Cooks – Fact Sheets - CoAction Specialty

The main duties of cooks in restaurants, hotels, healthcare facilities and schools include the following:

What are some health and safety issues for cooks?

Working with food presents its own unique set of potential hazards. Some of the main ones are:

Handling raw meat and poultry.
Exposure to various chemicals, which may include paints, solvents, pesticides, perfumes, or cleaning products.
Working in awkward positions or performing repetitive manual tasks.
Excessive standing.
Lifting or carrying heavy trays.
Risk of accidental radiation leaks from microwave ovens.
Working in extreme temperatures.
Working with knives, mincers, and other dangerous tools or equipment.
Risk of burns or fire from ovens, deep-fat fryers, and steam from pots.
Slips, trips and falls.
Stress.
Bullying.
Working alone.
Fire.
Fatigue or other health effects of shift work or extended work days.

What are some preventive measures for cooks?

Wash hands frequently.
Learn safe lifting techniques.
Know how to work with all equipment and tools required for the job.
Keep the work area tidy.
Do not exceed the capacity of the shelves when storing food or supplies.
Conduct regular inspections of the equipment and identify defects. Have equipment removed from service until fixed or replaced.
Take breaks. Change tasks to reduce repetitive strain injuries.
Establish good housekeeping practices.
Learn safe handling and storage procedures before working with hazardous products.
Wear appropriate personal protective equipment, including safety shoes with non-skid soles, and eye protection.
Keep a first-aid kit within easy access.
Learn fire safety and emergency evacuation procedures, including how to assist customers when evacuating.
Do not block fire-exits and fire-extinguishers.
Keep a mobile phone or other alternative means to contact a designated person when working alone.
Know how to report hazards.

What are some good general safe work practices?

Practice safe lifting techniques.
Find ways to minimize musculoskeletal disorders on the job.
Inspect the work area before each shift.
Exercise caution when working with knives and other sharp equipment.
Store tools in the designated areas after use.
Use, maintain and store personal protective equipment according to manufacturers’ recommendations.
Follow company safety rules.
Follow good housekeeping procedures.
Participate in WHMIS education and training. Follow labels, and read the safety data sheet (SDS) for any hazardous product that you use and follow recommended safety precautions.