Hospitality establishments such as hotels, restaurants, resorts, and catering facilities are dynamic environments where employees perform a wide variety of tasks ranging from food preparation and housekeeping to maintenance and guest services. Because of the nature of these activities, workers are often exposed to several occupational hazards that may threaten their health, safety, and overall well-being. These hazards arise from physical, chemical, biological, ergonomic, and psychosocial sources. Understanding these risks and implementing effective preventive measures is essential for maintaining a safe working environment and ensuring smooth facility operations. One of the most common occupational hazards in hospitality settings is slips, trips, and falls. These incidents frequently occur in kitchens, housekeeping areas, corridors, and entrances where floors may become wet due to spilled liquids, cleaning activities, or grease accumulation. Kitchen staff are particularly vulnerable because of water, oil, and food waste on the floor. Uneven flooring, poor lighting, and cluttered walkways further increase the risk of accidents. Preventing such hazards requires regular cleaning of spills, installing non-slip flooring materials, placing warning signs on wet floors, ensuring adequate lighting, and keeping walkways clear of obstacles. Employees should also be trained to wear slip-resistant footwear and to report hazardous conditions immediately. Burns and scalds represent another major risk, particularly for kitchen staff and food service employees. Workers frequently handle hot surfaces such as ovens, stoves, grills, fryers, and boiling liquids. Accidental contact with these sources can cause severe