Manual handling

café and restaurant industry
Industry injury data shows that kitchen hands, cooks, waiters and chefs across all age categories sustain the highest number of injuries. Most of the injuries occur when lifting, handling or reaching and most commonly result in sprains and strains of muscles and joints.

Manual handling is the most common

The Commission for Occupational Safety and Health Code of Practice on Manual Handling outlines a three-step approach to control manual handling risks:
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hazard in the café

Identify all hazards associated with manual handling by looking at:
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work environment and layout;

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work organisation; and

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industry.

load;

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and restaurant

actions/postures;

skills and experience of workers.

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This bulletin is designed to assist

Assess the risk arising from the hazards.

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Decide on and use appropriate control measure.
The purpose of this bulletin is to identify risks and suggest possible control measures to assist retailers in meeting their obligations under the Occupational Safety and Health Act 1984.

retailers manage manual handlng risks. Manual handling hazards and possible controls
Actions and postures
Reaching above shoulder height
Many cafés and restaurants require employees to carry out manual handling tasks above shoulder height and below knee height where food, plates and other stored items are kept. When reaching for items above shoulder height, the back is arched and the arms act as long levers, making the load difficult to control and significantly increasing the risk of injuries such as falls, sprains or strains.

WorkSafe
Westcentre, 5th Floor, 1260 Hay Street
West Perth, Western Australia 6005
Telephone: 9327 8777 Infoline: 1300 307 877
Facsimile: 9321 8973 Email: safety@docep.wa.gov.au
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