he foodservice industry is not only a demanding field, but its workers are also at a high risk for injury due to the numerous ways workers are exposed to workplace hazards.
The most common causes of injury—slips, trips, and falls—make up 22 percent of all incidents in quick service, according to a the Restaurant 2015 Loss Benchmark Report by Marsh Risk Consulting. Lifting, strains, and sprains; cuts and scrapes; struck by object incidents; and burns or exposure each measure between 11 and 14 percent of all quick-service injuries.
In addition to creating a more stressful workplace, these workplace injuries also hurt the bottom line. An average restaurant has three to four injuries per year that cost Workers’ Compensation, according to NCCI Restaurant Data, York Risk Services, and Willis Towers Watson. Most of these injuries will be minor, costing $1,036 per claim; however, up to once per year, those costs can average $42,586 each.