In the intensive environment of a restaurant kitchen, the risk of serious injury is a daily concern for owners, managers, and team members. Personal Protective Equipment (PPE) is not just an industry requirement; it’s a vital strategy to prevent costly accidents, ensure staff safety, and boost operational efficiency. This guide, although not fully inclusive of every PPE option available to restaurants, will arm you with the basics needed to implement a robust PPE plan in your business.

Understanding PPE

PPE refers to protective garments, helmets, gloves, face shields, goggles, and other gear designed to protect the wearer’s body from injury or infection. In a professional kitchen, cooking equipment, slippery floors, steam, open flames, caustic chemicals, heavy boxes filled with ingredients, and sharp or motorized equipment are just a few of the things that could cause injury in the kitchen. 

PPE is crucial in safeguarding workers against the specific hazards they encounter and available equipment and training should be curated for your restaurant’s unique requirements. Some of the most common types of PPE utilized in professional kitchens include: 

Gloves

• Cut-Resistant. These gloves are made of woven fabric like Spectra and Kevlar or stainless steel, and are designed to protect the hand from sharp objects like knives and needles. 

• Heat-Resistant. Heat-resistant pads or mitts allow employees to safely handle hot cooking equipment. Note that towels should never be used in lieu of PPE – they conduct heat more easily and burn the handler. 

• Water/Chemical Resistant. Protective gear for dishwashers is critical to mitigate issues like contact dermatitis, caused by abrasive chemicals or constantly wet skin not allowed to dry during the day. This protective equipment is also used by those charged with cleaning equipment like ovens and grills where employees are exposed to prolonged heat or chemical sources. 

• Disposable. Disposable gloves are a physical barrier form of protection and help to prevent cross-contamination. 

Clothing

• Aprons and Coats. Aprons and clothing do more than protect against splatters on personal clothing. Splashes and spills can cause burns on skin or stain clothing. Cooks that work with hot cooking elements like fryers and griddles should keep their arms covered to protect from burns.

• Non-slip Shoes. Footwear with enhanced grip to prevent falls are non-negotiable. Water, grease, food particles, and spills all contribute to employee slips, trips, and falls. This is one of the leading causes of injury in the workplace. Pair these non-slip shoes with anti-slip and anti-fatigue mats in high traffic or consistently wet (like near ice makers and steamers) areas to prevent injury. 

• Face protection. Goggles, glasses, face shields, masks to shield the eyes from steam, oil splashes, and cleaning chemicals may seem like overkill but are critically important. For example, an associate simply filling a spray bottle with glass cleaner runs the risk of chemicals splashing into the eyes. 

Implementing PPE in Your Kitchen

Proper implementation of PPE programs ensures the PPE you provide in your operation serves its intended purpose. Consider these four best practices:

Conduct a PPE Assessment

Evaluate all tasks in the kitchen and identify potential hazards. This will help in determining the specific PPE requirements for each job.

Accessibility and Availability

PPE should be easily accessible for all employees. It also requires storage close to its usage location. Additionally, maintain the equipment – if it is broken or an alternate size is required, get the right equipment! Making it available will demonstrate your commitment to your team’s safety and will encourage its use. 

Clear Protocols and Guidelines

Develop clear operating procedures for each piece of PPE in your operation, including when and how it should be worn. Make sure these guidelines are easily accessible and understood by all staff.

Training and Maintenance

Provide thorough training on the proper use and maintenance of PPE. Employees should know and be able to demonstrate the proper maintenance, cleaning, and storage of each piece of PPE. Owners and managers have the added responsibility to replace or supplement PPE when necessary.

PPE in the restaurant kitchen is not an accessory; it’s a critical component that will reduce employee injury risks. By understanding the different types of PPE, implementing effective strategies for its use, and gaining employee buy-in, you’re taking substantial steps toward creating a safer workplace. A safe kitchen isn’t just a legal requirement but where workers deserve to be free from the fear of injury.