Safety Services Company
August 15th 2011
When tasked with thinking about the safety restaurant hazards of a restaurant, many will first think of items such as food handling, slips, falls and cuts. However, it is an often non-cited item that presents one of the greatest risk-chemical handling. Sanitizers, soaps, oven cleaners, deep fryer cleaners, degreasers, floor cleansers and others are all used in nearly every restaurant across the country. Below, we will name the best storage location for chemicals.
To protect against chemical harm it is important to separate chemicals from food, equipment, utensils, linens, and single-use items. Do not spill overhead chemicals.
As an employer OSHA requires you to have SDS or Safety Data Sheets in place describing the dangers of the chemicals, contact info for the manufacturer, ingredients, chemical characteristics and more.
Chemicals must always be labeled.
This labeling system makes up the foundation of OSHA’s required hazardous communication program. Other requirements of the program state an employer must:
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