The Risk Management

European Agenc y for Safety and Health at Work
WORKING ENVIRONMENT INFORMATION
EN

5

ISSN 1830-5946

Protecting workers in hotels, restaurants and catering

European Agency for Safety and Health at Work
WORKING ENVIRONMENT INFORMATION

Protecting workers in hotels, restaurants and catering

Prevention report on protecting workers in hotels, restaurants and catering Prepared by:Isabel Dienstbühl — BGN/BGIA Ralf Michaelis — BGIA Martina Scharmentke — BGN/BGIA Marie-Amélie Buffet — Eurogip Nele Roskams — Prevent Steve Van Herpe — Prevent Kirsi Karjalainen — FIOH Theoni Koukoulaki — Elinyae Roxane Gervais — HSL Sara Stabile — ISPESL Maria Karanika — I-WHO Anne Kouvonen — I WHO Claudia Narocki — ISTAS Lothar Lissner — Kooperationsstelle, Hamburg

Editor and project manager:Dietmar Elsler — European Agency for Safety and Health at Work

Europe Direct is a service to help you find answers to your questions about the European Union Freephone number (*):

00 800 6 7 8 9 10 11
(*) Certain mobile telephone operators do not allow access to 00 800 numbers, or these calls may be billed.

More information on the European Union is available on the Internet(http://europa.eu). Cataloguing data can be found at the end of this publication. Luxembourg: Office for Official Publications of the European Communities, 2008 ISBN 978-92-9191-163-9 © European Agency for Safety and Health at Work, 2008 Reproduction is authorised provided the source is acknowledged. Printed in Belgium PRINTED ON WHITE CHLORINE-FREE PAPER

Protecting workers in hotels, restaurants and cateringEUROPEAN AGENCY
FOR

CONTENTS

SAFETY

Executive summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 List of abbreviations frequently used in the report. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 1. Introduction . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 1.1 The aim of this report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 1.2 Methodology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . .10 1.3 Structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 2. Sector characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 2.1 Employment market. . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 2.2 Employment structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 2.2.1 Age. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 2.2.2 Gender . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 2.2.3 Migrant workers and ethnic minorities. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 2.2.4 Level of education.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 2.2.5 Part-time and full-time contracts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 2.2.6 Working time and seasonal work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....