Hospitality Industry Occupational Job Dictionary ... - SafeWork SA

KITCHENHAND
5 – CLEANING STOVETOPS/OVENS/BENCHES (photograph 7)
This task involves cleaning the hotplate using chemicals
and a scraper. This task is conducted for 15-30 minute
periods at the end of the working day. The worker will
pour chemicals onto the stovetop and then utilise the
scraper unilaterally with gross grasping of the dominant
upper limb requiring shoulder flexion and extension
and slight forward stooping (photograph seven). This
task may also be completed
by kitchen hands.
RECOMMENDATIONS
1. Consider a false bottom sink for dish washing to minimise forward stooping postures and reaching
requirements.
2. Power-hose taps will minimise forward stooping postures and extend hose connected to the tap to minimise
over-reaching for dishwashing tasks.
3. Job rotations to be encouraged as much as possible to minimise overloading of muscle groups.
4. Pause exercises/stretch breaks to be encouraged at least hourly for up to two-minute periods.
5. Correct work practices of appropriate footwork where the feet are facing the direction of transfers rather than
twisting, emphasis on squatting and kneeling postures rather than stooping/bending or over-reaching. This
may need to be instigated via educational sessions:
a) carry, push/pull to be conducted with load as close to the body as possible, with neutral shoulders and
semi-flexed elbows
b) workers to use correct footwork for push/pull or lift including feet facing in direction of movement
to avoid twisting
c) lifting to be conducted with squat postures, to avoid back stooping
d) avoid stooping postures by re-designing the workstation or squatting when necessary
e) avoid overreaching postures by re-designing the work area or the techniques used, so that the shoulders
can be maintained in a neutral to semi-flexed position.
6. It is recommended that heavier items be located at waist to chest height with lighter and less frequently used items
placed in higher areas if unable to be stored at waist height to minimise straining of the upper limb girdle.
7. Pre-employment screening prior to placement utilising specific assessment tools to rule out any pre-existing
conditions/injuries and avoid potential aggravation following work commencement are recommended.
8. Anti-fatigue and anti-slip mats can be purchased from hospitality equipment suppliers to be used in the kitchen
areas. These mats soften the ground surface and provide cushioning to reduce static muscle loading on the
lower limb girdle caused by prolonged standing on hard surfaces and provide a non-slip surface to reduce
risk of falls.
124 OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS
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