OSHA, Restaurant Opportunities Centers United Host Listening Session on Heat Hazards
The session provided an open discussion on the heat hazards of the restaurant industry.
- By Robert Yaniz Jr.
- Mar 05, 2024
To tackle the rising concern of extreme indoor heat in the restaurant industry, OSHA cohosted a listening session on Feb. 21, 2024, with Restaurant Opportunities Centers (ROC) United addressing the impact of high temperatures on restaurant workers.
According to a release dated Feb. 28, the event—conducted at ROC United's headquarters in New York City—served as a platform for workers to share their experiences and the challenges posed by excessive heat in kitchens, particularly in commercial settings. Reportedly, temperatures in these environments can exceed 100 degrees Fahrenheit.
“Today’s discussion is a unique opportunity to learn from each other about ways we can address the growing hazard for workers in extreme heat environments,” OSHA Deputy Assistant Secretary of Labor Jim Frederick said in a statement. “It is common to think about heat as a hazard to people who work outdoors in summer months, but it is not limited to outdoor workers. Heat is an indoor and outdoor hazard happening year-round, and we want to make sure employers have the tools they need to protect their workers.”
The session underscored OSHA's dedication to combating heat hazards and emphasized the agency's role in empowering workers to voice their safety concerns without fear of retaliation. This collaboration also reflects a growing acknowledgment of the need to develop strategies and enforcement initiatives to protect workers from all heat hazards.
About the Author
Robert Yaniz Jr. is the Content Editor of Occupational Health & Safety.