Health, safety and fire requirements for hospitality venues

Health and safety responsibilities

As a hospitality business, you have legal duties to protect the health, safety and welfare of your employees, customers, and anyone else affected by your business activities.

The hospitality sector faces specific risks including slips and trips, manual handling injuries, burns, cuts, violence and aggression, and work-related stress.

Fire safety responsibilities

Fire safety is critical in hospitality premises, particularly those with sleeping accommodation. The Regulatory Reform (Fire Safety) Order 2005 places specific duties on the 'responsible person'.

Additional requirements for sleeping accommodation

Hotels, B&Bs, guesthouses, and any hospitality premises offering sleeping accommodation face enhanced fire safety requirements due to the increased risk to sleeping guests.

Coming: Martyn's Law duties for premises open to the public

The Terrorism (Protection of Premises) Act 2025, known as Martyn's Law, received Royal Assent on 3 April 2025. Its duties are not yet in force - the government has indicated an implementation period of at least 24 months before commencement, with the duties expected to apply from 2027.

When commenced, the Act will require qualifying premises open to the public - including many pubs, restaurants, hotels and venues - to take steps to prepare for the risk of terrorism:

• Standard tier (premises with a capacity of 200 to 799): notify the regulator and put basic preparedness procedures in place, such as evacuation, invacuation, lockdown and communication plans
• Enhanced tier (capacity of 800 or more): additional requirements to assess and reduce vulnerability to terrorist attack

The Security Industry Authority (SIA) will regulate the new regime. No action is legally required yet, but operators of larger venues should monitor GOV.UK and ProtectUK for commencement dates and guidance, and consider building terrorism preparedness into existing emergency planning.

Managing common hospitality risks

Slips, trips and falls

The most common cause of injury in hospitality. Implement anti-slip flooring in kitchens and wet areas, maintain clear walkways, clean up spills immediately, and use warning signs.

Manual handling

Lifting kegs, moving furniture, carrying stock can cause back injuries. Provide training, use mechanical aids where possible (trolleys, sack trucks), and ensure team lifts for heavy items.

Burns and scalds

Kitchen staff face risks from hot equipment, oil, and steam. Ensure appropriate PPE (heat-resistant gloves, aprons), maintain equipment properly, and establish safe working procedures for handling hot items.

Violence and aggression

Staff in pubs, bars and nightclubs may face violence from intoxicated customers. Train staff in conflict de-escalation, implement policies on refusing service, consider security staff for high-risk venues, and provide a way for staff to summon help.

Lone working

Staff opening or closing premises alone face risks. Implement check-in procedures, provide personal safety alarms, ensure good lighting and secure entry points.