Pivoting Safety: Leaving the Restaurant Industry Behind (Part 2 of 10) Safety Doesnt Only Happen in Hard Hats
Pivoting Safety: Leaving the Restaurant Industry Behind (Part 2 of 10)
Safety Doesnt Only Happen in Hard Hats
When people think of safety professionals, they often picture construction sites, manufacturing plants, or warehouses.
Rarely do they picture a commercial kitchen. But they should. Some of the most serious injuries Ive investigated occurred in environments that people consider "low risk."
Burns.
Cuts.
Slips and falls.
Ergonomic injuries.
Chemical exposures.
Fire exposures.
Electrical exposures.
Equipment-related incidents.
The reality is that safety exists everywhere people work.
One of the lessons Ive learned throughout my career is that risk looks different in every environment, but the principles of prevention remain the same.
Hazard identification.
Training.
Accountability.
Communication.
Culture.
Whether youre supervising a production line or overseeing a kitchen serving thousands of meals a day, those fundamentals dont change.
Neither should our perception of where safety experience comes from.
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