Protecting workers in hotels, restaurants and catering
EUROPEAN AGENCYFOR SAFETYAND HEALTHAT WORK
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Executive summary . . . 5
List of abbreviations frequently used in the report. . . 7
1. Introduction . . . 9
1.1 The aim of this report . . . .10
1.2 Methodology . . . .10
1.3 Structure . . . .11
2. Sector characteristics . . . 13
2.1 Employment market. . . .14
2.2 Employment structure . . . .15
2.2.1 Age. . . .15
2.2.2 Gender. . . .15
2.2.3 Migrant workers and ethnic minorities. . . .16
2.2.4 Level of education. . . .16
2.2.5 Part-time and full-time contracts . . . .16
2.2.6 Working time and seasonal work . . . .16
2.3 Occupational accidents and diseases . . . .17
2.3.1 Occupational accidents. . . .17
2.3.2 Occupational diseases. . . .18
3. Hazards and risks in the sector. . . 19
4. European and national policies by topic. . . 25
4.1 European policies . . . .26
4.1.1 Legislation and steps taken to support the implementation of the EU Directives . . . .27
4.1.2 Examples of steps taken to support the implementation of concrete EU Directives in specifi c Member States. . . .28
4.2 OSH-policies in diff erent Member States. . . .29
4.2.1 Austria. . . .29
4.2.2 Belgium. . . .30
4.2.3 Cyprus . . . .32
4.2.4 Czech Republic. . . .33
4.2.5 Denmark . . . .33
4.2.6 Finland. . . .34
4.2.7 France . . . .35
4.2.8 Germany . . . .38
4.2.9 Greece . . . .40
4.2.10 Ireland . . . .40
4.2.11 Luxembourg . . . .40
4.2.12 The Netherlands . . . .42
4.2.13 Poland . . . .44
4.2.14 Portugal. . . .44
4.2.15 Spain . . . .44
4.2.16 Sweden . . . .46
4.2.17 United Kingdom . . . .47
CO N T E N T S
Protecting workers in hotels, restaurants and catering
EUROPEAN AGENCYFOR SAFETYAND HEALTHAT WORK
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4.3 Miscellaneous policies . . . .48
4.3.1 Anti-tobacco legislation . . . .48
4.3.2 Working time. . . .51
4.3.3 Part-time workers and precarious work . . . .52
4.3.4 Young workers . . . .53
4.3.5 Seasonal workers . . . .54
4.3.6 Worker mobility and prevention of racial discrimination in Horeca . . . 54
4.3.7 Food hygiene, HACCP (hazard analysis critical control point). . . 56
4.4 Impact of offi cial policies on working conditions . . . .57
4.4.1 Smoking regulations. . . .58
4.4.2 Food hygiene. . . .58
4.4.3 Working time. . . .59
4.4.4 Impact of working time patterns on social provisions . . . .59
4.4.5 Young workers . . . .59
5. Examples of good practices . . . 61
5.1 Examples of good practices in hotels . . . .66
5.1.1 The chambermaids’ work: Ergonomic approach – France. . . .66
5.1.2 Risk assessment in the hotel sector in Athens, Greece . . . .70
5.1.3 Targeted plan for health and safety in the hotel industry, guidelines for operators and brochure for workers – Italy. . . .73
5.1.4 Safety enhancement in swimming pool chlorination systems – Italy. . . .77
5.1.5 Distance learning for the hotel sector – training project for personnel in the hotel industry – Italy . . . .82
5.1.6 Health and safety management system in the Radenci health resort – Slovenia . . . .85
5.1.7 Substitution of beds, Meliá Hotels, Balearic Islands, Spain . . . .89
5.2 Examples of good practices in restaurants and catering. . . .94
5.2.1 Participatory ergonomic intervention in kitchen work: a randomised controlled trial and an ethnographic study on work development – Finland . . . .94
5.2.2 Facilitating wellbeing at work in restaurants – Finland . . . .99
5.2.3 Good practice to prevent stress and burnout in the hotel and restaurant sector – Finland . . .102
5.2.4 Wet work – prevention of skin diseases due to permanent work with water in large canteen kitchens – Germany . . . .107
5.2.5 Reduction in workload and sick leave rates in contract catering – Netherlands . . . .110
5.2.6 Fast-food restaurant owners ponder options: which is the right slip prevention option for us? – UK . . . .113
5.2.7 MSDs in a university kitchen – UK. . . .115
5.3 Examples of good practices in clubs and bars. . . .119
5.3.1 Safety in two clubs with respect to lights and noise — Estonia . . . .119
5.3.2 Kroger mot knark – Clubs Against Drugs – Sweden. . . .125
5.4 Examples of good practices in the Horeca sector . . . .130
5.4.1 Ergonomic approach in the hotel and restaurant industry – France . . . .130
5.4.2 Reduction of workload in the Horeca sector – Netherlands . . . .135
5.5 Conclusions of cases . . . .141
5.5.1 Qualitative assessment of the cases . . . .141
5.5.2 Assessing the actions . . . .145
5.5.3 Matrix of the cases. . . .150
6. Conclusions of whole report. . . 155
References. . . 159
