Posted On: April 14, 2009 by Steven J. Malman

From Illinois Workers' Compensation Law Firm: Kitchen Workers at Risk of Sustaining Hand Injuries

According to the Occupational Safety and Health Administration, the food industry spends approximately $300 million in medical expenses, workers’ compensation payments, and time employees must take off from work to recover, for hand injuries. While to many professional chefs, cuts, burns, bruises, welts, and lacerations may be signs of the dues paid and the years of experience accumulated by kitchen workers and chefs, the injuries do exact a toll on both the bodies of the injured workers and the wallets of their employers.

In 2003, According to the Bureau of Labor Statistics:

• Almost 24,000 restaurant workers had to take at least one day off from work because of a cut injury, a scald injury, or a burn injury.

• While some of these workers sustained injuries to the face and other extremities, hand injuries seemed to occur most often.

• 62,000 restaurant workers were injured badly enough that they had to take time off from work.

• Between 1999 and 2003, 6,700 bar workers and restaurant employees had a digit or a fingertip amputated while at work.

• Common causes of these amputation injuries included misuse of band saws, choppers, slicers, and other cutting tools.

• While slip and fall injuries are a leading cause of injury to restaurant workers, hand injuries fall right behind at number two.

• Cooking, slicing, and cutting appear to be the activities that workers who were injured were most often engaged in when they got hurt.

• Poor training, restaurant worker error, coworker carelessness, and defective equipment are some reasons why hand injuries and burn injuries happen.

Regardless of who is at fault in causing your work injury accident, you are likely entitled to Illinois workers’ compensation benefits so that you can recover. Hand injuries while working as a chef, sous chef, cook, or another type of kitchen worker can be tough, because you need your hands to do your job (whether you are chopping up vegetables, preparing the ingredients for a soufflé, or frying up hamburgers over a hot grill).

Hand injuries on the rise among kitchen workers: on-the-job cuts and burns cost industry an estimated $300m each year in medical fees, lost labor, Bnet, November 21, 2005

Related Web Resources:
Food Services of America

Occupational Safety and Health Administration

Please contact our Chicago workers’ compensation law firm so that we can make sure you receive all of the benefits that you are owed.

Bookmark and Share

Watch Our Videos

Recent Entries