Analysis of risk factors in occupational injuries among hotel catering workers

BackgroundHotel catering workers are exposed to an exceptionally elevated risk of occupational injuries and illnesses, and are particularly vulnerable due to the physically demanding nature of their routine tasks, as well as both personal and organizational conditions.ObjectiveThe aim of the current research is to examine the potential impact of influencing factors (e.g., sex, nationality, age, workplace, contract, length of service, night work) associated with different types of injuries sustained by hotel catering workers.MethodsA total sample of 58,855 accidents among hotel catering workers were analyzed in a cross-sectional study, with a logistic regression model being employed to estimate the odds ratio (OR) values. It should be noted that bias due to underreporting of accidents may have some impact on the data used in the study.ResultsThe results indicate that high-risk and high-protective factors were especially significant in neck injuries. Female and native workers, those below the age of 45, and night workers presented a higher risk of neck injuries. In contrast, foreign male workers, those older than 45, and those working in their habitual workplace presented a lower risk of suffering a neck injury.ConclusionsIt is notable that no universal protective variable was found for all of the types of injury studied. Risk profiles are specific to particular injury types, thereby limiting the effectiveness of uniform or generalized safety interventions. Hotel safety managers should pay particular attention to those workers presenting the highest risk according to their risk profiles.