10 Common Safety Hazards in the Hospitality Industry

10 Common Safety Hazards in the Hospitality Industry

Hospitality businesses covering hotels, restaurants, takeaway food services, and bars are known for vibrant atmospheres, yet this sector faces significant safety challenges. In Australia, injury rates within this industry have stayed consistently high over the past decade.

Safe Work Australia reports 58.6 injuries and illnesses per 1,000 workers in this industry from 2013 to 2014, a figure sitting 38% above the national average. This trend has not improved much over subsequent years.

Maintaining staff health and safety requires awareness of common hazards workers face, plus knowledge of prevention methods. Below we walk through ten common safety hazards in the hospitality industry, alongside practical solutions for a safer workplace.

1. Slips, Trips, and Falls

Slips, trips, and falls remain among the most frequent causes of injury across hospitality workplaces. Each year, these incidents cause tens of thousands of injuries in Australian workplaces. Contributing factors in hospitality settings include:

• Wet floors from spills and cleaning
• Damaged or uneven flooring
• Clutter or obstacles in walkways
• Poor lighting
• Improper footwear

Controlling the Risk

To mitigate slip, trip, and fall risks, consider implementing measures such as:

• Creating safety protocols, policies, and procedures such as regular cleaning, mopping, floor drying, and spill removal, communicated through training, safety meetings, and workplace policies.
• Assessing risks to identify and prevent potential hazards before they cause harm.
• Addressing hazards during design phases by ensuring proper flooring, good lighting, and clear pathways.
• Keeping workstations clean and clutter-free, storing items in designated areas.
• Providing training so employees understand correct use of personal protective equipment such as non-slip footwear.

2. Manual Tasks

Lifting, carrying, and pushing heavy objects remain common duties throughout hospitality settings. Manual handling injuries, such as sprains and strains, rank among top hazards within the NSW hospitality sector. Typical manual tasks include:

• Lifting heavy containers of food or drink in the kitchen
• Moving tables and chairs for setting up events or cleaning
• Carrying trays of food or drinks to customers
• Transporting boxes of food, beverages, and other supplies
• Replenishing shelves in storage rooms, commercial kitchens, and bars with heavy items

Controlling the Risk

To prevent these common injuries, consider implementing the following measures:

• Providing training on proper lifting techniques and encouraging workers to ask for help with heavy items.
• Utilising mechanical assistance like trolleys to alleviate strain while transporting objects.
• Creating ergonomic workstations by ensuring appropriate heights for counters, tables, and equipment.
• Using a manual handling management plan to identify and address hazardous manual tasks in your workplace.

3. Fires, Hot Surfaces, and Boiling Liquid

Burns and scalds rank among the most common injuries in hospitality, caused by exposure to fire, chemicals, hot oil, steam, or boiling water. Other causes include:

• Leaving stoves, ovens, and fryers unattended while in use
• Cooking methods involving hot oil that result in dangerous splashes
• Handling pots of boiling water or other hot liquids without adequate protection
• Exposure to steam from cooking equipment like steam tables
• Use of open flames for cooking, flambéing, or decorative purposes
• Ignition of grease buildup on cooking surfaces or in vents

Controlling the Risk

To reduce burn and scalding risk, businesses should:

• Keep floors clean and ensure staff wear slip-resistant shoes.
• Use warning signs near hot surfaces, cool cooking oil before draining, and cover equipment holding hot fluids.
• Employ long-handled baskets, automatic lowering devices for fryers, and gravity-feed chutes.
• Train employees on safe usage of espresso machines, deep fryers, and correct handling techniques.
• Conduct routine safety checks to confirm all equipment gets turned off before closing.
• Equip workers with heat-resistant gloves and aprons.

4. Chemical Hazards

One worker suffered chemical burns and permanent blindness in one eye after splashing undiluted beer line cleaner into a pressurised keg without protective gear. This case highlights risks tied to hazardous substances used within hospitality settings. The most common harmful substances found in this industry include cleaning chemicals like antiseptics, detergents, polishes, and air fresheners, which pose safety and health risks. Key risks include:

• Acute health effects: skin irritation, respiratory issues, eye damage, chemical burns
• Chronic conditions: asthma, dermatitis, severe long-term health problems
• Food contamination when cleaning agents contact food prep surfaces
• Fire explosions when chemicals get stored too close together or improperly
• Legal penalties and reputational damage due to chemical spills or leaks

Controlling the Risk

To mitigate these health risks, you must:

• Ensure all containers carry correct labels.
• Follow Safety Data Sheets (SDS) to ensure proper handling, storage, and disposal of chemical substances.
• Train staff on safe usage of chemicals and provide appropriate PPE.

5. Electrical Hazards

Electricity remains an essential energy source throughout hospitality, powering equipment like refrigerators, freezers, ovens, and lighting. However, this power source also poses significant risk to employees exposed to electrical hazards. Electrical risk usually stems from:

• Damaged or frayed cords on equipment
• Plugging many devices into one outlet
• Worn-out or damaged electrical appliances and equipment
• Inadequate regular maintenance and inspections of electrical systems
• Wet floors near electrical cords or outlets

Controlling the Risk

A 19-year-old part-time restaurant employee in Australia was electrocuted while cleaning a clamshell grill, resulting in a $120,000 fine for the company—an incident that simple precautions could have avoided. To prevent electrocution and electrical fires, businesses must:

• Allow only licensed and registered electricians to conduct electrical work.
• Ensure all electrical equipment meets Australian/New Zealand standards (AS/NZS) and relevant safety regulations, such as AS/NZS 3820:2020 (Essential Safety Requirements for Electrical Equipment).
• Inspect and test electrical equipment on a regular schedule.
• Use residual current devices (RCDs) to protect against electrical risks.
• Implement electrical risk management procedures and train workers accordingly.

6. Sharp Tools

Cuts and lacerations rank among the most commonly reported injuries in hospitality, often caused by knives and other sharp tools. Items like knives, slicers, and graters remain essential for food preparation, yet pose significant safety risks when used incorrectly or without proper training. Factors contributing to sharp tool risk include:

• Dull blades requiring additional pressure for use
• Improper handling of knives, such as using them to open cans or pry objects apart
• Inadequate training on safe usage and handling of tools

Controlling the Risk

Kitchen staff, bartenders, and servers should follow safe practices to reduce cut risk when using sharp tools:

• Educate workers on safe use, cleaning, and sharpening of tools and knives.
• Wear appropriate protective gear like cut-resistant gloves and aprons, especially when using power tools or sharp instruments.
• Store knives safely in designated places like knife blocks or mounted strips, washing them separately from other utensils.

7. Machines and Equipment

One example of a machine-related injury involved a kitchen assistant at a club whose arm got crushed by an unguarded mixing machine lacking an automatic off-switch. Machinery used throughout hospitality, such as mixers, slicers, grinders, fryers, and presses, can cause serious injuries if not operated or maintained correctly.

Risks associated with machines and equipment in this industry include:

• Electrical hazards from improper grounding or wiring
• Mechanical risks like crushing, cutting, entanglement, and abrasion
• Slip and trip hazards from machines with sharp edges or inadequate guarding

Controlling the Risk

To prevent injuries from machinery and equipment, workplaces must:

• Use machine guarding and safety devices to prevent accidental contact with moving parts.
• Ensure machinery and equipment have appropriate safety features such as automatic shut-off, safety interlocks, and emergency stop buttons.
• Implement lock-out/tag-out procedures to prevent unexpected start-ups during maintenance or repairs.
• Establish emergency procedures for accidents involving machinery and equipment.

8. Fatigue

Every business can experience work-related fatigue to varying extents, though certain sectors face higher risk, especially where shift work applies. Fatigue carries severe consequences within hospitality, since staff often work long hours, late shifts, and early mornings.

Causes of fatigue in this industry fall into work-related and lifestyle categories:

Work-Related Factors

• Unpredictable schedules and long work hours
• Shift work, including night shifts, with inadequate recovery time
• Shifts exceeding 8 hours or running too short, causing frequent changes
• Poor planning, coordination, and insufficient breaks between shifts
• High physical demands and job stress levels

Lifestyle Factors

• Poor sleep quality or sleep disorders
• Social obligations and family responsibilities
• Multiple jobs or side hustles
• Long commutes or travel to work

Controlling the Risk

Fatigue management within any workplace involves shared responsibility between employers and workers. Strategies to mitigate fatigue risk include:

• Implementing the four-step risk management approach outlined by Safe Work Australia's Guide for Managing the Risk of Fatigue at Work. This includes identifying common hazards, assessing risks, developing risk controls, and reviewing and improving strategies.
• Developing mental health-related policies and procedures to identify and control fatigue-related hazards in consultation with workers.
• Providing adequate rest breaks, flexible work arrangements, and stable shift schedules so staff get sufficient sleep.

9. Workplace Violence

Employees working within hospitality may face violence on the job. A University of Queensland study revealed that more than 60% of hospitality workers experienced sexual harassment, verbal or psychological bullying, or racial abuse, with over 70% witnessing such behaviours. That study also found 42% reported abuse from managers or supervisors, pointing to a widespread problem.

Common causes of workplace violence in this industry include:

• High public interaction, including intoxicated or aggressive customers, can lead to confrontations.
• Power imbalances and a "customer is king" mentality can enable abusive behaviour.
• Long hours, high stress, and lack of training for handling difficult situations.
• Blurred boundaries between private and public spaces due to close staff-customer interactions.

Controlling the Risk

To address workplace violence, employers should take practical measures, including:

• Developing and implementing a policy for dealing with the public that outlines acceptable behaviour and consequences for violations.
• Training staff on how to identify and manage common hazards related to workplace violence.
• Providing a clear reporting process for incidents, including options for confidential reporting.
• Implementing comprehensive training programs on de-escalation techniques and self-defence.
• Encouraging a culture of respect, non-tolerance for discrimination or harassment, and effective communication between staff and management.

10. Food Safety Hazards

Given the high volume of food consumed across hotels, restaurants, and other food businesses, ensuring food safety remains essential. Main food safety hazards found in hospitality include:

• Contamination of food through bacteria, viruses, parasites, and fungi.
• Foreign objects such as glass, metal, hair, or plastic ending up in food.
• Incorrect storage temperatures allowing bacterial growth.
• Contact between raw and cooked foods spreading harmful bacteria.

Controlling the Risk

To reduce food safety concerns throughout hospitality, businesses need strong food safety programs built around these key elements:

• HACCP Plans: Hazard Analysis and Critical Control Points (HACCP) offers a systematic approach to identifying, evaluating, and controlling hazards in food production. HACCP plans involve seven principles businesses can adapt to their operations.
• Proper Staff Training: All personnel, including managers, should receive food safety training. Educate staff on food safety principles alongside HACCP plan specifics.
• Workplace Illness Policies: Implement policies requiring food handlers to report illnesses and prohibiting them from working while unwell.
• Regular Inspections and Audits: Conduct regular inspections of all food handling areas and equipment. Schedule third-party audits for independent verification of your food safety program's effectiveness.
• Temperature Controls: Monitor food temperatures regularly to ensure stored food stays safe to consume—train staff on proper temperature control practices, including correct thermometer use.

Protect Your Staff from Hospitality Industry Hazards

Standardise your safety practices with help from SafetyDocs by SafetyCulture. Empower your hospitality team with our comprehensive suite of tools and resources designed to address unique safety challenges within your industry. From hazard identification and safety management plans to emergency response, we've got you covered.

For related guidance, see our overview of workplace health and safety in the cleaning industry and our article on safety in the manufacturing industry, both offering parallel lessons for hospitality operators managing similar hazards. Strong reporting culture matters too—learn more in our guide to reporting hazards in the workplace.

Check out our templates to streamline safety processes within your hospitality business:

• Hospitality Safety Packages
• Food & Beverage Hospitality OHS-WHS Industry Suite
• Cleaners OHS-WHS Industry Suite
• Food & Beverage Hospitality SOP Pack

With the right workplace health and safety measures in place, you can protect staff and customers while providing a pleasant, safe experience for everyone. For more resources on occupational health and safety, contact us today.

Author - Craig Cruickshank is the HSEQ Manager and Senior Technical Advisor at SafetyDocs by SafetyCulture.

Craig comes from a construction and environmental background, with experience across both private and public sectors, and remains passionate about making health and safety information easy to find and understand for everyone.

Learn more about Craig's work on LinkedIn

Available for instant download and supplied in fully editable MS Word format for use in your business.

Please note that the above information is provided as a comment only and should not be relied on as professional, legal or financial advice.