HACCP and OHS: Can each one help improve the other in the catering sector?

The hotel and catering sector is an important source of employment in the services sector and contributes to Portuguese economic growth. Some of these organizations have little experience in dealing with Occupational, Health and Safety (OHS) and devote more attention to issues related to HACCP (Hazard Analysis Critical Control Points) and the prohibition of smoking. Although it is a complex subject, Food Safety and OHS should then be seen not only as a burden, but also as means of sustainability, expansion and social responsibility. The aim of this study is to verify if HACCP and OHS can each one help improve the other in the catering sector. Using a methodology that followed three steps: data collection, data processing and data analysis in 35 kitchens of different types of catering establishments, it was found throughout this research that HACCP contributes to internal improvements in prevention of occupational risks and also that through some control and prevention measures taken by the OHS services, one is contributing to the defense of food safety.