What happened? A cook in his early twenties was cleaning a deep-fat fryer in a quick-service restaurant when the fryer tipped over, spilling hot cooking oil on him. He then slipped in the oil on the floor and fell. 1. He suffered 2nd and 3rd degree burns to his leg, arm, and back. 2. He was in the hospital for two weeks and was unable to work for almost two months. How can you prevent this from happening? Employees: 3. Get trained in the proper use and maintenance of the deep fat fryers at your workplace. 4. Observe all safety procedures and wear all protective equipment when working with deep fat fryers. 5. Do not move or strain hot oil containers; wait until the oil is cool! 6. Wear shoes with slip-resistant soles. Employers: 1. Consider replacing older deep fat fryer models with newer models that have exhaust vents in closer proximity to the fryer, built-in grease filters, improved grease-disposal systems, automatic food-lowering devices, and vat covers. 2. Designate someone on each shift to be responsible for immediate clean-up of food/oil spills, especially during busy times. 3. Designate a trained employee per shift to clean the fryer(s), when appropriate. 4. Train your employees* in proper use and maintenance of equipment. 5. Train your employees on first aid for burns so that immediate and proper first aid treatment is accessible at the job site. * The Washington Restaurant Association recommends that no one under 18 clean deep-fat fryers.
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