Commercial kitchens and catering environments are high-risk workplaces. The combination of hot surfaces, sharp knives, wet floors, time pressure, and physical demands creates an environment where injuries are common. Effective safety management is essential for protecting workers and maintaining operations.
This guide covers key health and safety requirements for UK food and catering businesses - distinct from food hygiene, which is regulated separately.
The Legal Framework
Food and catering businesses must comply with:
Health and Safety at Work etc. Act 1974 - General duties to protect workers and others.
Workplace (Health, Safety and Welfare) Regulations 1992 - Standards for the working environment.
Regulatory Reform (Fire Safety) Order 2005 - Fire safety in kitchens is critical.
Manual Handling Operations Regulations 1992 - Covers the physical demands of catering work.
Note: Food hygiene and food safety are covered by separate regulations (Food Safety Act 1990, Food Hygiene Regulations) and enforced by Environmental Health rather than HSE.
Slips and Falls
Slips are the most common cause of injury in kitchens - wet, greasy floors create constant hazards.
Why Kitchens Are High Risk
- Water and liquids everywhere
- Grease and oil spills
- Food debris on floors
- Smooth flooring for hygiene
- Fast-paced work environment
- Carrying hot liquids
Prevention Strategies
Flooring:
- Slip-resistant flooring appropriate for kitchen use
- Maintain floor surface (damage affects grip)
- Consider matting in high-risk areas
Cleaning:
- Clean as you go - deal with spills immediately
- Regular scheduled cleaning
- Appropriate cleaning methods for kitchen floors
- Adequate drying before reopening areas
Footwear:
- Slip-resistant, safety footwear for all kitchen staff
- Closed-toe and heel for protection
- Replace worn footwear
Housekeeping:
- Keep walkways clear
- Manage cables and hoses
- Remove debris promptly
- Good lighting throughout
Burns and Scalds
Burns from hot surfaces, liquids, oils, and steam are common kitchen injuries.
Common Causes
- Contact with hot surfaces (ovens, grills, fryers)
- Splashing hot liquids
- Steam from cooking and equipment
- Hot oil splashes
- Carrying hot items
Prevention
Equipment:
- Guards on hot surfaces where practicable
- Appropriate handles on pans and equipment
- Well-maintained equipment
- Adequate ventilation to remove heat
Working practices:
- Clear warnings when moving hot items
- Appropriate pan sizes for hobs
- Controlled pouring of hot liquids
- Steam release procedures
- Cool-down periods before cleaning equipment
PPE:
- Heat-resistant gloves/cloths for hot items
- Long sleeves for high-heat work
- Aprons for splash protection
Fryer safety:
- Never overfill
- Check oil temperature
- Dry food before frying
- Proper filtering procedures
- Fire suppression systems
Cuts and Lacerations
Sharp knives and equipment cause numerous injuries in kitchens.
Prevention
Knife safety:
- Sharp knives (ironically safer - require less pressure)
- Correct knife for the task
- Proper cutting technique training
- Cut away from body
- Never leave knives in sinks
- Proper storage (knife blocks, magnetic strips)
Equipment:
- Guards on slicers and processors
- Training on safe operation
- Lock out procedures for cleaning
- Immediate reporting of damage
Broken glass:
- Clear procedures for breakages
- Never pick up glass with hands
- Dedicated dustpan for glass
- Dispose safely
Fire Safety
Kitchen fires cause serious damage and can spread rapidly due to cooking oils and grease.
Key Fire Hazards
- Deep fat fryers
- Grease buildup in extraction systems
- Overheated cooking oils
- Electrical faults
- Open flames
- Flammable storage nearby
Prevention
Equipment:
- Automatic fire suppression over cooking equipment
- Fire blankets accessible
- Appropriate extinguishers (wet chemical for oils)
- Regular maintenance of extraction systems
- Thermostat controls on fryers
Housekeeping:
- Regular extraction cleaning (grease traps, ductwork)
- No combustibles near cooking
- Good electrical maintenance
Procedures:
- Staff trained in fire response
- Know how to use fire blankets on pan fires
- Never use water on oil fires
- Evacuation procedures
Extraction Fire
A restaurant kitchen fire started when accumulated grease in the extraction ductwork ignited. The fire spread rapidly through the duct system, causing extensive damage to the building and adjacent properties.
The restaurant was destroyed and took over a year to rebuild. Investigation found the extraction system hadn't been professionally cleaned in over two years, with significant grease accumulation throughout.
- •Extraction systems must be cleaned regularly by specialists
- •Grease buildup creates fuel for fires
- •Fire can spread through ductwork to other parts of the building
- •Insurance may be void if maintenance requirements aren't met
Manual Handling
Catering involves significant physical demands.
Common Tasks
- Lifting deliveries
- Moving stock
- Carrying heavy pots and containers
- Repetitive food preparation
- Carrying plates (waiting staff)
Controls
- Mechanical aids where possible
- Smaller container sizes
- Delivery to point of use
- Team lifting for heavy items
- Trolleys for moving stock
- Regular breaks from repetitive tasks
Heat Stress
Kitchen environments can become extremely hot, especially during service.
Signs of Heat Stress
- Excessive sweating
- Fatigue and confusion
- Headaches and dizziness
- Cramps
- In severe cases, heat stroke (medical emergency)
Controls
- Adequate ventilation and air conditioning
- Cool rest areas
- Access to cold water
- Appropriate clothing
- Monitoring during hot weather
- Recognition of symptoms
Working Hours and Fatigue
Catering often involves long and unsocial hours.
Risks
- Increased accidents when fatigued
- Poor decision-making
- Health effects of irregular hours
- Impact on work-life balance
Management
- Adequate rest breaks
- Compliance with working time regulations
- Appropriate shift patterns
- Monitoring of overtime
- Supporting staff wellbeing
COSHH in Kitchens
Commercial kitchens use cleaning chemicals that can cause harm.
Common Hazards
- Oven cleaners (caustic)
- Sanitisers and disinfectants
- Descalers (acidic)
- Drain cleaners
Controls
- COSHH assessment for all chemicals
- Safety data sheets available
- Training on safe use
- Appropriate PPE (gloves, eye protection)
- Never mix chemicals
- Safe storage away from food
Common Questions
Frequently Asked Questions
No. Health and safety (protecting workers from injury and ill health) is separate from food hygiene (ensuring food is safe to eat). Different regulations apply and they're enforced by different authorities - HSE for health and safety, Environmental Health for food safety.
It depends on usage, but typically: grease filters weekly, ductwork every 6-12 months by specialists. High-use kitchens may need more frequent cleaning. Your fire risk assessment and insurance requirements may specify intervals.
Wet chemical extinguishers (identified by a yellow label) are designed for cooking oil fires. CO2 or dry powder may also be appropriate for other fire types. Fire blankets should be available for pan fires. Never use water on oil fires.
Yes. Slip-resistant safety shoes or boots are essential for kitchen work. They should be closed-toe and closed-heel. Employers should either provide footwear or require staff to have appropriate footwear as a condition of employment.
Never use water - it will explode. If safe to do so, turn off the heat, cover with a fire blanket or appropriate lid, and leave covered until cool. If the fire is spreading, evacuate and call emergency services. Don't attempt to move a burning pan.
Summary
Food and catering safety focuses on:
- Slips - the biggest risk, requiring flooring, cleaning, and footwear controls
- Burns - hot surface management, PPE, safe working practices
- Cuts - knife safety, equipment guarding, proper technique
- Fire - extraction maintenance, fire suppression, staff training
- Manual handling - mechanical aids, team lifting, training
Commercial kitchens are demanding environments. Good safety management protects staff and ensures operations can continue without disruption from injuries.
Related content
Topics:
- Fire Safety - Fire risk assessment and compliance
- COSHH - Hazardous substances control
- Manual Handling - Safe lifting and carrying
Articles:
Related sectors:
- Hospitality - Hotels, pubs, restaurants
- Retail - Food retail operations
Tools:
- Responsibility Checker - Find out what applies to you
*This guidance covers key health and safety requirements for UK food and catering businesses. It is not exhaustive and does not constitute legal advice.