1 888 621-7233
(621-SAFE) elsewhere in B.C.
Safety is a shared responsibility
Everyone in the workplace has a role to play in keeping the workplace safe.
• Ensure the health and safety of your workers.
• Ensure that your equipment is operated in
accordance with the Occupational Health
and Safety Regulation.
• Correct any workplace conditions that are
hazardous to the safety of your workers.
• Keep workers informed about hazards.
• Provide and maintain protective equipment
and clothing.
• Ensure that workers receive education,
training, and supervision.
• Ensure the health and safety of workers under your direct supervision.
• Ensure that workers under your direct supervision are informed about all hazards in the workplace.
• Ensure that safeguards are used when required and that workers follow their training.
• Take reasonable care to protect your health and safety and that of co-workers and customers.
• Follow established safe work procedures.
• Use any required personal protective equipment.
• Do no work if you are impaired by drugs or alcohol.
• Report accident, near misses, and safety concerns to your supervisor or employer.
Supervisors
Workers
Employers

Using Knives SafelyCrew Talk Guide for Supervisors
You play a crucial role in the ongoing safety and training of young workers in your workplace. The purpose of
this guide is to provide you, the supervisor, with information to assist in training young workers and ensuring
their safety. Before a young worker begins a new task involving cutting, teach which cutting tool to use and how
to use it safely, and reinforce the training on a regular basis.
Safety talk checklist
1. BE PREPARED
• Review the handout for workers in this kit.
• Tour the worksite to remind yourself of cutting hazards.
• Make sure you are familiar with any regulations, guidelines, and company rules related to
using cutting tools.
• Review reports of recent accidents at your workplace, including near misses.
2. EMPHASIZE THE IMPORTANCE OF USING KNIVES SAFELY
Help young workers understand that learning to use knives safely is a good idea. Here is some information that
may convince young workers to pay attention to your safety message:
• Every year, 500 young workers in British Columbia suffer injuries from cutting tools such as
knives and box cutters.
• Each year, two or three of these injuries are serious enough to require amputation of a finger or thumb.
• These injuries are most likely to happen when a knife slips as a young worker is preparing food.
Confront head-on the myth that young workers don’t get hurt. Give “It could happen to you” examples of
injuries that workers their own age have experienced. Talk about actual incidents or near misses in your own
workplace.
It could happen to you!
• A young worker in a Lower Mainland restaurant
sliced off the end of his finger when he reached
into a sink full of dirty dishes, including a sharp
knife.
• A young worked in a fast food restaurant
sustained a deep cut requiring surgery to repair
tendons when the knife she was using to chop
lettuce slipped and sliced the palm of her hand.

3. DEMONSTRATE HOW TO USE KNIVES SAFELY
• Review each step in the procedure, even if it seems obvious.
• Demonstrate the correct procedure from beginning to end.
• Ask workers to demonstrate. Tell them what they did right and correct what needs improving. If necessary, go
over the procedure again until they get it right.
4. DISTRIBUTE THE HANDOUT
• Distribute the handout only when you are ready to talk about it; any sooner and they are likely to be reading
instead of listening.
• Review each point on the handout.
• Make sure each worker has a copy of the handout to keep, and post a copy where it can be seen.
5. KEEP THE YOUNG WORKERS INVOLVED AND INTERESTED
• Invite workers to ask questions and make suggestions related to the topic.
• Respond to questions that you can answer, and offer to find answers for those you can’t.
• Allow time at the end of the meeting for questions and suggestions on any safety issue.
6. FOLLOW UP
• Look into complaints, concerns, and suggestions that your workers bring up.
• Report back to let them know what will be done.
• Present this talk periodically to reinforce safety messages.
• Observe work activity; support safe work practices and correct unsafe work practices.
7. SHOW THAT YOU TAKE SAFETY SERIOUSLY
• Encourage safe work practices.
• Set an excellent safety example yourself.
• Invite crew members to come to you anytime with safety problems and suggestions.
8. KEEP GOOD RECORDS OF EACH SAFETY TALK
RECORD OF SAFETY TALK
Date: Crew member comments and suggestions:
Department:
Supervisor:
Crew members present (print names clearly)

How to protect yourself on the job
1. Learn to do the job safely. Are you in any danger?
2. Think the job through. Know what to do in an emergency.
3. Ask, ask, ask. There are no stupid questions.
4. Get help, especially if you have to lift something heavy.
5. Wear the gear. Find out what to wear to protect yourself, how to wear it, and how to maintain it.
6. Inform your supervisor if you see anything unsafe that may hurt you or someone else.
7. Report injuries. If you get hurt, it’s your job to tell your supervisor.
8. Observe work activity; support safe work practices and correct unsafe work practices.
Using Knives SafelyHandout for Workers
Why talk about using knives?
Every year, 500 young workers in British Columbia suffer injuries from cutting tools such as knives and box
cutters. Each year, two or three of these injuries are serious enough to require amputation of a finger or thumb.
These injuries are most likely to happen when a knife slips as a young worker is preparing food.
• A young worker in a Lower Mainland restaurant sliced off the end of his finger when he reached into a
sink full of dirty dishes, including a sharp knife.
• A young worked in a fast food restaurant sustained a deep cut requiring surgery to repair tendons when
the knife she was using to chop lettuce slipped and sliced the palm of her hand.
Exercise your rights
As a worker in B.C., you have the legal right to receive:
• Training in safe work procedures and how to recognize on-the-job hazards.
• Supervision to make sure you work without unnecessary risk.
• Employer-provided safety equipment required for your job (though you are responsible for providing
your own safety footwear and headgear).
You also have the right to refuse work you think is unsafe without being fired or disciplined for refusing

Curl your fingers and cut
away from your body when
trimming or deboning.
Store knives securely in
proper racks.
Use the right knife
for the job and make sure
it’s sharp.
Use a cutting board
or flat surface.
Hold the knife with
your stronger hand.
Care around the sink:
• Do not drop knives into the dishwasher.
• Keep knives out of the sink.
• Clean knives immediately after use or place in a
container labelled “knives only” near the sink.

• A young worker at a fast food concession in the
Lower Mainland suffered burns to the hands and
forearms. The burns occurred when the fry
basket slipped, splashing the worker with hot oil.
• A young worker at a restaurant in the central
Interior suffered painful second-degree burns to
the neck and upper back when a coffee basket in
a commercial coffee maker was dislodged,
spilling its contents onto the worker.
Handling Hot Objects and Liquids Safely
Crew Talk Guide for Supervisors
their safety. Before young workers handle hot objects or liquids, teach them how to do it safely, and reinforce
the training on a regular basis.
1. BE PREPARED
• Tour the workplace to remind yourself of any burn and scald hazards.
• Make sure you are familiar with any regulations, guidelines, and company rules related to handling hot
objects and liquids.
2. EMPHASIZE THE IMPORTANCE OF HANDLING HOT OBJECTS AND LIQUIDS SAFELY
• Help young workers understand that handling hot objects and liquids safely is a good idea. Here is
some information that may convince young workers to pay attention to your safety message:
• Each year, about 400 young workers suffer burns or scalds in kitchen accidents. Of these, about
8 involve third-degree burns, usually requiring hospitalization and cosmetic surgery.
• Burns and scalds account for 1 in every 6 injuries to workers in BC restaurants.
• All burns and scalds are preventable.
• Confront head-on the myth that young workers don’t get hurt. Give “It could happen to you” examples of
workplace.

3. DEMONSTRATE HOW TO HANDLE HOT OBJECTS AND LIQUIDS SAFELY
6. FOLLOW UP
Department:
Supervisor:

Handling Hot Objects and Liquids Safely
Handout for workers
Why talk about handling hot objects and liquids?
Each year, about 400 young workers suffer burns or scalds in kitchen accidents. Of these, about 8 involve third-
degree burns, usually requiring hospitalization and cosmetic surgery. Burns and scalds account for 1 in every 6
injuries to workers in B.C. restaurants. All burns and scalds are preventable.
• A young worker at a fast food concession in the Lower Mainland suffered burns to the hands and fore
arms. The burns occurred when the fry basket slipped, splashing the worker with hot oil.
• A young worker at a restaurant in the central Interior suffered painful second-degree burns to the neck
and upper back when a coffee basket in a commercial coffee maker was dislodged, spilling its contents
onto the worker.
You also have the right to refuse work you think is unsafe without being fired or disciplined for refusing.

Allow hot oil to drip
off before completely
removing basket.
Lower food and
utensils into
hot oil slowly
Dry utensils and
food before putting
them in hot oil.
Use anti-slip floor
treatments and mats
on floors.
Make sure oil
doesn’t drip on the
floor.

• A young worker in a Vancouver Island restaurant
was using an electric vegetable slicer with a
shredder plate attachment to shred cheese. Two
of the worker’s fingers contacted the spinning
shredder wheel, resulting in serious hand
injuries.
• A young worker in a Vancouver Island bakery
was trying to remove dough from the gears of
a bun-making machine when two fingers became
caught in the unguarded gears and were crushed.
In a Lower Mainland bakery another young
worker lost a finger when it contacted the un
guarded blade of a bun slicer.
Using Kitchen Equipment Safely
their safety. Teach safe work procedures before a young worker handles a new piece of kitchen equipment, and
reinforce the training on a regular basis.
1. BE PREPARED
• Review the manufacturer’s instructions for the equipment you will be talking about.
• Make sure you are familiar with any regulations, guidelines, and company rules related to the
equipment. See the Occupational Health and Safety Regulation, Part 10: De-Energization and Lockout.
Visit WorkSafeBC.com for a searchable version of the Regulation.
2. EMPHASIZE THE IMPORTANCE OF STAYING ALERT TO SLIP, TRIP, AND FALL HAZARDS
• Help young workers understand that using kitchen equipment safely is a good idea. Here is some
information that may convince young workers to pay attention to your safety message:
• Every year, 150 young workers in British Columbia are injured, and several have their fingers crushed
or amputated in unguarded kitchen equipment such as mixers and meat slicers.
• More than a third of all injuries to young workers in B.C. involve contact with equipment or
machinery. Cooks and food service helpers are most likely to be injured
• Confront head-on the myth that young workers don’t get hurt. Give “It could happen to you” examples
of injuries that workers their own age have experienced. Talk about actual incidents or near misses in
your own workplace.

3. DEMONSTRATE HOW TO USE EQUIPMENT SAFELY
• Distribute the handout only when you are ready to talk about it; any sooner and workers are likely to be
reading instead of listening.
6. FOLLOW UP
Department:
Supervisor:

Using kitchen equipment safely Handout for workers
Why talk about using kitchen equipment?
Every year, 150 young workers in British Columbia are injured, and several have their fingers crushed or ampu-
tated in unguarded kitchen equipment such as mixers and meat slicers. More than a third of all injuries to young
workers in B.C. involve contact with equipment or machinery. Cooks and food service helpers are most likely to
be injured.
• A young worker in a Vancouver Island restaurant was using an electric vegetable slicer with a shredder
plate attachment to shred cheese. The worker was manually removing finger-sized pieces of cheese
that remained between the push plate and shredder wheel before beginning to shred a different type of
cheese. Two of the worker’s fingers contacted the spinning wheel, resulting in serious hand injuries.
• A young worker in a Vancouver Island bakery was trying to remove dough from the gears of a bun
making machine when two fingers became caught in the unguarded gears and were crushed. In a
Lower Mainland bakery another young worker lost a finger when it contacted the unguarded blade
of a bun slicer.
You also have the right to refuse any work you think is unsafe without being fired or disciplined for refusing.

Do not wear loose clothing
when working on or around
machinery
Do not remove
guarding, such as panels
that protect you from
moving parts while
the equipment is
in operation
Keep your hands away
from moving parts If you must reach inside the
equipment to service
machinery, first shut down
and lock out moving parts

Lifting SafelyCrew Talk Guide for Supervisors
their safety. Before a young worker begins a new task such as stocking shelves, be sure to provide training in
safe lifting procedures, and reinforce the training on a regular basis.
1. BE PREPARED
• Tour the workplace to remind yourself of lifting hazards.
• Make sure you are familiar with any regulations, guidelines, and company rules related to lifting.
2. EMPHASIZE THE IMPORTANCE OF LIFTING SAFETY
Help young workers understand that lifting safely is a good idea. Here is some information that may convince
young workers to pay attention to your safety message:
• Every year, about 1,000 young workers in British Columbia suffer overexertion injuries
while lifting objects.
• Young worker lifting injuries cost the industry about $1.9 million in claim costs and almost 25,000
days lost each year.
• Lifting injuries can be very painful, and include sprains, strains, and muscle or ligament tears.
• Confront head-on the myth that young workers don’t get hurt. Give “It could happen to you” examples
of injuries that workers their own age have experienced. Talk about actual incidents or near misses in
your own workplace.
• A worker in a busy restaurant strained her back
and lost several weeks from work when she bent
over to lift a pail of fruit weighing 15 kg.
• A worker helping to set up for a catering event
suffered a painful back and shoulder strain when
he tried to lift a large table without getting help.

3. DEMONSTRATE HOW TO LIFT SAFELY
• Distribute the handout only when you are ready to talk about it; any sooner and workers are likely to be
reading instead of listening.
• Invite young workers to ask questions and make suggestions related to the topic.
6. FOLLOW UP
Department:
Supervisor:

Lifting SafelyHandout for workers
Why talk about lifting?
Every year, about 1,000 young workers in British Columbia suffer overexertion injuries while lifting objects.
These injuries cost the industry about $1.9 million in claim costs and almost 25,000 days lost each year. Lifting
injuries can be very painful, and include sprains, strains, and muscle or ligament tears.
• A worker in a busy restaurant strained her back and lost several weeks from work when she bent over
to lift a pail of fruit weighing 15 kg.
• A worker helping to set up for a catering event suffered a painful back and shoulder strain when he
tried to lift a large table without getting help.

• A young worker in a Lower Mainland restaurant
was transferring hot oil into a deep fryer. A
second young worker slipped on liquid on the
floor, slid into the first worker, overturning the
hot oil container, and causing the hot oil to spill
over both workers. One worker suffered burns to
the head, body and leg; the other had burns on
the face and arm.

• A worker was standing on a chair trying to
reach items on a high shelf. She slipped and fell,
fracturing her skull on the concrete floor.
Preventing Slips, Trips, and Falls
their safety. Before a young worker starts work in a new area, provide a tour of the area, pointing out any poten-
tial hazards, and reinforce the training on a regular basis.
1. BE PREPARED
• Tour the workplace to remind yourself of any burn and scald hazards.
• Make sure you are familiar with any regulations, guidelines, and company rules related to handling hot
objects and liquids.
2. EMPHASIZE THE IMPORTANCE OF STAYING ALERT TO SLIP, TRIP, AND FALL HAZARDS
• Help young workers understand that preventing slips, trips, and falls is a good idea. Here is some information
that may convince them to pay attention to your safety message:
• Hundreds of young workers are injured in B.C. every year because of falls. In the hospitality industry,
falls account for almost a quarter of injuries to young workers.
• Slips and falls involving slippery or rough surfaces are major causes of accidents in the hospitality
industry. Those most likely to be injured are room attendants, wait staff, chefs and cooks, and kitchen
and laundry workers.
• Although many injuries from falls are relatively minor (for example, bruises), some are not.
Falls can result in broken bones and head injuries, and if they occur in the kitchen, they can cause
burns and scalds.
• Confront head-on the myth that young workers don’t get hurt. Give “It could happen to you” examples of
workplace.

3. DEMONSTRATE HOW TO DO THE JOB SAFELY
• Review each hazard and precaution, even if it seems obvious.
• Demonstrate how to prevent injuries (e.g., safe use of ladders) and how to clean up spills.
6. FOLLOW UP
Department:
Supervisor:

Preventing slips, trips, and falls Handout for workers
Why talk about slips, trips, and falls?
Hundreds of young workers are injured in British Columbia every year because of falls. In the hospitality indus-
try, falls account for almost a quarter of injuries to young workers. Slips and falls involving slippery or rough
surfaces are major causes of accidents in the hospitality industry. Those most likely to be injured are room
attendants, wait staff, chefs and cooks, and kitchen and laundry workers. Although many injuries from falls are
relatively minor (for example, bruises), some are not. Falls can result in broken bones and head injuries, and if
they occur in the kitchen, they can cause burns and scalds.
• A young worker in a Lower Mainland restaurant was transferring hot oil into a deep fryer. A second
young worker slipped on liquid on the floor, slid into the first worker, overturning the hot oil container
and causing the hot oil to spill over both workers. One worker suffered burns to the head, body,
and leg; the other had burns on the face and arm.
• A worker was standing on a chair trying to reach items on a high shelf. She slipped and fell, fracturing
her skull on the concrete floor.

Clean floors regularly
and clean up spills
immediately.
Put up warning
signs around spills
and wet floors. Wear well fitting
non-slip footwear.
Empty all garbage
cans frequently.
• Keep walkways and aisles clear of boxes and other clutter.
• Ensure you can see where you are going when carrying large items.
• Aviod standing in front of swinging doors and doorways.

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