WHAT TO TEACH EMPLOYEES: Keeping injury at bay
- Industry shows signs of improvement on a slippery issue: Workplace safety. // Nation's Restaurant News;02/09/98, Vol. 32 Issue 6, p29
Editorial. Reports on the decline in the incidence of nonfatal occupational injuries at eating and drinking places in 1996 in the United States, according to a National Restaurant Association analysis of statistics from the US Department of Labor's Bureau of Labor Statistics. Incidence rates...
- OCCUPATIONAL SAFETY: Foodsvc. injury rate hits new low. // FoodService Director;03/15/2001, Vol. 14 Issue 3, p20
Reports on occupational injuries at food service establishments in the United States (U.S.). Statistics on occupational injuries and non-fatal accidents in various eating and drinking places from the U.S. Labor Department's Bureau of Labor Statistics.
- Marketcapsule: Workplace injuries down in F/S. // FoodService Director;03/15/98, Vol. 11 Issue 3, p5
Highlights data indicating the decline in the number of injuries in foodservice outlets since 1992.
- Profiles in safety and health: eating and drinking places. Personick, Martin E. // Monthly Labor Review;Jun91, Vol. 114 Issue 6, p13
Examines the characteristics of the eating and drinking places industry in the U.S. Analysis of injury and illness record; Industry groups with largest number of occupational injuries and illnesses; Safety and health measures.
- Occupational mortality. Lynge, Elsebeth // Scandinavian Journal of Public Health;Jul2011 Supplement, Vol. 39 Issue s7, p153
Introduction: This paper aims to present the methods and main results from the Danish occupational mortality studies, and to set the Danish studies into the international context of occupational mortality studies. Research topics: The first Danish occupational mortality study from...
- Slip Tips. Riell, Howard // FoodService Director;7/15/2004, Vol. 17 Issue 7, p62
Focuses on slip and fall accidents in the foodservice workplace. Causes of the accidents; Occurrences of slips and falls; Ways to prevent the accidents.
- Why polymerized floors are unsafe. Kravitz, Robert // Commercial Construction & Renovation;Jul/Aug2012, p80
The article discusses the importance for commercial food service owners and managers to prevent slip-and-fall accidents in the U.S. It outlines the most common slip-and-fall accidents and advises the need for food-service owners/managers to concentrate their efforts on improving their floor...
- No. 2 Failure to make safe haven for staff risks harm to bottom line. Prewitt, Milford // Nation's Restaurant News;5/24/2004, Vol. 38 Issue 21, p62
Focuses on the issue of workplace safety facing restaurants and other food service operators in the U.S. Contingency planning in the food service industry; Statistics on work-related accidents in the food service sector; Prevention of workplace violence.
- Workers' comp for RSI-related injuries more costly overall. Prewitt, Milford // Nation's Restaurant News;6/13/2005, Vol. 39 Issue 24, p1
Reveals that workers' compensation for repetitive stress injuries (RSI) are more costly, according to research from the federal Bureau of Labor Statistics and annual updates by prominent insurance research groups that track workers' compensation claims in the United States. Suggestion that the...