Hot fluid and oil at restaurants (4 November 2023)

A 16-year-old casual worker experienced third degree burns to their legs and feet, caused by hot oil which had been transferred from a deep fryer to a large steel cooking pot and placed in a courtyard to cool for disposal. The incident occurred during cleaning and closing of a restaurant kitchen.

A large empty cooking pot situated outdoors.
The pot used for carrying hot oil.

Safety information

You must consider reasonably practicable control measures to manage the risks associated with working with hot oil.

Ensure:

  • you use a deep fryer with a self-cleaning and enclosed draining system if possible
  • the oil is left to cool in the fryer overnight before draining
  • barriers are used to prevent other workers from working or walking near the area
  • appropriate equipment and PPE are provided and used
  • you develop and implement procedures to safely empty and dispose of oil
  • workers are provided with appropriate training, instruction, information and supervision about the system of work.

Related guidance material

Further information

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