OSHA Compliance Checklist for Restaurants

OSHA's Hazard Communication Standard requires a written program that lists all hazardous chemicals in the workplace (degreasers, sanitizers, oven cleaners, pest control products), explains labeling systems, and describes how Safety Data Sheets (SDS) are maintained and accessed. HazCom is the #1 most-cited OSHA standard across all industries.

Every chemical product used in the restaurant — cleaning supplies, degreasers, sanitizers, pest control chemicals — must have a current SDS on file and accessible to employees during their shift. Binders, tablets, or digital access points must be in or near the area where chemicals are used.

All cooking equipment that produces grease-laden vapors (fryers, grills, ranges) must be protected by a UL 300 wet chemical fire suppression system. The system must be inspected and serviced semi-annually by a certified technician. Keep inspection records for at least one year.

Class K extinguishers are specifically rated for cooking oil and grease fires. Mount them within 30 feet of cooking equipment, ensure they are inspected monthly and serviced annually, and verify the inspection tag is current.

Slips and falls are the leading cause of injury in restaurants. Use non-slip floor mats in wet areas (dish pit, behind the bar, prep stations), enforce non-slip footwear policies, clean spills immediately, and use wet floor signs. Grade floor surfaces for drainage where possible.

Every employee who uses or may be exposed to hazardous chemicals must receive training on the Globally Harmonized System (GHS) label format, pictograms, signal words, hazard statements, and how to read an SDS. Training must occur at hire and when new chemicals are introduced.

Cut-resistant gloves for knife work, heat-resistant gloves for ovens and fryers, chemical-resistant gloves for cleaning, non-slip footwear (may require employer subsidy depending on state), and eye protection for chemical mixing. Conduct a PPE hazard assessment to determine what is needed for each task.

Exit signs must be illuminated, exit doors must open outward, and all paths to exits must be unobstructed. Kitchens frequently violate this when storage blocks exit paths. Emergency lighting must function during power outages — test quarterly.

Every employer covered by the OSH Act must display the OSHA 3165 poster informing employees of their rights. Post it where employees can easily see it: break room, kitchen entrance, or near the time clock.

Record all work-related injuries and illnesses on OSHA Form 300 throughout the year. Post the 300A Summary from February 1 through April 30 annually. Common restaurant entries: burns, cuts, slips, repetitive strain.

Mixers, slicers, grinders, and conveyor dishwashers must have lockout/tagout (LOTO) procedures for cleaning and maintenance. Employees who service this equipment must be trained on energy isolation. Missing LOTO procedures are a frequent serious citation.

Commercial kitchen exhaust hoods must be sized, installed, and maintained per NFPA 96. Grease filters must be cleaned regularly (daily for high-volume fryers). Inadequate ventilation creates grease buildup, fire hazards, and air quality violations.

Provide cut-resistant gloves for prep work, use magnetic strips or knife blocks instead of loose drawer storage, never leave knives in soapy water, and train staff on proper cutting techniques. Lacerations are the second most common restaurant injury.

While food safety is primarily FDA/health department jurisdiction, OSHA covers employee safety in walk-in coolers and freezers. Ensure interior release mechanisms on walk-in doors function, proper lighting inside units, anti-slip flooring, and that employees have cold-weather gear for extended cooler work.

Burns from hot oil, steam, ovens, and hot surfaces are the most common restaurant injury. Train on safe fryer operation, pot handle positioning, steam release from covered containers, and first aid for burns. Keep a fully stocked first aid kit accessible.

Document procedures for fire, natural disaster, chemical spill, and medical emergency. Assign roles, designate assembly points, and conduct drills at least annually. Restaurants with 10 or fewer employees may communicate the plan orally.

Kitchen environments expose electrical equipment to water, grease, and heat. All outlets within 6 feet of water sources need GFCI protection. Replace frayed cords immediately. Never use extension cords as permanent wiring.

Prep work, dishwashing, and serving involve repetitive motions and sustained standing. Provide anti-fatigue mats, encourage microbreaks, rotate tasks where possible, and ensure work surfaces are at appropriate heights to reduce strain.

Workers under 18 are prohibited from operating commercial mixers, slicers, dough rollers, and other specified equipment. Workers under 16 have additional hour restrictions. Violations carry penalty multipliers.

Walk the kitchen, dining area, and storage areas monthly for hazards: blocked exits, damaged equipment, missing extinguishers, expired chemicals, wet floors without signage. Document findings, corrective actions, and completion dates.