FACTS
- Kitchen equipment such as stovetops, ovens, grills, and fryers can become extremely hot and cause burns if touched accidentally.
- 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.
- 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.
- 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.
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