COSHH by Area

COSHH Front of House

The Often-Forgotten COSHH Risks in the Dining Room and Public Areas

Front of house is the area most often left out of a COSHH assessment, on the assumption that the dining room and public spaces do not involve hazardous substances. In fact front of house uses sanitisers throughout service, plus glass cleaner, floor cleaner, polish, and the chemicals used to clean customer toilets. It is also the only area where members of the public, including children, could be exposed to a chemical, which raises the stakes around storage and labelling. This guide covers the substances used front of house, the often-overlooked exposure of both staff and customers, and the controls that keep public areas safe without disrupting service.

Key takeaways

Front of house is frequently left out of COSHH but uses sanitisers, floor and glass cleaners, polish, and customer toilet chemicals.

It is the only area where customers, including children, could be exposed, which raises the stakes on storage and labelling.

Use ready-to-use food-safe sanitiser and spray onto a cloth rather than into the air near customers and food.

Time heavier cleaning for quieter periods and use wet floor signs to manage the slip risk from floor cleaner.

Customer toilets carry the same acidic and chlorine-based products that must never be mixed.

The Chemicals Used in Public Areas

Front of house uses surface sanitisers constantly during service to clean tables, bar tops, and high-touch points, usually as a ready-to-use spray or wipe. Beyond service, the area is cleaned with floor cleaner, glass and mirror cleaner, stainless steel or brass polish, and furniture polish, plus the bathroom cleaners, toilet cleaners, and bleach used in customer toilets, which carry the same hazards as in housekeeping. Reception and public areas may also use hand sanitiser in quantity, which is alcohol based and flammable. Most front of house products are low hazard in normal use, but they are not no hazard: sanitisers and floor cleaners can irritate skin and eyes, and the toilet cleaning products are the same acidic and chlorine-based chemicals that must never be mixed. All of these belong in the COSHH assessment even though the area feels low risk.

Staff and Customer Exposure

Front of house staff are exposed to sanitiser mist many times a shift as they wipe tables and surfaces close to where they and customers eat and drink, so a ready-to-use, food-safe sanitiser and good technique matter. The exposure that does not arise in other areas is to customers. A sanitiser sprayed onto a table while a guest is seated, a floor cleaner that leaves a slip hazard, or a chemical bottle left in a public toilet or under a service station within reach of a child are all front of house specific risks. Cleaning of public areas during opening hours, common in cafes and bars, means chemicals and the public share the space. The COSHH assessment should recognise this by favouring lower-hazard products, sensible timing of cleaning, and storage that keeps chemicals out of public reach.

Practical Front of House Controls

Use ready-to-use, food-safe sanitisers for table and surface cleaning so staff are not handling concentrate during service, and spray onto a cloth rather than into the air near customers and food. Schedule heavier cleaning, such as floors and toilets, for quieter periods or after closing where you can, and use wet floor signs to manage the slip risk that floor cleaner leaves behind. Store all chemicals out of public reach, never under an open service station or in an unlocked public toilet, and never decant into bottles that look like drinks. Treat the customer toilets with the same no-mixing discipline as housekeeping. Brief front of house staff that the area is in scope for COSHH despite feeling low risk, and keep the assessment and safety data sheets accessible at the bar or service station rather than only in the office.

What to do next

Include front of house in the COSHH assessment

List the sanitisers, floor and glass cleaners, polish, and customer toilet chemicals used in public areas and collect their safety data sheets.

Switch to ready-to-use food-safe sanitiser for service

Avoid staff handling concentrate during service and spray onto a cloth rather than into the air near customers and food.

Keep chemicals out of public reach

Store products where customers and children cannot reach them, and never leave bottles in public toilets or open service stations.

Common mistakes to avoid

Mistake

Leaving front of house out of the COSHH assessment

Instead

Public areas use sanitisers, floor cleaners, and toilet chemicals daily. The area is in scope for COSHH and should be assessed like any other.

Mistake

Storing chemicals where customers or children can reach them

Instead

Front of house is the one area the public access. Keep all chemicals out of reach, never in an unlocked public toilet or open service station.

Frequently asked questions

Does front of house need a COSHH assessment?

Yes. Front of house uses sanitisers throughout service plus floor cleaner, glass cleaner, polish, and customer toilet chemicals. It is in scope for COSHH and is also the only area where customers could be exposed.

Is it safe to spray sanitiser near customers and food?

Use a ready-to-use food-safe sanitiser and spray onto a cloth rather than into the air, so that mist does not drift onto food or towards seated customers. Heavier cleaning is best timed for quieter periods.

What are the main COSHH risks in customer toilets?

The same as in housekeeping: acidic toilet and limescale cleaners and bleach, which must never be mixed because they release chlorine gas. Chemicals must also be stored where customers and children cannot reach them.

Is hand sanitiser a COSHH hazard?

Alcohol-based hand sanitiser is flammable and an eye irritant, so where it is used or stored in quantity it should be noted in the assessment and kept away from ignition sources.

Hazardous Substances in Hospitality