In hospitality settings, employees are exposed to a wide variety of occupational hazards due to the dynamic nature of the work environment, interaction with guests, and constant use of equipment and machinery. Common occupational hazards in these facilities can be broadly categorized into physical, chemical, biological, ergonomic, and psychosocial hazards. Physical hazards include slips, trips, and falls, burns, cuts, and injuries from equipment such as knives, hot surfaces, or heavy machinery. Kitchens, housekeeping areas, and maintenance zones are particularly high-risk areas where wet floors, cluttered spaces, and improperly stored equipment can lead to accidents. For example, a wet floor in a hotel lobby or kitchen can easily cause slip-and-fall injuries if not properly marked or cleaned promptly. Similarly, improper handling of heavy luggage, stock, or cleaning equipment can lead to musculoskeletal injuries. Chemical hazards in hospitality facilities arise mainly from the use of cleaning agents, disinfectants, pesticides, and other chemicals required for facility maintenance. These substances can cause skin irritation, respiratory problems, or even chemical burns if they are not stored, labeled, and used according to safety guidelines. Housekeeping staff, laundry personnel, and maintenance workers are particularly vulnerable to exposure to harmful chemicals, especially if they lack proper personal protective equipment (PPE)