Identify the hazards specific to hotel kitchens, housekeeping, laundry and guest-facing areas.
Occupational Health & Safety
Health and Safety Management in Hotels and Hospitality Venues
Prepares hotel and hospitality managers to control kitchen, housekeeping and guest-area hazards, manage Legionella and chemical risks, and plan fire evacuations that protect staff, guests and contractors.
🗓️Duration5 training days
📚Content4 modules · 8 sessions
🎓On completionAccredited attendance certificate
About the programme
Course Overview
A hotel or event venue runs a kitchen, a laundry, a plant room and a public building at the same time, and each of those operations carries hazards that a generic office safety policy never addresses. This course teaches hospitality health and safety leads, duty managers and facilities teams how to identify and control the risks specific to hotels and hospitality venues: burns, cuts and slips in commercial kitchens; manual handling injuries among housekeeping and laundry staff; Legionella growth in guest room water systems and cooling towers; and chemical exposure from cleaning and pool or spa treatment products. Participants learn to build a Legionella control scheme with routine flushing and temperature monitoring, run COSHH-style assessments for cleaning chemicals, and reduce musculoskeletal strain from bed-making and trolley pushing. The course also covers fire risk assessment for guest accommodation, evacuation planning for guests with disabilities, young children and non-English speakers, and safe management of contractors, pest control visits and third-party entertainment suppliers. Sessions close with building a hospitality safety management system with induction training for seasonal staff, incident reporting and a safety committee that keeps front-of-house and back-of-house teams accountable.
Expected Learning Outcomes
Build a Legionella control scheme covering temperature monitoring, flushing and record-keeping for water systems.
Assess chemical risks from cleaning products and pool or spa treatments using a structured hazard assessment.
Reduce manual handling injuries among housekeeping and laundry staff through task and equipment redesign.
Plan fire evacuations that account for guests with disabilities, children and language barriers.
Manage contractors, pest control visits and entertainment suppliers without introducing new site hazards.
Establish a hospitality safety management system with induction training and incident reporting that front-line teams use.
Who Should Attend
Hotel duty managers and general managers responsible for staff and guest safety.
Health and safety officers working across hotel, resort and hospitality venue operations.
Executive housekeepers and laundry supervisors managing manual handling and chemical risks.
Facilities and maintenance managers responsible for water systems and plant rooms.
Food and beverage managers overseeing kitchen and bar safety standards.
Event and conference coordinators using hotel space for third-party functions.
Course Modules
Select any module to see its sessions and points.
01Mapping Hazards Across Hotel Operations
2 sessions · 8 points
Session 1Hazard Identification in Kitchens, Bars and Guest Areas
- Walk through a commercial kitchen to identify burn, cut, slip and fire hazards specific to service times.
- Assess bar and cellar operations for manual handling, gas cylinder and confined space risks.
- Identify slip and trip hazards in guest areas such as pool surrounds, lobbies and spa facilities.
- Record hazards in a hospitality-specific risk register that links each entry to a responsible owner.
Session 2Water Systems, Legionella and Chemical Hazards
- Explain how Legionella bacteria establish themselves in guest room outlets, cooling towers and spa pools.
- Design a flushing and temperature monitoring schedule for low-use rooms and dead-leg pipework.
- Run a COSHH-style assessment for cleaning chemicals, laundry detergents and pool dosing products.
- Set storage and labelling rules that keep incompatible chemicals separated in housekeeping stores.
02Protecting Housekeeping, Laundry and Maintenance Teams
2 sessions · 8 points
Session 1Reducing Manual Handling Injuries in Housekeeping
- Assess bed-making, trolley pushing and linen handling tasks for musculoskeletal risk factors.
- Redesign trolley loading and room layouts to cut repetitive bending and awkward postures.
- Introduce mechanical aids and task rotation to reduce cumulative strain in laundry operations.
- Train housekeeping supervisors to spot early signs of musculoskeletal injury among their teams.
Session 2Lone Working and Personal Safety for Hotel Staff
- Assess lone working risk for housekeeping, night-shift front desk and maintenance staff.
- Set check-in procedures and escalation steps for staff working alone in guest rooms or plant areas.
- Train front desk and housekeeping teams to de-escalate aggressive guest behaviour safely.
- Issue and monitor personal alarms or check-in apps for staff working in isolated areas.
03Fire Safety and Emergency Evacuation Planning
2 sessions · 8 points
Session 1Fire Risk Assessment for Guest Accommodation
- Conduct a fire risk assessment covering bedrooms, corridors, kitchens and back-of-house stores.
- Check means of escape, fire door management and signage against current guest occupancy patterns.
- Coordinate fire risk assessment findings with maintenance schedules for detection and suppression systems.
- Brief night staff on reduced-cover emergency procedures when daytime management is off site.
Session 2Evacuating Guests With Disabilities and Language Barriers
- Prepare personal emergency evacuation plans for guests who have pre-notified a mobility need.
- Design evacuation signage and alarms that communicate clearly to non-English-speaking guests.
- Train staff to locate and assist guests with disabilities, young children and older travellers during an evacuation.
- Run evacuation drills that test staff response across shifts, including reduced night-time staffing.
04Contractor Control and Hospitality Safety Governance
2 sessions · 8 points
Session 1Managing Contractors, Pest Control and Event Suppliers
- Set permit-to-work controls for contractors carrying out hot work, roof access or plant maintenance.
- Coordinate pest control visits so treatments do not expose guests or staff to chemical residue.
- Assess risks introduced by third-party entertainment, catering or event suppliers using hotel space.
- Verify contractor competence and insurance before granting access to restricted hotel areas.
Session 2Building a Hospitality Safety Management System
- Design an induction programme that gives seasonal and agency staff safety information before their first shift.
- Set up incident and near-miss reporting that captures guest, staff and contractor events consistently.
- Run a cross-departmental safety committee that reviews incidents from kitchen to housekeeping to front desk.
- Track leading indicators such as training completion and inspection closure rates across the property.
What the participant receives
4 course modules
A structured syllabus
8 training sessions
across 5 days
32 detailed points
Applied, detailed content
Accredited attendance certificate
On completing the programme
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