Kitchen and allergen management
Define ownership, expected evidence, monitoring and escalation before relying on this control.
World time
Food & Beverage / COHSEW knowledge
Hospitality & Restaurants
Guest safety across kitchens, bars, rooms, events, water and facilities.
Objective
What this area means for safer, healthier and more responsible operations.
Hospitality risk extends beyond food preparation to allergens, potable water, pools, legionella control, cleaning chemicals, contractors, worker safety and emergency response. COHSEW helps multi-service sites coordinate controls without losing local ownership.
COHSEW principleUse competent, risk-based assurance to prevent harm, verify control and support continual improvement.
Priority controls
Where organisations should focus.
Priorities must be adapted to the organisation, activity, location, affected people and applicable legal requirements.
Water, pool and facility hygiene
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Worker and contractor safety
Define ownership, expected evidence, monitoring and escalation before relying on this control.
Guest incidents and emergency readiness
Define ownership, expected evidence, monitoring and escalation before relying on this control.
How COHSEW supports you
From risk question to measurable assurance.
Our specialists help organisations select proportionate methods, preserve independence and turn technical evidence into action.
- 01Build one risk register across guest services
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 02Define ownership between departments and contractors
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
- 03Use inspections and trend data to target improvement
Agree the scope, accountable owner, evidence and success measures, then review effectiveness over time.
Authoritative guidance
Continue with the primary sources.
These external resources informed this page. Always confirm current national law, regulator guidance and contractual requirements for your location.
01FAO/WHO Codex Alimentarius
Codex codes of practice
Open official source ↗02World Health OrganizationDrinking-water quality guidelines
Open official source ↗03International Organization for StandardizationISO 45001 occupational health and safety
Open official source ↗Information on this page supports awareness and programme design. It is not legal, medical or regulatory advice, does not reproduce the full text of any standard and does not replace competent assessment of your specific circumstances.
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