Full-Service Restaurants are those establishments engaged in providing food services to patrons who order and are served while seated and pay after eating.1 This fact sheet focuses on the injuries and illnesses experienced in the workplace by the workers in this industry. All injury and illness data presented are within the private industry.
In 2018, there were an estimated 91,800 nonfatal occupational injuries and illnesses in full-service restaurants. These injuries and illnesses occurred at an incidence rate of 2.7 cases per 100 full-time equivalent (FTE) workers in 2018. The rate for all private industry workers was 2.8 in the same year. Of the total injuries and illnesses, 24,980 were cases involving days away from work (DAFW). DAFW cases in full-service restaurants occurred at an incidence rate of 73.1 cases per 10,000 FTE workers in 2018. The DAFW rate for all private industry workers was 89.7.
In 2018, there were 6,770 DAFW cases due to cuts, lacerations that occurred at a rate of 19.8 cases per 10,000 FTE workers. The rate for all private industry workers was 7.7. Conversely, cases involving DAFW due to sprains, strains, and tears in full-service restaurants occurred at a rate of 14.9 cases per 10,000 FTE workers; the rate for all private industry workers was 30.7.
There were 2,710 nonfatal injuries requiring DAFW due to heat (thermal) burns which occurred at a rate of 7.9 cases per 10,000 FTE workers in full-service restaurants; the rate for all private industry workers was 1.4.
Contact with objects or equipment precipitated 9,040 nonfatal injuries or illnesses involving DAFW in full-service restaurants in 2018—where 6,280 cases were from being struck by an object. Falls, slips, and trips led to an estimated 7,850 injuries, where 5,170 cases were falls on the same level. Other notable events or exposures leading to injury or illness in 2018 were overexertion and bodily reaction (4,050 cases) and exposure to harmful substances or environments (3,330).
The incidence rate for overexertion and bodily reaction in full-service restaurants was 11.9 cases per 10,000 FTE workers in 2018; the incidence rate for all private industry workers was 28.2. Exposure to harmful substances occurred at a rate of 9.7 cases per 10,000 FTE workers in full-service restaurants; the rate for all private industry workers was 4.0.
You can obtain data from the Injuries, Illnesses, and Fatalities program by using the following tools: Create Customized Tables (Multiple Screens), Create Customized Tables (Single Screen), and the Online Profiles System. Additional tables and charts are on the IIF homepage and the IIF State page.
For technical information and definitions, please see the BLS Handbook of Methods for the Survey of Occupational Injuries and Illnesses (SOII) at https://www.bls.gov/opub/hom/soii/home.htm.
1. This fact sheet uses the private Full-Service Restaurants industry (North American Industry Classification System, NAICS 722511). For more information on the version of NAICS used in this year, see our Handbook of Methods concepts page: https://www.bls.gov/opub/hom/soii/concepts.htm.
Last Modified Date: October 5, 2020