Hazardous Substances in Hospitality

Cleaning Chemicals in Hospitality: COSHH Risks and Controls

How to Handle and Control Everyday Cleaning Chemicals in a Kitchen or Bar

Cleaning chemicals are the substances most hospitality staff handle every day and the ones COSHH was largely written for. The category covers general-purpose cleaners, kitchen degreasers, surface sanitisers, floor cleaners, washroom products, and the heavy-duty concentrates kept under the sink. Most are mild when used as directed, but the same product can become a real hazard when it is decanted into an unlabelled bottle, used neat instead of diluted, or mixed with another chemical. Because these products are routine, the risk is easy to underestimate, and dermatitis from repeated contact is one of the most common work-related illnesses in catering. This article explains the hazards of everyday cleaning chemicals, how they are used in hospitality, and the controls and personal protective equipment that keep staff safe.

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Key takeaways

Cleaning chemicals range from mild ready-to-use sprays to corrosive heavy-duty concentrates, and your COSHH assessment should reflect that spread.

Most harm comes from misuse: using concentrates neat, decanting into unlabelled bottles, and mixing incompatible products.

Repeated skin contact causes occupational dermatitis, the most common chemical illness in catering.

Dosing systems and ready-to-use products cut both the strength of exposure and the need to decant.

Chemical-resistant gloves and eye protection are the baseline PPE for handling concentrates.

What Counts as a Cleaning Chemical Under COSHH

Cleaning chemicals span a wide range of hazard. At the milder end sit ready-to-use surface sprays and washing-up liquids, usually classified as low irritants. In the middle are general-purpose concentrates and floor cleaners that need diluting, often carrying an irritant or harmful classification. At the strong end are the acidic and alkaline heavy-duty products, washroom descalers, and degreasers that can be corrosive to skin and eyes. The GHS pictograms on the label tell you which group a product falls into: the exclamation mark for irritants, the corrosion symbol for products that burn skin or damage eyes. Your COSHH assessment should reflect this spread rather than treating every cleaner the same. The strong concentrates need the most attention, while ready-to-use sprays can usually be covered briefly. The safety data sheet for each product gives the classification, the hazard statements, and the recommended controls you build your assessment around.

How the Risk Arises in Day-to-Day Use

The danger from cleaning chemicals rarely comes from the product as supplied. It comes from how busy kitchens and bars actually use them. Concentrates get used neat because nobody set up a dilution station, which turns a manageable product into a corrosive one. Chemicals get decanted into old drinks bottles or unmarked spray bottles, so the next person has no idea what they are handling or whether it can be mixed with something else. The two classic mistakes, mixing bleach with an acidic descaler or toilet cleaner, releases chlorine gas, and they happen because the products sat side by side under a sink with the labels gone. Repeated skin contact without gloves causes occupational dermatitis, which builds up slowly and is the most under-reported chemical injury in catering. Splashes to the eyes during decanting or spraying are the other common route.

Controls and PPE That Actually Work

Start by reducing how strong the chemicals need to be. Buying ready-to-use products, or fitting a wall-mounted dosing system that dilutes concentrate automatically, removes the temptation to use a product neat and cuts decanting almost entirely. Where you must decant, label every container clearly with the contents and hazards, and never reuse a food or drink container. Keep acids and alkalis, particularly anything chlorine-based, stored apart so they cannot be mixed by accident. For protective equipment, chemical-resistant gloves are the baseline for anyone handling concentrates or doing repeated cleaning, with eye protection for decanting, spraying, and any overhead work. Make sure staff know which products must never be mixed, where the safety data sheets are, and what to do if a chemical splashes onto skin or into eyes. A short briefing during induction, repeated when products change, does more for safety than any document filed in the office.

What to do next

Fit a dosing or dilution system for concentrates

A wall-mounted dosing unit dilutes concentrate to the correct strength automatically, removing the temptation to use products neat and cutting out most decanting.

Label every decanted container

Mark each spray bottle with its contents and hazard, and never reuse a food or drink container for chemicals.

Separate acids from chlorine-based products in storage

Store descalers and toilet cleaners away from bleach so they cannot be mixed by accident and release chlorine gas.

Common mistakes to avoid

Mistake

Decanting cleaning chemicals into old drinks bottles

Instead

An unmarked drinks bottle of chemical is a poisoning and mixing risk. Use proper labelled containers and keep the original packaging where you can.

Mistake

Using concentrate neat to save time

Instead

A product diluted as directed is far safer than the same product used neat. Set up dilution so the correct strength is the easy option.

Frequently asked questions

Do I need a COSHH assessment for ordinary cleaning products?

Yes. Any product classified as hazardous to health needs to be covered, and most cleaning chemicals carry at least an irritant classification. You can cover several similar low-hazard products together, but the strong concentrates need individual attention.

Why is mixing cleaning chemicals so dangerous?

Mixing bleach with an acidic product such as a descaler or toilet cleaner releases chlorine gas, which damages the lungs and eyes even in small amounts. Store incompatible products apart and train staff never to mix them.

What PPE do staff need for cleaning chemicals?

Chemical-resistant gloves are the baseline for handling concentrates and for repeated cleaning, with eye protection added for decanting, spraying, and overhead work. The safety data sheet for each product specifies the protection it needs.

How do I stop staff getting dermatitis from cleaning?

Reduce contact through dosing systems and gloves, provide a mild skin cleanser and aftercare cream, and encourage staff to report early signs of dry or cracked skin so you can act before it becomes chronic.

Hazardous Substances in Hospitality