New Hospitality Worker Safety Guide

Educational workplace-safety awareness — connected to industries, occupations, employment law, employment documents and company types. Informational only — not legal advice and not a substitute for mandatory workplace safety training; employers remain responsible for compliance, training and worker authorization.

Who this guide is for

This guide is for people starting in restaurants, cafes, bars, hotels, kitchens and similar hospitality settings. It gives a general sense of the safety topics you may meet as a new starter.

It does not replace your employer’s induction, food-safety instruction or task training. Their rules and risk assessment come first, and they remain responsible for keeping you safe. For anything specific, ask your supervisor and follow the official authority that applies where you work.

What to expect

• An induction covering the layout, fire exits and how to raise the alarm.
• Instruction on food-safety and hygiene basics where your role involves food.
• Guidance on handling knives, hot surfaces, fryers and cleaning chemicals safely.
• Information on reporting cuts, burns, slips and other incidents.
• A supervisor or experienced colleague you can ask for help.

Key things to know

• Use knives, slicers and hot equipment only after you have been shown how and authorised to.
• Follow food-hygiene steps as your employer’s procedures and risk assessment require.
• Read the label and follow instructions before using any cleaning chemical, and never mix products.
• Wear the protective clothing or gloves your task calls for, such as oven cloths or cut-resistant gloves.
• Clean up spills promptly to reduce slips, and warn others while the floor is wet.

Working safely in general terms

• Carry knives pointed down and never try to catch a falling blade.
• Use the right lifting technique and ask for help with heavy stock or kegs.
• Keep handles turned inward on the stove and assume pans and trays are hot.
• Keep floors clear and wear suitable non-slip footwear where provided.
• Take your breaks so fatigue does not raise the chance of a mistake.

If something feels unsafe

• Stop if continuing could hurt you, a colleague or a customer.
• Tell your supervisor or manager about the problem straight away.
• Report cuts, burns, slips and near misses through your employer’s reporting process.
• Do not use equipment that looks faulty — report it so it can be checked.
• Ask for help rather than rushing a task you are not comfortable with.