Restaurant prevention of occupational accidents that happened in sector importance of occupational health and safety and performing risk assesment

Surveys which have been done for occupational health and safety sector show to occur the occupational accidents excessively and leading the wast of times in restaurant estabilishments. In large part of society, one of the most important reasons of this situation is not to pay attention sufficiently, not to be have awareness of occupational safety, a lack of training/knowladge and thinking of "nothing happened although working until now". According to Social Security Institution, number of employees who spent in a work accident is 6099; number of lost working days is 31702. These datas are to prove which need to be dwell on seriously applied ocupational health and safety practices in dangerous and less dangerous restaurant sectors that described by "General Standarts of Economic Activities". However, it is necessity to be increased amount of audits for the purpose of checking the sector by government. This study was to be conducted for a restaurant chain consist of 120 establishments by analyzing the archives of accidents. It is to emphasize for this thesis belowing points; type of accidents, reasons, preventions, importance of researching "near miss" and happened accidents, representative resarching accident. Also to be pointed out in detail the occupational health and safety applications which need to exist in restaurants and it is to be done the risk analyze studies with the aim of prevention hazards. The aim of this study; monthly distrubitons on total amount of happened accidents and lost working days in a year, wounding of which parts of body, the possibilty to have accidents of employees concerning distributions of duty varieties, happening the accidents in which section of restaurants, to be determined the amount of accidents and missed days of them in accordance with accident types, dropping substiantially the incidence of accidents if rules and good practices keep and pointing out to applicability of the preventions based on infrastructural is easier than practices which intended for employees and to be a model about risk assessment analyzing in restaurant sector.