Restaurant staff are often exposed to cuts while cleaning up broken glass in kitchens and dining rooms.

  • Case Study

    Our client, a leading restaurant, was experiencing an increase of these typical losses.

    The Challenge

    During a routine safety survey, we identified the need for additional equipment such as cut resistant gloves. We also trained staff on the proper cleanup of glass.

    The Result

    We conducted several safety training meetings for the staff and recommended that the client purchase specialty gloves, containers, and dust pans. Over the past two years, incidence of cuts has dropped by 50 percent.