Occupational hazards and risk assessment (Slips, trips, and falls)

Concept of hazard and occupational risk

A hazard is a state of the work environment that can cause an accident or illness. Occupational risk is the probability of this adverse event occurring and its potential consequences. In blue-collar jobs in HoReCa (e.g., cook, housekeeper), risk assessment is crucial because physical work involving specialized equipment carries significantly more accident risks than office work.

Identifying hazards and harmful factors

• In the kitchen: sharp mechanical tools (slicers, meat grinders), hot surfaces (ovens, stoves, deep fryers), handling heavy GN containers.
• In the dining room and common areas: dynamic movement of staff with hot dishes, narrow passageways, stairs, aggressive or intoxicated guests.
• Noise: generated by ventilation systems (hoods), hood dishwashers, the bustle of the restaurant room, and music. Prolonged noise causes fatigue and lack of concentration.
• Sudden temperature changes: frequent transitions from the hot kitchen environment to the cold store or freezer (thermal shock) promotes infections and weakens the body.

Slips, Trips & Falls

These are the most common causes of accidents in catering and hospitality. Greasy or wet floors are a daily risk. The wet floor procedure is strictly mandatory – any fluid spill (water, oil, soup) must be immediately secured (yellow “Caution wet floor” sign) and wiped up. A key protection against slipping is wearing certified, closed-toe work shoes with non-slip soles.

Protective measures and risk mitigation methods

To ensure safe work, we apply an appropriate hierarchy of risk mitigation:

• Elimination and reduction (Collective protection): e.g., installation of efficient exhaust ventilation, non-slip epoxy resin floors, emergency switches in slicers, grates over floor drains.
• Personal Protective Equipment (PPE): when a hazard cannot be eliminated through hardware, we use personal protection. These include thermal gloves (for the oven), steel anti-cut gloves (for filleting), waterproof aprons (in the dishwashing area), and the aforementioned non-slip shoes (foot protection against liquid burns and falls).