A spike is seen in workplace injuries during the summer months due to new and temporary workers, including a large group of younger workers.
It is therefore important to have restaurant safety in place to help reduce the risk of injury for these seasonal workers as well as at other times of the year.
According to the Bureau of Labor Statistics (BLS), between April and July 2021, the number of young employees aged 16 to 24 increased by 2.4 million, or 22.5 million young workers.
Many young workers’ first work experience is in some type of food establishment.
According to the National Institute for Occupational Safety and Health (NIOSH), employees under the age of 18 experience approximately 160,000 work-related injuries and illnesses each summer, with the majority of these injuries occurring in the construction industry. restoration.
Additionally, inexperienced and/or newly hired seasonal workers are more likely to be injured than those who have been on the job for a while.
Some of the major contributing factors to summer work-related injuries among young workers in the restaurant industry include:
- Lack of experience;
- Inconsistent training; and
- Physical and mental attributes.
It is the employer’s responsibility to ensure that all employees, including those who are seasonal or part-time, have every opportunity to fully participate in training programs, receive clear and consistent supervision of safe work practices and be aware of their right to work in a safe environment. environment.
OSHA offers the following advice for young workers:
- Report unsafe conditions to a shift/crew manager or supervisor;
- Wear any safety equipment required to do your job;
- Follow the safety rules;
- To ask questions; and
- Ask for help if needed.
Child Labor Laws restrict the types of jobs, hours worked and equipment used by young people under the age of 18.
Check out these federal and State child labor laws that apply to young workers.