In hospitality settings, the safety and security of both employees and guests are of paramount importance, as these environments often involve high interaction, fast-paced operations, and exposure to a variety of physical, chemical, and biological risks. Occupational hazards in this sector are diverse, ranging from slips, trips, and falls to burns, cuts, exposure to cleaning chemicals, and ergonomic issues arising from repetitive tasks or heavy lifting. Understanding these hazards and implementing preventive measures is essential to maintain a safe working environment and ensure smooth operations. One of the most common occupational hazards in hospitality facilities is slips, trips, and falls. These incidents often occur in kitchens, dining areas, and wet or high-traffic zones such as lobbies and corridors. Wet floors due to spills, poorly maintained carpets, uneven surfaces, and cluttered walkways increase the risk of accidents. Effective prevention includes the use of anti-slip mats, regular cleaning schedules, immediate attention to spills, proper signage indicating wet floors, and maintaining clear and unobstructed pathways. Additionally, training employees to wear appropriate non-slip footwear reduces the likelihood of falls, particularly in kitchen and housekeeping areas. Cuts and lacerations are frequent hazards, particularly in kitchens and bar areas where knives, slicers, and glassware are routinely used. Employees handling sharp tools must be trained in proper cutting techniques and the correct