Burn injuries in teen restaurant workers

Details

• Personal Author:
  Archer P ; Li F
• Description:
  A total of 104 restaurant and food service workers were hospitalized in Oklahoma burn centers for work-related burn injuries from 1988 to 2006. Eighteen (17%) of these workers were under 20 years of age. One-third of the burns involved more than 10% total body surface area. Burns and scalds may occur while teens are working as fry cooks, preparing or serving hot foods or drinks, cleaning dishes, and even delivering. [Description provided by NIOSH]
• Subjects:
  Accident Prevention Accidents Accidents, Occupational Age Factors Aging Burns Food Handling Food Industry Occupational Health Safety
• Keywords:
  Accident-analysis Accident-prevention Age-factors Age-groups Food-handlers Food-services Injuries Injury-prevention Safety-practices Traumatic-injuries
• Publisher:
  Oklahoma State Department of Health
• Document Type:
  Text
• Funding:
  Cooperative Agreement
• Genre:
  Report
• Place as Subject:
  Oklahoma ; OSHA Region 6
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Topic:
  Workplace Safety & Health
• Location:
  North America
• Pages in Document:
  1
• NIOSHTIC Number:
  nn:20038709
• Citation:
  Oklahoma City, OK: Oklahoma State Department of Health, 2009 May; :1
• Contact Point Address:
  Feng Li, MD, MPH, MS, Pam Archer, M.P.H., Oklahoma State Department of Health, Injury Prevention Service, 1000 NE 10th Street, Oklahoma City, OK 73117
• Federal Fiscal Year:
  2009
• Performing Organization:
  Oklahoma State Department of Health
• Peer Reviewed:
  False
• Start Date:
  20050701
• Source Full Name:
  Burn Injuries in Teen Restaurant Workers
• End Date:
  20110630
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:933be41e4481fd7ff397050c5f181c4f9615eebe941397474e9cf04a5e65b9df0eca7d152eb5326206bcd5a2148c83fa61f1485df296591151f1421721befb42
• Download URL:
  https://stacks.cdc.gov/view/cdc/192328/cdc_192328_DS1.pdf
• File Type:
  [PDF - 73.25 KB ]