Restaurant employees are prone to burns from sparks, fires, hot surfaces, or scalding water and oil. Which of the following preventative measures best addresses this risk?

A. Install non-skid rubber mats and keep pathways clear and free of debris for fast-moving kitchen staff.
B. Provide stable cutting boards that don't slip and protective gloves to chefs working with sharp knives.
C. Require staff working near oil fryers, open flames, or scalding hot water to wear protective gear.
D. Spread out repetitive tasks among the kitchen crew, so no one is lifting heavy objects all day.

Preventative measures to address the risk of burns in restaurant employees include providing protective gear for staff working near potential hazards like oil fryers and open flames, ensuring stability of cutting boards and providing protective gloves for chefs using sharp knives, and eliminating loose clothing and tying back long hair when working to avoid burns with open flames.

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