Marine Accident Investigation Branch (MAIB) - Safety Digest 2/2004

CASE 8 - Galley Scald Injury

Narrative
Hot cooking oil is a major source of accidents in any kitchen, the galley of a ship being no exception. Most of these accidents arise because of overheating or spillage. The following narrative serves as a reminder of the dangers of transferring and draining hot cooking oil.

A cabin assistant working in the galley of a freight ferry drained some waste hot oil from the deep fat fryer into a suitable dry bucket.  Although the oil was still extremely hot, he then carried it over to the waste food disposal unit and poured it in.

The waste food disposal unit was fitted with an integral water flushing arrangement for cleaning the tray.  This was operated just after the hot oil was poured into it.  When the water mixed with the hot oil in the unit, it “spat” a mixture of oil and scalding water back up and out of the disposal chute, showering the operator.

The operator received scalds and burns to his face and hands, which resulted in a lengthy period of time off work.

The Lessons
1. An investigation of the accident highlighted the lack of any specific written procedures on board the vessel for the disposal of oil or, in fact, for any other potentially hazardous activities in the galley.

2. Once again we are reminded that even during times when galley staff are busy, and time is of the essence, it doesn’t pay to rush a job.  

3. Training and operational procedures, including risk assessments, should be checked regularly and, if applicable, updated for suitability, especially with regard to part-time and newly appointed staff.

4. Detailed advice regarding specific galley operations can be found in the Code of Safe Working Practices, Chapter 14.5.