The catering sector is distributed throughout the country and it is mainly made of micro and small companies. This sector has a significant economic and employment importance, especially in the more touristic areas or in those where the concentration of economic activity is greater. This tool deals with the main hazards/risks in the various work areas, from food reception to the dining room, through the kitchen and canopy. It also addresses the problems associated with emergencies, as well as the structural/environmental hazards/risks and occupational safety and health management in the restaurant. The tool allows an assessment of existing risks, suggests measures to be implemented to control these risks and produces an action plan that users can adopt in order to manage health and safety in their restaurant.

The processes and activities in the leather and tanning industry can expose workers to a broad variety of occupational hazards. The most important risks are related to the use of machinery and other equipment such as knifes, dealing with dangerous chemicals, and being exposed to risks related to the general work environment, such as slippery floors etc. The tool helps employers to identify the specific risks in their company. In addition it guides the user not only through the risk identification but also helps in setting up an action plan to eliminate or mitigate the identified risks by proposing plenty of practical solutions. 

Tanneries have important risks that must be controlled to ensure the protection of workers. These risks are of various types such as: the use of heavy machinery, the use of manual cutting tools or chemicals during tanning and bleaching. Workers often have to manually manipulate skins and hides and the workplace and storage area is often wet. The European social partners in the field of leather and tanning, IndustriAll and COTANCE, developed this tool that has been adapted to Catalan, as support for small and medium companies.