Increased Growth in the Food Service Industry and the Implications
The recent trend of dining out and placing take-out orders has experienced a significant rise in the United States. Based on the U.S. Department of Labor (DOL) report, the food service industry witnessed a surge in sales from $632 billion in 2012 to a whopping $898 billion in 2022. By the end of 2023, the industry crossed the trillion-dollar barrier.
Behind every serving station and delivery order stands a team of dedicated employees, ensuring prompt service and correct preparation of meals. Close to 14 million people found employment in this sector in 2022, and industry employment is projected to add another half a million jobs by 2032. All branches of this industry — from fast food counter workers to executive chefs at fine dining establishments — are expected to grow at an average rate of 5.3 percent over the next decade. Opportunities for chefs and cooks particularly are anticipated to grow the most.
Like any other profession, food service workers also face the risk of work-related injuries. The most common ailments include fractures, bruises, heat injuries, cuts and scratches, sprains, strains, and muscle tears. However, as per a 2019 study by the U.S. Bureau of Labor Statistics (BLS), the overall injury risks for food service workers are lower compared to other private sector employees, except for incidents related to thermal injuries and lacerations. Occupational health partners can play a significant role in helping restaurants prevent these injuries and provide necessary aid when an injury does occur.
A Closer Look at Industry Injuries
One effective way to measure and compare injuries across various industries is by calculating the incident rate, or the number of injuries leading to time off work. The Occupational Safety and Health Administration (OSHA) assesses this rate by dividing the number of injuries resulting in time off work by the total number of work hours.
In 2019, a year ideal for data comparison, the incident rate for private employers stood at 89.4, while the rate for the food industry was lower at 77.9. Despite the higher rates of bruises, fractures, and sprains in the private sector, the food service industry had significantly higher rates of cuts and thermal injuries. Interestingly, special food services like catering and mobile food services had considerably fewer thermal injuries and cuts but scored higher on bruises and muscle injuries.
Preventing Injuries in the Food Service Sector
Working in kitchens and food prep zones can be a challenge, especially during peak hours. Employees are exposed to sharp instruments, hot pans, and heavy lifting, increasing potential for cuts, burns, and muscle injuries.
Employers can, however, implement measures to prevent some of the most common injuries in the food service industry. An occupational health partner can offer injury prevention services and train staff on improving their overall wellbeing and physical health. This can be achieved through exercises, educational classes, and ergonomic evaluations. A comprehensive approach targeting employee training and hazard elimination can prove beneficial.
Managing Injuries
Despite all efforts, sometimes accidents happen and an employee may get injured. One efficient solution can be to leverage telemedicine for immediate treatment to avoid unnecessary hospital visits and delays in treatment. Major injuries can be treated without the inconvenience of visiting an emergency room.
In Conclusion
While the food service industry’s continuing growth is commendable, it’s vital for workplaces to prioritize the safety and health of their employees. By partnering with occupational health experts and incorporating preventive methods, we can drastically reduce the occurrence of workplace injuries.