The kitchen hand had never been trained in the written procedure for the transferring of oil to an oil disposal machine.

• The manager who had asked the kitchen hand to assist him had not seen the procedure for transferring oil to an oil disposal machine.
• The sieve to the oil disposal machine was clogged by food particles and needed to be removed and cleaned.
• The oil disposal machine had been switched on.
• The oil had not been cooled down before being transferred. 

• A risk assessment on all tasks must be performed by the employer or person in control of the workplace.
• Workers must be trained and supervised in using safe work procedures.
• To eliminate the hazard, use an oil filtering machine to transfer oil from the deep fryer to the oil disposal machine.
• Ensure the safe work procedures to guide employees incorporate the correct temperature for the type of oil or fat being used and expected timeframes for the products to reach safe temperatures.
• Ensure that the sieve to the oil disposal machine is kept clear of food particles and kept clean.
• Provide employees with the appropriate personal protective equipment. 

Further information relevant to the hospitality industry can be obtained from WorkSafe’s website or by contacting customer service on 1300 307 877 or email safety@dmirs.wa.gov.au