Work environment and ergonomics in the commercial kitchen

A large kitchen is a lovely but demanding workplace. You stand up large parts of the day lift heavy pots and baking trays work with heat and sharp tools and often have a rush towards service. If you take care of your body from the start you can stay in the trade for many years — and that is precisely what a good working environment is about.

§Ergonomics — work with your body, not against it.

Most of the stress in a kitchen comes from what you do over and over: lifting, twisting and working in an awkward position. Ergonomics is about arranging work so it fits your body. It sounds simple but it is what determines whether your back, shoulders and wrists hold up.

• 01PLACEHOLDER_117
• 02Adapt table height so you don't stand bent forward all day.
• 03Switch between tasks, so you don't do the same movement for hours.
• 04Keep knives sharp — a dull knife requires more force and slips more easily.
• 05Use non-slip footwear and keep the floor dry to prevent falls.

§Heat, steam and burns

Cooking pots ovens fryers and large amounts of steam create risk of burns and scalding. You learn to handle hot pots with the right grip open ovens and pots so steam escapes from your face and be extra careful when moving large quantities of hot liquid. A moment's inattention can cause serious injury — so good habits are trained in.

§Knives machines and chemistry

Cutting machines, shredders and mixing machines are powerful machines and must be treated with respect: guards in place, fingers away from blades, and the machine switched off and secured before you clean it. Cleaning products in an industrial kitchen are often strong, so you must know the labelling, wear gloves and never mix products that should not be mixed. Safety data sheets are your reference book.

§The psychological work environment

Busyness also sets its mark with firm deadlines and close teamwork. Good mental work environment is about clear agreements on who does what good tone in kitchen and space to speak up when pace gets too high or staffing too low. Stress is real risk in trade — and prevented best by talking about it before it grows big

§Cold, cold air and changes

You move between hot production areas and cold rooms like cold stores and freezers. The rapid temperature changes and working in cold are a strain that's easy to forget. Dress sensibly, limit time in the cold and take breaks so your body gets time to find balance.

“The best cook in the world is useless if the back is worn out by age 40. Take care of your body — it must last all the way.”