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Injury statistics for chefs

The image below shows the most common injuries experienced by workers in this industry. Click on the circles to access more information about the injury statistics and practical solutions for making your workplace healthier and safer.

Depicts the most common injuries and hazards hotspots on the human body
Hand, fingers and thumbs
Back
Arm
Wrist
Shoulder
Knee
 

 

Includes food and drink products; fabric, clothing and footwear; other personal and household goods; and postal services sales assistants.

% of total injuries
Body part
Description of most prevalent injuries and causes
43%

Hand, fingers and thumbs

Wounds/lacerations from using food preparation knives and other cooking utensils

14%

Back

Muscle and tendon sprains and strains from lifting, carrying or moving crates or cartons with food products and from slipping on wet or oily floors

5%

Arm

Burns from contact with hot surfaces, liquids or foods

5%

Wrist

Muscle and tendon sprains and strains from lifting, carrying or moving crates or cartons with food and wounds/lacerations from using food preparation knives and other utensils

5%

Shoulder

Muscle and tendon sprains and strains from lifting, carrying or moving crates or cartons with food products

5%

Knee

Muscle and tendon sprains and strains from slipping on wet or oily floors

Source: Queensland Employee Injury Database. Data current as at Oct 2009 and is subject to change over time. Based on accepted workers┐ compensation claims, excluding commuting claims, between 2000-01 and 2007-08.


Last updated 07 October 2011