Possible Solutions

Young workers should know about and follow safe work practices, recognizing the potential for injury at work. They can seek information about these practices from employers, parents, state labor departments, and OSHA. In addition, young workers should participate in training programs offered by their employers, or request training if none is offered. The following references provide information about possible solutions for the workplace hazards faced by young workers in restaurants.

• YouthRules! U.S. Department of Labor (DOL). Includes information on federal and state rules concerning young workers.
• Small Business Safety and Health Handbook. OSHA Publications 2209 (English) and 4261 (Spanish). This handbook summarizes the benefits of an effective safety and health program, provides self-inspection checklists to help identify workplace hazards, and reviews key workplace safety and health resources for small businesses.
• Promoting Safe Work for Young Workers. U.S. Department of Health and Human Services (DHHS), National Institute for Occupational Safety and Health (NIOSH) Publication No. 99-141, (November 1999). Documents three community-based Young Worker Projects.
• Preventing Deaths and Injuries of Adolescent Workers. U.S. Department of Health and Human Services (DHHS), National Institute for Occupational Safety and Health (NIOSH) Publication No. 95-125, (May 1995). Also available in Spanish. Describes the risk of work-related injuries among adolescents and some preventative measures.
• 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). Discusses two incidents involving the electrocution of workers due to the use of damaged electrical receptacles and connectors.
• 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). Discusses a report of a fatal restaurant accident and recommendations for electrical safety in commercial kitchens.
• Carbon Monoxide Poisoning from Gas Fired Cooking Units in Food Preparation Locations. Washington State Department of Labor and Industries, (Fall 2000). Summarizes the lessons learned during three Washington Industrial Safety and Health Act (WISHA) investigations that uncovered a carbon monoxide (CO) hazard that may exist in a number of fast food and other food preparation establishments.
• Teens Working in Food Service. Texas Department of Insurance, Division of Workers' Compensation, Workplace & Medical Services, Outreach & Education Publication No. HS04-046B(9-06). Discusses safe work practices for teen workers.