Commercial refrigeration and freezer spaces are found in just about every restaurant and grocery store. These insulated cold rooms can be as small as 4 feet by 4 feet or as large as a warehouse. Safety specialists advise all employees to familiarize themselves with information on worker safety for walk-in units. Coolers and freezers contain enough hazards to turn a quick trip to a stockroom into a potentially dangerous scenario.

Key Takeaways:

• If your business has a walk-in freezer, it is important and potentially life-saving to implement some safety procedures.
• Over time it seems we naturally become desensitized to safety procedures. We get busier and work faster; it’s easy to forget best practices.
• Consider adding a panic button or at the very least have the closing manager check the freezer before leaving.

“Before the final lock there should always be a full sweep of the dining room, kitchen, and coolers to ensure nothing is left on and no one is left behind.”

http://blog.etundra.com/in-the-restaurant/safety-restaurant-walk-coolers/