Sectors · Occupational health
Food Service and Hospitality
Restaurants, catering businesses and hotels combine kitchens, service areas, cleaning, food handling, peak periods and shift work. Occupational health needs to reflect this variety.
The risk assessment may cover burns, cuts, slips, manual handling, standing work, biological and chemical exposure, stress and night or split shifts.
Health surveillance and prevention support both employee wellbeing and the continuity of the service.
Assessments to consider
Health and safety processes should work alongside food-safety and HACCP procedures.
Clear protocols help the company manage seasonal teams, changing schedules and different roles.
Occupational health
Health assessments to evaluate
The competent physician defines examinations around the specific risks of each role. They may include:
- General medical examination: Fitness for the role
- Musculoskeletal assessment: Standing, handling and repetitive work
- Vision tests: Precision and service activities
- Blood and urine tests: Health monitoring where required
- Skin and allergy checks: Exposure to foods, detergents and agents
- Stress assessment: Workload, shifts and customer contact
- Specific checks: Based on the risk assessment
All examinations belong in a personalised health protocol aligned with Legislative Decree 81/2008 and the actual role and workplace.
Skema HSE
A practical model for hospitality
We map roles from kitchen to front of house and identify the real exposures.
We coordinate health surveillance with operational schedules and seasonal staffing.
We connect workplace prevention with the organisation’s food-safety culture.
Skema helps hospitality businesses protect people while keeping service moving.
Contact us for a tailored consultation.
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