Timothy Webster
This presentation will detail the major findings of an article
"Occupational Hazards in Eating and Drinking Places," scheduled to be
published in the Bureau of Labor Statistics (BLS) Compensation and
Working Conditions later this year. The data for this article were
drawn from two primary sources: The BLS Survey of Occupational
Injuries and Illnesses and the BLS Census of Fatal Occupational
Injuries.
Eating and drinking places are establishments where customers purchase prepared, ready to eat meals, buy and drink alcoholic beverages, or both. Meals are either eaten on the premises, taken out, or delivered. From hot dog vendors to five star restaurants, and cocktail lounges to raucous nightclubs, there are a wide variety of eating and drinking places. The staff of these establishments — cooks and other kitchen workers; waiters and waitresses; bartenders; managers and supervisors; and delivery drivers (to name a few) — are exposed to a variety of hazards that can lead to debilitating injury, illness, or even death.
According to Bureau of Labor Statistics (BLS) data, approximately 304,000 nonfatal occupational injuries and illnesses and 146 occupational fatalities occurred in the eating and drinking places industry in 1999. The nonfatal injuries and illnesses ranged from minor to serious, and included sprains, strains, and tears from heavy lifting and from slipping on wet floors; cuts from knives; and burns from contact with hot fats and oils, water and steam, and heating and cooking machinery. The majority of the fatalities were homicides.
With this presentation, session attendees will learn how BLS data can help identify hazards in the workplace, who is affected, and possible avenues for prevention.
PDF Document (408 KB)
NOTE: This document is provided for historical purposes only.