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Frontline International Partners With Matthew Bowcott
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He will be at the Frontline International booth (#2903) at the upcoming NAFEM trade show, February 9-11 in Orlando, Florida, where he will be available to talk about his experiences and answer questions about his tragic accident.\u003cbr\u003e\n\u003c/p\u003e\n\n\u003cp\u003eWorkplace accidents, in most cases, can be foreseen. A Hazard Analysis Critical Control Point (HACCP) plan would dictate the engineering away of potential hazards and, for those that remain, worker protection should be provided. Matthew Bowcott’s hazard was not engineered away nor was there protection for what happened that fateful day. Bowcott was working in a restaurant kitchen when, during rushed closing procedures, he slipped on a slick floor and fell backwards while carrying a 10-gallon pot of 375-degree waste fryer oil, which he had just drained into the vessel for disposal. The oil poured onto Bowcott, and he suffered severe burns across 43 percent of his body.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eBowcott’s story, including two videos produced to support his advocacy for worker awareness and improved cooking oil handling safety practice, can be found on Frontline International’s website (warning: graphic descriptions/photos).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe foodservice industry experiences the highest number of burns of any employment sector, according to the Bureau of Labor Statistics. But knowing the statistics is often not enough to move the needle on restaurant safety. Bowcott hopes to change that through efforts like his partnership with Frontline International and his appearance at NAFEM.\u003c/p\u003e\n\u003cp\u003eFrontline International’s cooking oil management equipment enables every foodservice establishment to eliminate carrying, pouring, toting or touching oil. 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Bowcott almost died in 2001 as a result of a fryer oil accident. He will be at the Frontline International booth (#2903) at the upcoming NAFEM trade show, February 9-11 in Orlando, Florida, where he will be available to talk about his experiences and answer questions about his tragic accident.\u003cbr\u003e\n\u003c/p\u003e\n\n\u003cp\u003eWorkplace accidents, in most cases, can be foreseen. A Hazard Analysis Critical Control Point (HACCP) plan would dictate the engineering away of potential hazards and, for those that remain, worker protection should be provided. Matthew Bowcott’s hazard was not engineered away nor was there protection for what happened that fateful day. Bowcott was working in a restaurant kitchen when, during rushed closing procedures, he slipped on a slick floor and fell backwards while carrying a 10-gallon pot of 375-degree waste fryer oil, which he had just drained into the vessel for disposal. 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Frontline International Partners With Matthew Bowcott

January 31 2017


Accident survivor to attend NAFEM as advocate for safety


Frontline International Partners With Matthew Bowcott

Frontline International, a leading provider of fresh and waste oil management equipment to foodservice establishments around the world, has partnered with Matthew Bowcott, public speaker and restaurant accident survivor, to advocate for more automated cooking oil transfer to and from foodservice fryers. Bowcott almost died in 2001 as a result of a fryer oil accident. He will be at the Frontline International booth (#2903) at the upcoming NAFEM trade show, February 9-11 in Orlando, Florida, where he will be available to talk about his experiences and answer questions about his tragic accident.

Workplace accidents, in most cases, can be foreseen. A Hazard Analysis Critical Control Point (HACCP) plan would dictate the engineering away of potential hazards and, for those that remain, worker protection should be provided. Matthew Bowcott’s hazard was not engineered away nor was there protection for what happened that fateful day. Bowcott was working in a restaurant kitchen when, during rushed closing procedures, he slipped on a slick floor and fell backwards while carrying a 10-gallon pot of 375-degree waste fryer oil, which he had just drained into the vessel for disposal. The oil poured onto Bowcott, and he suffered severe burns across 43 percent of his body. 

Bowcott’s story, including two videos produced to support his advocacy for worker awareness and improved cooking oil handling safety practice, can be found on Frontline International’s website (warning: graphic descriptions/photos). 

The foodservice industry experiences the highest number of burns of any employment sector, according to the Bureau of Labor Statistics. But knowing the statistics is often not enough to move the needle on restaurant safety. Bowcott hopes to change that through efforts like his partnership with Frontline International and his appearance at NAFEM.

Frontline International’s cooking oil management equipment enables every foodservice establishment to eliminate carrying, pouring, toting or touching oil. It’s extremely dangerous and, with the right equipment, completely unnecessary.

About Frontline International

Frontline International, Inc. designs, manufactures, and distributes superior commercial foodservice equipment for the storage, handling, and disposal of cooking oil. Customers own their own equipment, negotiate their own oil rebates, and have the freedom to choose their own oil vendors. Frontline International and its Smart Oil Management systems offer users more freedom and more control over their processes and their profits. For more information, contact Frontline International, Inc. at 187 Ascot Parkway, Cuyahoga Falls, OH 44223. Phone: +1 330-861-1100. Toll free: 1-877-776-1100. Web: http://www.frontlineii.com. Email: info@frontlineii.com.

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