Bittersweet Brew: le dinamiche socio-giuridiche del lavoro nel settore della ristorazione in Polonia
10.6092/issn.2421-2695/18714
Il settore alberghiero, della ristorazione, dei bar e del catering (HoReCa) ha registrato una crescita notevole, soprattutto in Europa. Tuttavia, questa crescita è accompagnata da un diverso livello di applicazione delle norme di sicurezza e salute sul lavoro (SSL) all'interno dell'industria della ristorazione polacca. Radicata nel paradigma sociologico del diritto e del realismo giuridico, questa ricerca analizza le divergenze tra le leggi sul lavoro polacche, dell'Unione Europea e internazionali e le dinamiche sociologiche che si verificano all'interno del settore della ristorazione polacca. Utilizzando metodi qualitativi come interviste, osservazioni e analisi dei contenuti, lo studio identifica le sfide più urgenti in materia di SSL e di rispetto delle norme sul lavoro. I risultati sottolineano che le considerazioni economiche spesso dettano l'applicazione selettiva degli standard, determinando violazioni della legge, insoddisfazione dei clienti e problemi sul posto di lavoro. Questo studio rivela anche la complicità dei dipendenti in alcune situazioni e la complessità del sovraccarico normativo. Sottolinea altresì l'urgenza di una legislazione completa e adeguata alle esigenze specifiche del settore HoReCa polacco, che integri il diritto del lavoro nazionale, i regolamenti dell'UE e il diritto del lavoro internazionale. Anche l'istruzione, la formazione, il rafforzamento della supervisione e il coinvolgimento dei dipendenti sono ritenuti essenziali per creare un ambiente più sicuro e ospitale per i clienti.
application/pdf
2421-2695
18714
2
en
Stanislaw Lipiec
https://creativecommons.org/licenses/by/3.0
Labour & Law Issues
Bittersweet Brew: le dinamiche socio-giuridiche del lavoro nel settore della ristorazione in Polonia
Text.Serial.Journal
https://labourlaw.unibo.it/
9
Comparative & International Overview
2023-12-18
2023-12-16
2023-12-18
2023-12-18
C.1-C.34
LLI
Stanislaw Lipiec
2023/12/18
10.6092/issn.2421-2695/18714
C.1
Jagiellonian University, Krakow, Poland
2421-2695
2
en
C.34
Zakup fałszywej książeczki sanepidu, to nie problem, https://www.rynekzdrowia.pl/Prawo/Warszawa-zakup-falszywej-ksiazeczki-sanepidu-to-nie-problem,8340,2.html [7 September 2023].
Bittersweet Brew: The Socio-Legal Dynamics of Labour in Poland's Culinary Scene
https://labourlaw.unibo.it/article/download/18714/17186
9
Bittersweet Brew: The Socio-Legal Dynamics
    of Labour in Poland's Culinary Scene



                 STANISLAW LIPIEC
          Jagiellonian University, Poland




               vol. 9, no. 2, 2023
                  ISSN: 2421-2695
   Bittersweet Brew: The Socio-Legal Dynamics
       of Labour in Poland's Culinary Scene

                                                          STANISLAW LIPIEC
                                       Jagiellonian University, Krakow, Poland
                                                      staszeklipiec@gmail.com




                                 ABSTRACT

        The hotel, restaurant, café, and catering (HoReCa) sector has witnessed
remarkable growth, particularly in Europe. However, this growth is
accompanied by operational disparities in adhering to Occupational Safety and
Health (OSH) regulations within the Polish catering industry.
        Rooted in the sociological paradigm of law and legal realism, this
research delves into the divergence between Polish, European Union, and
international labour laws, and the practical sociological dynamics within Polish
catering establishments. Employing qualitative methods such as interviews,
observations, and content analysis, our study identifies pressing challenges in
OSH and labour regulations adherence. We aim to elucidate the ramifications
for service quality and advocate for legislative enhancements.
        Our findings underscore that economic considerations often dictate the
selective enforcement of standards, leading to legal violations, customer
dissatisfaction, and workplace predicaments. This study also reveals the
complicity of employees in these situations and the complexity of regulatory
overload. It underscores the urgency of comprehensive legislation tailored to
the specific needs of the Polish HoReCa sector, encompassing labour law, EU
regulations, and international labour law. Furthermore, education, training,
            S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland’s Culinary Scene



strengthened supervision, and employee involvement are deemed essential to
foster compliance and create a safer, more customer-friendly environment.


Keywords: HoReCa sector, occupational health and safety (OSH), labour law,
legal realism, sociology of law.


                                     https://doi.org/10.6092/issn.2421-2695/18714




 LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                              C. 3
                    S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene




          Bittersweet Brew: The Socio-Legal Dynamics of Labour
                        in Poland's Culinary Scene

SUMMARY: 1. Introduction. – 2. Methodology and theoretical framewok. – 2.1. Theoretical framework.
     – 2.2 Methods. – 3 Legal Perspectives. – 3.1. International Legal Frameworks. - 3.2. EU Legal
     Frameworks. – 3.3. Polish Legal Framework. – 3.4 Enforcement and Compliance. – 4. Catering
     industry practice. – 4.1 Non-Compliance. – 4.1 Non-Compliance: Two Dual standards. – 4.3
     Oversight. – 4.4. The need for Change. – 5. Conclusion. – 5.1. Employee Engagement. – 5.2
     The Complexity of Regulatory Overload. – 5.3 The need for Comprehensive Legislation. – 5.4
     Prioritizing Education and training. – 5.5. Strengthening Supervision and Monitoring. – 5.5.
     Empowering Employee and Entrepreneur Oversight. – 5.6 Comparative Overview in Poland
     and Greece.


         1.       Introduction

       Tourism is among the fastest-growing industries worldwide. Within this realm,
the hotel, restaurant, café, and catering (HoReCa) sector stands out, playing a pivotal
role in economies across the globe. As per the latest data, Europe has significantly
benefited from the burgeoning of this sector. Approximately 10 million individuals,
representing 5% of the entire European workforce, are employed within the HoReCa
industry. This percentage sees a spike in countries with a vibrant tourism industry, such
as Spain, where the figure doubles to 10%1.
       However, like any industry, the HoReCa sector is not without challenges. It has
demonstrated resilience in the face of pandemics, global wars, economic downturns,
and a host of other adversities. Its ability to adapt and persevere has further solidified
its importance in the contemporary economic scenario2.
       Central to the HoReCa sector's vast expanse is the catering industry. In Poland,
a country with a rich culinary history and tradition, catering has found its niche with an
estimated 70,000 catering establishments. These range from establishments that thrive
on seasonality to those that maintain year-round operations. Yet, whether seasonal or
perennial, the ambiance is a universal determinant of success3. Cleanliness, safety and
sanitary standards, compliance with labour law norms and ethical employee treatment




         (1) Eurofund, Representativeness of the European social partner organisations hotels, restaurants and cafe
(HORECA) sector, Publications Office of the European Union, Luxembourg 2018, 11–17; S. Lock,
Restaurants       and       food      services       in     Europe        -        Statistics       &        Facts,
https://www.statista.com/topics/3966/restaurants-and-food-services-in-europe/ [10 February 2022].
         (2) M.-Á. García-Madurga - M.-Á. Esteban-Navarro - T. Morte-Nadal, CoVid Key Figures and
New Challenges in the HoReCa Sector: The Way towards a New Supply-Chain, in Sustainability, 2021, 13, 12.
         (3) Rynek gastronomiczny w Polsce - raport, M. Kaszuba-Janus (eds.), BROG B2B, 2021, 6–55.

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                     C. 4
                  S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



are non-negotiable pillars. A breach in any of these domains can significantly mar the
reputation of an establishment, regardless of its stature or history4.
        Regulations in the HoReCa sector, especially those surrounding food
production, service and staff engagement, are stringent. They place paramount
importance on health, safety, and workplace well-being. Polish, European Union and
international law regulations comprehensively govern these standards, emphasizing
their critical role in establishing a conducive atmosphere, order, and hygiene in the
workspace5. This compliance is especially crucial in establishments like bars and cafes.
The regulations encapsulate areas ranging from fire safety, sanitary rules, occupational
ergonomics, environmental safety, to corporate social responsibility, establishing a
comprehensive framework that safeguards employees, customers, and the establishment
at large. All of these areas are aggregated known as occupational safety and health
(OSH)6.
        However, a worrying trend has emerged. The Polish catering market, despite its
rapid growth and rising service standards, appears to grapple with operational
discrepancies7. Allegations of employee mistreatment and consistent violations of health
and safety rules are alarming. Disturbing patterns have been observed, which
compromise customer safety and the broader OSH standards. It's evident that the
existing administrative and judicial oversight mechanisms are insufficient to rectify these
breaches. The repercussions of such discrepancies are profound, risking the bifurcation
of the industry into esteemed establishments that uphold standards and those which are
avoided by discerning clients and potential employees8. Such lapses not only diminish
the service quality and mar the prestige of individual establishments but, in the long run,
can tarnish the reputation and brand value of the entire HoReCa industry.

        2.       Methodology and theoretical framework

       This research is firmly rooted in the paradigm of sociology of law, with a
particular emphasis on comparing the empirical operations of Polish catering entities to
the postulated legal framework of Occupational Safety and Health (OSH). Our central

         (4) B. Bilska - W. Grzesińska - M. Tomaszewska - W. Przybylski, Ocena wpływu wybranych
czynników na wybór lokali gastronomicznych, in Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i
Agrobiznesu, 2014, 16, 4, 36 s.; O. Mancheva-Ali, Factors Influencing the Choice of Catering Establishments
Among Bulgarian Consumers, in Социално-икономически анализи, 2020, 1, 75–77.
         (5) read more M. Giovannone, Vulnerable Workers: Health, Safety and Well-being, Routledge, 2016.
         (6) M. Ambroziewicz i in., Meritum - bezpieczeństwo i higiena pracy, Wolters Kluwer Polska, 2017;
Oxford Handbook of Occupational Health, S. Sadhra - J. Smedley - F. Dick (eds.), seria in Oxford Medical
Handbooks, 3, Oxford University Press, 2022.
         (7) E. Gheribi, Factors Affecting the Development of Catering Enterprises in Poland, in Ekonomiczne
Problemy Turystyki, 2015, 31, 3, 208–219.
         (8) R. Zabrocki, Wybrane czynniki kształtowania jakości i satysfakcji konsumentów w usługach
gastronomicznych, in Zeszyty Naukowe / Uniwersytet Ekonomiczny w Poznaniu, 2012, 236, 75–82.

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                               C. 5
                 S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



interest revolves around the discrepancies between operational realities and state and
EU legislation.

        2.1 Theoretical framework
        Drawing inspiration from the expansive school of legal realism, with influential
figures like Eugen Ehrlich9, Roscoe Pound10, and the Nordic realist school of law,
notably Axel Hägerström, our theoretical framework guides our research conceptually11.
        In the Polish Hospitality, Restaurant, and Catering (HoReCa) sector, the tangible
'law in action' often overshadows the 'law in books.' Bars and restaurants operate as
unique entities, formulating their own legal standards and micro-legal systems, especially
in areas concerning health, safety, and labour. This evolving gastronomic law remains
largely distinct from the broader state law, including international labour law and EU
labour law.
        In essence, these catering establishments do not simply reflect the application
practices of state law. Instead, they champion their own unique normative systems.
While these systems diverge from the national written law, they aren't necessarily in
conflict with it. The law in action in these establishments exhibits limited reliance on
state book law; they essentially represent competing normative paradigms. Yet, the
state's more expansive legal system, with its inherent power, often tries to assert its
dominance over these microsystems. However, in many Polish eateries, the state doesn't
always prevail. From a state viewpoint, such divergence might be labelled as a
'pathology,' but within HoReCa establishments, it's an accepted norm.
        The study is based on the main hypothesis: In the Polish catering sector,
national, EU and international OSH rules are respected only to a limited extent, which
significantly affects the quality of services offered. Moreover, supervision and control
institutions for compliance with standards in the food industry are ineffective and
resistant to problems. Furthermore, Polish bars and restaurants have developed their
own independent internal normative micro-systems, which are separate from the
national legal system on OSH; they are governed by their own laws.
        Through our observations of various catering establishments in cities such as
Cracow, Czestochowa, Gdansk, Lublin, and Wroclaw, and through dialogues with staff
from diverse eateries, we identified several initial challenges in the HoReCa sector,
particularly regarding adherence to OSH and sanitary regulations. These findings
underpinned the rationale for this research. The research pivots on several objectives:
        1.     Exploratory Objective: To delineate the phenomenon of OSH
compliance in Polish catering establishments.

       (9) E. Ehrlich, Fundamental principles of the sociology of law, Transaction Publishers, 2002, 3-26. 486-
507.
       (10) R. Pound, Law in Books and Law in Action, in American Law Review, 1910, 44, 14–34.
       (11) J. Bjarup, The Philosophy of Scandinavian Legal Realism, in Ratio Juris, 2005, 18, 1, 2–13.

       LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                   C. 6
                  S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



        2.     Explanatory Objective: To comprehend why certain safety rules,
stipulated by Polish, EU and international law, are either not fully embraced or are
misapplied in foodservice venues, taking into account international labour law and EU
labour law, and the impact on service quality.
        3.     Implementation Objective: Propose strategies to elevate health, safety,
and labour standards in the Polish HoReCa sector, considering international labour law
and EU labour law, and advocate pertinent legislative alterations.
        4.     Scientific Objective: To discern whether these entities have crafted their
own legal microsystems or if they merely neglect state law, including international labour
law and EU labour law.
        One key question this research aims to address is the congruence between legal
stipulations, including international labour law and EU labour law, and the practical
demands of the business. We also evaluate the effect of compliance on the quality of
services provided. The matter remains intriguing as to whether the Polish situation in
the HoReCa industry is unique within the European context, or if it is similar to other
European Union member states. Encountering seemingly analogous instances in Greek
studies, we aim to address the question of whether Poland's situation is indeed unique
or comparable12.

        2.2 Methods
        We utilised a triangulation of qualitative research methods in this study. All
adopted methods fall under the qualitative research paradigm. The primary focus of the
investigation was centred on in-depth interviews conducted with employees and
managers from selected Polish catering establishments. Additionally, we employed the
observational method; and content analysis as part of a desk research (secondary
research) approach. It is crucial that the results of this research are purely qualitative and
cannot be generalised to the entire population of HoReCa entities and their associated
personnel. Nonetheless, the observed phenomena can serve as insightful examples of
prevailing trends and behaviours within the broader catering industry.

       Observational Method13
       1.     Type: Non-intervention observation.
       2.     Objective: The observational method was initially employed as a
precursor to our main research, functioning within the scope of a pilot study. This was
aimed at reconnaissance, setting the framework for the primary study, obtaining an



        (12) Comparative source: G. Ioannou, Contracting for Work in Tourism and Catering in Greece: Beyond
a State/Market Dichotomy, in Industrial Law Journal, 2021, 50, 4.
        (13) Conducted based on: B. Smart, K. Peggs, J.D. Burridge, Observation methods, SAGE, 2013.

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                              C. 7
                   S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



intuitive feel of the industry, and also playing a crucial role in the selection of subsequent
interview participants.
        3.      Research Period: 1st February 2022 to 5th May 2022.
        4.      Locations Observed: 17.
        5.      Subjects Types: Restaurant (small scale, less then 10 employees): 4;
Chain restaurant: 3; Pub: 1; Café: 4; Ice-Cream parlour: 2; Sushi bar: 3.
        6.      Staff Observed: 56.
        7.      Total Individuals Observed: 183.
        8.      Observation Cities: Czestochowa, Cracow, Wroclaw, Gdansk, Lublin,
Katowice.

        Semi-Structured In-depth Interviews (SSI) 14
        1.      Objective: This method targeted both employees and managerial
personnel within Polish HoReCa establishments. The interviews intended to derive rich
insights into health, safety, labour, and sanitary challenges faced by these establishments,
taking into account international labour law and EU labour law. The chosen participants
were earmarked for their potential to provide a comprehensive portrayal of these issues
from their dual perspectives – both as employees and as overseers.
        2.      Research Period: 14th July 2022 to 14th November 2022.
        3.      Sample Size: 22 persons.
        4.      Sampling Criteria: expert (purposive) sampling. Participants had a
minimum of 3 years of experience in catering, occupied diverse roles within the sector,
worked across multiple types of catering venues, demonstrated in-depth knowledge of
the foodservice domain, were open to share as experts, and engaged in interviews either
directly or through virtual means.
        5.      Technique: the interviews were conducted candidly and recorded with
participants' informed consent. The researcher conducted the interviews face-to-face on
the workplaces or remotely.
        6.      Research Group Composition: Gender: 15 males, 7 females; Age
Distribution: 26-35 years: 15 persons; 36-45 years: 6 persons; 46-55 years: 1 person.
        7.      Employment Locations: Wroclaw, Warsaw, Czestochowa, Cracow,
Gdansk, Lublin, Rzeszow, Swidnica, Katowice.
        8.      Experience across Facility Types: Restaurant (small scale): 22; Café:
16; Chain restaurant: 14; Pub: 9; Sushi bar: 3; Ice-Cream parlour: 2; Fish fry: 2; Pancake
house: 2; Other: 14.

         (14) The SAGE Handbook of Interview Research: The Complexity of the Craft, J. Gubrium - J. Holstein
- A. Marvasti - K. McKinney (eds.), SAGE, 2012; S. Kvale - S. Brinkmann, InterViews: Learning the Craft
of Qualitative Research Interviewing, SAGE, 2009; P. Sztabiński - Z. Sawiński - F. Sztabiński, Fieldwork jest
sztuką: jak dobrać respondenta, skłonić do udziału w wywiadzie, rzetelnie i sprawnie zrealizować badanie: praca
zbiorowa, Wydawnictwo Instytutu Filozofii i Socjologii Polskiej Akademii Nauk, 2005.

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                  C. 8
                    S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene




       Content Analysis (secondary research)15
       •       Objective: This method was particularly directed towards scrutinizing
various legal documents, other officials reports and literature. The underlying intent was
to understand the theoretical legal frameworks and see how they aligned or deviated
from on-ground realities in Polish eateries.
       •       Method: legal analytical method16.
       •       Range: Polish law acts, EU health and safety and labour law regulations,
International Labour Organisation (ILO) regulations and private company law, other
sources.

        The research journey, driven by a blend of observational insights, in-depth
interviews, and content analyses, has paved the way for a multifaceted understanding of
the HoReCa sector's dynamics within Poland. The current study is part of a research
project published in 202217. In the ensuing sections, we unfold the intricacies of our
findings, the implications they hold, and the potential pathways forward.

         3.        Legal Perspective

        The domain of health, safety, and sanitation in restaurants, pubs, and bars is of
paramount importance, concerning employees, employers, guests, and the broader
public interest. In the HoReCa (Hotel, Restaurant, and Catering) sector, the
enforcement of high Occupational Safety and Health (OSH) standards is crucial.
Deficiencies in this area can lead to diseases and disasters linked to unwholesome food.
Furthermore, guaranteeing top-tier health and safety standards for employees is equally
significant. The working conditions in bars and restaurants are often challenging and
demanding, necessitating adequate protection against hazardous factors, equitable
employment terms, fair compensation, and overall safety18. Thus, ensuring food safety,
meticulous food preparation, catering, and employee welfare demands special attention


           (15) Conducted based on: C. Largan, T. Morris, Qualitative Secondary Research: A Step-By-Step Guide,
SAGE, 2019.
           (16) D. Kędzierski, Metodologia i paradygmat polskich szczegółowych nauk prawnych, in Transformacje
Prawa Prywatnego, 2018, 3.
           (17) S. July, Gastronomia. Praca i prekariaStudium socjologiczno-prawne [The food service. Work and
precariat. A sociological and legal study], Wydawnictwo Rys, 2022.
           (18) W. Bukała, K. Szczęch, B. Breitkopf, Bezpieczeństwo i higiena pracy: podręcznik do nauki zawodu,
WSiP, 2020, 6–16; Ż. Grygiel-Kaleta, Zakres podmiotowy obowiązków z zakresu BHP w świetle przepisów
prawnopracowniczych i karnoprawnych, in Studia z Zakresu Prawa Pracy i Polityki Społeczne, 2019, 26, 4, 409–
416; M. Kaźmierczak, Bezpieczeństwo i higiena pracy a rozwój koncepcji społecznej odpowiedzialności biznesu, in
Bezpieczeństwo Pracy: nauka i praktyka, 2009, 5, 11–13; M. Stankiewicz, M. Sznajder, Kultura bezpieczeństwa
i higieny pracy w organizacji [in:] Kształtowanie kultury bezpieczeństwa i higieny pracy w organizacji, J. Ejdys (eds.),
Oficyna Wydawnicza Politechniki Białostockiej, 2010, 10–64.

         LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                         C. 9
                    S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



from both national governments and international bodies. This need for safeguarding
should be manifested through the introduction of effective legislative solutions and their
rigorous application and enforcement in the event of violations.

        3.1    International Legal Frameworks
        Globally, health and safety regulations in the HoReCa sector are influenced more
by a set of guidelines and standards than direct legislation. Predominantly, these include
the standards set by the Codex Alimentarius, developed by the Food and Agriculture
Organization (FAO) of the United Nations and the World Health Organization (WHO).
The Codex Alimentarius, or "Food Code," is a compendium of international
standards, guidelines, and codes of practice designed to ensure the safety and quality of
food products. These standards are globally recognized and harmonize national food
safety regulations19. They serve as a benchmark for food safety within the World Trade
Organization's Agreement on the Application of Sanitary and Phytosanitary
Measures20. The Codex standards address various facets of food safety, including
hygiene, additives, contaminants, labelling, and nutrition, rendering them particularly
pertinent to the restaurant industry.
        The WHO's role in promoting food safety is crucial. It includes providing
scientific advice, supporting the development of international standards for food safety
through the Codex Alimentarius, and endorsing safe food handling practices. The
organization's efforts encompass the creation of resources and tools to enhance the
understanding and implementation of food safety measures21.
        These international guidelines and standards are instrumental in shaping national
legislation and regulations in various countries, affecting restaurant operations globally.
They ensure that when food producers and traders adhere to these standards,
consumers can trust the safety and quality of the products, and importers can be
confident that the food meets the required specifications.
        The International Labour Organization (ILO) contributes through conventions
and recommendations that establish international labour standards, including those
relevant to occupational safety and health (OSH). These standards are intended for
adoption or adaptation by member countries into their national legislation22. For the

         (19) Codex Alimentarius Commission, https://www.fao.org/fao-who-codexalimentarius [10
December 2023]; Understanding the Codex Alimentarius, Food and Agriculture Organization of the United
Nations and World Health Organization, 2016.
         (20)      Understanding        the      Sanitary      and     Phytosanitary       Measures       Agreement,
https://www.wto.org/english/tratop_e/sps_e/spsund_e.htm [10 December 2023]; Agreement on the
Application of Sanitary and Phytosanitary Measures .
         (21) Food Safety, https://www.who.int/health-topics/food-safety [10 December 2023].
         (22) I. Bulski, Regulacje międzynarodowe dotyczące problematyki BHP, 2010; J. Ejdys, System zarządzania
bezpieczeństwem i higieną pracy narzędziem kształtowania kultury bezpieczeństwa organizacji, in Kształtowanie kultury
bezpieczeństwa i higieny pracy w organizacji, J. Ejdys (eds.), Oficyna Wydawnicza Politechniki Białostockiej,
2010, 119-127.

         LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                     C. 10
                  S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



HoReCa sector, specific ILO conventions or recommendations focus on this sector,
but several ILO instruments broadly apply, ensuring safe and healthy working
conditions in the restaurant industry23.
       International conventions, concluded under the auspices of the ILO, are vital.
From the perspective of the Polish catering sector, they can be categorized into
international agreements directly concerning work with food in catering establishments
and conventions regulating general principles of work, inclusive of the HoReCa sector.
Recommendations, although lacking the legal power to compel member states, serve as
robust guidelines for national legislatures. Notable conventions and recommendations
pertinent to the HoReCa sector include:
       •       ILO Working Conditions (Hotels and Restaurants) Convention,
1991 (No. 172) and Recommendation (No. 179), focusing on specific working rules
in the HoReCa sector24.
       •       ILO Hygiene (Commerce and Offices) Convention, 1964 (No. 120),
applicable to commerce and offices, encompasses elements like workplace hygiene
relevant to restaurant and café environments25.
       Other general ILO conventions and recommendations also significantly impact
the catering sector:
       •       ILO Occupational Safety and Health Convention, 1981 (No. 155) &
Recommendation (No. 164), establishing general principles for OSH management
and promoting national OSH policies, systems, and programs, applicable across all
sectors, including HoReCa26.
       •       ILO Occupational Health Services Convention, 1985 (No. 161) &
Recommendation (No. 171), focusing on the establishment of occupational health
services advising on maintaining safe and healthy working environments in the HoReCa
sector27.
       •       ILO Promotional Framework for Occupational Safety and Health
Convention, 2006 (No. 187)28.
       These classic acts of international law must be transposed into national legislation
to be invoked by national entities. Poland has transposed all these conventions into its



        (23) Food, drink and tobacco sector, https://www.ilo.org/global/industries-and-sectors/food-drink-
tobacco [10 December 2023 ].
        (24) Convention C172 - Working Conditions (Hotels and Restaurants) Convention (172);
Recommendation R179 - Working Conditions (Hotels and Restaurants) Recommendation (R179).
        (25) Convention C120 - Hygiene (Commerce and Offices) Convention (C120).
        (26) C155 - Occupational Safety and Health Convention (C155); Recommendation R164 -
Occupational Safety and Health Recommendation, 1981 (No. 164) (R164).
        (27) C161 - Occupational Health Services Convention (C161); Recommendation R171 -
Occupational Health Services Recommendation (R171).
        (28) C187 - Promotional Framework for Occupational Safety and Health Convention (C187).

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                             C. 11
                   S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



legal system29. However, international norms are not enforced coercively, and non-
compliance by member states cannot be compelled through international tribunals. It is
up to each state to decide the extent to follow these conventions and compel domestic
actors to apply them.

        3.2     EU Legal Frameworks
        The European Union (EU) has established a comprehensive and nuanced
legislative system of health and safety standards within the HoReCa sector. This intricate
framework is designed with the dual aim of ensuring the highest standards of safety and
health for employees, while simultaneously addressing the specific operational
intricacies of the restaurant industry30.
        EU regulations can be divided into those specific to the food and leisure sector
and those concerning general labour, health, and safety rules, including those applicable
to the HoReCa sector. Unlike global measures, the EU, as a comprehensive and
specialized organization, deals with matters related to both working conditions and
sanitary issues. Key EU developments specific to the HoReCa sector include:
        1.      Regulation (EC) No 852/2004 (HACCP): This regulation, critical in
the restaurant sector, sets out the general hygiene requirements for all food business
operators. It includes a range of measures from food storage to preparation, ensuring
adherence to the highest standards of hygiene and safety31.
        2.      Directive 2000/54/EC: Crucial in restaurants where exposure to
biological agents is heightened due to food handling and preparation. It outlines
comprehensive safety and health requirements to protect workers from biological
hazards, ensuring a safe culinary environment32.
        3.      Directive 2009/104/EC: Focusing on the safe use of work equipment,
crucial in restaurants that utilize a range of machinery and tools, from cooking



          (29) J. Jankowiak, Prawo pracownika do zakłądowego zasobu wiedzy w sferze BHP, in Ruch Prawniczy,
Ekonomiczny i Socjologiczny, 2007, 68, 4, 110-121; A. Musiała - J. Jankowiak, Prawo pracownika górniczego do
wiedzy w sferze bhZarys koncepcji w oparciu o przepisy Konwencji MOP 176, in WUG: bezpieczeństwo pracy i ochrona
środowiska w górnictwie, 2007, 7, 36 s.
          (30) European directives on safety and health at work, https://osha.europa.eu/pl/safety-and-health-
legislation/european-directives [1 September 2022]; D. Koradecka, Bezpieczne i zdrowe miejsca pracy - szanse
i zagrożenia związane z wdrażaniem dyrektyw UE w zakresie BHP, in Polityka Społeczna, 2002, 11 s., 18–25; K.
Zakrzewska-Szczepańska, Wdrażanie prawa Wspólnot Europejskich w zakresie bezpieczeństwa i ochrony zdrowia
pracowników do prawa polskiego (cz.II), in Prawo Unii Europejskiej, 2003, 6, 23-29.
          (31) Regulation (EC) no 852/2004 of the European Parliament and of the Council of 29 April
2004 on the hygiene of foodstuffs (32004R0852).
          (32) Directive 2000/54/EC of the European Parliament and of the Council of 18 September
2000 on the protection of workers from risks related to exposure to biological agents at work (seventh
individual directive within the meaning of Article 16(1) of Directive 89/391/EEC) (OJ L 262,
17.10.2000, 21-45).

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                  C. 12
                  S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



appliances to cleaning equipment. This directive ensures their safe and effective
utilization, minimizing accident risks33.
         4.     Directive 89/656/EEC: In the HoReCa sector, the use of personal
protective equipment (PPE) is vital for various tasks. This directive mandates the
provision and use of appropriate PPE, tailored to the specific risks in restaurant
operations34.
         Additionally, EU legislation on health and safety and working conditions,
affecting all sectors of the economy, holds great importance for the restaurant sector.
Notably,
         5.     Directive 89/654/EEC pertains to the minimum safety and health
requirements for the workplace. It translates into the restaurant milieu as standards
governing the physical layout, encompassing aspects such as lighting, ventilation, and
emergency exits35.
         6.     Framework Directive 89/391/EEC establishes the fundamental
principles for workplace safety and health, emphasizing risk assessment, the prevention
of occupational risks, and providing training and information to employees, all crucial
in the fast-paced and complex environment of restaurants36.
         EU regulations can be directly applied, while directives must be transposed into
national legal systems. EU law plays a significant role in the observance of occupational
health and safety principles and workers' rights in EU countries, often more significant
than national legislation.

       3.3     Polish Legal Framework
       In Poland, the catering sector is governed by a comprehensive legislative
framework, designed to balance operational efficacy with the paramount importance of
health and safety and working conditions. This framework comprises several key
statutes, each addressing distinct aspects of the industry. Central to this is The Act on
Food Safety and Nutrition, which governs standards of food handling and hygiene37.


         (33) Directive 2009/104/EC of the European Parliament and of the Council of 16 September
2009 concerning the minimum safety and health requirements for the use of work equipment by workers
at work (second individual Directive within the meaning of Article 16(1) of Directive 89/391/EEC)
(OJ L 260, 3.10.2009, 5-19).
         (34) Council Directive 89/656/EEC of 30 November 1989 on the minimum health and safety
requirements for the use by workers of personal protective equipment at the workplace (third individual
directive within the meaning of Article 16 (1) of Directive 89/391/EEC) (OJ L 393, 30.12.1989, 18-28).
         (35) Council Directive 89/654/EEC of 30 November 1989 concerning the minimum safety and
health requirements for the workplace (first individual directive within the meaning of Article 16 (1) of
Directive 89/391/EEC) (OJ L 393, 30.12.1989, 1-12).
         (36) Council Directive 89/391/EEC of 12 June 1989 on the introduction of measures to
encourage improvements in the safety and health of workers at work (OJ L 183, 29.6.1989, 1-8).
         (37) Ustawa z dnia 25 sierpnia 2006 o bezpieczeństwie żywności i żywienia (Dz. U. z 2020 poz.
2021 z późn. zm.).

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                             C. 13
                   S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



This act is pivotal in upholding high levels of food safety in the HoReCa sector.
Accompanying regulations concerning health standards for personnel in food services
highlight the interplay between employee health and overall food safety.
        The Act on Substances and Preparations Hazardous to Health and the
Environment governs the handling and storage of cleaning chemicals, ensuring their
use is conducted with precision, mirroring the culinary arts they support. Equally
important are good working conditions38.
        Working conditions in Poland are derived primarily from the Labour Code, the
fundamental act governing employment relations, including those in the HoReCa
sector39. The Labour Code addresses safety measures integral to the environments of
kitchens and dining areas, emphasizing fire safety and accident prevention. Ergonomic
standards, as outlined in the Labour Code, are crucial given the physically demanding
nature of hospitality roles. They serve to mitigate health risks associated with the
physicality of hospitality work. Additionally, the Regulation on Preventive Health
Care for Employees, mandates regular health assessments, particularly crucial for
employees in direct contact with food and beverages40.
        Detailed and universal OSH rules are outlined in the 1997 regulation by the
Polish Minister of Labour and Social Policy. These rules apply to all individuals present
in the workplace and encompass the places and circumstances of work performance41.
However, neither Polish nor EU legislation comprehensively regulates conditions
specific to the HoReCa industry. Consequently, entrepreneurs in this sector often rely
on their judgment, guided by the food acts and general legal norms applicable across all
sectors. The Environmental Protection Law also plays a vital role, with stipulations
on noise control, crucial in creating a harmonious ambiance in HoReCa settings42.
        Failure to comply with these standards can result in administrative penalties, civil,
and criminal liability43. Some OSH principles intertwine with labour law, food


          (38) Ustawa z dnia 25 lutego 2011 o substancjach chemicznych i ich mieszaninach (Dz. U. z
2022 poz. 1816).
          (39) Ustawa z dnia 26 czerwca 1974 Kodeks pracy (Dz. U. z 2020 poz. 1320 z późn. zm.).
          (40) Rozporządzenie Ministra Zdrowia i Opieki Społecznej z dnia 30 Maya 1996 w sprawie
przeprowadzenia badań lekarskich pracowników, zakresu profilaktycznej opieki zdrowotnej nad
pracownikami oraz orzeczeń lekarskich wydawanych do celów przewidzianych w Kodeksie pracy (Dz.
U. z 2023 poz. 607).
          (41) Rozporządzenie Ministra Pracy i Polityki Socjalnej z dnia 26 września 1997 w sprawie
ogólnych przepisów bezpieczeństwa i higieny pracy (Dz. U. z 2003 Nr 169, poz. 1650 z późn. zm.).
          (42) Ustawa z dnia 27 kwietnia 2001 Prawo ochrony środowiska (Dz. U. z 2022 poz. 2556 z
późn. zm.).
          (43) M. Ambroziewicz i in., Meritum - bezpieczeństwo i higiena pracy; B. Krzyśków, Odpowiedzialność
za wypadki na budowie, in Bezpieczeństwo Pracy - Nauka i Praktyka, 2014, 2; P. Skowron, Odpowiedzialność osób
kierujących pracownikami w systemie zarządzania bezpieczeństwem i higieną pracy, in Prace Naukowe Uniwersytetu
Ekonomicznego we Wrocławiu, 2013, 301, 140–145; R. Widzisz, Odpowiedzialność za naruszenie bezpieczeństwa i
higieny pracy w świetle ar220 kodeksu karnego, in Prokuratura i Prawo, 2005, 4, 63-84.

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                C. 14
                    S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



sanitation44, fire safety45, and construction safety46. Legislation provides intricate
regulations for workplace safety and hygiene, applying broadly to specific settings or
situations47.
        The legislative framework in Poland's HoReCa sector is a blend of sector-specific
and general regulations, demonstrating a deep understanding of the industry's unique
demands and risks. This framework not only fosters operational efficiency and
innovation but also steadfastly upholds the standards of health, safety, and well-being
for both service providers and patrons.

        3.4   Enforcement and Compliance
        The enforcement of regulations derived from international conventions, EU law,
and administrative acts in the HoReCa sector is a critical aspect of ensuring health,
safety, and hygiene standards, as well as proper working conditions. These regulations,
universally applicable regardless of legal status, pertain to the context and situations of
work performance rather than individuals.
        Monitoring compliance with health, safety, and hygiene standards, as well as
working conditions, is primarily the responsibility of employees and their representative
organizations. This includes trade unions, works councils, social labour inspectors, and
OSH committees48. However, external state oversight becomes crucial when internal
supervision is insufficient. Key bodies ensuring compliance with safety rules in the
catering industry include:
        •     The State Labour Inspectorate (PIP): Plays a significant role in
inspecting and enforcing labour laws and safety regulations49.
        •     The State Sanitary Inspectorate (SANEPID): Responsible for
overseeing sanitation and public health standards in workplaces, including restaurants
and catering services50.
        •     Fire Brigade Inspections: Ensure compliance with fire safety
regulations, a critical aspect in the restaurant industry given the use of cooking
equipment.

          (44) Ustawa z dnia 25 sierpnia 2006 o bezpieczeństwie żywności i żywienia.
          (45) Ustawa z dnia 24 sierpnia 1991 o ochronie przeciwpożarowej (Dz. U. z 2021 poz. 869).
          (46) Rozporządzenie Ministra Infrastruktury z dnia 6 lutego 2003 w sprawie bezpieczeństwa i
higieny pracy podczas wykonywania robót budowlanych (Dz. U. Nr 47, poz. 401).
          (47) M. Abramowski, BHP 2020: podręczny zbiór przepisów, C. H. Beck, 2020, 221-375; M.
Ambroziewicz i in., Meritum - bezpieczeństwo i higiena pracy, op. cit., 269-573,1453-1709.
          (48) K.W. Baran i in., System prawa pracy. Zbiorowe prawo pracy, Wolters Kluwer, 2014, 129-157,
411-494; T. Liszcz, Społeczna inspekcja pracy - niezbędny instrument społecznego (związkowego) nadzoru nad
przestrzeganiem prawa pracy, in Praca i Zabezpieczenie Społeczne, 2019, 4, 2-11; B. Rutkowska, Społeczna
inspekcja pracy - niedoskonałości regulacji prawnej, in Studia z Zakresu Prawa Pracy i Polityki Społecznej, 2017, 24,
4, 277-290; G. Szynal, Sądowa kontrola rozwiązania stosunku pracy, Wolters Kluwer, 2020, 78-86.
          (49) Ustawa z dnia 13 kwietnia 2007 o Państwowej Inspekcji Pracy (Dz. U. z 2019 poz. 1251).
          (50) Ustawa z dnia 14 marca 1985 o Państwowej Inspekcji Sanitarnej (Dz. U. z 2021 poz. 195).

         LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                     C. 15
                   S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



       In addition to these, other authorities such as the Police, the Public Prosecutor's
Office, the Social Insurance Institution (ZUS), and the National Tax Administration
(KAS) exercise supervisory competencies over workplaces and employers51. In
exceptional cases, labour courts may also assume a supervisory role, particularly in
disputes related to employment conditions or safety violations.

       4.      Catering industry practice
       Every discerning restaurant guest expects food to be meticulously prepared in
accordance with stringent sanitary protocols. Any signs of negligence, such as disorderly
kitchen or service spaces, infestations, whether rodents or insects, fungal contamination,
expired ingredients, unwell kitchen staff, or unpleasant odours, pose significant risks to
both consumers and employees. The discovery of such issues typically results in public
outrage and, ultimately, the closure of the establishment.
                                                 lawbreaking
                                                     3%




                                      customer health          quality decline
                                         violation                  23%
                                           21%

                          penalties                               image damage
                            5%                                         9%


                                        staff malaise
                                             21%
                                                         staff outflow           food industry reputation
                                                              12%                        decline
                                                                                           6%




Figure 1 Main problems of the catering sector in Poland; percentage of total interviewed experts' responses.



       Non-compliance with internal health and safety guidelines also carries severe
repercussions for employees. Respondents emphasize that malfunctioning kitchen
equipment, improper utensils, refrigeration issues, cramped working conditions,
inadequate protective gear for cooks, subpar lighting, and faulty knives can lead to
emergencies, fires, foodborne illnesses, and even fatalities. These problems may
additionally result in occupational diseases arising from factors like excessive heat or
ionizing radiation. Any adverse occurrences related to OSH invariably translate to a


         (51) M. Ambroziewicz i in., Meritum - bezpieczeństwo i higiena pracy, 100-265.

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                    C. 16
                   S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



decline in service quality, tarnishing the restaurant's reputation, staff dissatisfaction,
attrition, and, ultimately, a negative perception of the entire sector52.
        It is worth noting that personnel within bars and restaurants themselves
recognize the paramount importance of health and safety regulations. They regard
compliance with these regulations as the cornerstone of successful catering businesses,
prioritizing it even above the quality and flavour of the prepared food, the restaurant's
ambiance, or its location. However, employees often lack comprehensive familiarity
with the intricate details of labour law and administrative statutes in this domain.
Observations suggest that emphasis is predominantly placed on adhering to sanitary
regulations due to the fear of repercussions for non-compliance, while the commitment
to health and safety regulations may vary based on the size and nature of the catering
establishment.
        For instance, interviewed an expert with experience in restaurants in Wroclaw
expressed:
        I have accrued a cumulative experience of 15 years working across diverse bars
and restaurants, culminating in my establishment of a sushi bar in Wrocław. Throughout
this extensive trajectory, it is a rare occurrence, perhaps only once, that an employer
provided comprehensive elucidation on the intricacies of labour laws and the imperative
nuances of health and safety regulations. Notwithstanding this, management
consistently underscored our collective obligation to meticulously adhere to health and
safety protocols. It was unequivocally impressed upon us that comprehension and
steadfast compliance with these regulations were paramount, an understanding we had
to internalize independently.
        The spectre of sanitary inspections, notably by SANEPID, loomed large over
our industry, a persistent source of apprehension. The fear of potential foodborne
illnesses and the ensuing legal repercussions instilled in us a deep-seated commitment
to self-education and unwavering adherence to OSH standards. This dynamic, however,
exhibited marked variations across establishments. In the ambit of large, chain-driven
restaurants, specialized OSH training regimens and dedicated inspectors were de
rigueur. Conversely, in the intimate confines of smaller bars, the onus rested squarely
on the shoulders of employees to acquaint themselves with and diligently implement
health and safety provisions.
        And an expert from Cracow complements:
        In the milieu of compact establishments, the issue of compliance occasionally
posed considerable challenges. My steadfast belief is that a thriving culinary enterprise

         (52) E. Cieślik - M. Stachura - K. Topolska, Jakość usług gastronomicznych w opinii konsumentów, in
Bromatologia i Chemia Toksykologiczna, 2010, 43, 4, 567-571; M. Świątkowska - D. Stangierska - Y.
Ulyanitskaya, Czynniki wyboru i satysfakcji z usług świadczonych przez lokale fast food w świetle badań klientów i
pracowników,i in Zeszyty Naukowe SGGW w Warszawie. Ekonomika i Organizacja Gospodarki Żywnościowej,
2017, 119, 183-191.

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                   C. 17
                  S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



is contingent upon unwavering adherence to these regulations. The discerning patron
can swiftly discern when employees are subjected to suboptimal conditions, and the
upkeep falls below par. Hence, the proposition of skirting these regulations is a
foolhardy one.
        Now, as proprietor of my own bar, I approach the matter with the utmost
diligence. I invest substantial effort in rigorously orienting my staff regarding OSH
protocols. This, I am convinced, not only safeguards our customers but also
underscores the paramount importance of these regulations in the eyes of my dedicated
team.
        This perspective underscores the critical role of health and safety regulations in
the gastronomic industry and the varying approaches to compliance across
establishments of different sizes and nature.

        4.1    Non-Compliance
        A significant portion of health and safety concerns within catering
establishments directly relates to labour practices, in accordance with Polish, EU, and
international labour laws. Respondents highlight that labour standards are frequently
disregarded in catering establishments, especially those with limited staff, such as small
bars and restaurants. The extent of Occupational Safety and Health (OSH) violations
regarding labour laws is staggering, with many such establishments seemingly adhering
to their own employment protocols, which often significantly deviate from public legal
standards. In the broader context of the catering industry, compliance with public legal
norms is uncommon, as establishments often prioritize their internal rules over state
law. Interestingly, the situation tends to be more favourable within larger chain
restaurants (McDonald, KFC).

                 various breaches of labour law
                                      footwork
                             hot in the kitchen
                                 knife injuries
                            no working clothes
                      no food or water for staff
                                 cooking fumes
                          handling heavy loads
 mismatched equipment to conditions and needs
                       rotten and old products
                              absence of larder

                                                   0   5        10      15       20          25       30   35


Figure 2 Main OSH challenges in Polish catering establishments; number of interviewed experts' responses.




       LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                   C. 18
                 S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



        This section delves into the less sensational yet equally significant OSH-related
challenges prevalent in foodservice establishments. While these issues may not grab
headlines like accidents, they significantly deter potential employees and compromise
overall service quality. Interviewed experts mention that these challenges encompass
concerns such as inadequate lighting, improperly sized equipment, heavy lifting
requirements, prolonged standing, lack of protective gear, infrequent breaks, insufficient
safety equipment, inadequate refreshment provisions, poor ventilation, signage issues,
and improper storage conditions.
        Furthermore, our specialists underscore the pervasive problem of inadequate
OSH training. Employees often receive insufficient training, with both initial and
periodic training conducted haphazardly, often reduced to the mere signing of
certificates by medical professionals or OSH specialists. These lax practices create fertile
ground for malpractice, including the falsification of documentation through unofficial
channels53.
        The prevalent culture of non-compliance and circumvention of health and safety
regulations can be attributed to a mix of factors, including employer ignorance, cost-
cutting measures, and a lack of both internal and external oversight. Low and sporadic
penalties for violations, coupled with employees' dependence on their employers,
further compound the challenges, making structural reforms in this domain
exceptionally challenging.




         (53)                                   Gastronomia                             ogłoszenia,
http://www.oglaszamy24.pl/ogloszenia/?std=1&keyword=gastronomia [7 September 2022 ]; Zakup
fałszywej książeczki sanepidu, to nie problem, https://www.rynekzdrowia.pl/Prawo/Warszawa-zakup-
falszywej-ksiazeczki-sanepidu-to-nie-problem,8340,2.html [7 September 2023].

       LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                             C. 19
                    S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene




 management negligence of OSH

   unreported accidents at work

              no OSH awareness

             staff neglecting OSH

                      no training

          no internal supervision

    no supervision by authorities

      blatant violation of the law

 documents and medical forgery

                                     0        5           10           15           20         25         30

Figure 3 Identified causes of OSH rules compliance problems in Polish catering premises; number of
interviewed experts' indications.

       Non-compliance with OSH standards within foodservice establishments brings
about far-reaching complications. The survey respondents unanimously point to
workplace accidents as the most significant and perilous outcomes, particularly in
smaller bars and restaurants.
       An expert from Gdansk shared a sobering perspective:

Work-related incidents manifest as routine events within the establishments of bars and restaurants,
where I have diligently served for the past eight years. These occurrences, however, are seldom referred to
as 'accidents,' a nomenclature that my superiors conscientiously eschew due to its potential legal
ramifications. Predominantly, these incidents manifest as thermal burns or lacerations resulting from
contact with sharp culinary implements. There are also instances of culinary staff succumbing to the
rigors of noxious fumes and oppressive ambient heat, with the summer months being particularly arduous
for cooks. Furthermore, the protracted periods spent standing, either within the confines of the kitchen
or at the service counter, usher in their own set of challenges.

         Second expert from Lublin also mentions:
         Over the course of my career, I can recall only a solitary episode in which a significant burn
injury was officially acknowledged as a workplace mishap, subsequently reported to the relevant
authorities. Paradoxically, this afflicted individual was subsequently discharged from employment,
purportedly on grounds of diminished work performance. It is not uncommon for such incidents and
exigencies to be part and parcel of our professional milieu, yet a proactive stance from management
regarding OSH standards remains a conspicuous rarity. In this milieu, it falls upon us, the employees,
to be our own custodians.



        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                               C. 20
                  S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



          It is conceivable that larger, more corporate establishments such as McDonald's may adopt a
different approach. However, in the smaller-scale enterprises that comprise my purview, a culture of self-
reliance prevails, with seasoned practitioners extending their guidance and vigilance to newcomers. In my
capacity as a manager, I have personally assumed the responsibility of upholding OSH standards within
the kitchen environment, although it is an initiative borne out of personal conviction rather than any
explicit directive from higher echelons. In relation to the waitstaff, it is regrettably evident that their
familiarity with health and safety protocols is tenuous at best, indicating a systemic lacuna that warrants
rectification.

        These incidents are often downplayed or concealed to avoid legal consequences,
ranging from burns and knife mishaps to health issues resulting from prolonged
exposure to kitchen heat and fumes. The challenges intensify during summertime when
staff endure extended hours working in the restaurant.
        Official acknowledgment of these incidents remains scarce. Only one severe
burn in the expert's career was officially recognized as a workplace accident. The
industry seems to normalize accidents and hardships, with limited attention to OSH
standards from management. Smaller bars and restaurants often operate in a survival-
of-the-fittest mode, where more experienced employees mentor newcomers. The
experiences of waitstaff, often unaware of health and safety regulations, remain largely
unexplored.
        The consensus among respondents was resoundingly unanimous - their
employers, whether in management or ownership roles, displayed scant regard for these
regulations, even in the aftermath of workplace accidents. A restaurant manager in
Wroclaw, reflecting on the prevailing labour standards in catering establishments,
encapsulates the pervasive sentiment:

        At present, I find myself disinclined to raise grievances concerning labour-related
matters, as my remuneration is satisfactory, affording me a degree of professional
autonomy that mitigates direct dependence on my employer. However, retrospection
reveals a different narrative. Within the culinary industry, it is customary to forfeit
expectations of respite and leisure. Enduring grueling shifts spanning 12 to 16 hours
daily, sans holidays or leave, is considered the norm. Moreover, formal employment
contracts remain elusive for the majority of employees. Recent trends have begun to
buck this tradition, with more seasoned individuals being presented with formal
contracts. Nonetheless, these agreements frequently stipulate minimal wage rates, with
a substantial proportion of compensation dispensed covertly.
        Evidently, labour rights within the culinary realm are undergoing gradual
amelioration, yet disparities persist when juxtaposed with conventional office
environments. One might conjecture that establishments like McDonald's or Starbucks
maintain superior standards in this regard, given their corporate stature. However, the

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                             C. 21
                  S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



landscape of small-scale culinary enterprises evolves at a languid pace, lagging in the
adaptation of employee-centric standards. It remains a distinct, insular world unto itself.

        Another expert from Warsaw complements:

         Food courts operate as distinct ecosystems, where the locus of authority invariably resides within
the realm of management. It is my assertion that the intricacies of OSH regulations and labour laws
often elude the purview of proprietors and superiors. In practice, management tends to autonomously
establish operational protocols or delegates the formulation of rules to experienced employees for the
guidance of less-seasoned staff.

       Here, management often dictates the rules with little regard for OSH or labour
laws. The responsibility often falls upon employees to establish norms, particularly for
those who are less experienced.

        4.2    Non-Compliance: Two Dual Standards
        The gastronomic sector often operates with a dual standard of health and safety
compliance. The first standard is meticulously applied to areas visible to consumers.
Here, attention to cleanliness, signage, ambiance, and the observance of customer
service protocols is paramount. The motivation for this diligence is clear: customer
satisfaction and the establishment's reputation and income are on the line. Compliance
with OSH rules in this domain is seen as a direct contributor to patrons' well-being and
satisfaction.
        However, the scenario changes drastically behind the scenes, in kitchens and
backrooms. Compliance with regulations in these less-visible areas often falls by the
wayside. OSH rules are poorly understood, and adherence is sporadic at best. This stark
contrast in compliance standards creates a potential hazard, as violations in these less-
visible areas can go unnoticed and unchecked.
        Particularly in chain restaurants such as AmRest (including KFC and Pizza Hut)
or McDonald's54, unwavering adherence to OSH regulations remains an unwavering
commitment. Consequently, there are two OSH - compliance standards: for small
catering establishments and for chain restaurants. A chef-expert from Cracow and
Rzeszow notes the problem:

        In my time in establishments from McDonald's in Rzeszow to family restaurant
in Cracow, I've been privy to the dual standards of OSH compliance in the gastronomic
sector. While chains like AmRest meticulously uphold health and safety, ensuring every
employee is well-versed in protocols from the get-go, many smaller venues, rich in

        (54) AmRest, https://www.amrest.eu/pl [18 September 2022 ]; McDonald’s, [25 July 2021].

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                             C. 22
                   S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



authenticity, often lag behind. It's not just about visible areas for patrons but the very
heart of our operations - the kitchens. The discrepancy isn't merely about size or
resources; it's about the inherent values and priorities set by the establishment. Where
some view OSH regulations as the backbone of their operations, others see it as a mere
tick-box exercise. This dualism isn't just about reputation; it's about the very well-being
of both staff and patrons.
        Even before a restaurant's launch, a comprehensive health and safety audit is de
rigueur. Larger companies often align themselves with voluntary associations dedicated
to occupational safety or undergo periodic certification, resulting in certificates attesting
to their compliance with specific OSH standards such as Code Alimentarius HACCP
or Bureau Veritas55.
        Some catering companies also opt to integrate Polish and European sanitary
safety standards, including HACCP or the ISO 22000:2018 standard. These
certifications, although aligning with national or EU law standards, remain voluntary in
nature. Occasionally, smaller bars or restaurants may show commitment to meeting
these standards, though this is a rarity typically associated with high-end
establishments56.
        The divergence in compliance standards between major catering establishments
and their smaller counterparts is marked by pronounced disparities. Notably, employees
within larger establishments receive comprehensive training in hazard control and fire
safety even before commencing their duties, with periodic refresher courses57. Greater
scrutiny is directed towards these larger establishments, with more frequent external
inspections by public services, along with audits conducted by their corporate
headquarters or external evaluators. These stringent measures result in a consistently
high standard of compliance with health and safety regulations within larger
establishments. In contrast, smaller catering establishments grapple with a less rigorous
approach to compliance, leading to a glaring gap in adherence to OSH regulations.




          (55) E. Cieslik, A. Kosciej, J. Cieslik, Ocena znajomości systemu HACCP wśród personelu zakładów
gastronomicznych, in Journal of Agribusiness and Rural Development, 2013, 27, 1, 55-60.
          (56) H. Chen i in., Food safety management systems based on ISO 22000:2018 methodology of hazard
analysis compared to ISO 22000:2005, in Accreditation and Quality Assurance, 2020, 25, 1, 23-37; J. Ejdys,
System zarządzania bezpieczeństwem i higieną pracy narzędziem kształtowania kultury bezpieczeństwa organizacji,
ocit., 119-171; Food certification, https://certification.bureauveritap.com/certification/food-agriculture [7
September 2021]; H. Turlejska, Zasady GHP/GMP oraz system HACCP jako narzędzia zapewnienia
bezpieczeństwa zdrowotnego żywności: poradnik dla przedsiębiorcy, Fundacja Programów Pomocy dla Rolnictwa,
2003; R. Wielgus, Codex Alimentarius, czyli kodeks żywnościowy. Czy jest obowiązkowy?,
https://www.bhpex.pl/blog/bezpieczenstwo-zywnosci/codex-alimentarius/ [7 September 2023].
          (57) Praca w KFC - BHP, https://wizaz.pl/forum/showthread.php?t=310252&page=4 [7
September 2023].

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                 C. 23
                   S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



        4.3    Oversight
        The interviewees have reported a conspicuous absence of alternative forms of
workplace supervision and monitoring within the gastronomy industry despite the
existence of regulatory bodies. While they acknowledge the presence of the National
Labour Inspectorate (PIP), none have personally encountered its activities within their
workplaces over the past 15 years. This deficiency in PIP oversight extends to
employers, who do not perceive any pressure resulting from inspectorate actions. From
the perspective of catering establishments, the PIP emerges as a theoretical entity with
minimal sway over their day-to-day operations58.
        At the core of compliance apprehensions in the gastronomy sector lies the
ominous acronym: SANEPID. SANEPID represents the district sanitary-
epidemiological stations, and the mere mention of it sends chills down the spines of
both employees and managers alike. The rationale behind this apprehension is evident
– SANEPID inspections wield the authority to bring businesses to a grinding halt.
Temporary restaurant closures, coupled with potentially ruinous administrative
penalties, loom as perpetual threats. It is the neglect of sanitary, epidemiological, and
hygienic regulations that perpetuates this fear59.
        Nevertheless, paradoxically, despite the omnipresence of this trepidation, actual
inspections have become increasingly infrequent in recent years. They tend to
materialize primarily at the commencement of a restaurant's operations or in response
to customer grievances. This apparent rarity of inspections introduces an element of
unpredictability into an already tense atmosphere.
        Non-compliance with health and safety regulations can have dire consequences
for restaurant management. The most conspicuous repercussion is the imposition of
sanctions by SANEPID, which may encompass the immediate suspension of business
operations. Notably, SANEPID predominantly focuses on the most critical and blatant
infringements, with temporary suspensions predominantly affecting seasonal
establishments. However, it is pivotal to underscore that the National Labour
Inspectorate (PIP) displays minimal activity and rarely intervenes in cases of OSH rule


         (58) M. Sienkiewicz, Umocowanie organów Państwowej Inspekcji Sanitarnej w obowiązującym systemie
prawnym w kontekście utrzymania właściwego poziomu bezpieczeństwa sanitarnego, in Opolskie Studia
Administracyjno-Prawne, 2020, 18, 3, 123-125; P. Wojciechowski, Z problematyki odpowiedzialności
administracyjnej i karnej w prawie żywnościowym, Przegląd Prawa Rolnego (Poznań), 2011, 1, 67-86.
         (59) M. Ambroziewicz i in., Meritum - bezpieczeństwo i higiena pracy, ocit., 143-172, 1112-1115; Ł.
Chrząszcz, Kontrola i odbiór lokalu przez Sanepid - od A do Z, https://www.niepoddawajsie.pl/kontrola-z-
sanepidu/ [7 September 2022]; Co sprawdza Sanepid w Twoim lokalu gastronomicznym?,
https://gastrowiedza.pl/baza-wiedzy/artykul/co-sprawdza-sanepid-w-twoim-lokalu-
gastronomicznym [7 September 2022]; E. Duchnowska, Kary i mandaty są za nieprzestrzeganie wymogów
Sanepidu, in Poradnik Restauratora, 2019, 08, 36 s.; E. Kedzierski, Gdy przychodzi Sanepid, in Restauracja.
Pismo Biznesu Gastronomicznego, 2015, 4, 46 s.; Kontrola sanepidu w restauracji, https://gastrowiedza.pl/baza-
wiedzy/zarzadzanie-lokalem/kontrola-sanepidu-w-restauracji [7 September 2022].

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                C. 24
                   S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



breaches, rendering violations in this domain largely unchecked60. An experienced chef
and manager of several restaurants in Cracow and Lublin, stresses the fear of SANEPID
and the disregard for PIP in such a way:

         As a chef with experience in family restaurants in Lublin and Cracow, I can attest to the fact
that when it comes to workplace supervision, the presence of PIP is not present. In my 12 years in the
industry, I've never personally witnessed PIP in action, and it seems that my colleagues and managers
share this sentiment. The PIP is more of a theoretical entity with little influence on our day-to-day
operations.
         What truly sends shivers down our spines in the gastronomy sector is the mention of
SANEPID. The mere thought of a SANEPID inspection can bring a business to a standstill.
Temporary closures and hefty penalties hang over us like a dark cloud, all because of the fear stemming
from neglecting hygiene regulations.
         Ironically, despite this constant fear, actual SANEPID inspections have become rare. They
usually happen at the start of a restaurant's operations or in response to customer complaints, making
the atmosphere even more unpredictable.
         The consequences of non-compliance with health and safety regulations are severe, mainly due to
SANEPID sanctions. SANEPID mainly focuses on the most egregious violations, often impacting
seasonal establishments. However, the PIP remains largely inactive, rarely stepping in when workplace
safety or labour law rules are breached, leaving these violations unchecked.




       (60) M. Sienkiewicz, Umocowanie organów Państwowej Inspekcji Sanitarnej w obowiązującym systemie
prawnym w kontekście utrzymania właściwego poziomu bezpieczeństwa sanitarnego, op. cit., 123-125; P.
Wojciechowski, Z problematyki odpowiedzialności administracyjnej i karnej w prawie żywnościowym, op.cit., 67-86.

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                  C. 25
                   S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



        Likewise, external oversight from entities such as the fire department, the police,
the Office of Competition and Consumer Protection (UOKiK)61, and trade inspection
agencies remains inconspicuous within the gastronomy sector. Employees recall no
recollection of inspections conducted by these bodies, nor do they harbour any
apprehension, fear, or reverence toward them. Management, too, remains unaffected by
public authority supervision. Essentially, the presence of these supervisory bodies is but
an illusion, with their competences largely unexecuted or unnoticed in daily business
operations.

               working several hours a day
                       only contract work
                                   no rest
                no insurance contributions
                      pay under the table
                         undeclared work
                              no holidays
                      no work certificates
                               low wages
 foreigners employed without work permits
                      unfounded dismissal
                              harassment
                       no maternity leave

                                             0     5        10        15        20       25      30    35

Figure 4 Main violations of labour law in Polish catering businesses; number of interviewed experts'
indications.



       Workers in the gastronomy sector routinely grapple with non-compliance with
health and safety regulations and violations of working conditions. These grievances
encompass issues such as the misapplication of civil law contracts by employers, absence
of leave, abrupt terminations, excessive workloads, and employment discrimination.
Paradoxically, notwithstanding these grievances, employees are reticent to seek recourse
through the National Labour Inspectorate (PIP) or labour courts.
       Interviewees stress that bar and restaurant staff possess limited familiarity with
labour courts and are disinclined to seek their intervention. The intricacies of court
procedures, potential costs, and the high level of commitment required deter employees
from pursuing legal avenues. Furthermore, the challenge of accumulating sufficient
evidence, coupled with colleagues' reluctance to testify due to concerns about job
security, further discourages legal action. Many believe that even if a labour court rules
in favour of the aggrieved employee, the employer would retaliate. Moreover, given the

         (61) Urząd Ochrony Konkurencji i Konsumentów, https://uokik.gov.pl/ [1 October 2023].

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                              C. 26
                   S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



transient nature of catering jobs and the prevalence of student workers, engaging in
protracted legal battles appears futile.
       Nonetheless, confronted with severe violations of health and safety regulations
and working conditions, employees wield the potent weapon of immediate termination
of employment. Regular reminders to employers regarding health and safety regulations,
labour laws, and contractual obligations also carry considerable weight. Management's
threats to withhold specific tasks and duties serve as effective individual supervision
measures, albeit with some risk to the employee62. A former chef from Warsaw
restaurants recalls the fight for his labour rights this way:

          In my time working in Warsaw's bars and restaurants, I've seen a disheartening struggles
between employers and staff. The frequent breaches of health and safety norms, dodgy contracts, and on-
the-spot sackings are all part of the game. And you'd think, with all this, we'd be marching straight to
the labour courts? But the truth is, most of us don't. The whole court actions, with its jargon, costs, and
whatnot, is a maze we don't want to wander into. Not to mention the constant worry about whether
your mate from the bar will stand up with you or stay quiet, fearing for their job. But it's not all doom
and gloom. Some of us have managed to turn the tables using the little leverage we have, reminding
bosses about the rules now and then. But getting them to truly listen? That takes time, persistence, and
a bit of courage, especially when talk of inspections or court cases often ends up with someone losing their
job.

        While personal forms of employee supervision may ultimately yield results, they
often necessitate months of managerial threats or work disruptions. Ultimately, these
methods remain the primary means of ensuring compliance among employers. Threats
of sanitary inspections, labour inspections, or labour court cases are frequently met with
dismissive responses and the dismissal of non-compliant employees.

        4.4    The Need for Change
        A recurring concern among experts interviewed is the notable knowledge gap
pertaining to occupational safety and health (OSH) regulations, fire safety, and sanitary
standards. Many entrepreneurs, possessing only a surface-level comprehension of these
regulatory frameworks, frequently turn to external experts for guidance in navigating
the complex landscape of compliance. Regrettably, as businesses evolve, their familiarity
with health and safety regulations tends to diminish.
        Adding complexity to this issue is the prevailing belief that compliance primarily
falls within the purview of more experienced personnel, leaving the responsibility for

          (62) M. Dąbrowski, Rozwiązanie stosunku pracy bez wypowiedzenia przez pracownika z przyczyn
dotyczących pracodawcy (Uwagi de lege lata), in Ruch Prawniczy, Ekonomiczny i Socjologiczny, 1996, 3; I. Radziwon,
Rozwiązanie umowy o pracę z powodu ciężkiego naruszenia podstawowych obowiązków wobec pracownika, in Pracownik
i Pracodawca, 2015, 1, 1.

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                   C. 27
                 S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



adhering to OSH rules somewhat ambiguous. In many cases, management adopts a
hands-off approach, assuming that compliance will somehow materialize independently.
This lack of understanding and sporadic commitment to regulations creates fertile
ground for potential disasters.
        Interview experts mutually mention that the gastronomy industry currently
operates without a cohesive system of administrative, judicial, trade union, and private
oversight and monitoring. The vestiges of such oversight have proven ineffectual. This
situation perpetuates detrimental practices in various areas, including sanitary standards,
adherence to labour laws, and contract conditions. Addressing these issues necessitates
heightened awareness among employees and more proactive engagement from state
supervisory and monitoring bodies.

        5.      Conclusions
        The Polish Hospitality, Restaurant, and Catering (HoReCa) sector grapple with
issues of selective compliance when it comes to occupational health, safety, and sanitary
rules. Finally, after the whole research process we can conclude the complex landscape
of adherence to regulations in this industry, highlighting the stark disparities between
rules that are followed for profit and those that are disregarded. While apparent guest
satisfaction often dictates which standards are upheld, this compromise leads to a
multitude of law violations, long-term customer dissatisfaction, employee problems, and
workplace accidents. Prioritizing economic considerations and superficial tranquillity
over compliance ultimately proves unsustainable in the long run.

        5.1    Employee Engagement
        Employees working in cafes, restaurants, and pubs are particularly enmeshed in
the challenges of adhering to OSH compliance. They often witness their employers'
failure to enforce legal provisions in this domain, not only concerning themselves but
also regarding their patrons and the entire establishment. Paradoxically, they do little to
change this situation and, to some extent, even benefit from the appearance of safety
while being partially complicit in regulatory violations. Violations of OSH rules
occasionally result in negative consequences, such as work accidents, overtime work,
social security and health issues, and sporadic fines for non-compliance with sanitary
regulations. On rare occasions, employees must resort to asserting their rights in public
institutions or labour courts.

       5.2 The Complexity of Regulatory Overload
       Both labour and OSH law standards stringently regulate safety, hygiene, and
sanitary rules within catering establishments. However, the sheer volume of regulations
can overwhelm both catering staff and management. In practice, even the most
conscientious, educated, and virtuous restaurateurs and employees find it impossible to

       LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                             C. 28
                 S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



adhere comprehensively to all OSH, sanitary, working conditions, and other safety
regulations. Consequently, these rules often go overlooked, forgotten, or simply
disregarded. Even the most significant standards tend to be overshadowed by a
multitude of legal norms, leading to the inadvertent elimination of non-essential
regulations from the gastronomic community's consciousness.

        5.3      The Need for Comprehensive Legislation
        It is clear that the current regulatory framework for the Polish HoReCa sector is
fragmented, encompassing provisions on tourism, the hotel industry63, OSH, and
employee regulations. This fragmented approach complicates compliance and oversight.
To address this issue, there is a pressing need for a comprehensive law tailored to the
specific characteristics of the sector. Such legislation should amalgamate existing
provisions while accommodating labour law, administrative law, and EU and ILO
legislation. The implementation of a comprehensive law would streamline operations in
the HoReCa sector, align regulations with sector-specific needs, and enable efficient
verification and supervision of statutory compliance. A unified legal framework would
provide clarity and simplicity, with due emphasis on health, safety, and sanitary
standards.

       5.4      Prioritizing Education and Training
       Education and training initiatives must play a significant role in enhancing
compliance in the HoReCa sector. Continuous workplace-based education and training
programs are essential, addressing safety, hygiene, labour law, and sanitary regulations.
The involvement of sanitary inspectors and labour inspectors in bars and restaurants
can be invaluable in demonstrating proper safety practices. Professional workshops,
aimed at instructing staff on effective restaurant management and operation, should also
be considered. NGOs or industry associations could facilitate these competence-
building initiatives using public resources. Real and lasting change can only be achieved
by enhancing the skills and knowledge of all stakeholders in the industry.

        5.5 Strengthening Supervision and Monitoring
        Effective supervision and monitoring of OSH rules in gastronomic
establishments are of paramount importance. This entails enhancing the state
supervision system, encompassing labour inspection, trade inspection, and sanitary
inspection. Inspectors must conduct frequent visits to various establishments and
provide guidance to staff on legal compliance. When necessary, they should not shy


        (63) Ustawa z dnia 24 Novembera 2017 o imprezach turystycznych i powiązanych usługach
turystycznych (Dz. U. z 2020 poz. 2139 z późn. zm.); ustawa z dnia 29 sierpnia 1997 o usługach
hotelarskich oraz usługach pilotów wycieczek i przewodników turystycznych (Dz. U. z 2020 poz. 2211).

       LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                             C. 29
                 S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



away from imposing sanctions, including the closure of non-compliant facilities. In
some cases, law enforcement and preventive measures become essential when softer
approaches prove ineffective. Increasing the number of inspectors in the field,
improving their remuneration, and ensuring their independence are vital steps. An
effective supervisory and monitoring system is essential to curb pathologies within the
industry.

        5.6 Empowering Employee and Entrepreneur Oversight
        Authorities should actively encourage employee and entrepreneur involvement
in the oversight of catering facilities. However, this effort will only yield results if the
prevalence of precarious employment contracts is reduced, and working conditions and
salaries are improved. Without these changes, employees will continue to fear
repercussions for complying with safety standards, which will hinder the effectiveness
of oversight efforts.
        At the end we need to highlight that the prevailing issue of non-compliance with
health, safety, and sanitary regulations in Polish catering establishments. Compliance
tends to be selective, driven by economic benefits, and unfamiliarity with the law among
employees and management. The inadequate public supervision further exacerbates this
situation, allowing restaurants to operate in relative isolation from objective legal norms.
Addressing these challenges requires a comprehensive legislative framework, a focus on
education and training, strengthened supervision, and the active involvement of
employees and entrepreneurs in ensuring compliance. Only by addressing these issues
can the Polish HoReCa sector achieve a safer, more compliant, and customer-friendly
environment while meeting the demands of a dynamic and flexible economy.

        5.7 Comparative Overview in Poland and Greece
        Analysing the occupational health and safety (OHS) and working conditions in
the gastronomy industry reveals distinct differences between Poland and other EU
countries, notably Greece. Despite the application of identical international and EU
rules across EU nations, national legislations exhibit variations. National laws, while
influenced by EU directives, show minor differences between countries like Poland and
Greece due to their harmonization with EU standards.
        The divergence is more evident in the application of these laws and the day-to-
day operations of the gastronomy sector. A key difference lies in the dependency on
tourism; the Greek restaurant sector is heavily reliant on tourist seasons, contrasting
with the relatively stable, year-round operation of Polish restaurants. This variance
significantly influences workplace practices and adherence to OHS standards. Another
notable distinction is the efficiency of regulatory oversight. Poland demonstrates greater
effectiveness in supervisory services compared to Greece. This difference impacts the
enforcement of OHS standards and overall compliance within the gastronomy sector.

       LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                             C. 30
                S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



        Worker expectations and attitudes towards employment conditions also vary
between these countries. Polish workers typically expect stable employment with strict
adherence to sanitary and OHS standards. In Greece, there is a more noticeable neglect
of these standards, both at the national and international levels. While legislative
frameworks in both countries are similar, the enforcement and practical implementation
of these laws are markedly different64.
        These contrasts highlight the complex nature of OHS and working conditions in
the EU's gastronomy industry. Despite a unified legislative framework, the actual
implementation and adherence to these standards differ significantly among member
states. These variations are shaped by economic factors, regulatory efficiency, and
cultural attitudes towards workplace standards.




      (64) G. Ioannou, Contracting for Work in Tourism and Catering in Greece, op. cit., 560-582.

      LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                 C. 31
                    S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



Bibliography
Abramowski M., BHP 2020: podręczny zbiór przepisów, C. H. Beck, 2020.
Ambroziewicz M. i in., Meritum - bezpieczeństwo i higiena pracy, Wolters Kluwer Polska, 2017.
AmRest, https://www.amrest.eu/pl [18 September 2022].
Baran K.W. i in., System prawa pracy. Zbiorowe prawo pracy, Wolters Kluwer, 2014.
Bilska B. - Grzesińska W. - Tomaszewska M. - Przybylski W., Ocena wpływu wybranych czynników na wybór
          lokali gastronomicznych, in Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu,
          2014, 16, 4.
Bjarup J., The Philosophy of Scandinavian Legal Realism, in Ratio Juris, 2005, 18, 1.
Bukała W., Szczęch K., Breitkopf B., Bezpieczeństwo i higiena pracy: podręcznik do nauki zawodu, WSiP, 2020.
Bulski I., Regulacje międzynarodowe dotyczące problematyki BHP, 2010.
Chen H. i in., Food safety management systems based on ISO 22000:2018 methodology of hazard analysis compared
          to ISO 22000:2005, in Accreditation and Quality Assurance, 2020, 25, 1.
Chrząszcz Ł., Kontrola i odbiór lokalu przez Sanepid - od A do Z, https://www.niepoddawajsie.pl/kontrola-
          z-sanepidu/ [7 September 2022].
Cieslik E. - Kosciej A. - Cieslik J., Ocena znajomości systemu HACCP wśród personelu zakładów gastronomicznych,
          in Journal of Agribusiness and Rural Development, 2013, 27, 1.
Cieślik E. - Stachura M. - Topolska K., Jakość usług gastronomicznych w opinii konsumentów, in Bromatologia i
          Chemia Toksykologiczna, 2010, 43, 4.
Co sprawdza Sanepid w Twoim lokalu gastronomicznym?, https://gastrowiedza.pl/baza-wiedzy/artykul/co-
          sprawdza-sanepid-w-twoim-lokalu-gastronomicznym [7 September 2022 ].
Codex Alimentarius Commission, https://www.fao.org/fao-who-codexalimentarius [10 December 2023].
Dąbrowski M., Rozwiązanie stosunku pracy bez wypowiedzenia przez pracownika z przyczyn dotyczących pracodawcy
          (Uwagi de lege lata), in Ruch Prawniczy, Ekonomiczny i Socjologiczny, 1996, 3.
Duchnowska E., Kary i mandaty są za nieprzestrzeganie wymogów Sanepidu, in Poradnik Restauratora, 2019, 08.
Ehrlich E., Fundamental principles of the sociology of law, Transaction Publishers, 2002.
Ejdys J., System zarządzania bezpieczeństwem i higieną pracy narzędziem kształtowania kultury bezpieczeństwa
          organizacji [w:] Kształtowanie kultury bezpieczeństwa i higieny pracy w organizacji, J. Ejdys (eds.), Oficyna
          Wydawnicza Politechniki Białostockiej, 2010.
Eurofund, Representativeness of the European social partner organisations hotels, restaurants and cafe (HORECA)
          sector, Publications Office of the European Union, Luxembourg 2018.
Food certification, https://certification.bureauveritas.com/certification/food-agriculture [7 Sept. 2021].
Food, drink and tobacco sector, https://www.ilo.org/global/industries-and-sectors/food-drink-tobacco [10
          December 2023].
Food Safety, https://www.who.int/health-topics/food-safety [10 December 2023].
García-Madurga M.-Á. - Esteban-Navarro M.-Á. - Morte-Nadal T., CoVid Key Figures and New Challenges
          in the HoReCa Sector: The Way towards a New Supply-Chain, in Sustainability, 2021, 13, 12.
Gastronomia ogłoszenia,
http://www.oglaszamy24.pl/ogloszenia/?std=1&keyword=gastronomia [7 September 2022].
Gheribi E., Factors Affecting the Development of Catering Enterprises in Poland, in Ekonomiczne Problemy Turystyki,
          2015, 31, 3.
Giovannone M., Vulnerable Workers: Health, Safety and Well-being, Routledge, 2016.
Grygiel-Kaleta Ż., Zakres podmiotowy obowiązków z zakresu BHP w świetle przepisów prawnopracowniczych i
          karnoprawnych, in Studia z Zakresu Prawa Pracy i Polityki Społecznej, 2019, 26, 4.
The SAGE Handbook of Interview Research: The Complexity of the Craft, J. Gubrium - J. Holstein - A. Marvasti
          - K. McKinney (eds.), SAGE, 2012.


         LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                       C. 32
                    S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



Ioannou G., Contracting for Work in Tourism and Catering in Greece: Beyond a State/Market Dichotomy, in
        Industrial Law Journal, 2021, 50, 4.
Jankowiak J., Prawo pracownika do zakłądowego zasobu wiedzy w sferze BHP, in Ruch Prawniczy, Ekonomiczny i
        Socjologiczny, 2007, 68, 4.
Rynek gastronomiczny w Polsce - raport, M. Kaszuba-Janus (eds.), BROG B2B, 2021.
Kaźmierczak M., Bezpieczeństwo i higiena pracy a rozwój koncepcji społecznej odpowiedzialności biznesu, in
        Bezpieczeństwo Pracy: nauka i praktyka, 2009, 5.
Kedzierski E., Gdy przychodzi Sanepid, in Restauracja. Pismo Biznesu Gastronomicznego, 2015, 4.
Kędzierski D., Metodologia i paradygmat polskich szczegółowych nauk prawnych, in Transformacje Prawa Prywatnego,
        2018, 3.
Kontrola sanepidu w restauracji, https://gastrowiedza.pl/baza-wiedzy/zarzadzanie-lokalem/kontrola-
        sanepidu-w-restauracji [7 September 2022].
Koradecka D., Bezpieczne i zdrowe miejsca pracy - szanse i zagrożenia związane z wdrażaniem dyrektyw UE w
        zakresie BHP, in Polityka Społeczna, 2002, 11–12.
Krzyśków B., Odpowiedzialność za wypadki na budowie, in Bezpieczeństwo Pracy - Nauka i Praktyka, 2014, 2.
Kvale S. - Brinkmann S., InterViews: Learning the Craft of Qualitative Research Interviewing, SAGE, 2009.
Largan C. - Morris T., Qualitative Secondary Research: A Step-By-Step Guide, SAGE, 2019.
Lipiec S., Gastronomia. Praca i prekariat. Studium socjologiczno-prawne [The food service. Work and precaria. A
        sociological and legal study], Wydawnictwo Rys, 2022.
Liszcz T., Społeczna inspekcja pracy - niezbędny instrument społecznego (związkowego) nadzoru nad przestrzeganiem
        prawa pracy, in Praca i Zabezpieczenie Społeczne, 2019, 4.
Lock      S.,     Restaurants       and    food     services   in     Europe     -     Statistics   &        Facts,
        https://www.statista.com/topics/3966/restaurants-and-food-services-in-europe/                          [10
        February 2022].
Mancheva-Ali O., Factors Influencing the Choice of Catering Establishments Among Bulgarian Consumers, in
        Социално-икономически анализи, 2020, 1.
Musiała A. - Jankowiak J., Prawo pracownika górniczego do wiedzy w sferze bhp. Zarys koncepcji w oparciu o przepisy
        Konwencji MOP 176, in WUG: bezpieczeństwo pracy i ochrona środowiska w górnictwie, 2007, 7.
Pound R., Law in Books and Law in Action, in American Law Review, 1910, 44.
Praca w KFC - BHP, https://wizaz.pl/forum/showthread.php?t=310252&page=4 [7 September 2023].
Radziwon I., Rozwiązanie umowy o pracę z powodu ciężkiego naruszenia podstawowych obowiązków wobec
        pracownika, in Pracownik i Pracodawca, 2015, 1, 1.
Rozporządzenie Ministra Infrastruktury z dnia 6 lutego 2003 w sprawie bezpieczeństwa i higieny pracy
        podczas wykonywania robót budowlanych (Dz. U. 47, poz. 401).
Rozporządzenie Ministra Pracy i Polityki Socjalnej z dnia 26 września 1997 w sprawie ogólnych
        przepisów bezpieczeństwa i higieny pracy (Dz. U. z 2003 169, poz. 1650 z późn. zm.).
Rozporządzenie Ministra Zdrowia i Opieki Społecznej z dnia 30 maja 1996 w sprawie przeprowadzenia
        badań lekarskich pracowników, zakresu profilaktycznej opieki zdrowotnej nad pracownikami
        oraz orzeczeń lekarskich wydawanych do celów przewidzianych w Kodeksie pracy (Dz. U. z
        2023 poz. 607).
Rutkowska B., Społeczna inspekcja pracy - niedoskonałości regulacji prawnej, in Studia z Zakresu Prawa Pracy i
        Polityki Społecznej, 2017, 24, 4.
Oxford Handbook of Occupational Health, S. Sadhra - J. Smedley - F. Dick (eds.), seria in Oxford Medical
        Handbooks, 3, Oxford University Press, 2022.
Sienkiewicz M., Umocowanie organów Państwowej Inspekcji Sanitarnej w obowiązującym systemie prawnym w
        kontekście utrzymania właściwego poziomu bezpieczeństwa sanitarnego, in Opolskie Studia Administracyjno-
        Prawne, 2020, 18, 3.

        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                    C. 33
                   S. LIPIEC, The Socio-Legal Dynamics of Labour in Poland's Culinary Scene



Skowron P., Odpowiedzialność osób kierujących pracownikami w systemie zarządzania bezpieczeństwem i higieną
        pracy, in Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu, 2013, 301.
Smart B. - Peggs K. - Burridge J.D., Observation methods, SAGE, 2013.
Stankiewicz M. - Sznajder M., Kultura bezpieczeństwa i higieny pracy w organizacji [in:] Kształtowanie kultury
        bezpieczeństwa i higieny pracy w organizacji, J. Ejdys (eds.), Oficyna Wydawnicza Politechniki
        Białostockiej, Białystok 2010.
Sztabiński P. - Sawiński Z. - Sztabiński F., Fieldwork jest sztuką: jak dobrać respondenta, skłonić do udziału w
        wywiadzie, rzetelnie i sprawnie zrealizować badanie: praca zbiorowa, Wydawnictwo Instytutu Filozofii i
        Socjologii Polskiej Akademii Nauk, 2005.
Szynal G., Sądowa kontrola rozwiązania stosunku pracy, Wolters Kluwer, 2020.
Świątkowska M. - Stangierska D. - Ulyanitskaya Y., Czynniki wyboru i satysfakcji z usług świadczonych przez
        lokale fast food w świetle badań klientów i pracowników, in Zeszyty Naukowe SGGW w Warszawie.
        Ekonomika i Organizacja Gospodarki Żywnościowej, 2017, 119.
Turlejska H., Zasady GHP/GMP oraz system HACCP jako narzędzia zapewnienia bezpieczeństwa zdrowotnego
        żywności: poradnik dla przedsiębiorcy, Fundacja Programów Pomocy dla Rolnictwa, 2003.
Understanding the Codex Alimentarius, Food and Agriculture Organization of the United Nations and
        World Health Organization, 2016.
Understanding         the          Sanitary          and         Phytosanitary      Measures          Agreement,
        https://www.wto.org/english/tratop_e/sps_e/spsund_e.htm [10 December 2023].
Urząd Ochrony Konkurencji i Konsumentów, https://uokik.gov.pl/ [1 October 2023].
Ustawa z dnia 13 kwietnia 2007 o Państwowej Inspekcji Pracy (Dz. U. z 2019 poz. 1251).
Ustawa z dnia 14 marca 1985 o Państwowej Inspekcji Sanitarnej (Dz. U. z 2021 poz. 195).
Ustawa z dnia 24 listopada 2017 o imprezach turystycznych i powiązanych usługach turystycznych (Dz.
        U. z 2020 poz. 2139 z późn. zm.).
Ustawa z dnia 24 sierpnia 1991 o ochronie przeciwpożarowej (Dz. U. z 2021 poz. 869).
Ustawa z dnia 25 lutego 2011 o substancjach chemicznych i ich mieszaninach (Dz. U. z 2022 poz. 1816).
Ustawa z dnia 25 sierpnia 2006 o bezpieczeństwie żywności i żywienia (Dz. U. z 2020 poz. 2021 z późn.
        zm.).
Ustawa z dnia 26 czerwca 1974 Kodeks pracy (Dz. U. z 2020 poz. 1320 z późn. zm.).
Ustawa z dnia 27 kwietnia 2001 Prawo ochrony środowiska (Dz. U. z 2022 poz. 2556 z późn. zm.).
Ustawa z dnia 29 sierpnia 1997 o usługach hotelarskich oraz usługach pilotów wycieczek i
        przewodników turystycznych (Dz. U. z 2020 poz. 2211).
Widzisz R., Odpowiedzialność za naruszenie bezpieczeństwa i higieny pracy w świetle ar220 kodeksu karnego, in
        Prokuratura i Prawo, 2005, 4.
Wielgus R., Codex Alimentarius, czyli kodeks żywnościowy. Czy jest obowiązkowy?,
        https://www.bhpex.pl/blog/bezpieczenstwo-zywnosci/codex-alimentarius/ [7 September
        2023].
Wojciechowski P., Z problematyki odpowiedzialności administracyjnej i karnej w prawie żywnościowym, in Przegląd
        Prawa Rolnego (Poznań), 2011, 1.
Agreement on the Application of Sanitary and Phytosanitary Measures.
Zabrocki R., Wybrane czynniki kształtowania jakości i satysfakcji konsumentów w usługach gastronomicznych, in
        Zeszyty Naukowe / Uniwersytet Ekonomiczny w Poznaniu, 2012, 236.
Zakrzewska-Szczepańska K., Wdrażanie prawa Wspólnot Europejskich w zakresie bezpieczeństwa i ochrony
        zdrowia pracowników do prawa polskiego (cz.II), in Prawo Unii Europejskiej, 2003, 6.
Zakup fałszywej książeczki sanepidu, to nie problem, https://www.rynekzdrowia.pl/Prawo/Warszawa-zakup-
        falszywej-ksiazeczki-sanepidu-to-nie-problem,8340,2.html [7 September 2023].


        LLI, Vol. 9, No. 2, 2023, ISSN 2421-2695                                                  C. 34
