Hospitality Industry Occupational Job Dictionary ... - SafeWork SA

CAFETERIA COOK
8 – DISPLAYS (photograph 11)
Involves lifting/handling trays of cooked food to
be transferred to the outside area having to walk
approximately 20 metres while carrying the hot trays.
Gloves are worn to prevent scalding while transferring
the cooked food into the display units usually at chest
height. Cold food, salads and sandwiches are also
transferred at a similar height.
Note was taken of two working tables of approximately
84” and 86” respectively with the ability for height
adjustments.
RECOMMENDATIONS
1. Lightweight mop and bucket system, eg an ergo-wringer is preferred rather than the bucket handle mop
system to minimise back and shoulder twisting postures.
2. A flat topped trolley for transferring oil drums be considered rather than manually handling the waste oil
as depicted in photograph five.
3. To purchase small bags of onions of 5 or 10kg rather than 20kg to minimise cumulative traumas associated
with heavier lifting.
4. A false-bottomed sink for dish washing to minimise forward stooping postures.
5. A power-hose tap usually seen in commercial restaurants will minimise forward stooping postures and
an extended hose connected to the tap will minimise over-reaching.
6. Job rotations be encouraged as much as possible.
7. Pause exercise breaks be encouraged at least every hour for up to a minute or two.
8. Correct work practices of appropriate footwork, squat kneeling rather than stooping or over-reaching
and similar may need to be instigated via group education.
116 OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS
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