Where people get hurt

Food and beverage service had one death and 44 major injuries in 2025, according to MOM's national statistics. Its major injury rate rose from 14.7 to 18.7 per 100,000 workers. Slips, trips and falls were the top cause. Contact with extreme temperatures, mostly burns and scalds, came second. Machinery incidents came third.

Minor injuries are common too. F&B service reported 1,730 minor injuries in 2025 under MOM's wider reporting series. Accommodation and food services as a whole had an injury rate of 1,092 per 100,000 workers, close to double the national rate of 608.

The hazards to plan for

  • Wet, oily and greasy floors, loose mats, steps and boxes in walkways.
  • Hot oil, boiling water, steam, ovens, grills and hot pans.
  • Knives, broken glass and porcelain.
  • Slicers, mincers, mixers and blenders with moving blades.
  • Gas leaks, cooking fires and grease build-up in exhaust hoods.
  • Cold rooms and freezers, including the risk of being trapped inside.
  • Heavy stock, pots and bins, often lifted in tight spaces.
  • Cleaning chemicals, and heat from cooking lines.

What the rules require in Singapore

The WSH Act covers every workplace, including restaurants, hawker stalls, central kitchens and hotel kitchens. Employers must take reasonably practicable steps to keep staff safe, and occupiers must keep the premises safe (MOM).

The WSH (Risk Management) Regulations require a risk assessment before work starts. Staff must be told the risks and the controls. The WSH Council guidelines for hospitality list the other regulations that often apply, such as those on general provisions and noise.

  • Machines: dangerous parts of machinery must be securely fenced, with guards kept in place while parts move (WSH (General Provisions) Regulations, regs 12 and 15).
  • Food machines: since 1 January 2025, industrial grinders, mincers, blenders and juicers carry design and supply duties under the WSH Act (MOM).
  • Pressure vessels: steam boilers need inspection by an authorised examiner at least every 12 months, and air or steam receivers at least every 24 months (hospitality guidelines).
  • Reportable injuries go to MOM within the set time (MOM).
First aid for burns

The WSH Council hospitality guidelines say companies must provide first-aid facilities and train workers in first aid for burns and scalds. Keep a stocked first-aid box near the hot line.

Floors, slips and housekeeping

The WSH Council kitchen safety page names slips, trips and falls among the top injuries in F&B. Fix the floor before you blame the worker.

  • Lay anti-slip flooring or coatings in wash and cooking areas.
  • Require anti-slip shoes for every kitchen shift.
  • Clean spills at once. Mop in sections and put out warning signs.
  • Fix leaking sinks, drains and broken tiles quickly.
  • Clear empty boxes and packaging from walkways.

Burns, cuts and machines

  • Do not overfill pots and fryers. Turn pan handles inwards, away from the edge.
  • Use heatproof gloves or cloths. Let oil cool before you move or change it.
  • Do not open pressure cookers or steam ovens under pressure.
  • Store knives in racks. Wash them separately. Keep them sharp.
  • Keep guards on slicers, mincers and mixers. Use a pusher, not fingers.
  • Switch off and unplug a machine before you clean the blade or clear a jam.
Never use water on a grease fire

Water on burning oil makes a fireball. Smother a small pan fire with a lid or fire blanket, and shut off the gas. Train every cook on this before their first shift.

Gas, fire and cold rooms

Gas and grease cause most kitchen fires. Ventilate the kitchen well and fit gas detectors. Inspect gas hoses often and replace damaged ones. Lock gas cylinders in a fireproof cabinet away from heat. Clean exhaust hoods and filters often so grease does not build up. Make sure staff know where the gas shut-off and the suppression system controls are.

Cold rooms need a door that opens from inside, or an emergency latch, alarm or intercom. Give staff warm clothing and gloves. Use a buddy system for long tasks inside.

Common mistakes

  • Letting staff wear their own shoes on a wet kitchen floor.
  • Taking the guard off a slicer because it is "faster".
  • Carrying a full fryer basket or stockpot across a busy line.
  • Mixing cleaning chemicals to make them stronger.
  • Storing boxes in front of the gas shut-off or fire exit.
  • Training only the head chef, while part-timers learn on the job.

Related topics on this site

  • Slips and trips, and Fire and emergency.
  • Machinery safety and Electrical safety.
  • Chemical safety and First aid.
  • Manual handling, Heat stress and PPE.
  • Risk assessment.

In other countries

  • Malaysia: Section 18B of Act 514 requires every employer to assess the safety and health risks of the work and put the needed controls in place. Section 29A requires an employer with 5 or more employees to appoint an occupational safety and health coordinator, unless the workplace needs a safety and health officer.

Sources

  1. Workplace Safety and Health Report 2025: National Statistics, Ministry of Manpower.
  2. WSH Act: responsibilities of stakeholders, Ministry of Manpower.
  3. Workplace Safety and Health (Risk Management) Regulations, Singapore Statutes Online.
  4. WSH Guidelines on Hospitality and Entertainment Industries (2022), WSH Council.
  5. Preventing common kitchen hazards, WSH Council.
  6. Workplace Safety and Health (General Provisions) Regulations, Singapore Statutes (NUS mirror).
  7. Enhanced safety measures for higher-risk machinery and combustible dusts from 1 January 2025, Ministry of Manpower.
  8. Work accident reporting: what and when to report, Ministry of Manpower.
  9. Occupational Safety and Health Act 1994 (Act 514), updated text to 1 June 2024, DOSH Malaysia.

This is practical guidance, not legal advice. Laws and codes of practice change; always check the current official text and your site's own procedures.