HSE Emphasises COSHH Compliance in UK Food Sector Amid Evolving Risks

The Health and Safety Executive (HSE) has issued a renewed call for vigilance within the UK food manufacturing and hospitality sectors, urging businesses to re-evaluate and strengthen their compliance with the Control of Substances Hazardous to Health (COSHH) Regulations 2002. This directive comes as the industry navigates evolving operational challenges, including the sustained use of enhanced cleaning regimes and the introduction of new processes post-pandemic.

COSHH regulations are fundamental to protecting workers from exposure to hazardous substances, which are prevalent in food-related environments. These can range from cleaning chemicals and disinfectants to allergens, dusts from flour or spices, and even biological agents. The HSE's focus is on ensuring that employers conduct thorough risk assessments, implement effective control measures, and provide adequate training to prevent ill health.

Understanding the Persistent Risks in Food Production

The food sector, by its very nature, involves a diverse array of substances that can pose significant health risks if not properly managed. The HSE's most recent statistics underscore the ongoing challenge, with occupational asthma and dermatitis remaining key concerns. For instance, data from the Labour Force Survey (LFS) and THOR (The Health and Occupation Research) indicate that respiratory diseases, often linked to exposure to flour dust or enzymes in bakeries, continue to contribute to work-related ill health. Similarly, contact dermatitis is a prevalent issue among food handlers due to frequent exposure to water, detergents, and food substances.

A spokesperson for the HSE stated, "The pandemic brought about a necessary increase in cleaning and disinfection protocols across all industries, including food. While crucial for public health, this also meant a potential surge in worker exposure to strong cleaning agents. It's imperative that these practices are now embedded with robust COSHH controls, ensuring that the health of employees is not inadvertently compromised."

Beyond cleaning agents, other COSHH-relevant substances in the food industry include:

  • Flour Dust: A well-known respiratory sensitiser, capable of causing occupational asthma.
  • Enzymes: Used in baking and brewing, these can also cause respiratory sensitisation.
  • Allergens: While primarily a food safety concern for consumers, airborne allergens (e.g., nut dust, dairy powders) can be hazardous to employees with sensitivities.
  • Fumes and Vapours: Generated during cooking, frying, or certain preservation processes.
  • Refrigerants: Used in cooling systems, posing risks of asphyxiation or chemical burns in case of leaks.

Key Requirements for COSHH Compliance

The HSE reiterates that effective COSHH management involves a systematic approach, often summarised by the 'hierarchy of control' principles. Businesses must:

Related training: If you are looking to qualify as a trainer in this area, see online health and safety training or explore manual handling trainer courses for nationally recognised UK and Ireland qualifications.

  1. Assess the Risks: Identify hazardous substances, determine who might be harmed and how, and evaluate the risks. This includes reviewing Safety Data Sheets (SDS) for all chemicals used.
  2. Decide on Precautions: Implement control measures to eliminate or reduce exposure. The hierarchy of control should be followed: elimination, substitution, engineering controls (e.g., local exhaust ventilation), administrative controls (e.g., safe work procedures), and finally, Personal Protective Equipment (PPE).
  3. Prevent or Control Exposure: Ensure control measures are in place and are effective. For example, using automated cleaning systems where feasible, or providing appropriate gloves and respiratory protection where necessary.
  4. Maintain, Examine and Test Controls: Regularly check and maintain equipment like ventilation systems to ensure they remain effective. Statutory examinations for LEV systems are required at least every 14 months.
  5. Monitor Exposure (where necessary): In some cases, personal monitoring may be required to ensure exposure limits are not exceeded.
  6. Carry out Health Surveillance (where appropriate): For certain high-risk substances, regular health checks for employees may be necessary to detect early signs of work-related ill health.
  7. Inform, Instruct and Train: Provide comprehensive training to all employees who work with or near hazardous substances. This includes understanding the risks, safe handling procedures, emergency protocols, and correct use of PPE.

The HSE guidance HSG258 "Controlling airborne contaminants at work: A guide to local exhaust ventilation (LEV)" provides detailed information on managing airborne hazards, which are particularly relevant in food processing environments.

The Role of Training and Continuous Improvement

Effective COSHH compliance is not a static state but an ongoing process of review and improvement. The introduction of new ingredients, cleaning products, equipment, or even changes in production processes necessitates a re-evaluation of existing COSHH assessments and control measures.

Training plays a pivotal role in embedding a strong safety culture. Employees must not only be aware of the risks but also understand the rationale behind control measures and their personal responsibilities. This includes knowing how to report defects in equipment, potential exposures, or symptoms of ill health.

Businesses are encouraged to utilise the resources available from the HSE, including their extensive guidance documents, online tools, and checklists, to ensure their COSHH management systems are robust and fit for purpose. Proactive engagement with these guidelines can significantly reduce the incidence of occupational diseases and improve overall workplace safety and health outcomes within the food sector.

For UK and Irish businesses seeking to enhance their understanding and implementation of COSHH regulations, comprehensive training solutions are available. Abertay Training, for instance, offers accredited courses designed to equip employers and employees with the knowledge and skills necessary to manage hazardous substances effectively, ensuring compliance and fostering safer working environments. More information can be found at https://www.abertaytraining.co.uk.