Health and safety at work is a shared responsibility and part of working professionally. In tourism and hospitality, where kitchens, wet floors, hot liquids, and large numbers of guests create daily hazard exposure, understanding H&S is essential for your safety and everyone around you.
Use this page to practise
For one workplace hazard, identify an immediate safe action and who to notify under the workplace procedure described here.
Independent practice only. This guide is not an official syllabus, question bank, or prediction of results.
- WHS
T&H Skills Pass · Topic 6 of 7
4 sections · 9 key facts · 4 review prompts
Legal framework — Malta's H&S obligations
OHSA stands for the Occupational Health and Safety Authority. For the current legal framework and what applies to your workplace, consult OHSA’s official guidance and your employer’s safety instructions.
Employers and employees both have safety responsibilities. Follow your employer’s safety instructions, training and risk controls, use any protective equipment correctly, and report hazards promptly to the responsible supervisor.
A useful workplace principle is that both employers and employees have safety responsibilities. As a worker, you are an active participant in safety, not only a recipient of it.
Risk assessment basics
A risk assessment is a systematic process of identifying hazards in a workplace, evaluating the risk each hazard presents (one common approach considers likelihood and severity), and deciding on control measures to reduce that risk. Ask your employer how risk assessment is done in your workplace.
One common five-stage approach: (1) Identify hazards; (2) Decide who might be harmed and how; (3) Evaluate the risks and decide on control measures; (4) Record findings and implement controls; (5) Review and update regularly.
In a T&H environment, risk assessments cover the full range of hazard types: physical (slips, trips, heavy lifting), chemical (cleaning products), biological (food pathogens), ergonomic (repetitive strain, awkward postures), and fire. As a worker, you may not lead the risk assessment process, but you must understand it well enough to contribute to it and follow its outputs.
Common T&H hazards
Slips, trips, and falls are important hospitality hazards. Wet floors (from spills, mopping, or rain), uneven surfaces, poor lighting, and obstructions in walkways are all common causes. The control measures: non-slip footwear, prompt cleaning of spills, wet floor signs placed immediately, and clear walkways.
Manual handling injuries (back strain, muscle injuries) are common in housekeeping, food delivery, and kitchen environments. Before lifting, assess the task and the load and consider equipment or assistance. If lifting is appropriate, follow your training: keep the load close, keep your back straight, bend your knees, and avoid twisting.
Burns and scalds are a significant kitchen hazard. Always use oven gloves when handling hot equipment, ensure pot handles face inward on hobs, communicate clearly when carrying hot items ('hot behind'). For a burn, alert the workplace first aider and follow current first-aid guidance for the type of burn; seek medical help as appropriate.
Accident reporting and fire safety
Report injuries, incidents and hazards promptly to the responsible supervisor, however minor they seem, and follow your workplace’s recording procedure. Under-reporting prevents improvement.
Serious incidents may involve reporting beyond your workplace. As an employee, report to your supervisor and follow your employer’s procedure; ask your employer or OHSA’s official guidance what must be reported externally.
Learn your workplace’s alarm, escape and assembly procedures during induction. Follow the emergency plan and your training. Do not choose or use firefighting equipment simply from a colour remembered from an online quiz.
Key facts to remember
OHSA stands for the Occupational Health and Safety Authority
Employers and employees both have safety responsibilities
One common five-stage approach to risk assessment: Identify → Who harmed → Evaluate/control → Record → Review
Slips, trips, and falls are important hospitality hazards
Before lifting, assess the task and load; consider equipment or assistance; if lifting, follow your training
For a burn, alert the workplace first aider and follow current first-aid guidance
Report injuries, incidents and hazards promptly to your supervisor, however minor
Know how to raise the alarm and follow your workplace’s evacuation procedure
Use firefighting equipment only within your training and the workplace’s procedures
Study tips
- Use the risk-assessment steps to explain how a workplace hazard is identified and addressed. Treat this as practical revision, not a likely-question list.
- Remember 'OHSA' — know what it stands for and where to find its official guidance.
- Explain your workplace’s alarm and evacuation procedure and the limits of your training.
- Practise explaining a safe approach to a lifting task, including whether equipment or assistance is needed. This is supplementary rehearsal, not an official scoring criterion.
Common pitfalls
- Thinking H&S is only the employer's responsibility — employees have responsibilities too
- Not assessing the task and load before lifting — and not asking for help or equipment when needed
- Assuming an online quiz replaces practical fire-safety training
- Not reporting minor incidents because they seem unimportant — report them to your supervisor
Ready to test yourself?
Self-test
Quick review
4 questions · tap to reveal
What does OHSA stand for?
The Occupational Health and Safety Authority. Consult its official guidance for what applies to your workplace.
What are the five stages in the common risk-assessment approach described in this guide?
Identify hazards; decide who might be harmed and how; evaluate risks and decide on controls; record findings and implement controls; review and update regularly.
What should guide your response to a workplace fire?
Your workplace’s emergency plan and your training, including alarm and evacuation instructions.
What guidance should you follow when responding to a workplace burn?
Alert the workplace first aider and follow current first-aid guidance for the type of burn; seek medical help as appropriate.
Preparation scope and sources
The official sector page names Basic Customer Care, the Maltese Tourism Product and an occupation assessment, then a verification interview. These exercises are original practice, not an official marking rubric.
Read the official Tourism and Hospitality assessment guidance
Assessment guidance checked:
- Read the official London Fire Brigade guidance
General training principles for alarm, escape and evacuation procedures; not Malta legislation or assessment rules.
Source checked:
- Read the official NHS guidance
Thermal-burn first-aid guidance supporting the corrected 20-minute cooling advice; not Malta assessment policy.
Source checked:
The linked programme overview establishes the preparation context, not an official endorsement of these exercises. Follow your provider's current course materials and assessment instructions.