OSHA & restaurants: an overview

From taking steps to prevent employee slips and falls to making information available to employees about chemicals in the workplace, restaurant need to pay close attention to federal and state workplace-safety rules since fines and penalties for violations can be significant.

OSHA writes and enforces the federal rules. States also play a role: A number of states (see list) that set standards at least equal to OSHA's — in some cases, more stringent — have received OSHA's permission to run their own OSHA programs.

Poster and recordkeeping requirements

All employers need to post the federal or (where required) a state OSHA poster with information for employees on their safety and health rights. Call OSHA at (800) 321-OSHA or download and print a poster from OSHA's Web site in English or Spanish.

Because of their generally strong safety record, eating and drinking places (SIC 58) are among the businesses that OSHA exempts from complicated injury-and-illness recordkeeping rules.

OSHA is inspecting my restaurant. What should I expect?

Last year federal or state OSHA inspectors inspected nearly 1,500 eating and drinking places for workplace-safety violations. Those inspections came in response to accidents, complaints, referrals from other government agencies, or simply scheduled inspections.

The National Restaurant Association has prepared some information on what to expect if you get inspected, and how to be prepared.

In general, prevention is your best bet. The NRA's Educational Foundation offers a comprehensive Workplace Safety Program with employee training and awareness materials to help you identify risks, prevent accidents, and comply with OSHA regs in your operation. Or, consider taking OSHA up on its offer of help. The agency offers particular assistance for small businesses, including consultation services separate from OSHA inspections. You can also download Hazard Awareness Advisor software from the OSHA Web site to help you identify potential hazards.

Hazard communication in the workplace

Restaurants need to pay particular attention to involves OSHA's "Hazard Communication Standard." This rule requires employers who have any potentially-hazardous chemical in the workplace — certain cleaning solvents and pesticides would qualify in restaurants, for example — to transmit information about these chemicals to employees through labels on containers, "material safety data sheets," (a manufacturer-provided data sheet) and training programs.

For more information, visit OSHA's Web site.

OSHA's bloodborne pathogens standard

If you designate employees to render first aid, you need to know about OSHA's bloodborne pathogens standard, aimed at protecting employees who may be exposed to blood or other bodily fluids. Read more about how OSHA's bloodborne pathogens standard affects restaurants.

June 4, 2001

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