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LP and Safety: OSHA
Updates and its Impact on
Restaurants
OSHA’s Mission
To Assure So Far as Possible Every
Working Man and Woman in the Nation
Safe and Healthful Working Conditions...
Enforcement Activity
8/1/13 – 8/1/14
• 865 Inspections nationwide in Eating
and Drinking Places.
• Most inspections initiated due to an
employee complaint.
• 73 WPV fatalities out of 120 total
• DART rate of 1.1 compared to 1.8 for
all private industries
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Inspection Priorities
• Imminent Danger
• Catastrophes and Fatal Accidents
• Employee Complaints
• Programmed High Hazard Inspections
• Follow-up Inspections
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What’s Covered
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Hazard communication
Respiratory protection
Lockout/tagout
Bloodborne pathogens
Fire protection
Personal protective
equipment
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What’s Covered
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Access to medical records
PRCS
Chemical agents
Physical agents
Plain-view hazards
Other injury and illness
trends e.g. ergonomics
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Most Frequently Cited Standards
Full-Service Restaurants
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1910.1200
1910.132
1910.37
1910.305
1910.303
1910.151
1910.22
1910.157
1910.38
1910.141
Hazard communication.
PPE general requirements.
Exit routes.
Electrical wiring methods.
Electrical general requirements.
Medical services and first aid.
Walking/Working Surfaces.
Portable fire extinguishers.
Emergency action plans.
Sanitation.
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Hazard Communication
• Ensures employee awareness of the
hazardous chemicals they are exposed to in
the workplace.
• Agents with characteristics such as
carcinogens, corrosives, highly toxic,
irritants, sensitizers, flammable or target
organ effectors are considered hazardous
• HazCom was revised March 26, 2012 and first
training under the revised standard was due
by Dec. 1, 2013
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Hazard Communication
• Written program
– Chemical list
• SDSs
• Labeling
• Training
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Personal Protective Equipment
• Properly selected and
appropriate for the job
• Provided and required
• No cost to employee
• PPE assessment
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Egress/EAP/Fire Extinguishers
• Emergency Action Plan
– In writing, routes, muster points, sweeps
• Extinguishers
– Availability, training, inspections
• Exits, signs
– Posted, illuminated
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Egress/EAP/Fire Extinguishers
• Exits, doors, routes
– Not locked, single-action egress
– No obstructions
• Fire Sprinklers
– Don’t block
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Electrical Safety
• Ensure that all electrical service near sources
of water is properly grounded/GFCI protected.
• Ensure electrical equipment shall be free from
recognized hazards.
• Tag out and remove from service all damaged
receptacles and portable electrical equipment.
• Ensure that employees are trained not to plug
or unplug energized equipment when their
hands are wet.
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Medical Services
• Where the eyes or body of any person
may be exposed to injurious corrosive
materials, suitable facilities for quick
drenching or flushing of the eyes and
body shall be provided within the
work area for immediate emergency
use.
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Walking/Working Surfaces
• Floors shall be kept clean and dry
• In addition to being a slip hazard,
continually wet surfaces promote the
growth of mold, fungi, and bacteria
which can cause infections.
• All places of employment
shall be kept clean and
orderly and in a sanitary
condition.
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Walking/Working Surfaces
• Where wet processes are used,
drainage shall be maintained and false
floors, platforms, mats, or other dry
standing places shall be
provided, where
practicable, or
appropriate
waterproof footgear shall be provided.
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Good Work Practices
• Ensure spills are
reported and
cleaned up immediately.
• Keep grease off of floors.
• The use of no skid waxes and surfaces
coated with grit or waterproof
footgear may also help decrease
slip/fall hazards.
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Foodborne Disease
• OSHA Standard 1910.141(h) states "In all
places of employment where all or part of
the food service is provided, food must be
handled processed, prepared and stored in
such a manner as to protect against
contamination".
• Foodborne disease is
primarily a public health concern
• Good hand washing practices
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Other Issues of Concern
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Amputations
Workplace Violence
Distracted Driving
Recordkeeping
Youth workers
I2P2
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Thank You
www.osha.gov
1-800-321-OSHA (6742)
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