Burns and Scalds are serious injuries that can result from various sources such as heat, electricity, chemicals, light, radiation, or friction. These injuries are categorized into four levels to gauge their severity.

Scalds, a specific type of burn, occur when hot liquids like boiling water, steam, or cooking oil cause burns. Typically, scalds are classified as first or second-degree burns.

Various examples illustrate the different levels of burns. First-degree burns affect only the outer layer of the skin, causing redness and pain without blisters. Second-degree burns, often from scalds, result in red, blistered, swollen, and painful skin at risk of infection. Third-degree burns, the most severe, damage both outer and inner skin layers, potentially affecting underlying bones, muscles, and tendons. Such burns are characterized by stiff, discolored, painless skin and may require extensive medical intervention.

WorkCover Queensland emphasizes the need for workplaces to identify and assess burn-related hazards. Implementing control measures is crucial to protect staff from potential risks, and the How to manage work health and safety risks code of practice 2021 can assist in this process.

In the event of second or third-degree burns, immediate assessment by a doctor or qualified health practitioner is necessary. Notification to Workplace Health and Safety Queensland (WHSQ) is required only for burns or scalds that necessitate critical or intensive care.

Preventing incidents involves minimizing risks through practical measures:

1. Address slippery floors to reduce the risk of contact with hot surfaces.
2. Use warning signs near hot equipment.
3. Employ gravity-feed chutes to handle hot cooking oil waste safely.
4. Utilize automatic food lowering devices when available.
5. Cover equipment with hot fluids when not in use.
6. Use trays or trolleys to serve hot items.
7. Warn staff or customers about hot plates.
8. Follow safe working practices, especially with machinery like espresso machines.
9. Conduct routine safety checks, ensuring equipment is turned off when not in use.
10. Provide and use appropriate personal protective equipment, such as heat-resistant gloves