Accommodation and Food Services
Establishments primarily engaged in providing customers with lodging and/or preparing meals, snacks, and beverages for immediate consumption. This sector includes hotels, motels, RV parks, restaurants, bars, and food service contractors.
Source: BLS SOII · Private industry · Rates per 100 FTE workers
2022 Rates
BLS SOII + CFOI · Per 100 FTE except fatal rate4-Year Trend
| Year | TRIR | DART | DAFW |
|---|---|---|---|
| 2019 | 3.9 | 2.8 | 1.7 |
| 2020 | 3.3 | 2.4 | 1.5 |
| 2021 | 3.4 | 2.4 | 1.5 |
| 2022(latest) | 3.4 | 2.4 | 1.5 |
2 Subsectors — 3-Digit NAICS
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Causes & Nature of Incidents
Late-night service worker assaults — convenience stores, bars, and hotels
Delivery and catering vehicle incidents
Wet floor slips in kitchens and dining areas — most common non-fatal event
Burns from hot surfaces, grease fires
Workforce Demographics
Fatal injury rates by age and race/ethnicity. Source: BLS CFOI 2022.
Younger workers — lower fatal rate but highest non-fatal rate
Rising risk as workers take on heavier roles
Near national average
Above national average
Significantly elevated — experience does not offset physical risk
Highest fatal injury rate of any age group
Overrepresented in high-hazard sectors; construction and agriculture disparity is significant
Highest rate of any racial/ethnic group; concentrated in extractive and construction industries
Above average; disproportionately represented in transportation and service sector fatalities
Near national private industry average
Below national average; occupational distribution skews toward lower-hazard sectors
Hispanic/Latino and Black/African American workers are heavily represented in food preparation and service roles. Black/African American workers face elevated violence fatality risk in late-night food service and hotel security positions.
OSHA Enforcement
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