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The 5 Most Common Injuries in Restaurant Kitchens

Smiling restaurant manager with clipboard stands in a commercial kitchen while two chefs prepare and plate food.

And How to Prevent Them

Every kitchen has its rush hours, but no shift should end in the emergency room.

If you run a restaurant, you already know that kitchens are full of energy—and hazards. From slippery floors to sharp knives and scalding surfaces, even one careless moment can lead to costly injuries.

Here are five of the most common restaurant kitchen injuries, along with simple, proven ways to prevent them.

1. Cuts and Lacerations

What causes them:
Knives, slicers, broken glass, and improper storage of sharp tools.

How to prevent them:

  • Train employees to always cut away from their body.

  • Store knives in sheaths, racks, or magnetic strips—not loose in a drawer.

  • Use cut-resistant gloves when prepping certain foods.

  • Make sure broken glass gets swept and mopped, not just picked up.

Quick Fix: Our Restaurant Employee Safety Training video Preventing Cuts module teaches knife safety, proper storage, and cleaning protocols in under 15 minutes. Watch now for free.

2. Burns and Scalds

What causes them:
Hot oil splashes, steam burns, oven racks, boiling water, and improperly handled pans.

How to prevent them:

  • Use oven mitts that cover forearms, not just hands.

  • Keep pot handles turned inward and off the edge.

  • Train staff on how to lift lids away from their body.

  • Post “HOT SURFACE” reminders near fryers and grills.

Bonus Tip: Assign new hires a “heat buddy” on their first day—someone to guide them around the hot zones.

3. Slips, Trips, and Falls

What causes them:
Grease on the floor, spilled drinks, mats that curl, or improper shoes.

How to prevent them:

  • Use non-slip mats that lay flat and clean easily.

  • Mop up spills immediately (not “when we get a chance”).

  • Require non-slip shoes as part of your uniform policy.

  • Mark wet floors with bright signage during cleaning.

Pro Tip: Make floor safety part of pre-shift checklists, not just a reactive task.

4. Muscle Strains and Lifting Injuries

What causes them:
Carrying heavy boxes, awkward postures, or repetitive motions with poor form.

How to prevent them:

  • Train staff to lift with their legs, not their back.

  • Use carts or ask for help with heavy loads.

  • Rotate tasks to avoid repetitive strain on the same muscles.

Smart Habit: Encourage your team to speak up if something feels too heavy or awkward—don’t reward “toughing it out.”

5. Chemical Exposure

What causes them:
Mislabeled containers, improper mixing, or failure to wear gloves and goggles when handling cleaning agents.

How to prevent them:

  • Label all chemicals clearly and never reuse food containers for cleaning agents.

  • Post SDS (Safety Data Sheet) info in visible locations.

  • Train every employee on basic chemical safety, including what to do if exposure occurs.

Bottom Line: If your team doesn’t know how to pronounce what’s in the bottle, they probably shouldn’t be spraying it yet.

Safety Doesn’t Have to Be Complicated

Injuries may be common, but they’re not inevitable. When your staff is trained to think safe, work safe, and be safe, you’ll reduce risk, save money, and protect the people who keep your kitchen running.

Need help covering all five risks—and more?

Our Restaurant Employee Safety Training program makes it simple. Each video is short, engaging, and designed for real restaurant workers. Employees can train right on their phones, pass the quiz, and get certified in minutes.

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