COSHH compliance self-check for hospitality
Review how your kitchen, restaurant, pub, hotel or catering operation manages hazardous cleaning chemicals, staff exposure and day-to-day COSHH controls.
Have you identified the hazardous cleaning chemicals and substances used in the business?
Your assessment should start with the substances actually used, their hazards and how staff may be exposed.
Do you have a COSHH assessment for the hazardous substances and tasks that create exposure risk?
COSHH requires employers to assess health risks and decide how exposure will be prevented or adequately controlled.
Are current product labels, manufacturer instructions and safety data sheets available where needed?
Supplier information can help identify hazards, safe use, storage, first-aid and control measures.
Are chemicals stored safely, in suitable labelled containers and away from food?
Do not decant hazardous products into food or drink containers. Storage should account for incompatibilities and accidental access.
Do staff follow the correct dilution, dosing and application instructions?
Using stronger concentrations than required can increase exposure and injury risk without improving cleaning.
Are incompatible chemicals kept apart and staff told never to mix products unless specifically instructed?
Mixing products such as bleach with acidic cleaners or ammonia can release dangerous gases.
Are suitable control measures in place before relying on PPE?
Exposure should be prevented or controlled through appropriate working methods, equipment, ventilation and other controls, with PPE used where needed.
Where PPE is required, is the correct type provided, maintained and used properly?
Staff need to know when PPE is required, how to use it and when it needs replacing.
Have staff received information, instruction and training on chemical hazards and safe working procedures?
Training should cover the risks, control measures, safe methods, PPE and emergency procedures relevant to the substances used.
Are spillages, splashes, accidental exposure and other chemical emergencies covered by a clear procedure?
COSHH assessments should include arrangements for accidents, incidents and emergencies where relevant.
Are COSHH controls reviewed when products, quantities, work methods or risks change?
Information and training are not one-off tasks. Reviews are needed when significant changes affect the assessment or controls.
Answer all 11 checks to see your result
0 of 11 answered. This percentage is a TKEG planning score, not a legal compliance certificate.
Assess the risk, prevent or control exposure, and make the controls work in practice
HSE guidance for hospitality says employers must assess risks from hazardous substances, prevent exposure where reasonably practicable or otherwise control it, and provide suitable information, instruction and training. The assessment should also cover storage, handling, disposal and relevant emergency arrangements.
Cleaning chemicals
Hospitality products such as oven cleaners, dishwasher chemicals, sanitisers, descalers and drain cleaners can cause burns, dermatitis, breathing problems and other harm if poorly controlled.
Never improvise
Follow product instructions. Avoid unsafe decanting and never mix chemicals unless the manufacturer specifically instructs you to do so.
Train the people using them
Staff need to understand the hazards, controls, PPE, safe methods and emergency actions relevant to the chemicals they actually use.
This is a self-assessment, not a COSHH assessment or legal certificate
The tool is designed to expose practical gaps. A suitable COSHH assessment must reflect the substances, tasks, exposure routes, people at risk and controls in your own workplace.