Catering And Kitchen Injury Claims

Causes of Catering And Kitchen Injuries

Commercial kitchens are a notoriously dangerous environment. Where water, oil, and flames combine with noise, speed and people there is always the prospect of an accident happening. There are thousands of kitchens in the hospitality and catering industry in the UK, in restaurants, cafes, bars and hotels, and some engage a low-paid workforce with high staff turnover. To avoid accidents at work claims the challenge is to train all staff in safe practices so they are not a danger to themselves or their colleagues and to ensure that the working environment is as safe as it reasonably can be.

Dangers arising from a slippery kitchen floor

One particular danger, which causes the most accidents in the kitchen, is the slippery floor. All kinds of liquids and substances end up on the floor of a busy kitchen, but attention to safety and observing proper drills will greatly reduce the risk of kitchen workers slipping and suffering an injury. A kitchen is a place of hard surfaces and edges, and busy kitchen workers will often be carrying hot or heavy items, so a slipping accident can sometimes rest in a serious injury. The Health and Safety Executive recognises the difference safety flooring can make, and has published guidelines for employers on how to make the floor surface of their kitchens low risk for slips.

Avoidable injuries in the kitchen

Another occupational hazard for chefs and kitchen workers is the risk of burns and cuts. Burns can be from the oven, hob or other hot surfaces or pot and pan. Cuts are common from the use of the array of very sharp knives and slicing machines used in catering. Of course, all chefs accept the risk of a scald, burn or cut from a moment of inattention, and nobody else will usually be to blame for that, but sometimes the lack of concentration is caused by fatigue from long hours (that perhaps breach the Working Time Directive). Other times the injury will be caused by the carelessness of a colleague, for which the employer will be liable, or a system failure which exposes the worker to a foreseeable risk.

Risks to front-of-house restaurant staff

Waiters and waitresses spend much of their time entering and leaving kitchens and there needs to be a safe system for them to collect trays, plates, food and drink and to pass between the kitchen and the front of house without collisions and slips. A surprisingly high number of establishments seem to have doors to the kitchen that open both ways but contain no window, so waiters can crash into each other.

Injuries occurring at the factory stage

The food production industry is highly mechanised and often operates a factory model, where workers have a set task which is repeated endlessly, and with output, targets to meet. Unless planned carefully, with appropriate variation and breaks, this work can cause repetitive strain injuries to the hands and fingers.

Catering and kitchen injury case study

Mrs B was one such client. She loved her job running a kitchen and spent most of her spare time looking after her disabled children. She suffered a nasty and entirely avoidable injury at work when the industrial dishwasher broke down and started leaking water onto the kitchen floor. She reported the problem but her employers failed to repair or replace it. As a result, she continued to use it and mopped up the water as best she could, but a few days later there was a pool of water she had not noticed and she slipped on it, landing the other elbow and suffering a bad fracture. As a result, she needed surgery, was not able to work for months, and was left with a disability that meant she could no longer do the heavier work in the kitchen. She became depressed because she missed the job she so enjoyed and she was not able to look after her disabled son for the period of her own rehabilitation. Her employers admitted liability and she was compensated for the injury, her loss of earnings and the psychological and domestic effects on her.

What types of catering and kitchen injuries can I claim for?

We have helped clients claim compensation for a wide range of catering and kitchen injuries including:

• Ankle Injury Claims
• Arm Injury Claims
• Back Injury Claims
• Elbow Injury Claims
• Finger Injury Claims
• Hand Injury Claims
• Hip Injury Claims
• Knee Injury Claims
• Leg Injury Claims
• Neck Injury Claims
• Shoulder Injury Claims
• Wrist Injury Claims

Why choose Osbornes Law?

Osbornes has acted for many chefs, waiters, pot washers and other kitchen workers. Unless the accident was caused by the injured person’s own carelessness the claim would usually be successful. If you have suffered an injury, it is vital to choose the right solicitor to handle your claim. Osbornes Law is one of the leading personal injury law firms in the UK. That’s not just because we say so, but also because independent legal directories such as The Legal 500 and Chambers & Partners rank us as such.

By choosing Osbornes Law for your catering injury claim, you will benefit from:

• Expertise – our kitchen accident solicitors have extensive experience in handling claims involving all types of injuries. We understand the complexities involved and know how to build strong, evidence-based cases that maximise your chances of success.
• Personalised service – we’ve built our reputation on treating our clients with compassion. Our team is always available to answer any questions you may have and provide support every step of the way.
• No-win no-fee – catering and kitchen injury claims can usually be funded through a no-win no-fee agreement. This means that you will not have to pay any upfront fees or legal costs unless we win your case.
• Support in every aspect of your claim – our service goes beyond just handling the legal aspects of your claim. We work with a network of healthcare professionals, charities and support groups to ensure that you are connected to the best possible services while we fight for your right to compensation.