Health and safety in hotel kitchens : a comparative study

Abstract

This research study seeks to analyse whether occupational health and safety regulations are being observed in the kitchens of different categories of hotel in Malta. It also strives to find out whether the hotel industry in Malta is abiding with the regulations as enacted and enhanced by the Occupational Health and Safety (Promotion ) Act VII 1994. Whilst acknowledging the significant effort that has been implemented by those concerned, it is important to appreciate how and to what extent are workers aware of and are being affected at their places of work by occupational health and safety issues. This research attempts to answer questions such as: What importance are the employers and management giving to the Occupational Health and Safety (Promotion) Act VlI 1994? What are the perceptions of the kitchen employees of the work environment as regards to health and safety? Are the workers' unions fully aware of the actual conditions of health and safety of their respective members? This research is also intended to stress the responsibility of the employers and their dependants to abide with occupational health and safety measures, as well as to suggest that health and safety codes of practice be introduced in the catering industries. This research study also compares the health and safety measures in the hotel kitchens of a Five Star Hotel erected recently, a Four Star Hotel erected in the 1960's and a Three Star Holiday Complex established in 1982. Ironically, the major factor that emerged from this research is that the respondents are not yet distinguishing between occupational health and safety and food hygiene.