Main occupational risks in hospitality and catering

The hospitality and catering sector encompasses very different job roles, which means it is exposed to occupational risks of varying kinds. Given that complex situations are common in facilities such as kitchens and restaurants, it is not surprising that the number of workplace accidents is very high year after year.

The latest data published by the Ministry of Labour and Social Economy show that in 2023, there were 64,184 workplace accidents resulting in sick leave among workers in the catering and retail sector. This places it as the third segment with the highest incidence in Spain, behind only agricultural, construction and industrial labourers, and skilled manufacturing workers. 

Occupational risks are divided into different groups depending on their origin and the consequences for the worker affected. In hospitality, prevention and personal protective equipment should focus mainly on safety, hygiene, ergonomics and psychosocial factors. 

Safety-related occupational risks in hospitality

Most hospitality and catering workers are exposed to safety risks. Waiters, chefs, receptionists and room attendants may face accidents of this kind during their working day.

Falls on the same or a different level

Falls, both on the same and on different levels, are mainly caused by the following factors:

• slippery floors due to spilled substances,
• poor condition of the facilities,
• lack of guardrails,
• poor lighting,
• unmarked changes in level,
• storage areas located at excessive heights,
• collisions with objects unexpectedly due to a lack of order.

Cuts, impacts and projections

The use and transport of sharp utensils can cause accidents if they are not properly sharpened, are not used correctly, are not carried in accordance with protective measures, or if rubbish bags containing sharp items are not handled with due care.

Falling objects during handling

To prevent accidents during the handling, transport or stacking of loads, it is recommended to use equipment such as trolleys or pallet jacks. 

Having a clear organisation and signage system on storage shelves largely prevents objects from falling during handling. 

Burns

Kitchens can accumulate excess grease or suffer from poor maintenance, which can cause fires and, consequently, burns to workers present there.

Electrical contact

Inspecting electrical components is essential to prevent short circuits, damaged cables or faulty plugs. It is essential that repairs are carried out by qualified personnel and that equipment requiring electricity is handled with completely dry hands and clothing.

Hygiene-related occupational risks in hospitality

These risks mainly affect kitchen, maintenance and cleaning staff, although workers in other roles may also be affected depending on their workplace conditions.

Exposure to contaminants

Contamination may result from the use of chemical products for cleaning or biological products while handling food.

In addition to using gloves, safety goggles and masks when exposed to certain substances, the following is recommended:

• store chemical products properly labelled and away from food,
• never mix bleach and ammonia,
• train workers on the risks of the products they will use,
• ensure adequate ventilation of the facilities.

Exposure to extreme temperatures

Excessively high temperatures can be reached in kitchens, while temperatures in refrigeration rooms can be too low. In all cases, workers should wear appropriate protective clothing, limit exposure times, stay properly hydrated and avoid alcoholic beverages.

Ergonomic occupational risks in hospitality

Ergonomics addresses the adaptation of workplaces to people's physical and psychological characteristics. The demands of hospitality have a considerable impact on the bodies and minds of workers in most job roles.

Overexertion

If not carried out correctly, the handling and transport of heavy objects such as goods or luggage can cause physical injury. Some good practices to minimise these risks include:

• bending your knees to squat rather than bending at the waist, 
• moving while carrying objects at hip height,
• keeping heavy objects close to the body,
• finding the best grip point for each load,
• using lifts, carts, trolleys or pallet jacks when very heavy loads need to be transported.

Awkward postures 

Spending many hours standing or adopting an inappropriate posture causes hospitality workers to strain their bodies and put their health at risk. The best way to avoid this is to observe scheduled breaks, keep the back straight at all times and alternate tasks to encourage changes in posture.

Stress

Varied working hours, night shifts, an increased pace to meet targets, the demands of dealing with the public, or working hours coinciding with normal meal times can cause stress among hospitality workers. 

A workplace risk prevention plan developed following a thorough assessment of the specific circumstances of each hospitality and catering establishment contributes to the well-being of workers and prevents many of the incidents they may face in their workplaces. At Shoes For Crews, we specialise in manufacturing footwear tailored to the needs of the different job roles in the sector. Thanks to the design and materials we use, especially in the insoles, our footwear can be worn throughout the entire working day, as it is very comfortable regardless of the model chosen. In addition, our patented sole prevents slips and promotes traction regardless of floor conditions, as it adapts even to the most demanding environments. Contact us and we will offer you the most suitable solutions for your business.