Top causes of injury
in hospitality and food service:

  1. Slips, trips, and falls
  2. Struck by object
  3. Overexertion/bodily reaction
  4. Exposure to harmful substances or environments
  5. Struck against object

According to the Bureau of Labor Statistics (BLS), workers in the hospitality and food service industry experienced over 75,000 nonfatal injuries requiring days away from work in 2016. Common hazards include overexertion from lifting; sharp knives in kitchens; exposure to cleaning and laundry chemicals; burns from stoves, ovens, and fryers; workplace violence; and slips, trips, and falls.

The most common OSHA violations in food service establishments include hazard communication, personal protective equipment (PPE), electrical safety, portable fire extinguishers, injury and illness recordkeeping, medical services and first aid, bloodborne pathogens, and exit routes.

  • Compliance Requirements
  • Training
  • Time Savers
  • Best Practices
Related Topics

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Hand Protection 10/30/1978 - STD 01-06-001 - Application of 29 CFR 1910.132(a) to the Retail Food Industry 07/08/2003National
Health - General Airborne Infectious Disease Exposure Prevention Model Plan for Food Service (NY HERO Act)  National
First Aid Automated External Defibrillator Policy and Protocol  National
Back Safety Avoiding Back Injuries  National
Bloodborne Pathogens Avoiding Exposure to Bloodborne Pathogens  National
Bloodborne Pathogens Avoiding Exposure to Bloodborne Pathogens (Spanish)  National
First Aid Basic First Aid for Medical Emergencies  National
Slips and Falls Best Practices Checklist: Preventing Customer Slips, Trips, and Falls in Restaurants  National
Bloodborne Pathogens Bloodborne Pathogens Exposure Control Plan (General)  National
Specific Industries Burn hazards in food service  National
Fire Extinguishers Certified Hydrostatic Test Schedule and Log  National
Bloodborne Pathogens Communicable Diseases  National
Specific Industries Do's and Don'ts to Prevent Burns  National
Specific Industries Do's and Don'ts: Safe Knife Handling  National
Specific Industries Do's and Don'ts: Safer Lifting  National
Ergonomics Effective Ergonomics Program Best Practices Checklist  National
Electrical Safety Electrical Safe Work Practices Regulatory Compliance Audit Checklist  National
Electrical Safety Electrical Safety Plan  National
Electrical Safety Electrical Safety-Related Work Practices Audit Checklist for Employers  National
Electrical Safety Electrical Safety: Unqualified Person  National
Violence in the Workplace Emergency Contact Information  National
Exit Routes Emergency Evacuation Plan  National
Emergency Preparedness Emergency exit routes  National
Ergonomics Ergonomics 3  National
Ergonomics Ergonomics for the Prevention of Musculoskeletal Disorders: Guidelines for Retail Grocery Stores  National
Ergonomics Ergonomics: Industrial  National
Exit Routes Exit Route Design and Construction Inspection Checklist  National
Exit Routes Exit Routes - Supervisors  National
Fire Extinguishers Fire Extinguishers Safe Use and Handling (INT)  National
Fire Extinguishers Fire Extinguishers: Types and Uses (Outline)  National
Fire Prevention Fire Prevention  National
Fire Prevention Fire Prevention Plan  National
First Aid First Aid and Medical Services  National
First Aid First Aid Regulatory Compliance Audit Checklist  National
Ergonomics First Report of Musculoskeletal Disorder Symptoms  National
First Aid First-Aid Incident Report  National
First Aid First-Aid Log  National
First Aid First-Aid Plan for General Industry  National
Specific Industries Food Service Safety (Word)  National
Forklifts Forklift & Pedestrian Safety (Outline)  National
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