Introduction: Hospital collective catering exposes workers to various occupational hazards. The objective of this study was to assess the working conditions of staff in the catering department of the Angré University Hospital Centre (UHC) in 2025. Methods: This was a descriptive cross-sectional study conducted among catering staff at the Angré UHC. Data were collected using a questionnaire, direct observation of the working environment, and environmental measurements. Results: A total of 33 workers participated in the study, with a mean age of 27.7 ± 6.9 years and a female predominance (57.6%). Most participants worked more than 40 hours per week. Cooks accounted for 72.7% of the workforce. Two-thirds of the workers (66.7%) rotated between different workstations. Ergonomic, physical, chemical, biological and psychosocial occupational hazards were identified. The working environment showed several deficiencies, including slippery floors, unsanitary premises, high temperatures (29？C to 38？C), and insufficient lighting (148 to 550 lux). Nearly 61% of workers had experienced an occupational accident. Regarding prevention, no statutory medical examinations had been carried out, personal protective equipment was inadequate or absent, and vaccinations had not been administered. Conclusion: Improving working conditions and implementing appropriate preventive measures are essential to protect the health and safety of catering staff.
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