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首页> 外文期刊>EHS Today: The Magazine for Environment,Health and Safety Leaders >Food Service:SLIPS AND FALLS ARE NOT ON THE MENU
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Food Service:SLIPS AND FALLS ARE NOT ON THE MENU

机译：餐饮服务：不在菜单上

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摘要

With the many hazards found in kitchens and restaurants - water, ice and grease on the floor; spilled food; condensation; people in and out; hot pans and plates full of food - it's not surprising that slips and falls are a concern. Many of the causes of slips and falls at restaurants and commercial kitchens can be found at workplaces in other industries, and the lessons learned the hard way by the hospitality industry can be valuable to other industries as well. "Slips and falls statistically land at the top of the list of accidents that occur in food service kitchens," says Jeff Nelken, a food safety expert and trainer. "You look at why they occur - wet, sticky and greasy floors, fast-moving employees, shoes that aren't slip-resistant, food on the floor, multiple elevations - and you try to increase awareness among employees about what's going on around them." He calls this kind of training "creating a 'pre-fall awareness.'"
机译：在厨房和餐馆中发现许多危害-地板上的水，冰和油脂;溢出的食物缩合;人们进出;盛满食物的热锅和盘子-滑倒和跌落成为关注点也就不足为奇了。在饭店和商业厨房中滑倒的许多原因可以在其他行业的工作场所中找到，而酒店业辛苦学习的经验教训对其他行业也很有价值。食品安全专家兼培训师杰夫·内尔肯（Jeff Nelken）说：“从统计学上讲，滑倒和跌落是食品服务厨房中发生的事故的首位。” “您观察它们发生的原因-潮湿，发粘和油腻的地板，快速移动的员工，不防滑的鞋子，地板上的食物，多次抬高-并尝试提高员工对周围情况的认识他们。”他称这种训练为“创造一种'跌倒前意识'”。

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