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Occupational risks in the catering services industry are mainly associated with physically demanding work, prolonged standing and static postures, repetitive movements of the upper limbs and manual transport of loads. It is also associated with working in kitchens with hot surfaces, using knives, sharp instruments, cutting machine, workers' movements, and slippery floors. Other risks at the workplace are associated with long working hours and over exposure to high and low temperatures, high levels of noise, chemical cleaners and various harmful biological factors. The psychosocial risks due to increasing work demands, irregular schedules and regular contact with customers are also very important. The OiRA tool is intended primarily for micro and small enterprises in the sector. The use of the tool by businesses is expected to shape the health and safe conditions at the workplace, to improve the level of protection for workers, as well as to support the efficiency and competitiveness of the industry at the same time.