Safety Shoes: Safety Classes for the Restaurant Sector

In the restaurant sector, choosing safety shoes is essential to ensure maximum protection and safety in the workplace. Work shoes are classified into different safety categories, each designed to address specific professional needs, perfectly adapting to the various risks present in the restaurant environment.

Safety Classes of Safety Shoes

Each area of the restaurant industry presents different challenges and hazards, which is why safety shoes are distinguished into various safety classes, each intended for a specific type of job:

• SB: Ideal for environments with low exposure to physical risks, such as restaurants and bars, where it is necessary to protect feet from slipping and minor impacts.
• S1: The perfect solution for kitchen staff, waiters, and bartenders working in environments with moderate risks, such as impacts and crush injuries.
• S1P: The most common safety shoes in Italy, particularly suitable for those working in kitchens and dining areas, thanks to their ability to combine comfort and protection against punctures.
• S2: Recommended for those working in the restaurant sector and in environments with high humidity levels, ensuring protection from water.
• S3: Provide a high degree of protection against atmospheric agents, ideal for those working outdoors in adverse environmental conditions.

Additional Features for Safety Shoes in the Restaurant Sector

In addition to safety classes, safety shoes can be equipped with additional features that offer further levels of protection, particularly useful in complex and high-risk restaurant contexts:

• A: Protection against the accumulation of electrostatic charges.
• C: Insulation from electric shocks, essential in restaurant environments with electrical risks.
• E: Energy-absorbing sole in the heel area, improving comfort during long working hours.
• M: Metatarsal protection, essential in environments where heavy objects frequently fall.
• P: Puncture-resistant sole, ideal for protecting feet in environments with sharp or cutting materials.
• CI: Insulation from cold, perfect for those working in refrigerated environments or outdoors during winter.
• WR: Completely waterproof shoes, essential for those working in humid environments or under rain.
• SRC: Maximum slip resistance, combining slip-resistant properties on ceramics, detergents, steel, and glycerin, particularly useful in restaurant work environments.

CE Regulations for the Restaurant Sector

All safety shoes for the restaurant sector must be certified in accordance with European regulations to ensure compliance with safety requirements set by law. The main regulations include:

• EN ISO 20344: Defines testing methods and general requirements to verify the protection of safety footwear.
• EN ISO 20345: Requires the toe cap of the shoes to withstand a drop of 20 kg from a height of 1 meter (equivalent to 200 Joules), ensuring protection against impacts and compressions.
• EN ISO 20347: Relates to work footwear without a toe cap, commonly used in environments with lower exposure to serious risks.

Toe Cap in Safety Shoes

The toe cap is one of the key components in safety shoes for the restaurant sector, as it provides essential protection against impacts and crush injuries. The materials used for the toe cap can vary, with different options to meet comfort and safety needs:

• Steel: A traditional material, extremely robust and heavy, mainly used in restaurant environments with high crushing risks.
• Aluminum: Lighter than steel, it still offers excellent protection and is appreciated for comfort and thermal insulation.
• Composite Materials: Provide equally effective protection but with reduced weight, making them ideal for those seeking lightweight and comfortable footwear without compromising safety.

In the restaurant sector, choosing the right safety shoes can make the difference between working safely or risking serious injuries. It is essential to consider the safety class, additional features, and regulations to ensure that the shoes fully meet the needs of the working environment.