Even in the restaurant sector, worker safety is a priority that cannot be overlooked or underestimated.
Just think about the fact that every day those employed in the sector are exposed to risks resulting, for example, from contact with high temperatures or the use of dangerous tools.
Legislative Decree 81/08 imposes strict obligations on food service operators to prevent specific risks and guarantee the health and safety of workers in the workplace, in the kitchen and in the dining room.
According to the aforementioned legislation, every restaurant entrepreneur who uses collaborators and subordinate workers is required to draw up the Risk Assessment Document (DVR), which identifies and evaluates the risks present.
The Document must contain a description of the risks arising from the environments, work equipment, stress and psychological fatigue, as well as the identification of exposed workers, the prevention measures adopted and a plan to periodically verify their effectiveness.
It is mandatory for the employer restaurateur to sign and regularly update the DVR, especially in the event of changes in his organization, as well as, except in the case in which he himself intends to assume the related functions, to appoint auxiliaries such as the Head of the prevention and protection service, the first aid workers with possible Competent Doctor and the fire and evacuation workers and the workers' representative for safety.
Failure to assess risks, or to draft, update or manage the DVR may result in heavy sanctions, with fines ranging from €3,000 to €15,000 or prison sentences of up to eight months in the event of repeated non-compliance, in addition to, in the most serious cases, suspension of activity.
Ultimately, it is essential, in addition to being a legal obligation, that owners carry out a detailed risk assessment and ensure that their employees receive the necessary training to try to eliminate or limit the effects of possible accidents.
Author: Alessandro Klun
( @acenacondiritto)