A new guide has been released to help prevent injuries in restaurant settings, particularly for teams working in confined spaces. The guidance highlights that many workplaces in construction and general industry often require employees to operate in areas not designed for continuous occupancy. According to the Occupational Safety and Health Administration (OSHA), these confined spaces are typically difficult to exit during emergencies and lack proper ventilation or lighting.
The guide emphasizes four critical considerations when dealing with confined spaces. It suggests that adopting a team-based approach to training and planning can help reduce risks associated with such environments.
The information comes from Pinnacol, which encourages those seeking further details or needing help complying with relevant laws to contact Nate Johnson at nate.johnson@pinnacol.com.
