COSHH (Control of Substances Hazardous to Health)
UK workplace regulations requiring businesses to assess and control risks from hazardous substances including cleaning chemicals.
COSHH stands for Control of Substances Hazardous to Health. The COSHH Regulations 2002 require all employers to assess the risks from hazardous substances used in their workplace and put controls in place to protect employees and others. In hospitality, hazardous substances are everywhere: commercial cleaning chemicals, sanitisers, descalers, oven cleaners, pest control products, and even some food ingredients like flour dust. Every hospitality business must carry out COSHH assessments, maintain Safety Data Sheets (SDS) for all hazardous products, train staff on safe handling, and store chemicals correctly. EHO inspectors will check your COSHH compliance during inspections, and the Health and Safety Executive can also carry out enforcement.
Key Points
- COSHH Regulations 2002 require risk assessments for all hazardous substances
- Hospitality businesses commonly use 20+ hazardous cleaning products
- Safety Data Sheets must be held and accessible for every hazardous product
- Chemicals must be stored separately from food in a locked area
- Staff handling chemicals must receive specific training on safe use
What Substances Are Covered
COSHH covers any substance that can harm health if inhaled, swallowed, absorbed through the skin, or injected. In hospitality, the most common hazardous substances are commercial cleaning products (bleach, sanitisers, degreasers, oven cleaners), pest control chemicals, and workplace irritants like flour dust. COSHH does not cover lead, asbestos, or radioactive substances, which have their own regulations. Every hazardous product you use should have a Safety Data Sheet from the manufacturer that explains the risks, safe handling procedures, and what to do in an emergency.
COSHH Assessments
A COSHH assessment identifies which hazardous substances are used in your workplace, who might be exposed and how, what the risks are, and what controls you will put in place. Controls follow a hierarchy: elimination (can you stop using it?), substitution (can you use a less hazardous product?), engineering controls (ventilation, enclosed systems), administrative controls (training, procedures, signage), and personal protective equipment (gloves, goggles, aprons) as a last resort. Your COSHH assessments must be written down and reviewed regularly, especially when you introduce new products or change your processes.
Safe Storage and Handling
Hazardous substances must be stored in a dedicated, locked area away from food, food equipment, and food preparation areas. Products should be kept in their original containers with labels intact. Never decant chemicals into unmarked containers. Ensure adequate ventilation in areas where chemicals are used. Train all staff who handle chemicals on safe use, storage, and what to do if there is a spill or exposure. Keep a first aid kit appropriate for chemical exposure readily available. Maintain a record of all hazardous substances on site and ensure Safety Data Sheets are accessible to all staff.
Frequently Asked Questions
What is a Safety Data Sheet (SDS)?
A Safety Data Sheet is a document provided by the manufacturer of a hazardous substance. It contains 16 sections covering identification, hazards, composition, first aid measures, fire-fighting measures, handling and storage, exposure controls, physical and chemical properties, and disposal. You must keep an SDS for every hazardous product used in your business.
How often should COSHH assessments be reviewed?
COSHH assessments should be reviewed at least annually, and whenever there is a significant change. This includes introducing new products, changing suppliers, altering work processes, or after any incident involving a hazardous substance. Keeping assessments current is a legal requirement.
Who needs COSHH training?
Any employee who uses, handles, stores, or could be exposed to hazardous substances needs COSHH training. In hospitality, this typically includes all kitchen staff, cleaners, and any staff who use cleaning products. Training should cover safe handling, storage, what PPE to use, and emergency procedures.
Can EHO inspectors check COSHH compliance?
Yes. While COSHH is primarily enforced by the Health and Safety Executive, EHO inspectors also check chemical storage and handling during food hygiene inspections. Improperly stored chemicals near food can result in enforcement action.
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