Workplace Hazards: How Can You Prevent Accidents in Hospitality?

An overflowing pot, a falling knife, a deep fryer splattering oil … Wherever you look, a hospitality business is full of hazards. 

In this new article, the experts at Shoes For Crews show you how to guide your staff safely and unharmed through their working day despite all workplace hazards—including potential trip hazards and hot hobs.

Workplace Hazards: A Few Figures … 

Why you should address this topic as a business manager or safety officer is obvious. Nevertheless, it never hurts to look at the figures in order to remind yourself of the urgency of this issue. After all, you want to keep workplace hazards to a minimum.

The DGUV statistics (“German Social Accident Insurance”) on occupational accidents from 2022 provide a perfect starting point. The German Social Accident Insurance document shows that, in 2022 alone, there were 108,446 reportable accidents in the “service occupations and sales” sector. This is no insignificant number, especially when you consider that it entails absences from work, sick leave or, in the worst case, fatalities. In addition, the DGUV states that the domestic services sector (kitchens, canteens) is a focal area for accidents involving hot, flammable substances.

The conclusion is clear: there are still many accidents to prevent, and this requires clear prevention measures in every business. But what can a prevention strategy look like? And what needs to be considered? We will show you below.

Workplace Hazards: The Most Important Measures

When you think about all the actual and potential hazards in the workplace of a waiter or chef, the first fleeting thought is surely, “Oh dear, that can’t possibly go well!” Fortunately, however, it is not as bad as it may seem at first glance, as countless bars, cafés and restaurants prove every day. Nevertheless, you should identify the different hazards in order to introduce appropriate, effective prevention measures.

The most common hazards in hospitality workplaces include:

• Slippery floors
• Handling cleaning products
• Heat and burns 
• Sharp objects, such as knives or glasses 
• Musculoskeletal disorders caused by prolonged standing and frequent lifting/carrying

These points lead to what we believe are the three most important measures:

• Suitable Footwear

Slippery floors are the number one hazard in hospitality businesses. It is no coincidence that our founder Stan Smith based his business concept on the technology of slip-resistant soles. More than 40 years ago, he noticed an increase in injuries caused by slips and falls and decided to take action. That is why all our models—whether work shoes or safety shoes—are equipped with a slip-resistant outsole … for greater safety in your business!

Different technical features are required depending on the area of responsibility in hospitality. For example, in addition to a slip-resistant outsole, a shoe for chefs should also feature a protective toe cap. This helps prevent another major workplace hazard: injuries caused by heavy objects or falling knives.

However, one thing applies to all hospitality employees: in addition to technical requirements such as slip resistance or water repellency, suitable  footwear should above all be comfortable! This is because musculoskeletal disorders—the gradual workplace hazard—can be minimised precisely through this feature. You can find out more about this frequently underestimated risk in our article “Prolonged Standing at Work: The Hazards”.

Our range of shoes helps you keep workplace hazards as low as possible and is broad enough to meet a variety of fashion and technical requirements. If you would like more detailed information, please feel free to contact us at any time and read articles from our blog, such as “Fashionable Safety Shoes: Style & Comfort at SFC” or “Comfortable Kitchen Shoes: Trainers, Slippers and Clogs at SFC”.

• Appropriate Workwear

Alongside suitable footwear, workwear must also meet the demands of workplace hazards. Work clothing in every business should have the following characteristics:

• Tear-resistant 
• Heat-resistant 
• Durable 
• Breathable 
• Comfortable 
• Crease-resistant

Characteristics such as heat resistance or durability help prevent burns, for example. Breathability and comfort, on the other hand, can reduce the risk of heatstroke in the workplace. 

More specific instructions on workwear must then be given depending on the area of responsibility. For example, all garments worn by kitchen staff must comply with the HAACP concept (Hazard Analysis Critical Control Point). This is set out in EU Regulation (EC) No 852/2004 in order to ensure hygiene when handling food.

• Staff Training

Finally, as a preventive measure, we would like to encourage you to train your employees in occupational safety. Many businesses may find training inconvenient or even unnecessary, but successful prevention begins with informed employees who are aware of workplace hazards. Do not forget that your staff also have an interest in protecting their own physical integrity, making them some of your greatest allies when it comes to occupational safety.

If you are not sure where or how to approach training, we recommend the website of the German Social Accident Insurance Institution for the Food and Hospitality Industry (BGN). It offers excellent informational material.

As you can see, workplace hazards in hospitality are numerous, but there is nothing that cannot be managed with a good strategy!