Knives, graters and other sharp kitchen tools can cause injuries. These need to be used with care to prevent cut and puncture injuries.

How are workers and others harmed?

Injuries from knives and other kitchen tools can happen to workers when:

• using knives for purposes for which they were not designed for (for example, opening bags or boxes)
• sharpening knives or other blades
• retrieving knives from storage areas
• cleaning slicers and coming into contact with the edges of the blade
• handling a blade unexpectedly (for example, when washing up)
• coming into contact with knives placed blade-up in a dishwasher
• handling damaged or broken glass and crockery
• handling sharp-edged objects (for example, graters and vegetable peelers).

What can you do?

First you must always eliminate the risk where you’re reasonably able to. Where you’re not reasonably able to, then you need to consider what you can do to minimise the risk. Here are some examples:

• Try to avoid using knives and outsource food preparation.
• Ensure all slicing and sharpening machines have guards, and workers use them when operating equipment.
• Ensure that equipment with blades is securely fixed to the bench.
• Use bull nose knives rather than pointed-end knives where possible.
• Provide a magnetic strip for knife storage.
• Provide knives with handles that are appropriate to the job and comfortable to use.
• Train all workers in the safe use and storage of knives.

Always ask workers for input on identifying health and safety risks, and when choosing solutions. People are more likely to take responsibility and make good choices if they’ve been involved in the conversation. Workers are the eyes and ears of your business. They could suggest practical, cost-effective solutions.

You need to select the most effective control measures that are proportionate to the risk, and appropriate to your work situation.

The obvious source of burns is hot cooking surfaces and boiling liquids, but workers are also at risk of burns and scalds from steam.

How are workers and others harmed?

Scalds and burns – particularly to hands, arms and the face – can be caused in a number of ways, including:

• knocking over pots of hot liquids with handles sticking over the bench
• slipping on the floor and falling onto hot objects
• exposure to flames, splattering oil or steam
• steam or splash-back from coffee machines
• carrying hot objects, food or liquids in restricted spaces
• using caustic chemicals.

What can you do?

First you must always eliminate the risk where you’re reasonably able to. Where you’re not reasonably able to, then you need to consider what you can do to minimise the risk. Here are some examples:

• Check that pots and pans are in good condition and that handles are secure.
• Use equipment that can be safely lifted by one person, or where this is not possible, use trolleys or other handling aids.
• Provide serving trays for use when carrying hot plates.
• Train workers to carefully and slowly put food into hot oil to minimise the chance of oil splashing onto their skin
• Train workers to stand to the side when opening ovens and steamers, and to lift pan lids away from them to avoid getting burnt by the steam or hot air escaping.
• Ensure workers wear shoes that cover the tops of their feet to protect them from splashes and spills.
• Provide hand protection such as oven mitts and cloths. Train workers to never use wet cloths to lift and move items.
• Store containers with hot contents on flat, stable surfaces.
• Keep floors and walkways clear and clean.
• Avoid moving hot containers across walkways.
• Avoid placing hot containers on the floor.
• Avoid letting pan handles overlap the edge of the oven or work surfaces where they can be knocked off.
• Only clean ovens and cooking utensils when they have cooled. Establish safe procedures for cleaning and oil draining and disposal.

Always ask workers for input on identifying health and safety risks, and when choosing solutions. People are more likely to take responsibility and make good choices if they’ve been involved in the conversation. Workers are the eyes and ears of your business. They could suggest practical, cost-effective solutions.

You need to select the most effective control measures that are proportionate to the risk, and appropriate to your work situation.

Lifting, carrying, pushing, or pulling heavy loads can put workers at risk of serious injury.

How are workers and others harmed?

Workers are at risk of injury from lifting, carrying, pushing, and pulling particularly when:

• a load is heavy, it’s difficult to grasp, push, or pull, or it’s too large or difficult to handle
• postures are awkward and the physical effort is high (for example workers are visibly struggling, or say the task is difficult)
• the environment is challenging (for example, confined spaces, slippery floors, steps, poor lighting)
• they regularly bend, twist, reach, or hold the load away from their body
• they are rushing, have high work demands, or are understaffed
• they are young, old, new or expectant mothers, recovering from injury, have English as a second language.

Injuries and conditions can affect muscles, ligaments, bones, tendons, blood vessels, and nerves.

They may start as mild aches or pains and can develop into serious conditions, for example:

• strains or sprains
• joint and bone injuries or degeneration
• nerve injuries
• muscular and vascular disorders resulting from vibration
• soft tissue injuries such as hernias
• chronic pain.

What can you do?

First you must eliminate the risk where you’re reasonably able to. For example:

• Redesign the layout of the workplace to eliminate the need to lift, carry, push, or pull loads.
• Use mechanical lifting aids or lifting equipment, and ensure they are used properly and maintained in accordance with manufacturer specifications.

Where you can't eliminate the risk you then need to consider what you can do to minimise the risk. For example:

• Ensure the layout/design limits the need to push, pull, or carry equipment or loads (for example, good path design, floor surfaces that allow goods to be moved directly to storage areas).
• Position shelving and racking in storage areas at accessible heights – consider placing heavy loads on the easiest access middle shelves.
• Ensure service counters and food preparation surfaces are between hip and waist height and suit your workers.
• Order stock in smaller containers that are easier to store and handle.
• Ensure workers are not exposed to repetitive or high impact work for long periods of time. Consider job sharing or job rotation.
• Ensure workers know how to do all their work tasks and use equipment safely.

Always ask workers for input on identifying health and safety risks, and when choosing solutions. People are more likely to take responsibility and make good choices if they’ve been involved in the conversation. Workers are the eyes and ears of your business. They could suggest practical, cost-effective solutions.

You need to select the most effective control measures that are proportionate to the risk, and appropriate to your work situation.

Health and safety specialists such as vocational occupational therapists, occupational health physiotherapists, occupational health nurses, and ergonomists/human factors professionals (and others) can be used to support businesses to manage risks.

Dropped food, spilled drinks and wet floors can put workers and customers at risk of slip, trip or fall injuries.

How are workers and others harmed?

When someone falls as a result of a slip or trip, the injury can range from minor (bruises and scrapes) to more serious, including broken bones or head trauma. The severity of the injury will depend on the circumstances.

Examples of how injuries can be caused include:

• uneven or poorly maintained floor surfaces
• slippery/wet surfaces caused by water or other spilled substances
• cluttered and confined work areas
• poor lighting
• wearing footwear that does not match the environmental conditions
• bags, coats and other floor clutter. 

What can you do?

First you must always eliminate the risk where you’re reasonably able to. Where you’re not reasonably able to, then you need to consider what you can do to minimise the risk. Here are some examples:

• Ensure floor and ground surfaces are well maintained (for example, damaged carpets, mats, tiles or vinyl).
• Ensure steps are well signposted.
• Install slip-resistant surfaces.
• Keep outdoor surfaces free of debris and remove moss or slime.
• Improve lighting in poorly lit areas.
• Clean up spills immediately.
• Clean floors outside of normal working hours. If not practical, introduce a system so people do not walk on surfaces until they are dry.
• Ensure workers wear appropriate anti-slip footwear.
• Use torches and backup batteries for night services in external locations.

Always ask workers for input on identifying health and safety risks, and when choosing solutions. People are more likely to take responsibility and make good choices if they’ve been involved in the conversation. Workers are the eyes and ears of your business. They could suggest practical, cost-effective solutions.

You need to select the most effective control measures that are proportionate to the risk, and appropriate to your work situation.

Bullying harms workers and is a significant issue in New Zealand. It can affect people both physically and mentally, can disrupt workplaces, and lower work performance. Bullying can happen at any time and all levels in a business.

How are workers and others harmed?

Bullying at work is repeated and unreasonable behaviour towards a worker or group of workers that can lead to physical or psychological harm. Bullying can be physical, verbal or social.

Some of these behaviours may also fall under other types of behaviour such as discrimination or violence.

What can you do?

First you must always eliminate the risk where you’re reasonably able to. Where you’re not reasonably able to, then you need to consider what you can do to minimise the risk.

For example, building good relationships in a respectful work environment including having a ‘no-bullying tolerated’ work culture.

For more detailed information on managing bullying, see our guidance and resources on bullying prevention for workers and small businesses.

Always ask workers for input on identifying health and safety risks, and when choosing solutions. People are more likely to take responsibility and make good choices if they’ve been involved in the conversation. Workers are the eyes and ears of your business. They could suggest practical, cost-effective solutions.

You need to select the most effective control measures that are proportionate to the risk, and appropriate to your work situation.

Violence can affect people both physically and mentally, can disrupt workplaces, and lower work performance.

How are workers and others harmed?

Violence can take many forms – ranging from physical assault and verbal abuse to intimidation and low-level threatening behaviour.

Violence or threats of violence are never acceptable.

What can you do?

First, you must always eliminate the risk where you’re reasonably able to. Where you’re not reasonably able to, then you need to consider what you can do to minimise the risk. 

Our guidance violence at work for customer service areas and lone workers provides more information.

Always ask workers for input on identifying health and safety risks, and when choosing solutions. People are more likely to take responsibility and make good choices if they’ve been involved in the conversation. Workers are the eyes and ears of your business. They could suggest practical, cost-effective solutions.

You need to select the most effective control measures that are proportionate to the risk, and appropriate to your work situation.