Digital COSHH

COSHH Records for Inspections

What an Inspector Checks in Your COSHH Records and How to Be Ready

Quick answer

COSHH is judged at inspection as much on your records as on your shelves. An environmental health officer or HSE inspector cannot watch how your porter diluted the degreaser last week, but they can check whether you have a current assessment, the safety data sheets behind it, and proof that staff were trained. The businesses that struggle are not usually the ones with no records, they are the ones whose records exist but are out of date, incomplete, or impossible to find on the day. This article sets out exactly what an inspector looks for in COSHH records and how to keep them ready so an inspection is a quick confirmation rather than a scramble.

Inspectors check that assessments cover the substances actually present, rest on current sheets, and are backed by training.
The common gaps are unassessed products, stale safety data sheets, unlabelled decanted bottles, no review history, and no training evidence.
Hospitality inspections are often unannounced, so readiness has to be continuous, not last-minute.

Keep COSHH records inspection-ready Start from a COSHH assessment template

Key takeaways

Inspectors check that assessments cover the substances actually present, rest on current sheets, and are backed by training.

The common gaps are unassessed products, stale safety data sheets, unlabelled decanted bottles, no review history, and no training evidence.

Hospitality inspections are often unannounced, so readiness has to be continuous, not last-minute.

Digital COSHH keeps records current by flagging stale sheets, prompting reviews, and timestamping briefings.

Evidence of ongoing management, dated reviews and a training log over time, is what most distinguishes a strong record set.

What an Inspector Actually Asks For

A COSHH check at inspection follows a predictable path. The inspector asks to see your assessments and whether they cover the hazardous substances actually on the premises, then cross-checks against what they can see under the sinks, behind the bar, and in the cellar. They look at the safety data sheets to confirm the assessment rests on current hazard information. They ask how staff know about the controls, which means they want evidence of training and briefing, not just an assertion that everyone knows. They check the review date to see whether the system is alive or was filled in once and forgotten. And they look at storage, labelling, and whether decanted chemicals are identified. Records that pass this are not elaborate, they are current, complete, and reachable.

Digital COSHH

This is the digital COSHH the article describes

Paddl is a chemical register with the SDS read by AI, an assessment per chemical signed by staff, expiry alerts on the data sheets and review reminders on the assessments, all on the app. Paddl is £69 per location per month with every feature and a 30-day free trial.

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The Gaps That Catch Hospitality Businesses Out

A handful of gaps come up again and again. The chemical on the shelf with no matching assessment, often something bought ad hoc from a cash and carry. The safety data sheet that is years out of date, so the assessment cites hazards that no longer apply. The unlabelled spray bottle of decanted sanitiser that nobody can identify. The assessment with no review history, which reads as one that has been ignored. And the most common of all, no evidence of training, where the controls are written down but nothing shows that the people using the chemicals were ever told. Each of these is easy to fix in advance and hard to talk your way out of on the day, because the inspector is looking at a physical absence, not a difference of opinion.

Keeping Records Inspection-Ready All Year

Inspection readiness is not a job you do the week an inspector is rumoured to be coming, partly because hospitality inspections are often unannounced. The records that pass are the ones maintained continuously: assessments updated when products change, sheets refreshed when suppliers reissue them, training logged as it happens, and reviews carried out on a regular cycle with the date recorded. This continuous upkeep is exactly what digital COSHH is good at and paper is bad at. A folder relies on someone remembering to update it, whereas a system can flag a stale safety data sheet, prompt a due review, and timestamp each briefing as staff acknowledge it. The aim is that any day is inspection day, because the records are kept current as a matter of routine rather than pulled together in a panic.

Showing Active Management, Not a One-Off

The single thing that most distinguishes a strong COSHH record set is evidence of ongoing management. An inspector treats a dated review history, a log of training over time, and previous versions of assessments as proof that COSHH is part of how the business runs, in the same way a well-kept food diary signals a serious food safety culture. A single assessment with no history, however well written, reads as a one-off exercise. Managing COSHH digitally captures this trail automatically: every review, every sheet update, and every staff acknowledgement carries a date and a name, so you can produce a clear story of continuous control on the day. That story is often what turns a borderline check into a confident pass.

What to do next

Cross-check shelves against your assessments

Walk every area and confirm each hazardous product has a matching, current assessment and safety data sheet, the same check an inspector makes.

Log training as it happens

Record who was briefed, on what, and when, so you can show staff knew the controls rather than just asserting it.

Keep reviews current and dated

Carry out reviews on a regular cycle and record the date, so the assessment reads as alive rather than filled in once and forgotten.

Common mistakes to avoid

Mistake

Preparing for inspection only when one seems likely

Instead

Hospitality inspections are often unannounced. Keep records current continuously so any day is inspection day, rather than scrambling to update a folder.

Mistake

Having assessments but no evidence staff were trained

Instead

Written controls without proof of training is the most common gap. Log every briefing so you can show the people using the chemicals were told how to use them safely.

Frequently asked questions

What COSHH records does an inspector want to see?

The assessments covering the substances on the premises, the current safety data sheets behind them, evidence that staff were trained on the controls, the review history, and proof that chemicals are stored and labelled correctly, including decanted containers.

How do I keep COSHH records ready for an unannounced inspection?

Maintain them continuously rather than in a rush: update assessments when products change, refresh safety data sheets when suppliers reissue them, log training as it happens, and review on a regular cycle. Digital systems help by prompting these tasks for you.

What is the most common COSHH failing at inspection?

No evidence of training. Many businesses have written assessments but nothing showing that the staff using the chemicals were briefed on the controls. A dated training log fixes this and is straightforward to keep.

Does a digital COSHH system make inspections easier?

It can, because it keeps records current and captures a dated trail of reviews, sheet updates, and staff acknowledgements automatically. That makes it quick to show ongoing, active management on the day rather than reconstructing it from a paper folder.

Digital COSHH