Common hazards and control measures in the accommodation and food services industry

Last updated: 05 December 2024

Workplace hazardCommon control measures
Slips, trips and falls
  • Regular cleaning, appropriate signage, and proper lighting to reduce risk
  • Clean up spills immediately
  • Use mats on slippery floors and consider ramps instead of steps
  • Ensure employees wear non-slip shoes.
Manual handling
  • Provide mechanical aids and train workers in safe lifting techniques
  • Rotate tasks to prevent repetitive strain injuries
  • Use ergonomic tools and keep equipment well-maintained to reduce the need for forceful movements
  • Encourage regular breaks to avoid strain.
Food safety and hygiene
  • Follow strict hygiene protocols and maintain a regular cleaning schedule to prevent contamination.
Burns and scalds
  • Train staff on the safe handling of hot equipment and liquids
  • Use guards on hot surfaces
  • Ensure first aid is accessible.
Heat stress
  • Drink plenty of fluids and take regular breaks in cool areas
  • Increase air circulation to help cool the body
  • Maintain a healthy lifestyle to cope better with heat.
Fire safety
  • Train staff on using firefighting equipment and practice evacuation procedures regularly.
Machinery and equipment
  • Ensure workers are properly trained on the use of machinery
  • Attach guards to protect against moving parts, and wear appropriate PPE, such as gloves and safety glasses
  • Keep equipment well-maintained to prevent accidents.
Hazardous chemicals
  • Label and store chemicals according to safety guidelines
  • Provide safety data sheets (SDS) for all chemicals
  • Ensure workers wear proper PPE such as gloves and masks when handling chemicals. 

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