Course and certificate
Occupational Health and Safety in Hospitality: Kitchen, Dining Room and Housekeeping (Spain)
For anyone who works or is about to work in a restaurant, a bar or a hotel in Spain. Eight plain lessons on the legal framework, kitchen risks, falls and table service, loads and housekeeping work, cleaning products, heat and cold, dealing with customers, night work and stress, and pregnancy and breastfeeding, followed by a 25-question test. It does not replace the training for your own job and it is not the 30- or 50-hour basic-level training.
- Jurisdiction
- 🇪🇸 Spain
- Languages
- Español, Български, English, Français, Italiano, Português, Română, Українська
- Lessons
- 8
- Time needed
- About 45 minutes for the lessons and the test
- Assessment
- 25 questions, pass mark 80%
- Refresher
- No set period
- Content updated
- 29 October 2026
- Certificate fee
- €14.00, payable after passing
01Who this course is for
- People starting work in the kitchen, dining room or housekeeping of a bar, restaurant or hotel
- Hotel housekeepers, cleaners and laundry staff in accommodation businesses
- Cooks and kitchen support staff who want to refresh the risks of their job
- Hospitality and vocational students preparing for their work placements
- Small hospitality businesses that want to give general training before a worker starts the job
02Syllabus
- 01Hospitality: the legal framework and the risk map
- 02Kitchen: cuts, burns, gas and fryers
- 03Falls, floors and table service
- 04Loads, postures and housekeeping work
- 05Cleaning and disinfecting chemicals
- 06Heat, cold, cold rooms and noise
- 07Customers, night work and psychosocial risks
- 08Pregnancy, breastfeeding, sensitive workers and what your employer must do
03Assessment
25 multiple-choice questions drawn from the whole course. The pass mark is 80%. The test is free and can be retaken as often as needed; wrong answers point to the lesson to read again.
04The certificate
- With your name, your score and the date you passed.
- A unique number, recorded in our register.
- Your employer or an inspector scans it to see that it is genuine.
- Download it, print it or show it on your phone.
05Sources
The course follows the published guidance below. We are not affiliated with the bodies that publish it.
- INSST, hostelería y turismo
- Ley 31/1995, art. 26
- INSST, productos de limpieza
- RD 486/1997
- Estatuto de los Trabajadores, art. 36
- Ley 31/1995, art. 19
06Questions
Is this the 30- or 50-hour basic-level course?
No. The basic-level training under article 35 of Real Decreto 39/1997 (the Spanish regulation on prevention services) prepares people to carry out basic-level preventive duties in the company. It lasts at least 50 hours in companies with Annex I activities and 30 hours in others, follows the programme and the allocation of hours in Annex IV and is evidenced by a certificate from a prevention service or from a body entitled to give that training. This course covers the most common risks in hospitality, but it does not have that duration or that programme and does not qualify you to carry out those duties.
So what is this certificate?
It is a certificate of completion: it shows that you have completed the course and passed the test. It is not a regulated qualification, it is not accredited, approved or authorised by any authority and it is not a prevention certificate with regulatory value. It is your employer who decides whether this training covers what your job needs.
What else does my employer have to do?
Article 19 of Ley 31/1995 (the Spanish Occupational Risk Prevention Act) requires your employer to give you sufficient and adequate theoretical and practical training, focused on your job, when you are hired and when your duties or equipment change, within working hours wherever possible and at no cost to you. They must also assess the risks of your job, inform you about them, show you the emergency measures of the premises and give you the protective equipment that applies. A general course replaces none of that, nor the safe use of the specific machines and products in your kitchen or hotel.
Does it count as a food handler course?
No. This course deals with the health and safety of the people who work in hospitality, not with food hygiene. For that there is the food handler course, which is a different subject and a different training. Nor does it repeat the basic occupational health and safety course: it complements it with the risks specific to the kitchen, the dining room and housekeeping.
Does it meet what my collective agreement requires?
We do not know, and we do not claim it does. The collective agreement that applies to your company may include its own rules on prevention and training, and your employer applies those rules. This course is not presented as compliance with any collective agreement or any other mandatory training.
How long does it take?
Most people finish the lessons and the 25-question test in about two hours. You can stop and carry on whenever you like from the same device.
What if I fail the test?
You pay nothing. You will see which lessons are worth reviewing and you can retake the test as many times as you need.
When do I pay, and how much?
Only after you pass: €14 for the certificate. The course and the test are free.
How does my employer check the certificate?
Every certificate has a number and a QR code. When it is scanned, or when the number is typed into our verification page, your name, the course and the date you passed appear.
How long is the certificate valid?
The law sets no renewal period for this training: article 19 of Ley 31/1995 only says that it must be repeated periodically if necessary. That is why the certificate shows no expiry date. Your employer or your collective agreement may require a refresher at a different interval.
The certificate confirms that you completed this course and passed its test. It is not a regulated or accredited qualification; your employer decides whether this training meets their requirements.