Hazards

Electrocution or shock from unsafe work practices, faulty electrical equipment, or wiring. Hospital kitchens typically include numerous electric-powered machines along with knives and other sharp objects and liquids, which could also increase the risk of electrocution of kitchen staff.

Requirements under OSHA's Electrical Standard, 29 CFR 1910 Subpart S

Employers must:

• Ensure that equipment, tools, appliances, etc. near sources of water are properly grounded. [29 CFR 1910.304(g)(6)]
• Ensure that electrical equipment is free from recognized hazards. [29 CFR 1910.303(b)(1)]
• Remove from service all defective or damaged portable electrical equipment (e.g., extension cords and other cord and plug connected equipment). [29 CFR 1910.334(a)(2)(ii)]
• Do not place defective or damaged portable electrical equipment back into service unless repairs and tests necessary to render the equipment safe have been made. [29 CFR 1910.334(a)(2)(ii)]
  • Ensure that employees are trained to not plug or unplug energized equipment when their hands are wet. [29 CFR 1910.334(a)(5)(i), 29 CFR 1910.332(b)(1)]

Additional Information

• Ground-fault Circuit Interrupters. OSHA Construction eTool.
• Preventing Electrocution of Workers in Fast Food Restaurants. U.S. Department of Health and Human Services (DHHS), National Institute for Occupational Safety and Health (NIOSH) Publication No. 85-104, (December 1984).
• Preventing Electrocutions Due to Damaged Receptacles and Connectors. U.S. Department of Health and Human Services (DHHS), National Institute for Occupational Safety and Health (NIOSH) Publication No. 87-100, (October 1986).
• Electrical. OSHA Safety and Health Topics Page.

See Hospital-wide Hazards - Electrical Safety.