The general public doesn’t think about workers in the kitchen when they eat at a restaurant. They are focused on their food – how quickly they can get it and if they’ll like it. But the reality is that there is often extreme indoor heat in the workplace for restaurant workers, to the point where, according to line cook Jace Eliscu, “on a good day, temperatures [are] around 90 degrees.” Many commercial kitchens’ temps regularly reach above 100. Workers become dizzy, can feel as if they are going to pass out, have to stop working and some end up in the hospital. OSHA held a listening session with restaurant workers on that very subject on Feb. 21, along with Restaurant Opportunities Centers United, in New York City.
Read the full story by the U.S. Department of Labor, published here: https://www.dol.gov/newsroom/releases/osha/osha20240228-0
