It’s not if, it’s when.

I found some great information that I thought I would share with current or potential customers.

Did you know that the NIOSH (National Institute for Occupational Safety and Health, a division of the CDC) conducted an 18 month study and found that over 5,200 adolescent (young workers) sought emergency-room treatment for work related burns associated with cooking in a place where food was prepared? Of the hazards where burns occurred, servicing cooking equipment (i.e. adding, filtering, removing hot grease from fryers, and cleaning) ranked toward the top. It’s not a matter of if someone will get burned, but when.

We all have a responsibility to educate food service workers on proper safety when it comes to working with and around deep fryers.