A new guide has been released to help prevent injuries in restaurants, focusing on the risks associated with working in confined spaces. The Occupational Safety and Health Administration (OSHA) defines confined spaces as areas not intended for continuous occupancy, which can be difficult to exit during emergencies. These spaces are typically large enough for a person to enter but lack proper ventilation and lighting.
The guide emphasizes the importance of a team-based approach when training and planning for hazards related to confined spaces. This method is designed to reduce risks and improve safety for workers on job sites.
The resource was developed in partnership with Pinnacol. Those seeking more information or needing assistance with compliance can contact Nate Johnson at nate.johnson@pinnacol.com.
