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The origins of the name HoReCa should be sought in Zurich, when in 1949 the International Union of National Hotel, Restaurant and Cafeteria Organizations was founded. The main goal of the union was to protect the rights of employees working in the hotel and catering sector. Over time, the name became popular and began to be used to refer to the entire hospitality industry. HoReCa also applies to all textiles, clothes and equipment used in this industry, as well as to the people who produce and transport them. Currently, the union has been included in the functioning of another organization.

HoReCa – what is it now? The concept of HoReCa currently covers everything that is included in the scope of services provided by the catering and hotel sector, i.e. all products, services, logistic points, warehouses and production halls, as well as hotels, guesthouses, restaurants, cafes and catering. The entire sector is developing dynamically due to the spread of foreign holidays and the lack of time to prepare meals on your own at home. A very important aspect of functioning both in the hotel and catering industry is the issue of occupational health and safety and the applicable standards.

According to the current regulations, the employer is responsible for meeting all the standards. Although the employee is obliged, for example, to keep his workplace clean, the employer must regularly check that everything is functioning as it should and react to reports of irregularities. In terms of inspections, it may ask for help from external entities organizing health and safety audits.

It is particularly important to ensure the safety of all employees and to regularly inspect the technical condition of the building, installations and equipment. Evacuation plans should be drawn up and people responsible for the evacuation of other workers should be designated. The employee is responsible for checking machines, maintaining order, or notifying the supervisor immediately about defects or dangers found in the workplace. Before starting work, every employee of a restaurant or hotel must show a certificate from an occupational medicine doctor and should have a certificate for sanitary and epidemiological purposes.

Among the things that the employer must provide at the workplace, there are first aid kits and fire extinguishers. Provision of appropriate personal protective equipment is also the responsibility of the employer. These include, for example, shoes with a toe cap, if heavy objects are handled in the workplace, or an apron or work clothes, if private clothing may become dirty at work. On the other hand, employees are obliged to apply the provided protection measures, in accordance with their intended purpose.

The necessary personal protective equipment that should be provided in the workplace include:

Overalls and aprons – useful wherever employees come into contact with chemicals or food. Disposable aprons will help protect the employee’s private clothing and ensure his safety during work. You can also choose reusable garments that will serve you unchanged for a very long time. The extent to which the apron will cover the body of the employee depends on the specificity of his work – different needs are dictated by work in production, and slightly different in the kitchen.
Head protection – here we have a choice of balaclavas, masks, caps and caps. Balaclavas and masks will work well when packing food, caps in the kitchen, while caps will be a great accessory for people working directly with the customer or in the delivery. The caps can be printed with the company logo, which will be an attractive addition.
Hand protection – what hand protection we choose for employees will depend on the nature of their duties. For those working with knives and cutting machines, metal anti-cut gloves will be necessary. People who come into contact with water or chemicals will need rubber gloves, while workers preparing food or serving, for example, fruit to customers, will need to provide disposable latex gloves.
Leg protection – leg protection is especially important where workers mainly work while standing or dealing with heavier objects. Appropriate safety footwear is necessary in warehouses, cold stores, production halls or kitchens. You can choose from boots with toe caps, galoshes, slip-ons and comfortable shoes. Footwear is important not only because of the immediate dangers, but also the long-term ones. Badly chosen footwear for work or staying in non-anatomical positions for many hours causes pain and degenerative diseases, so properly selected shoes will be one of the most important things that an employer should provide to an employee.
Dispensers – if the workplace uses foil aprons or caps, it will also be necessary to purchase a dispenser that will ensure hygiene when distributing disposable items.
Knives and foil articles – details that are easy to forget, although they turn out to be indispensable during work – bags, comfortable and non-slip knives or sharpeners.

Products related to personal or collective protection must also meet certain safety standards. For example, safety shoes for work, e.g. in warehouses, are tested for an impact force of up to 100J. Workwear used in the kitchen should comply with HACCP standards, should not have pockets and must be of a uniform, smooth color that allows you to see dirt. Due to the fact that there are trusted distributors of protective clothing in Poland, you do not have to worry about whether the clothing in the workplace meets the requirements.

The execution of orders for most of the things necessary in the HoReCa sector is handled, among others, by Global Food Hygiene. In its assortment you will find all the products you need to ensure occupational health and safety in your plant. Thanks to the wide offer addressed to the HoReCa sector, Global Food Hygiene responds to all the needs of its customers. Do you have any questions? our consultants will be happy to help you choose the best solutions in the field of personal protective equipment.