TITLE

OCCUPATIONAL SAFETY: Foodsvc. injury rate hits new low

PUB. DATE
March 2001
SOURCE
FoodService Director;03/15/2001, Vol. 14 Issue 3, p20
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
4281388

 

Related Articles

  • 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...

  • WHAT TO TEACH EMPLOYEES: Keeping injury at bay. Riell, Howard // FoodService Director;11/15/2000, Vol. 13 Issue 11, p151 

    Reports on the occupational injuries at eating-and-drinking places in the United States. Discussion on ergonomic issues; Necessity of training the employees.

  • 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...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics