OSH Training · HoReCa Industry

Periodic OSH Training for Hotel and Catering Employees

Format

Online / e-learning

Duration

8 teaching hours

Frequency

Every 3 years*

About the training

The periodic OSH training has been prepared for employees of hotels, restaurants, cafes, guesthouses, and catering companies, with special emphasis on the specifics of working in the hospitality sector.

The program focuses on real hazards present at workstations related to food preparation and serving (working with hot oil, pressurized steam, sharp mechanical devices) as well as cleanliness maintenance and customer service (ergonomics of bed making, contact with professional washing and cleaning chemicals).

Special emphasis has been placed on preventing the most common accidents in the industry, i.e., slips, trips, burns, and cut injuries. The material also covers hygiene rules, evacuation procedures for accommodation facilities, and pre-medical first aid.

The course also analyzes psychosocial conditions characteristic of the industry, including working under time pressure, shift work, and procedures for coping with stress and conflict situations with guests.

Who is this training for?

The training is intended for employees working in manual and related positions in facilities providing hotel and catering services, including:

✓Chefs, head chefs, and kitchen assistants

✓Waiters, bartenders, and baristas

✓Cleaning staff (housekeeping, maids)

✓Receptionists and customer service staff

✓Technical department staff and maintenance workers

✓Catering and banquet company employees

Upon completion, the participant:

✓Knows the most important OSH and sanitary regulations applicable in gastronomy and hospitality

✓Can identify hazards in the kitchen, restaurant room, and hotel spaces

✓Knows how to safely operate electrical and mechanical catering equipment

✓Applies ergonomic work techniques (e.g., when lifting heavy crates or making beds), protecting their spine

✓Knows the procedures for handling professional cleaning chemicals and can read Safety Data Sheets

✓Knows how to safely and calmly evacuate guests and provide first aid for burns and injuries

More than regulations – focus on accident prevention

This training departs from theoretical rules in favor of practical accident analysis (case studies) occurring in accommodation facilities and restaurants. We educate on how to avoid slipping on wet floors, how to properly secure contaminated bedding, and why you must not extinguish burning fat in the kitchen with water.

The training is conducted in accordance with the Labor Code and the Ordinance of the Minister of Economy and Labor regarding training in the field of occupational safety and health. Employees in manual positions in the HoReCa industry are obliged to undergo periodic training at least once every 3 years.