Burns caused by flambé foods

From 1978 to 1990, five patients were admitted to the hospital for treatment of burns that were sustained during the preparation of flambé foods in restaurants. Three patients were patrons, and two were waiters. The average body surface area involved was 14% (range 10% to 18%). The average area of full-thickness burn was 3% (0% to 10%). All patrons required long-term psychologic support and were involved with lengthy and expensive litigation proceedings. The two waiters lost a total of 5 months from work. Although these injuries are quite rare, it is hoped that they can be totally prevented by adherence to certain safety guidelines.