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15/02/2008

Factsheet 79 - Protecting workers in hotels, restaurants and catering

Factsheet 79 - Protecting workers in hotels, restaurants and catering

The growing hotel, restaurant and catering sector (HORECA) employs more than 7.8 million, mostly young and low skilled people in the European Union. Typically, employees work long, irregular hours doing physically demanding work. The risks to workers’ safety and health are many and varied, resulting from prolonged standing, carrying and lifting, exposure to high noise levels and working in too hot or cold environments. Workers also suffer cuts and burns, trips, slips and falls, and come into contact with dangerous substances. The work can be monotonous, stressful and draining. Nevertheless, employers and employees can work together to improve workplace safety and health. The prevention report on the HORECA sector highlights key risk prevention measures.

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