Hospitality establishments such as hotels, restaurants, resorts, and catering facilities involve a wide range of activities that expose employees to various occupational hazards. Workers in these environments often perform physically demanding tasks, operate machinery, handle chemicals, and interact continuously with guests and coworkers. Because of the dynamic and service-oriented nature of hospitality operations, safety and security management become essential to ensure the well-being of employees as well as the smooth functioning of the facility. Occupational hazards in hospitality settings can be broadly categorized into physical, chemical, biological, ergonomic, and psychosocial hazards. Understanding these risks and implementing preventive measures is crucial for maintaining a safe workplace. One of the most common occupational hazards in hospitality settings is slips, trips, and falls. These accidents frequently occur in kitchens, housekeeping areas, corridors, and bathrooms where floors may become wet or greasy. Spilled liquids, loose floor mats, cluttered walkways, and poorly maintained flooring increase the likelihood of such incidents. Employees working in kitchens often face slippery surfaces due to oil or water spills, while housekeeping staff may encounter hazards when cleaning bathrooms or mopping floors. Preventive measures include regular cleaning of spills, placing warning signs in wet areas, using non-slip mats, ensuring proper floor maintenance, and encouraging employees to wear slip-resistant footwear. Good housekeeping practices and proper storage of equipment also help reduce tripping hazards. Another significant hazard involves cuts, burns, and injuries from kitchen equipment. Hospitality workers, particularly chefs, cooks, and kitchen assistants, frequently use sharp knives, slicers, grinders, and other cutting tools. They also work near hot surfaces such as stoves, ovens, grills, and deep fryers. Improper handling of equipment or lack of training can lead to severe injuries including burns, scalds, and lacerations. Preventive strategies include providing proper training in the safe use of kitchen tools and appliances, using protective equipment such as heat-resistant gloves and aprons, maintaining equipment in good working condition, and installing guards on machines. Clear safety instructions and supervision can further reduce the chances of accidents. Manual handling and lifting injuries are also common in hospitality environments. Employees often lift heavy items such as food supplies, luggage, furniture, and cleaning equipment. Housekeeping staff may push heavy carts, while banquet staff frequently move tables and chairs during event setups. Improper lifting techniques can cause musculoskeletal injuries, particularly to the back, shoulders, and neck. Preventing such injuries requires training workers in proper lifting techniques, encouraging team lifting for heavy objects, and using mechanical aids such as trolleys and carts. Management should also design tasks in