A new guide has been released to help prevent injuries in restaurants, particularly for teams that often work in confined spaces. The guide notes that many workers in construction and general industry are exposed to such environments, which are not intended for continuous occupancy and can be difficult to exit during emergencies.
The Occupational Safety and Health Administration (OSHA) defines confined spaces as areas large enough for a person to enter but lacking proper ventilation or lighting. These conditions can increase the risk of workplace accidents.
The guide emphasizes four critical areas related to confined spaces. It suggests that using a team-based approach for training and planning can help reduce risks and improve safety on job sites.
Additional resources and assistance with compliance are available from Pinnacol. For more information or support, readers are encouraged to contact Nate Johnson at nate.johnson@pinnacol.com.
