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Work-related burns among restaurant and food service workers, Oklahoma, 1988-2006.
Oklahoma City, OK: Oklahoma State Department of Health, 2009 Mar; :1-4
The restaurant industry, the nation's second largest employer outside of government, had an estimated 13.1 million workers, according to the National Restaurant Association's 2008 Restaurant Industry Forecast. The year 2008 was the 17th consecutive year of real sales growth in the restaurant industry. Restaurant industry sales totaled a projected $558 billion, 4% of the United States (U.S.) gross domestic product, and $1.5 trillion in overall economic impact in 2008. Nationwide, there are 945,000 restaurant and food service outlets. The National Restaurant Association estimates the number of restaurant industry employees will reach 15.1 million by 2018. In Oklahoma, there were 5,659 eating and drinking establishments in 2007 and an estimated 147,500 workers and $4.5 billion in sales in 2008. Restaurant and food service jobs represent 9.3% of Oklahoma's total employment and are expected to grow to 15.3% by 2018. With the fast growth in the restaurant industry, prevention of work-related injuries among restaurant and food service workers is very important and also challenging. According to data from the U.S. Bureau of Labor Statistics (BLS), the U.S. rate of work-related injuries and illnesses was 4.3 per 100 full-time workers in eating and drinking establishments in 2006. Restaurant and food service workers had a high incidence of burn injuries.
Injuries; Injury-prevention; Traumatic-injuries; Safety-practices; Age-factors; Epidemiology; Statistical-analysis; Sex-factors; Racial-factors; Accident-analysis; Accident-prevention; Accidents; Burns; Food-processing-workers; Personal-protective-equipment
Injury Prevention Service, Oklahoma State Department of Health, 1000 NE 10th Street, Oklahoma City, OK 73117
Work-related Burns among Restaurant and Food Service Workers, Oklahoma, 1988-2006
Oklahoma State Department of Health
Page last reviewed: September 2, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division