8 articles

Controls and PPE

How to control exposure to hazardous substances in hospitality through the hierarchy of control, the right personal protective equipment, safe storage and labelling, ventilation, and a planned response to spills and chemical injuries

The Hierarchy of Control for Hazardous Substances

Why PPE Comes Last: Applying the Hierarchy of Control in a Kitchen or Bar

Selecting the Right PPE for Cleaning Chemicals

Choosing Gloves, Aprons, and Eye Protection That Actually Match the Chemical

GHS and CLP Hazard Pictograms Explained

The Nine Hazard Pictograms on Your Cleaning Chemicals and What Each One Means

Safe Chemical Storage in Hospitality

Storing Cleaning Chemicals Safely: Separation, Containment, and Keeping Them Away From Food

Decanting and Labelling Chemicals Correctly

Why Unlabelled Spray Bottles Are the Most Common COSHH Failure and How to Fix It

Chemical Spill Response in Hospitality

What to Do When a Chemical Spills: Containing, Cleaning Up, and Reporting

Ventilation and Extraction for Chemical Safety

How Ventilation and LEV Control Chemical Vapours, Mist, and Cellar Gas

First Aid for Chemical Exposure

What to Do When Someone Is Splashed, Breathes In, or Swallows a Chemical

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