The owner of a restaurant in the French department of Seine-Maritime has successfully assessed the occupational risks at her small business by using the ‘OiRA Restauration’ tool developed by the National Research and Safety Institute (INRS).
As a result of the risk evaluation, concrete measures have been implemented to protect employees against occupational risks, including the safe knife storage to avoid kitchen cuts. The regular revision of hoods has also been developed as action plan to prevent potential hazards.
As micro, small and medium-sized companies within the catering industry are often exposed to several occupational risks, this ‘OiRA Restauration’ tool has also identified preventive solutions adapted to the daily conditions of the sector.
More information about this OiRA case (in French)
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