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Purpose : The present study aimed to compare and analyze the characteristics of occupational injuries and illnesses among cooking workers with those in other occupations. Methods : Analyzing 1,001,731 occupational accidents from 2013 to 2022, we categorized occupations into cooking workers and other occupations. Descriptive statistics, χ2 analysis, and charts were used to analyze the differences using SAS 9.4. Results : Cooking workers, primarily consisted of elderly females in small-scale establishments with fewer than 5 employees, showed a higher prevalence of incidents such as falls, musculoskeletal disorders, and burns. Challenges persist, particularly regarding unresolved issues and heightened anxiety related to occupational cancer recognition, leading to job turnover. Conclusion : Consequently, addressing various contributing factors to occupational incidents among cooking workers requires a preventive approach with complex intervention strategies rather than simple causal analysis.