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In the fast-paced and demanding world of the restaurant industry, occupational health and safety are fundamental pillars to guarantee not only the well-being of workers, but also the quality and safety of the products offered to diners. Aware of the numerous threats that employees in this sector face on a daily basis, from accidents in the kitchen to risks associated with the handling of food and substances, we have created this "Manual for the prevention of occupational hazards in a restaurant".This manual was created as a comprehensive guide, designed to be a practical and reliable reference tool to identify, prevent and act against the various risks that may arise in the work spaces of a restaurant. We cover a wide range of topics, from chemical poisoning to burns, fall accidents, injuries from sharp utensils and medical emergencies such as seizures or heart attacks.
About the author
José Ignacio Jiménez Quintana; with the direction of Dr. in Nutrition Esther Ramírez Moreno; and the advice of Dr. in Pharmacology José Arias Rico; both graduated from the Complutense University of Madrid and have the PRODEP-SEP profile; besides belonging to the SNI in level III and I.
