Hot fluid and oil at restaurants (4 November 2023)
A 16-year-old casual worker experienced third degree burns to their legs and feet, caused by hot oil which had been transferred from a deep fryer to a large steel cooking pot and placed in a courtyard to cool for disposal. The incident occurred during cleaning and closing of a restaurant kitchen.
Safety information
You must consider reasonably practicable control measures to manage the risks associated with working with hot oil.
Ensure:
- you use a deep fryer with a self-cleaning and enclosed draining system if possible
- the oil is left to cool in the fryer overnight before draining
- barriers are used to prevent other workers from working or walking near the area
- appropriate equipment and PPE are provided and used
- you develop and implement procedures to safely empty and dispose of oil
- workers are provided with appropriate training, instruction, information and supervision about the system of work.
Related guidance material
- Model Code of Practice: How to manage work health and safety risks – Safe Work Australia
- Working with hot oil - SafeWork NSW YouTube
- Working with hot oil safety alert
Further information
- Traumatic event management plan – SafeWork NSW
- Speak Up Save Lives App – SafeWork NSW
- Mental health at work – NSW Government
- Subscribe to SafeWork NSW newsletters and updates