August 16, 2018 | Ryan |

Kitchen Safety 101: An Interview with Executive Chef Mark Stone

Practicing good kitchen safety is no small feat.

A kitchen is a workplace which is always on the move and staying alert for any potential hazards in a high-stress environment is a critical skill to master.

To help us gain an inside look into the industry, Superior Glove sat down with Executive Chef Mark Stone of Rattlesnake Point Golf Club. Having worked in kitchens for almost 20 years, Mark knows a thing or two about good safety practices.

We talked to him about occupational risks, how safety plays such a key role in his day-to-day work and how he and his team handle injuries when they do occur.

Take a look.


Couldn’t hear what Mark said?


What are some common safety risks in the kitchen?

“The most incidents that we will get will be knife cuts and slips, trips and falls. Obviously, you’re in a kitchen, you’ve got hot oil on the floor, you’ve got water from the dishwasher on the floor. You’ve got to watch everywhere you go.”

When something does go wrong, what’s the protocol?

“As soon as something does happen, obviously we check the injury, we check the area [and] make sure it’s safe. Then we fill out an incident report. It’s a detailed list of what do they do, what did they hurt, what could we have done to prevent that injury? [Then] we send that off to corporate office and they go through it and review it with us.”

“If it’s a bad injury we have to shut the place down. It’s not just like someone has hurt themselves, it’s loss of work, loss of labor to the company too. You don’t really wish that on upon anyone.”

“Luckily, I’ve never experienced it. I’m pretty good [but] I’ve heard some horror stories.”

Mark Stone Rattlesnake Golf Club

During their annual Lobsterfest event, Mark and his team tried out our S10SXB glove. See how they held up here.

Final thoughts?

“I take health and safety pretty [seriously] because at the end of the day, you have these kids and it’s their first job and you got mom and dad sitting at home wondering if they’re going to come home safe. So, that’s my job, that’s my responsibility to make sure they do get home safe and that they enjoy their job and [their time here].”


Before you go…

Remember, kitchen safety, like any other industry, comes with its own set of workplace hazards, that when not approached with caution, can be cause for a serious accident.

Being prepared and understanding these specific risks, either behind the stove or on the floor, will not only help to keep you protected but can keep your co-workers and others safe as well.

Staying alert and if necessary, wearing the proper PPE, can make all the difference between a routine day or one filled with unneeded dangers. If you’re looking to crunch the numbers, check out our infographic on food industry safety. .


Don’t leave anything to chance.

Food manufacturing can be a hectic industry. Our blog has a few tips on how to stay safe..

Ryan Milford
About Ryan Milford