HOSPITALITY AND LICENSED TRADE
HOSPITALITY AND LICENSED TRADE
Safety management for hotels, restaurants, bars and licensed venues
1 in 3
hospitality workers suffer a work-related injury or illness each year.
Slips, trips, burns, manual handling injuries and stress are the dominant hazards. High staff turnover and seasonal workers mean safety inductions and training must be continuous, not one-off.
Your legal framework
The Health and Safety at Work Act 1974, Management Regulations 1999 and Food Safety Act 1990 all apply. Licensed premises in Scotland operate under the Licensing (Scotland) Act 2005, requiring a Designated Premises Manager (DPM). Fire safety is governed by the Fire (Scotland) Act 2005 or the Regulatory Reform (Fire Safety) Order 2005 in England and Wales.
The highest-consequence risks
Slips, trips and falls
Wet floors, changes in level between front and back of house, and outdoor areas in poor condition are the most frequent causes of injury to both staff and customers.
Burns and scalds
Kitchen environments involve constant exposure to hot surfaces, liquids and steam. Young and agency workers are at highest risk.
Manual handling
Barrel changing, linen handling, furniture moving and deliveries all carry manual handling risk. Back injuries are the most common result.
Violence and lone working
Licensed venues face heightened risk of verbal and physical violence, particularly during late-night service. Lone working at close of business is a specific hazard.
Five priorities for licensed premises
1
Maintain floor surfaces and housekeeping standards. Most slip and trip claims in hospitality are preventable with proper flooring, prompt spillage management and adequate lighting.2
Train all kitchen staff on burns and fire prevention. A structured induction covering hot work, fryer safety and fire procedures reduces kitchen injuries significantly.3
Document and review risk assessments regularly. Seasonal menus, new equipment and layout changes all create new risks. Assessments must be live documents, not filed and forgotten.4
Implement a lone working and door safety protocol. Opening and closing procedures, check-in systems and documented incident reporting protect both staff and the business.5
Appoint a DPM (Scotland) or DPS (England/Wales). The legal requirement for a nominated premises manager is separate from your health and safety obligations. Both must be in place.
Did you know?
Slips and trips account for over 50% of all major injuries in the hospitality sector and are the most common cause of employer liability claims. Most are preventable with basic housekeeping standards and appropriate floor surfaces.