Health and Safety in Kitchen Environment – COSHH Control your Substances

In a previous edition, we considered occupational dermatitis, which can be caused or exacerbated in the kitchen environment by contact with chemical agents used in commonplace kitchen products.

In this edition, we will look at managing the risks associated with hazardous substances on a broader basis.
This is an important issue to be aware of, as employers have a duty under the Control of Substances Hazardous to Health Regulations 2002 (“COSHH”) to prevent or reduce exposure to hazardous substances by carrying out a risk assessment in relation to any potentially hazardous substances, putting in place control measures, providing appropriate information and training and carrying out health surveillance where appropriate.

NASHiCS Kitchen Safety COSHH Nov Dec