Introduction
Catering staff work in busy, high-risk environments where accidents can easily occur. Hot surfaces, sharp knives, heavy trays and slippery floors all create hazards that can lead to serious injuries. If your catering accident was caused by unsafe working practices or employer failings, you may be entitled to claim compensation.
This page explains common catering accidents, when employers are responsible, evidence that helps, and how much you might claim.
At a glance
- Around 22,000 workers were injured in the accommodation and food services sector between 2021/22 and 2023/24, a rate of 930 injuries per 100,000 workers (Source: WAAC analysis of the HSE LFS data published 12/2024)
- Catering accidents include burns, scalds, slips, falls, manual handling injuries and cuts from knives.
- Employers must provide proper training, PPE, risk assessments and safe kitchen layouts.
- Compensation can cover pain and suffering, lost income, treatment costs and long-term support.
- You usually have three years from the accident date to begin a claim.
Report your injury. Photograph spills, signage and the area. For burns, note temperatures and first aid given. Keep rotas and the incident book details to support your claim.
John Kushnick
Legal Operations Director (NAL)
What is a catering accident at work?
A catering accident is any injury sustained while working in kitchens, restaurants, canteens or other food preparation areas. Typical accidents include:
- Burns and scalds – from hot pans, steam or boiling liquids.
- Cuts and lacerations – caused by knives, slicers and broken glass.
- Slips, trips and falls – from greasy or wet floors in fast-paced kitchens.
- Manual handling injuries – caused by lifting trays, boxes or heavy kitchen equipment.
- Food preparation equipment accidents – such as faulty slicers or mixers.
For guidance on common kitchen hazards, see HSE: Health and safety in catering.
Examples of catering accidents and injuries
| Accident type | Cause | Possible injury |
|---|---|---|
| Burns and scalds | Hot oil, boiling water, steam | First to third-degree burns, scarring |
| Knife cuts | Handling sharp knives or slicers | Lacerations, tendon or nerve damage |
| Slips and trips | Spilled food, greasy or wet floors | Sprains, fractures, back injuries |
| Manual handling accidents | Lifting boxes, moving heavy kitchen equipment | Back strain, hernia, musculoskeletal injuries |
| Faulty equipment | Defective fryers, slicers or mixers | Crush injuries, burns, electrical shocks |
Am I eligible to claim?
You may be eligible if:
- Your catering accident occurred at work within the last three years, and
- Employer negligence (e.g. unsafe systems, lack of training, poor equipment) caused or contributed, and
- Medical evidence links your injury to the accident.
Unsure? See Do I have a claim and The claim process.
How much compensation can I claim?
Compensation is split into:
- General damages: for pain, suffering and loss of amenity. Awards vary depending on the severity of burns, cuts, or musculoskeletal injuries, and whether recovery is full or partial.
- Special damages: financial losses such as medical treatment, physiotherapy, prescription and travel expenses, lost earnings, future loss of income and long-term care needs.
Keep payslips, medical records and expense receipts to support your claim.
When is my employer responsible?
Employers in the catering sector must comply with the Health and Safety at Work Act and the Management of Health and Safety at Work Regulations 1999. They must:
- Carry out risk assessments for kitchen hazards.
- Provide training in safe food preparation, lifting, and use of equipment.
- Maintain safe floors, equipment and ventilation.
- Provide PPE such as oven gloves, aprons, slip-resistant shoes and cut-resistant gloves.
If PPE was missing or faulty, see Inadequate PPE injury claims.
Employment status and catering accident claims
Burns, cuts and slips are common in commercial kitchens and food production. Where safety lapses caused the injury, contract type rarely blocks a claim. See how employment status affects your claim:
Evidence that strengthens a catering claim
- Medical records describing the injury and treatment.
- Accident book entries and incident reports.
- Photographs of the accident scene, equipment or PPE.
- Witness statements from colleagues.
- Training and safety inspection records.
Time limits for catering accident claims
The standard time limit is three years from the accident or from when you realised your injury was work related. Exceptions apply for those under 18 or lacking capacity. See time limits for injury claims.
FAQs
New to claims? Start with our work injury claim guide, or see the full work injury claim FAQs.
What if I was partly responsible for the accident?
You may still claim. Compensation could be reduced if contributory negligence applies. See What is contributory negligence?.
Do catering staff on zero-hours contracts have rights to claim?
Yes. All workers are entitled to safe working conditions. See Zero-hours contract injury claims.
Do I need to attend a medical appointment?
Yes. An independent medical expert will assess your injury and prognosis. See What happens at a medical appointment.
Have you been injured at work?
If you have been injured at work in the last 3 years, you may be able to claim financial compensation.
Find out more about making a work accident claim:
- Do you qualify?
- How much compensation could you get?
- How does No Win, No Fee work?
Read more: Work accident claim guide
Our work injury advisors will:
- Offer free, impartial advice
- Explain how No Win, No Fee works
- Recommend the right solicitor
About the author
Chris Salmon is a legal commentator and co-founder of Quittance Legal Services. He has written extensively about workplace accidents, employment rights and the claims process. Chris's work has been cited in national media and he regularly contributes practical guidance to help injured workers understand their options.
Last reviewed October 2025 by Chris Salmon
External references
- HSE: Catering and hospitality safety - guidance on managing common risks in kitchens and food service.
- NHS: Burns and scalds - first aid, treatment and recovery for kitchen burn injuries.
- NHS: Cuts and grazes - treatment and when to seek medical attention for cuts from knives or equipment.
- HSE: Slips and trips at work - preventing accidents on wet or greasy kitchen floors.
- PPE at Work Regulations 1992 - legislation your emplyer must follow regarding PPE provision.