Health and safety in catering and hospitality is critical. From handling food, equipment, and chemicals to ensuring fire safety, the diverse nature of tasks exposes employees to a wide range of hazards. Employers provide employees with adequate training to safeguard themselves, their colleagues and customers.
This guide explores the importance of health and safety in catering and hospitality, the regulations and responsibilities employers must follow, and the training required to meet legal and industry standards.
Why is health and safety training essential in catering and hospitality?
The hospitality and catering industry employs around 3.5 million people in the UK, contributing £93 billion to the economy every year. However, the sector also faces a higher-than-average employee turnover rate with 30% of hospitality workers leaving in the first 90 days.
Employees in restaurants, cafés, catering companies, event venues, and hotels face risks such as foodborne illnesses, slips and trips, manual handling injuries, fire hazards, and stress. Each organisation must prioritise employee training to maintain compliance with health and safety regulations while creating a safer working environment.
Training must be provided to all employees, regardless of employment type (full-time, part-time, or contract), and should also extend to temporary or off-site workers who face similar risks.
What are an employer’s responsibilities for health and safety in the catering industry?
Employers in catering premises have legal and moral duties to ensure the health, safety, and welfare of their employees, customers, and anyone who may be affected by their operations.
They are responsible for:
Ensuring compliance with health and safety regulations
Employers must adhere to laws such as the Food Safety Act 1990, the Control of Substances Hazardous to Health (COSHH) Regulations, and the Manual Handling Operations Regulations 1992 (see below).
Displaying appropriate safety signage, such as fire exit signs and food hygiene instructions, is equally important to guide employees and visitors.
Conducting risk assessments
Risk assessments help identify workplace hazards such as slippery floors, hot surfaces, and sharp tools. Risks must be assessed for all individuals within the premises, including employees and visitors, with appropriate control measures implemented to minimise potential harm.
Risk assessments should be reviewed periodically and updated whenever there are significant changes in the workplace. For more information, please see our article, How to write a risk assessment.
Promoting a positive health and safety culture
Promoting a positive a safety culture within the workplace is key. Employers should encourage employees to report hazards, near-misses, and incidents without fear of reprisal.
Appointing competent health and safety representatives and conducting regular safety meetings can reinforce safety awareness.
Maintaining equipment
Maintaining equipment and premises is another critical responsibility. Regular inspections and maintenance ensure that all kitchen equipment is safe and in good working order.
Employers must also uphold cleanliness standards to prevent risks like cross-contamination, foodborne illnesses, or pest infestations. Safety features such as ventilation systems, fire extinguishers, and first aid kits should be checked frequently to ensure they are operational.
Keeping detailed records
Employers are also responsible for keeping detailed records. These include risk assessments, safety procedures, and training sessions.
Records of workplace incidents and near-misses should also be maintained to identify patterns and develop preventative measures.
Logs of inspections and maintenance for equipment and premises must be retained to demonstrate compliance with safety standards.
Providing health and safety training
Providing effective health and safety training is essential. Employees must be trained to recognise workplace hazards and follow safe working practices, particularly in areas like manual handling, fire safety, food hygiene, and the use of kitchen equipment.
Training should be continuous and updated to reflect changes in procedures, equipment, or legal requirements, ensuring employees remain informed and prepared.
Is health and safety training mandatory in catering and hospitality?
Health and safety training is a legal requirement for catering and hospitality workers under the following regulations:
Health and Safety at Work Act 1974
Employers must provide information, instruction, and training to ensure, as far as reasonably practicable, the health and safety of employees. This includes training on safe working practices and use of equipment.
Management of Health and Safety at Work Regulations 1999
Employers are required to provide adequate health and safety training:
- On recruitment.
- When there are changes to working practices, equipment, or procedures.
Training must be repeated periodically and adapted to the needs of the worker.
Manual Handling Operations Regulations 1992
Employers must provide appropriate training for workers to handle loads safely to minimise risks of injury.
Control of Substances Hazardous to Health (COSHH) Regulations 2002
Employers must provide training on handling hazardous substances safely, including proper use of personal protective equipment (PPE) and procedures for dealing with spills or exposures.
Regulatory Reform (Fire Safety) Order 2005
Employers must ensure that employees are trained in fire safety, including evacuation procedures, recognising fire hazards, and the use of firefighting equipment.
Food Safety and Hygiene (England) Regulations 2013
Food business operators must ensure that food handlers receive training on food hygiene and safety commensurate with their work activities.
These regulations collectively enforce the need for ongoing, relevant training to keep hospitality workers informed and prepared to perform their roles safely and in compliance with legal requirements.
What training do hospitality and catering workers require?
Here are the core areas of training required:
Health and Safety Awareness training
All industries and organisations must provide general health and safety training in line with the Health and Safety at Work Act 1974. All employees within an organisation must undertake this training.
Our Health and Safety Awareness Course provides employees with the basic knowledge and skills they need to protect their own safety and that of others. The course builds awareness of responsibilities, risk identification and incident reporting.
Fire Awareness and Fire Marshal Training
Fire safety in the hospitality industry is vital, with the Fire and Rescue Services attending 587 fires in hotels, boarding houses and hostels in 2023-24. The Regulatory Reform (Fire Safety) Order 2005 mandates that all employees undergo fire awareness training, and fire marshals receive specific fire warden training.
Our Praxis42 Online Fire Safety Training provides all employees, including management, with a thorough understanding of the causes of fire, how to prevent fires and how to respond in emergencies. Our Fire Marshal Training is for appointed wardens within an organisation to learn more about their role as fire marshal and their responsibilities.
Food Safety and Food Allergy Awareness Training
Under the Food Safety Act 1990, employees who cook, prepare or handle food must be trained in food safety and hygiene. It is an employer’s duty to minimise food-related risks for employees and members of the public.
Employees must also be trained in food allergy awareness under The Food Information Regulations 2014 to avoid risks with allergens and correctly identify and label allergens on menus and food packaging for consumers.
At Praxis42 we offer basic Food Safety Training for those involved in the preparation, cooking and handling of food. We also provide Food Allergen Awareness Training to support organisations to meet legal requirements, such as Natasha’s Law, by ensuring employees know how to prevent cross-contamination in food and preparation.
Manual Handling Training
Under the Manual Handling Operations Regulations 1992, all employees in the hospitality industry must receive manual handling training. Employers must train employees to avoid or reduce risks from manual handling and understand the hazards involved.
Our Praxis42 Manual Handling Awareness Course educates employees on safe lifting techniques and how to avoid hazards associated with manual handling tasks and reduce the risk of musculoskeletal injuries.
What other health and safety training should be considered?
Beyond mandatory training, it is worth considering additional health and safety training to address industry-specific risks and promote a positive health and safety culture:
- Slips, Trips and Falls Training. The Health and Safety Executive (HSE) has reported that slips, trips and falls are the most common workplace accidents, accounting for 31% of all accidents. In the hospitality and catering industry, these types of accidents may be common due to risks in kitchens and restaurants.
- COSHH Training. Hospitality workers may deal with hazardous chemicals, such as cleaning products, which can pose a risk if not handled properly. Control of Substances Hazardous to Health training enables employees to use hazardous products carefully, minimising risk to themselves and others.
- Bullying and Harassment Training . With the hospitality industry facing some of the worst abuse, training employees in physical and verbal abuse, bullying and harassment can help them recognise the signs of harassment and take steps to reduce the risk of physical or mental harm.
- Stress Awareness Training for Employees. Work can be stressful, especially in hospitality and catering. Stress training can help employees identify signs of stress and how to deal with it. Our Stress Awareness Training for Managers also aims to train managers to recognise the signs and symptoms of stress and understand effective stress management.
- Conflict Resolution Training. In high-pressure environments like hospitality, conflicts may arise between staff, management, or even customers. Conflict Management Training provides employees with the tools to de-escalate tense situations, foster positive communication, and maintain a respectful and safe workplace for all.
- Anti-bribery Training . Working with clients and suppliers may bring risks surrounding bribery. Anti-bribery training aims to educate employees on spotting the signs of bribery within the workplace and how to report it.
Praxis42 online courses – promoting health and safety in catering & hospitality
Investing in health and safety awareness for catering and hospitality is more than a legal obligation – it is an essential step towards building a culture of safety, reducing risks, and protecting employees and customers.
At Praxis42, we offer a comprehensive range of health and safety courses for the catering and hospitality industries, delivered via our SHINE Learning Management System.
Our courses are SCORM-compliant, enabling seamless integration with your existing systems. Employees can complete training at their convenience, and managers can track progress, generate reports, and ensure compliance with legislation.
We also offer bespoke training options where we tailor our courses to your organisation’s processes and requirements. To find out more, please talk to our friendly team on 0203 011 4242/info@praxis42.com
Adam Clarke
Managing Director (Consulting)
