Tips for a safer workplace in hospitality

20 June 2023

A large-scale Esener study on how health and safety risks are managed in practice at European workplaces shows that:

98% of businesses in this sector are micro-enterprises with fewer than 10 employees.
this sector mainly targets women, young workers, and migrants
the hospitality industry offers atypical employment with temporary/seasonal work and irregular long/short working hours.

Main safety and health risks

The main safety and health risks in the hospitality sector are repetitive hand or arm movements, the risk of accidents involving machinery, exposure to heat, cold or draughts, and finally the risk of slips and falls. There is a high prevalence of musculoskeletal disorders, skin and respiratory problems, cuts and lacerations, and burns.

Employees in the hospitality sector also face significant psychosocial risks, such as constant contact with clients and high workload and time pressure (stress) to meet tight deadlines during peak periods. Work-related stress and burnout syndrome are relatively common here.

Safety and health risks at work in the accommodation and food and beverage services sector (AFBS). (source: Esener) — Occupational safety and health risks in the accommodation and food and beverage sector (AFBS = Accommodation and Food and Beverage Services). (source: Esener)

Here are some guidelines to ensure safety:

Training and instructions: ensure that all employees receive sufficient training and instructions regarding safety. Teach them how to handle dangerous equipment, chemicals, and fire prevention. Encourage a proactive safety culture where employees can report hazards and work together to minimize risks.
Personal Protective Equipment (PPE): ensure that employees wear the correct PPE, such as non-slip shoes, cut-resistant gloves, and aprons to prevent injury. Ensure that this PPE is regularly checked and replaced if necessary.
Safe storage and handling of chemicals: catering establishments often work with cleaning chemicals and other hazardous substances. Ensure that these substances are stored safely in a well-ventilated place, out of reach of food and drink. Ensure that employees receive the correct instructions on how to safely handle and use these substances.
Fire safety: catering establishments can be fire hazardous due to open flames, hot equipment, and flammable materials. Ensure that sufficient fire extinguishers and fire blankets are present and that employees know how to use them. Conduct regular fire drills and ensure proper maintenance of electrical equipment.
Proper handling of knives and sharp objects: cuts are a common risk in the hospitality industry. Ensure that employees are trained in the safe handling of knives and other sharp objects. Encourage the use of cut-resistant gloves and ensure proper storage of knives when not in use.
Hygiene and food safety: ensure that all employees adhere to strict hygiene regulations and food safety protocols. This includes regular hand washing, correct food storage at the right temperature, avoiding cross-contamination, and regularly cleaning and disinfecting work surfaces and kitchen utensils.
Ergonomics: work in the hospitality industry can be physically demanding. Provide ergonomic workstations and encourage employees to apply correct lifting and carrying techniques to prevent back pain and other injuries.
Safe work environment: keep the work environment clean and tidy to prevent trips and falls. Ensure good lighting in all work areas and remove any obstacles or hazardous situations.

Implementing these safety guidelines will help to create a safe working environment in the hospitality industry, where employees can perform their tasks without unnecessary risks. Safety must always be the highest priority, both for the staff and for the guests.