How to Conduct a COSHH Assessment for Your Hospitality Business
Practical guide to COSHH assessments in UK hospitality. Learn how to identify hazardous substances, obtain safety data sheets, assess risks, and implement controls.
COSHH (Control of Substances Hazardous to Health) assessments are a legal requirement under the COSHH Regulations 2002 for any workplace where employees may be exposed to hazardous substances. In hospitality, this covers a wide range of products: kitchen degreasers, oven cleaners, sanitisers, descalers, glass wash chemicals, drain unblockers, and pest control products, among others.
Many hospitality operators underestimate their COSHH obligations, assuming it only applies to factories or laboratories. In reality, commercial kitchens use some seriously potent chemicals daily, and incorrect handling causes chemical burns, respiratory issues, and skin conditions that account for a significant number of workplace injuries in the sector. An EHO inspector will check your COSHH arrangements, and your employer's liability insurance depends on proper risk management.
This guide walks you through conducting a thorough COSHH assessment, from identifying every hazardous substance in your premises to establishing control measures and keeping your assessments current.
7 steps to complete
Identify all hazardous substances in your premises
Conduct a full inventory of every chemical product used in your business, including cleaning products, sanitisers, degreasers, oven cleaners, descalers, drain treatments, pest control products, dishwasher and glasswasher chemicals, hand soaps, and any other substances with hazard warnings. Check everywhere: kitchen, bar, toilets, store rooms, and outdoor areas. Do not forget substances that might be brought on-site by contractors (such as pest control technicians or deep-cleaning teams).
Obtain safety data sheets for every product
Request a Safety Data Sheet (SDS) from the manufacturer or supplier for every hazardous substance you have identified. By law, suppliers must provide an SDS for any product classified as hazardous. The SDS contains 16 sections covering identification, hazards, composition, first aid measures, handling and storage requirements, exposure controls, and disposal instructions. Store all SDS documents in a dedicated, accessible folder — staff must be able to find them in an emergency.
Assess the exposure risks for each substance
For each hazardous substance, evaluate who is exposed, how they are exposed (inhalation, skin contact, ingestion, eye contact), how often and for how long, and the severity of potential harm. Consider the specific hazard classifications on the product label (corrosive, irritant, harmful, toxic) and the information in the SDS. A descaler used once a week by a trained staff member presents a different risk level than an oven cleaner used daily by multiple staff members.
Decide on appropriate control measures
Apply the hierarchy of controls: first consider whether you can eliminate the hazard (switch to a less hazardous product), then reduce exposure (use measured doses, limit contact time), then isolate the hazard (store chemicals in locked, ventilated cupboards away from food), then implement administrative controls (written procedures, restricted access), and finally provide personal protective equipment (gloves, eye protection, aprons). PPE should be the last resort, not the first. Ensure the control measures are practical for a busy kitchen environment.
Record your COSHH assessment in writing
Document your assessment for each substance, including the product name, hazard classification, who is at risk and how, the control measures in place, emergency first aid procedures, and storage and disposal requirements. You can use a standardised COSHH assessment form or template. The assessment must be specific to your workplace — a generic form downloaded from the internet with no adaptation to your operation is not sufficient.
Train staff on safe handling and emergency procedures
Every member of staff who uses or may encounter hazardous substances must receive COSHH training covering: which products are hazardous, how to read product labels and hazard symbols, correct dilution rates and application methods, required PPE for each product, what to do in case of accidental exposure or spillage, and where to find SDS documents. Training must be practical and product-specific — showing someone how to dilute the concentrated sanitiser they actually use is more effective than a lecture on hazard categories.
Review assessments regularly and after any changes
Review your COSHH assessments at least annually, or immediately when you introduce a new product, change suppliers, alter your cleaning procedures, receive new information about a product's hazards, or after any incident involving a hazardous substance. Remove SDS documents for products you no longer use and add sheets for new products. Keep records of all reviews to demonstrate ongoing compliance to inspectors.
Tips for success
Common mistakes to avoid
Frequently asked questions
Is a COSHH assessment a legal requirement?
Yes. Under the Control of Substances Hazardous to Health Regulations 2002, every employer must assess the risks from hazardous substances in the workplace and implement appropriate controls. This applies to all businesses, including hospitality. Failure to conduct COSHH assessments is a criminal offence enforceable by the Health and Safety Executive (HSE) and local authority inspectors.
What counts as a hazardous substance in a kitchen?
Any product with a hazard symbol on its label is covered by COSHH. In hospitality, this commonly includes oven cleaners, degreasers, sanitisers, bleach, descalers, drain cleaners, dishwasher and glasswasher chemicals, carpet cleaners, and pest control products. Even some "eco-friendly" or "natural" products may carry hazard warnings. If in doubt, check the product label for GHS (Globally Harmonised System) hazard pictograms.
How often should I review my COSHH assessments?
Review assessments at least annually as a minimum. You must also review whenever you change products or suppliers, introduce new cleaning procedures, receive updated safety information from a manufacturer, when an incident or near-miss occurs, or when staff raise concerns. Practical triggers like switching cleaning supplier should automatically prompt a COSHH review.
Do I need to assess substances used by contractors on my premises?
You are responsible for the health and safety of everyone on your premises, including contractors. Request copies of COSHH assessments and SDS documents from any contractors who bring hazardous substances onto your premises (such as pest control companies or specialist deep-cleaning firms). Check that their products and methods do not create risks for your staff or food safety.
Ready to simplify compliance?
Paddl automates the processes described in this guide. Digital records, automatic alerts, and complete audit trails for your hospitality business.
Full access to all features · Dedicated onboarding support · Cancel anytime