Common Hazards in the Hospitality & Entertainment Industry

Common Hazards in the Hospitality & Entertainment Industry
Hospitality & Entertainment Industry sectors Hotel and Accommodation services Food and Beverage Service Activities Convention, Trade show, Concert and other Event Organisers Arts, Entertainment and Recreation Industry These slides may be used to complement your in-house Workplace Safety & Health (WSH) training programme. Common hazards types are cited, which you can customise by selecting those relevant to your specific workplace. Safe practices provide guidance on what your workers can do to reduce the risks associated with their daily work activities. Sample accident case studies are included together with the lessons learnt. You are encouraged to insert your company’s own case study examples (if any) which your staff can better relate to. This will help enhance the effectiveness of your WSH training session. All rights reserved, The information provided in this training slides is accurate at time of publication. All examples shared in this training slides are meant for learning purposes only. The learning points for each example are not exhaustive and should not be taken to encapsulate all the responsibilities and obligations of the user of this training slides under the law. The Workplace Safety and Health Council does not accept any liability or responsibility for any modifications made to this set of training slides.

Insert your company logo here
Date of training Insert your company logo here Common Hazards Hospitality & Entertainment Industry Notes for the trainer: Please insert your company logo at the top right corner. Include the date of training, to track the version of the slides being presented.

Contents Workplace Safety and Health (WSH) Policy
WSH Rules and Regulations Common hazards in our workplace Slips, trips and falls Fall from heights Struck by falling object Cut by object Exposure to extreme temperatures Fires and explosions Exposure to electrical current Exposure to harmful chemicals Workplace aggression Fatigue Noise-induced deafness Further reading for trainers: You may find the following WSH Guidelines relevant to some topics presented in this set of slides. They are available on the WSH Council website. ( Hospitality & Entertainment Industries Fatigue Management Hearing Conservation Programme

1. Workplace Safety & Health (WSH) Policy
Insert your company’s WSH Policy here Notes for the trainer: Please insert an image of your company’s WSH Policy.

2. WSH Rules and Regulations
Follow all safe work procedures Report all unsafe work conditions and work practices to your supervisor or Safety Officer … Please insert your company’s own WSH rules and regulations here Notes for the trainer: Please insert your company’s WSH rules and regulations.

3. Common hazards in our workplace
Slips, trips and falls Fall from heights Struck by falling object Cut by object Exposure to extreme temperatures Fires and explosions Exposure to electrical current Exposure to harmful chemicals Workplace aggression Fatigue Noise-induced deafness Notes for the trainer: You may choose to focus on the hazards commonly found at your workplace. Please also use this slide as a reminder to ensure that all hazards are adequately addressed in your company’s Risk Assessment (RA). As an added option, if there are readily available records of hazards reported in your workplace, you can choose to emphasise the more common hazards found in your workplace in the red box above. You can find statistics on the WSH Institute website ( Highlight the more common hazards in your company here (optional)

Insert pictures of obstructed walkway, spills or warning signs
Slips, Trips and Falls Insert pictures of obstructed walkway, spills or warning signs Slips, Trips and Falls is a frequently occurring accident type, leading to minor injuries (sprains, bruises) as well as major injuries (fractures, head injuries). DO Practice good housekeeping daily Wear anti-slip shoes if floor is usually slippery Report any damaged flooring Put up warning signs for: wet floors raised flooring damaged flooring Notes for the trainer: [Housekeeping] Housekeeping is commonly misunderstood as only cleaning up. But it also includes tidying the workspace and walking space and keeping them free of obstructions. Doing so not only reduces slip and trip hazards, it can also improve the fire safety and hygiene of the workplace. Work can also be carried out more efficiently with less clutter. [Hazard reporting] Cracked/missing floor tiles, and uneven ground surfaces can pose tripping hazards. These are usually identified during routine inspections around the worksite. However, every staff can contribute by reporting tripping hazards whenever they spot them. Creating a dedicated feedback channel can help build this culture of proactive reporting.

Slips, Trips and Falls Case study: Lesson learnt:
Staff was cleaning glasses at the dish washing area in a restaurant kitchen When lifting a tray of glasses, he slipped on the wet floor and fell His neck was cut by broken glass and he bled to death Dish washing area Lesson learnt: Wear anti-slip shoes during work Use a trolley to transport fragile items between locations Practice housekeeping to keep workspace free of clutter Notes for the trainer: Balancing glassware on trays is a common practice, but it should not be allowed inside of kitchens. The narrow walk ways and slippery floors makes it especially dangerous for carrying fragile items. Using a trolley eliminates the need to manually carry glassware and reduces the likelihood of dropping them.

Fall from heights Fall from heights is one of the leading accident types. Accidents and near-misses often involve the improper use of ladders. DO Wear proper footwear Use the correct ladder for the job Keep 3 points of contact with the ladder at all times Set up a barrier around the ladder during work (e.g. set up a barrier 2m around a 2m tall ladder) DO NOT Use the ladder on uneven ground Notes for the trainer: The left diagram illustrates three points of contact on the ladder (indicated with circles). The middle diagram depicts balancing on the top rung of vertical access ladders during work, which is unsafe but commonly practiced. The right diagram shows a step platform which can provide a more stable work surface to stand on during work. [middle diagram] This contradicts the safe practice of maintaining three points of contact, because there are no hand supports above the top rung. Hence, there is greater risk of losing balance and falling over. A taller ladder should be used to access hard-to-reach areas instead of standing on the top rung. The top rung of the ladder may be used to place tools, as opposed to carrying the tools while climbing the ladder. Additional resources: Code of Practice for Working Safely at Heights

Fall from heights A scaffold / platform is recommended to provide better access and also a more stable platform to work on. DO Ensure the scaffold/platform has been inspected by a licensed inspector before use. Only set up on level and stable ground Fully extend outriggers to enhance stability Wear helmet, safety harness with lanyard & safety shoes DO NOT Overload the scaffold / platform Notes for the trainer: [travel restrain] Travel restraint is composed of a safety harness, lanyard and anchorage. It is common practice to put on the safety harness without attaching the lanyard to a secure anchorage. The worker is prevented from stepping out of the platform and falling. It should not be confused with a fall-arrest system, which is designed to mitigate and control the impact of a fall. Additional resource: Code of Practice for Working Safely at Heights

Fall from heights Case study: Lesson learnt:
Staff was conducting inspections above the false ceiling of a hotel walkway He stepped on a weaker support that gave way 3.2m He fell through the ceiling to the ground and fractured his pelvis Notes for the trainer: It is not know if the support structures are designed to bear the weight of a grown man. Furthermore, a travel restraint system or fall-arrest system would fail in this setting. Hence it is advisable to use a mobile work platform to access and carry out the inspections. Lesson learnt: Use a tower scaffold to access the work area above the false ceiling.

Struck by falling object
Getting struck by falling objects can lead to head injuries and even death. It commonly occurs in storage facilities with racking / shelving systems. DO Store loose small or irregularly-shaped items in boxes Store heavier items on lower levels of a shelf Store frequently used items at waist or chest level Secure bars or straps across the shelf to keep items from falling off DO NOT Overload the storage shelves

Struck by falling object
Case study: A worker was tasked to fix ceiling lights in a warehouse for dried food He was standing near a rack of sugar A co-worker heard a loud crash and found the worker crushed under 6,000 kg of sugar The shelving was found to be old and rusty Lesson learnt: Store heavier items on the ground or lower layers Report any defects of the shelves to your supervisor

Cut by object Cuts may occur when working with sharp tools and handling broken glass or ceramics. DO Wear cut-resistant gloves Use the correct tool Work on stable flat surfaces Cut in a direction away from yourself Wash & store sharp tools separately from other tools Maintain tools to keep them sharp Wrap up sharp objects before disposing them Label trash that contain sharp objects DO NOT Use blunt cutting tools Notes for the trainer: Tool suppliers are required to provide instructions on proper storage and maintenance. Supervisors and managers should ensure that the staff who are using the tools adhere to these instructions. It is also important to keep tools sharp to reduce the need to exert force when using them. The level of control a worker has when using a sharp tool decreases when they need to exert force. Hence it would increase the likelihood of mishaps happening. Additional resources: The Kitchen Safety and Health Pack contains posters, stickers and Activity-Based Checklists. You can use the pack to educate and remind your staff on kitchen safety. The checklists are available in English and Mandarin. You can integrate the checklists into your work routine as part of safe work procedures. You can download the below checklists from the WSH Council website ( Working safely with non-powered hand tools Handling sharp objects

Cut by object Case study: Lesson learnt:
Staff was using a cleaver to cut chicken into pieces He used his left hand to hold the meat and right hand to chop While chopping, left hand slid into the path of the cleaver The tips of his index and middle fingers were cut off Notes for the trainer: Wire mesh gloves can offer protection against cuts. The hand wielding the cutting tool will require dexterity, hence the glove should be worn only on the hand holding the meat. However, proper hygiene should be observed in maintaining the working condition of the gloves. Additional resources: Code of Practice on Risk Management, available for download on the WSH Council’s website ( Lesson learnt: Wear wire mesh gloves when using cutting tools Sharpen tool regularly so less force is needed when cutting Replace manual cutting work with machines where possible

Cut by object Machines (e.g. food processors) should be equipped with guards, and training is required before operating them. Regular maintenance helps prevent accidents due to faulty machinery. DO Tie up long hair and wear hairnets Switch off and unplug machine when not in use DO NOT Wear loose clothing with long sleeves Wear jewellery when using a machine Repair faulty machines if not qualified to do so Repair or clean machines when it is running Notes for the trainer: Fixed guards and interlocking guards are recommended for use with machines. Fixed guards are permanently attached to prevent access (from all direction) to the moving parts. They can only be removed with a specific tool, and hence prevents staff from bypassing this safety barrier. Interlocking guards is another safety barrier that functions by shutting off the power when it is removed or open. Additional resources: Activity-Based Checklist – Working Safely with Machines is available for download on the WSH Council website ( The checklist can be integrated into your routine work to improve safe work procedures.

Cut by object Case study:
Staff was using a meat-mincing machine during work While the machine was still running, she used her hand to remove meat that was stuck inside Her thumb and index finger were severed Her toe was used to create a new thumb Skin from her leg was used to patch the open wound

Cut by object Lesson learnt:
Lock machine guard in place when using machine Switch off and unplug machine before cleaning or servicing Use a proper tool (e.g. tongs) to remove anything stuck in the machine Notes for the trainer: The case study is an example of how employees could inadvertently commit a dangerous act during the course of work. Hence it is recommended that a fixed or interlocking machine guard is used. Additional resources: Code of Practice on Risk Management, available for download on the WSH Council’s website (

Exposure to extreme temperatures
Working in an extremely hot or cold environment can cause stress to our bodies. Symptoms include dizziness, nausea and fatigue. DO Wear clothing suitable for the work environment Wear anti-slip shoes when floor is slippery (cold env.) Switch on fans (hot env.) Take regular breaks and drink plenty of water Get help and stop work when feeling unwell DO NOT Work alone Notes for the trainer: [Cold environment] When working in a cold environment, the floor can get wet and slippery due to condensation. If the ambient temperature typically goes below zero, condensate on the floor can freeze and increase the chances of slipping. The cooler temperature can lead to worker dehydration, because wearing thicker clothing can increase sweating. Also, thirst response is reduced, while urine production increases. All these factors combined means workers can get dehydrated without realising it. [Hot environment] Workers often undermine the importance of hydration when working in a hot environment. Dehydration can lead to heat stress, which can be potentially fatal. There are dehydration signs your staff can pick up on but it is advisable not to rely solely on them as reminders to drink water. It would be better to schedule regular water breaks to ensure adequate hydration. Signs of dehydration: Thirst and dry, sticky mouth Decreased urine output Darker shade of urine (easily observable but heavily lagging indicator of hydration) Additional resources: WSH Guidelines - Managing Heat Stress in the Workplace

Improper handling of hot objects / liquids can cause burns or scalds, which happen frequently in kitchens. DO Wear heat resistant protective gloves / sleeves Use tools to handle hot objects (e.g. tray grips) Pour hot liquids slowly to avoid splashing Keep liquid levels in containers low to avoid spilling Place warning labels/signs on hot objects Pay attention to these warning signs DO NOT Place hot objects near the edge of work stations Open cookers when they are under pressure Notes for the trainer: It is difficult to tell the temperature of an object / liquid by sight. Hence it is necessary to place labels or warning signs to alert co-workers stationed in close proximity to a hot object. Workers should also be reminded not to place hot objects near the edge of work stations. This is to ensure that co-workers would not accidentally get burnt by the objects when walking past the station. Image of tray grip obtained from:

Case study: Staff was using a mushroom press machine to iron clothes Top arm of machine suddenly came down on her arm and burnt it Machine controls were found to be faulty Lesson learnt: Wear heat-resistant sleeves Maintain machines on a timely schedule Isolate machines that are suspected to be faulty

Insert pictures of pot handles on stove, or flammable materials
Fires and explosions Insert pictures of pot handles on stove, or flammable materials Common causes of fire and explosions are improper storage, accumulation of flammable materials, or faulty electrical installations, most frequently in kitchens. DO Turn off electrical power / gas flames when not in use Keep work area free of flammable liquid and powder Clean the exhaust hood and stove top regularly Keep power sockets clean and dry DO NOT Leave a flame unattended Store flammable items close to a heat source Notes for the trainer: [Fire triangle] Three things are needed for a fire to start. Removing any one of the three prevents the fire from starting. Fuel Oxygen Heat (ignition) source [Fire extinguisher] Fires extinguishers can be divided into 5 classes, based on the type of fires they are suitable to combat. It is important to understand the proper usage of each fire extinguisher type that the company owns. [Housekeeping] Kitchen exhaust hoods should be cleaned regularly to avoid the accumulation of grime. Deposits of grime are fire hazards because they can be ignited when the temperature is high enough. Additional resources: Refer to the Singapore Standard for guidance. SS 578 : 2012 – Code of Practice for Use and maintenance of portable fire extinguishers

Fires and explosions Case study: Lesson learnt:
Staff was trying to light up gas oven Oven suddenly exploded and the doors blew open The staff was struck on his head by one of the doors Gas had likely built up in the oven when staff was trying to light it Lesson learnt: Avoid leaving the gas valve open for more than 5 seconds Do not leave ovens unattended when it is operating Ventilate the oven adequately between attempts to light it Notes for the trainer: There are multiple reported cases of gas ovens exploding, and it is commonly due to the accumulation of fuel in the oven. The gases can accumulate during failed attempts to light the oven. But it could also accumulate when a lighted flame is left unattended and goes out.

Exposure to electrical current
Working with electrical equipment carries a risk of electrocution, burns and even death. DO Report any damaged wiring found Replace/isolate the damaged equipment Switch off and unplug equipment when not in use Put electrical cords away neatly Keep cords, sockets and the area around clean DO NOT Overload an electrical point Use damaged electrical equipment Repair damaged equipment if not qualified to do so Additional resources: MOM Circular on Electrical Safety is available for download at

Exposure to electrical current
Case study: Staff was operating an electronic cash register in a night club She touched the power plug and suffered electrical burns on her hand Power plug was found to be broken Sticky tape was used to secure plug to socket Live wiring inside the plug was exposed Lesson learnt: Visually inspect equipment & electrical installations before use Report any equipment found with defective parts Notes for the trainer: Damaged equipment should be removed to prevent it from being used by staff who are unaware. If it cannot be removed, place a warning sign on it to alert other staff. A warning sign is especially important when there are different shifts of workers working in the same premises.

Exposure to harmful chemicals
The chemicals used at work can be harmful to our health. Inhaling the vapours and regular contact with these chemicals can lead to breathing and skin problems. DO Read the label and understand the safety precautions Ensure storage containers are in good condition Open windows and doors when using chemicals Switch on fans and exhaust ventilators if available Wear chemical resistant gloves Close containers tightly immediately after use DO NOT Use chemicals that you cannot identify Store incompatible chemicals together Notes for the trainer: Supervisors should ensure that the staff are using the correct gloves for the job. The gloves should be designed specifically for handling the type of chemical the staff are working with. Common examples of chemicals are cleaning agents (liquid or vapour). Incompatible chemicals for proper storage from the Safety Data Sheet of the chemical. It should be provided by the chemical supplier. Additional resources: You can also integrate the Activity-Based Checklist: Safe Storage of Chemicals in your work routine. The checklist can be downloaded from the WSH Council website (

Exposure to harmful chemicals
Case study: Plumber was using a chemical to unclog a drain in a hotel Some of the chemical spilled onto his trousers It caused extensive chemical burns to his legs Plumber did not know that the chemical was corrosive Employer did not train their staff on chemical safety Lesson learnt: All staff should be trained before handling chemicals Staff should voice out he was unfamiliar with the chemical Staff should have put on chemical resistant gloves & apron Notes for the trainer: It is important to train the staff on the chemicals they are working with. New staff will need orientation training, while the more experienced staff will require regular refreshers. This is to ensure their chemical handling knowledge is refreshed and up to date.

Aggression Aggression is hostile and violent behaviour that ranges from verbal to physical abuse. This is commonly experienced by staff in the service sector and may also occur between co-workers. DO Handle the situation in the presence of others Talk calmly, stay objective and acknowledge the aggressor’s distress Keep a distance/barrier between aggressor & you DO NOT Raise your voice in response Attempt to resolve a conflict alone Notes for the trainer: It is advisable to manage aggression with other people present as this would discourage the aggressor from escalating to physical violence. Maintaining distance and keeping a barrier between the aggressor helps avoid intruding the personal space of the aggressor.

Fatigue Fatigue includes physical and mental exhaustion. Once fatigued, you are more likely to be careless and prone to making mistakes. This will increase your chances of getting injured at work. Signs of fatigue: Frequent yawning Difficulty paying attention Slower working speed Dozing off at work Notes for the trainer: The issue of fatigue is often overlooked as it can set in unknowingly during long hours or repetitive work. Even when it is identified, workers tend to ignore it to meet the demands of their work. Concentration levels will slip and this can lead to many dangers, especially for equipment operators and drivers. The only solution to counter fatigue is getting ample sleep at night, following the body’s natural sleep-wake cycle. Hence, although night shift workers may be getting enough sleep during the day, they are still prone to experiencing fatigue during work. Combining caffeine consumption (coffee, energy drink) and a minute power nap can provide temporary relief from fatigue. However, too much coffee can aggravate exhaustion, and workers should not over-rely on coffee as a fix. Additional resources: WSH Guideline to Fatigue Management, available for download at the WSH Council website ( DO Keep workplace brightly lit and well ventilated Take regular breaks during long shifts

Fatigue Case study: Lesson learnt:
A delivery man was driving his truck during the night shift At 5am, he did not take his compulsory break for the shift While driving, he crashed into another vehicle He was thrown out of his vehicle and fractured his skull It was found that he did not use the seat belt Lesson learnt: Follow basic safe practices for your work activity Do not skip breaks scheduled by the company Notes for the trainer: Most companies understand the gravity of fatigue-related problems faced by workers during the night shift. It is common practice for companies to schedule rest breaks to help keep workers awake and alert. However, accidents can still occur when these breaks are not duly enforced, as in the case study. Workers may not understand that breaks are incorporated into their shift for safety reasons. Hence, it is important to explain to the workers why break-time is necessary and why they should rest well during breaks.

Noise-induced deafness
Frequent and prolonged exposure to loud sounds during work can cause permanent hearing loss. Hearing loss can lead to increase risks of getting into an accident. DO Wear ear plugs/muffs properly Take breaks in quiet places Rotate noisy work with colleagues Maintain your hearing protectors DO NOT Use hearing protectors that are damaged or in poor condition Notes for the trainer: Hearing protection tends to be ignored by workers as noise-induced injuries are slow-setting and cumulative. Workers typically realise that they have developed hearing problems only after substantial damage has been done. Hearing loss may be permanent and workers need to be aware of the dangers they are exposed to at work everyday. Additional resources: You can download the WSH Guidelines: Hearing Conservation Programme from the WSH Council website (

Exposure limit (without protective gear) dB(A) Examples 60 conversation 70 shower 75 toilet flushing 80 alarm clock 8 hr 85 passing truck 2 hr 31 min 90 food processor 48 min 95 15 min 100 motorcycle (riding) 5 min 105 event speakers 1.5 min 110 rock band 28 sec 115 ambulance siren 120 thunder 125 balloon popping Use ear plugs Notes for the trainer: Exposure limit is based on the recommended permissible levels from WSH (Noise) Regulations 2011, The Schedule Permissible Exposure Limits for Noise. This slide uses common sources of noise to gauge decibel levels. Between 85 dB(A) and 100 dB(A), ear plugs should be worn to reduce the impact of noises at those intensities. At levels above 100 dB(A), both ear plugs and ear muffs should be used for added protection as ear plugs are inadequate. Use ear plugs and ear muffs

vehicle Overview of accident site Direction of travel Direction of sight worker Case study: Worker was crossing a vehicle lane while looking in the another direction A vehicle was travelling along the same lane and the driver was also looking away Both the driver and worker failed to notice each other Notes for the trainer: This case study shows how noise-induced deafness can lead to the sufferer being more accident-prone. The accident occurred primarily due to poor traffic management at the worksite, and poor road safety awareness. The worker being deaf compounded the risks of the accident occurring. Worker was suffering from noise-induced deafness He did not hear the vehicle approaching and was run over

END List of references: [Code of Practice] Working Safely at Heights
Risk Management [WSH Guidelines] Hospitality & Entertainment Industries Fatigue Management Hearing Conservation Programme Managing Heat Stress in the Workplace [Singapore Standard] SS 578 : 2012 – Code of Practice for Use and maintenance of portable fire extinguishers [MOM Circular] Electrical Safety

Common Hazards in the Hospitality & Entertainment Industry

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