What practical measure helps prevent cuts and lacerations for employees in a foodservice operation?

What practical measure helps prevent cuts and lacerations for employees in a foodservice operation?

• A. Remove all steak knives from dining service
• B. Order all fruits and vegetables pre-cut from the supplier
• C. Require use of plastic scoop for filling glasses with ice
• D. Replace all glassware with disposable plastic drinkware

Answer: (C)

Using a plastic scoop for filling glasses with ice focuses protection on a common, everyday task at the beverage station. The scoop keeps hands away from direct contact with ice and glass, and its smooth, nonsharp edges reduce the chance of minor nicks or cuts if a utensil is mishandled or dropped. This small tool change creates a safer workflow during busy service by minimizing opportunities for cuts in a task that staff perform frequently. Other options address different hazards or broader safety changes, but they don’t target the everyday risk of cuts that occurs specifically when handling ice at the point of service.

Using a plastic scoop for filling glasses with ice focuses protection on a common, everyday task at the beverage station. The scoop keeps hands away from direct contact with ice and glass, and its smooth, nonsharp edges reduce the chance of minor nicks or cuts if a utensil is mishandled or dropped. This small tool change creates a safer workflow during busy service by minimizing opportunities for cuts in a task that staff perform frequently. Other options address different hazards or broader safety changes, but they don’t target the everyday risk of cuts that occurs specifically when handling ice at the point of service.