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Request for assistance in preventing electrocutions of workers in fast food restaurants.

Frazier TM; Colemen PJ
Cincinnati, OH: U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, DHHS (NIOSH) Publication No. 85-104, 1984 Dec; :1-5
A NIOSH alert bulletin on the prevention of electrocutions of workers in fast food restaurants (SIC-5812) is presented. The alert was prompted by the electrocution of an 18 year old male in a fast food restaurant while on the job, on June 30, 1984. The worker was electrocuted while kneeling to insert the plug of a portable electric toaster into a 110 to 120 Volt/20 amp outlet on a floor that had recently been damp mopped. The specific events that resulted in the electrocution could not be precisely determined. NIOSH investigators concluded, however, that while the victim was inserting the plug of the toaster into the receptacle with his right hand and holding open the grounded metal receptacle cover with his left hand, the index finger of his right hand touched an energized prong of the plug and he received an electrical shock across the chest. Recommendations for eliminating electrical hazards in kitchens of commercial restaurants are given. They include designing plugs and receptacles so that energization does not occur until insertion is complete, constructing exposed receptacle boxes out of nonconductive materials, and training all workers in cardiopulmonary resuscitation.
NIOSH-Author; Electric-properties; Work-environment; Work-analysis; Electric-power-generation; Work-operations; Workers; Pulmonary-clearance; Pulmonary-congestion; Pulmonary-function
Publication Date
Document Type
Numbered Publication; Alert
Fiscal Year
NTIS Accession No.
NTIS Price
Identifying No.
DHHS (NIOSH) Publication No. 85-104
NIOSH Division
SIC Code
Source Name
National Institute for Occupational Safety and Health
Page last reviewed: November 6, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division