Control of Substances Hazardous to Health (COSHH)

Control of Substances Hazardous to Health (COSHH)

There is specific legislation about substances, which you may come across in the workplace, that could be hazardous to your health. The most common of these in catering is cleaning chemicals. Safety information is found on these containers.

The European Unions 2008 "Classification, Labelling and Packaging" (CLP) regulation introduced the latest recognised set of official Pictograms that are used to denote various hazards. These Pictograms with a red diamond on a white background replace the orange squares from the old system that some people may still be familiar with.

Typical ones you may see are:

Hazardous substances can be harmful in different ways, typical substances in Fish & Chip Shops may affect your skin (Irritant), some may affect your breathing if you breathe them in (Harmful), some can make you ill (Toxic), some are Corrosive.

It is important to only use these things if you have been trained in how to use them properly. You should make sure you follow the safety instructions on the labels of containers.

Other points to remember

• Always wear appropriate PPE if you are told to or if the safety information label in the product tells you to

• Never mix chemicals as you can cause gases by doing so. For example if you mix bleach and detergent you can make Chlorine gas

• Chemicals should always be stored away from food items

• Cleaning should only take place then there is no food present, typically at the end or start of the day

• Chemicals should always be stored in properly marked containers

• If you are affected by coming into contact with cleaning chemicals, for example splashing it into your eyes, or spilling them on yourself make sure you get first aid treatment. First Aider’s can get details on how to treat you by looking at the Safety Data Sheets that the chemical suppliers provide

• Be careful of how you dispose of unwanted cleaning chemicals