Hospitality workplaces are full of hazards: wet floors, hot surfaces, knives, heavy boxes and chemicals. Health and safety means spotting risks before someone is hurt, knowing the emergency procedures and knowing how to report incidents, including near misses.
Why it matters
Slips, burns, cuts and strains are common and can keep you off work for weeks. Safe habits protect everyone.
Key ideas
Spot, fix, report
Fix a hazard if it is safe to, such as wiping a spill. If not, warn others and report it straight away.
Safe lifting
Bend your knees, keep your back straight and hold loads close. Use a trolley for heavy items.
Chemical safety
Only use products you are trained on, follow the label and never mix chemicals.
Step by step
- 1
On day one, find the fire exits, assembly point and first aid kit.
- 2
Check your area for hazards at the start of each shift.
- 3
Clean spills immediately and put out a wet floor sign.
- 4
Use protective equipment, such as oven gloves, for each task.
- 5
Report every injury or near miss.
Do
- Wear the non-slip shoes your venue requires.
- Keep fire exits and corridors clear.
- Carry knives pointing down, and never leave them in a full sink.
Common mistakes
- Don't run, even when it is busy.
- Don't use equipment you are not trained on, such as a slicer.
- Don't hide an injury, however small.
The situation
A glass smashes near table 5 while guests are seated close by.
What a professional does
You ask nearby guests to stay still. Using a dustpan and brush, never your hands, you sweep a wide area and check under chairs. You replace any food or drinks the glass could have reached, then tell your supervisor.
Useful phrases
“Careful, the floor's wet here. Please walk this way.”
“There's broken glass by table 5. Can you keep people back?”
Pro tip
If you are unsure whether something is safe, stop and ask.
Quick check
A coffee machine cable is frayed but still works. What should you do?
Think about it, then show the answer
Stop using it, switch it off if it is safe to do so and report it immediately.