Hospitality settings such as hotels, resorts, restaurants, catering units, and event venues are dynamic environments characterized by continuous human interaction, high service expectations, and round-the-clock operations. These features make them vulnerable to a wide range of occupational hazards affecting employees at every level, from housekeeping and kitchen staff to maintenance workers and front office personnel. Ensuring safety and security in facilities is therefore a critical managerial responsibility, requiring systematic identification of risks and implementation of preventive measures. One of the most common occupational hazards in hospitality settings is slips, trips, and falls. Wet floors in kitchens, spilled beverages in dining areas, polished lobby surfaces, uneven staircases, and cluttered corridors significantly increase the likelihood of accidents. Housekeeping staff frequently work with water and cleaning agents, while kitchen staff operate in fast-paced environments where spills are common. Preventive measures include installing anti-slip flooring, using warning signage for wet areas, ensuring adequate lighting, maintaining clear walkways, and enforcing strict housekeeping standards. Regular inspection of flooring conditions and immediate cleanup of spills reduce accident rates substantially. Burns and scalds are another major hazard, especially in food and beverage operations. Kitchen employees handle hot oil, boiling liquids, steam equipment, ovens, and grills. Accidental contact with hot surfaces or splashing liquids can cause severe injuries. Prevention involves proper training in safe cooking practices, use of personal protective equipment such as heat-resistant gloves and aprons, installation of protective guards on equipment, and maintaining safe distances between workstations. Routine maintenance of gas lines and electrical appliances also minimizes the risk of fires and explosions. Cuts and lacerations are frequent in kitchens and maintenance departments. Chefs and food handlers use sharp knives and slicing machines, while maintenance staff operate tools and equipment. Improper storage of sharp objects, inadequate training, and rushing during peak service hours increase the likelihood of injury. Effective prevention includes knife-handling training, use of cut-resistant gloves, proper storage of sharp tools, regular sharpening of knives to avoid slippage, and installing safety guards on mechanical equipment. Chemical hazards are prevalent due to the extensive use of cleaning agents, disinfectants, pest control chemicals, and laundry detergents.