HSE Reinforces COSHH Compliance for UK Food Sector

The Health and Safety Executive (HSE) has issued a fresh reminder to food businesses across the United Kingdom regarding their critical responsibilities under the Control of Substances Hazardous to Health (COSHH) Regulations 2002. This comes as concerns persist about occupational ill-health within the sector, often linked to exposure to cleaning chemicals, flour dust, and other hazardous substances inherent in food production and catering environments.

While the food industry is often associated with physical hazards, the HSE emphasises that chemical and biological risks pose a significant threat to worker health. Proper COSHH management is not merely a legal obligation but a fundamental aspect of ensuring a safe and healthy workplace, preventing conditions ranging from dermatitis and asthma to more severe respiratory diseases.

Understanding COSHH in Food Environments

COSHH regulations require employers to control exposure to hazardous substances to prevent ill health. In the food sector, this can include a wide array of substances:

  • Cleaning and Disinfecting Agents: Strong acids, alkalis, and sanitisers used for hygiene can cause skin burns, respiratory irritation, and eye damage if not handled correctly.
  • Flour Dust: A well-known respiratory sensitiser, prolonged exposure can lead to baker's asthma. The HSE estimates that around 2% of bakers develop occupational asthma.
  • Food Additives and Flavourings: Some can be respiratory or skin sensitizers.
  • Cooking Fumes and Vapours: Generated during frying or baking, these can contain hazardous compounds.
  • Biological Agents: Certain bacteria, fungi, or moulds found in food processing can cause infections or allergic reactions, particularly in environments like bakeries or cheese production.

The HSE's guidance, such as HSG258 'Controlling exposure to flour dust in bakeries', specifically addresses sector-specific risks, highlighting the importance of tailored risk assessments and control measures.

Key COSHH Steps for Food Businesses

Compliance with COSHH involves a systematic approach, which the HSE outlines in five key steps:

  1. Assess the Risks: Identify hazardous substances, who might be harmed, and how. This includes reviewing Safety Data Sheets (SDS) provided by suppliers.
  2. Decide on Precautions: Implement a hierarchy of controls. This prioritises elimination or substitution of hazardous substances, followed by engineering controls (e.g., local exhaust ventilation), administrative controls (e.g., safe systems of work, reduced exposure times), and finally, personal protective equipment (PPE) as a last resort.
  3. Prevent or Control Exposure: Ensure control measures are effective and properly used. For example, in bakeries, using low-dust flour or enclosed mixing systems can significantly reduce flour dust exposure.
  4. Maintain, Examine and Test Controls: Regular checks and maintenance of control equipment, such as ventilation systems, are crucial. For example, LEV systems require thorough examination and testing at least every 14 months, as stipulated in COSHH Regulation 9.
  5. Monitor Exposure and Health: In some cases, exposure monitoring and health surveillance may be necessary, particularly for substances known to cause occupational diseases like asthma or dermatitis.

The HSE's latest statistics for 2022/23 reveal an estimated 1.8 million workers suffering from work-related ill health, with around half of these being new cases. While not all directly COSHH-related, a significant proportion, particularly respiratory diseases and skin conditions, are preventable through effective control of hazardous substances.

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Enforcement and Best Practice

The HSE actively inspects workplaces to ensure compliance with COSHH. Non-compliance can lead to enforcement notices, fines, and even prosecution. In 2022/23, the HSE issued 16,914 enforcement notices across all sectors, demonstrating their commitment to upholding safety standards.

Beyond legal compliance, adopting best practices for COSHH not only protects employees but can also lead to improved efficiency and reduced staff turnover due to ill health. Training is a cornerstone of effective COSHH management. All employees who work with or near hazardous substances must receive adequate information, instruction, and training on the risks and control measures.

This includes understanding Safety Data Sheets, correct use of PPE, emergency procedures, and reporting any defects or concerns. Employers should ensure that this training is regularly refreshed and tailored to the specific substances and tasks involved within their food business.

For UK businesses seeking to enhance their understanding and compliance with COSHH regulations, comprehensive training is invaluable. Abertay Training offers a range of accredited health and safety courses, including COSHH awareness and risk assessment training, designed to equip individuals and organisations with the knowledge and skills necessary to manage workplace hazards effectively. More information can be found at https://www.abertaytraining.co.uk.