Risks analysis in catering industry

The occupational health and safety is one of the important elements of working life. The attention of contributing to the protection of employee health by preventing occupational accidents and occupational diseases is increased nowadays. The rapid growth of the catering sector with increasing employment and competition turn into a growing problem such as occupational accidents. In this research, the necessity of taking precautions for this problem; A risk analysis was conducted in a catering company in Uşak to identify physical hazards and risks in the company. The hazards and risks are evaluated and precautionary actions were determined according to the current situation. In this study, it is thought to be beneficial in terms of creating awareness for all companies in the sector by contributing to the protection of employee health. Risk analyses were calculated with L type matrix (5x5 matrix table). In this study, a total of 131 hazards and risks were identified. The identified hazards and risks are grouped according to their risk level (Unacceptable risk: 5; Acceptable risk:6; Significant risk: 61; Medium risk: 59). It is considered that adopting proactive approaches within the scope of occupational safety practices will accelerate the spread of the safety network and occupational safety culture to all employees.