FACTS

1. Kitchen equipment such as stovetops, ovens, grills, and fryers can become extremely hot and cause burns if touched accidentally.
2. Spills of boiling water or other liquids can cause serious scald injuries to employees or customers. Proper handling and storage of hot liquids can minimize the risk of spills.
3. Cooking with hot oils can result in serious burns or scalds. Proper training and supervision of employees are essential to ensure they handle hot oils safely.
4. Poor ventilation in the kitchen can increase the risk of burns and scalds. Proper ventilation systems should be installed and maintained to minimize the risk […]

   This content is for Markel policy holders.

   Register