WHATS AT STAKE
Fat fryers present a number of hazards in the catering environment including fire, burns from hot oil, contact with hot surfaces, fumes from boiling cleaning chemicals, eye injuries from splashes and slips from oil spillages. Irrespective of the type of fryer that is used (i.e. manual, automated, or semi-automated), the employer must ensure that it is well maintained, that staff are trained and are provided with suitable protective equipment and a suitable and sufficient risk assessment has been carried out.WHATS THE DANGER
THE STAKES OF USING DEEP FRYERS Personal Safety: Deep fryers use hot oil at high temperatures, which can […]This content is for CoAction Insurance policy holders.
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New Safety Talks
New Safety Talks
wpengine2026-09-16T04:00:13-07:00
Multi-Tasking Distractions: When Workers Have to Juggle It All Meeting Kit – French
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Multi-Tasking Distractions: When Workers Have to Juggle It All Meeting Kit – Spanish
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Multi-Tasking Distractions: When Workers Have to Juggle It All Meeting Kit
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Task-Change Transition: Whenever a Job Step Changes, Hazards Change Meeting Kit – French
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Task-Change Transition: Whenever a Job Step Changes, Hazards Change Meeting Kit – Spanish
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Task-Change Transition: Whenever a Job Step Changes, Hazards Change Meeting Kit
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Training for Incident Prevention and Defensible Response – January 13rd, 2027
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Proving Training ROI to Executives Before 2027 – December 9th, 2026
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Year-End Safety Refreshers for High-Risk Work – November 12nd, 2026
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Violence, Harassment, and Respect Training That’s More Than a Checkbox – October 14th, 2026
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Inspection Readiness Training for Workers and Supervisors – January 20th, 2027
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