Tips to reduce workers’ comp claims in restaurants

It's the beginning of August, which means that summer is winding down for some, but in many parts of the United States, summer and warm weather continue well into October.

It's especially true for many restaurant owners that try to extend the season with outdoor patios and heaters.

Summer conditions have an impact on customer experience and traffic, and they also have a significant impact on workers' compensation claims and costs. For many restaurants, in addition to experienced staff, they hire seasonal workers who may not have the same experience as year-round employees

By the numbers

According to the National Restaurant Association, there are more than 1 million restaurants in the U.S. with 14.7 million employees. That number represents 10% of the U.S. workforce. Based on Farmers Insurance claims data, here are some restaurant industry statistics:

• 25% of annual workers' comp claims are by restaurants.
• 26% of restaurant workers' comp claims are filed in the summer months.
• 27% of restaurant claims filed during the summer months are cut, puncture and scrape claims.

Related: How medical marijuana complicates workplace policies for employers

Cutting technique

To help restaurant owners keep employees safe and mitigate risks, Farmers Insurance provides these tips:

– Ensure that all cutting boards are slip free. This may mean a secured cutting board or using some type of non-slip pad beneath it.

– Ensure that all employees who will be using knives have been properly trained to cut or chop food. If employees are involved in cutting or chopping, they should know to keep their fingers tucked on the hand holding the food.

– Check that the knives are well known or properly labeled for the correctly intended job. The knife should fit the food.

Related: New workers' compensation strategies needed in Florida