HSE Calls for Enhanced COSHH Compliance in UK Food Industry

The Health and Safety Executive (HSE) has issued a renewed call for vigilance and robust compliance with the Control of Substances Hazardous to Health (COSHH) Regulations 2002 across the UK food manufacturing and service sectors. This comes amidst concerns over a reported increase in work-related respiratory diseases and dermatological conditions linked to exposure to hazardous substances in these environments.

The food industry, spanning everything from large-scale manufacturing plants to local bakeries and restaurants, inherently involves the use of a wide array of substances that can pose significant health risks if not managed correctly. These include cleaning chemicals, flour dust, enzymes, flavourings, and even biological agents present in certain food production processes.

According to recent HSE statistics, occupational asthma and allergic rhinitis remain prevalent issues, with the food sector identified as a key contributor. The latest available data indicates that an estimated 12,000 new cases of breathing or lung problems caused or made worse by work are reported annually across all industries in Great Britain, with a significant proportion attributable to exposures found in food processing.

Understanding COSHH in the Food Environment

COSHH is a fundamental piece of health and safety legislation in the UK, requiring employers to control exposure to hazardous substances to prevent ill health. For the food sector, this translates into a comprehensive approach:

  • Identification of Hazards: Employers must identify all hazardous substances used or produced in their operations. This includes reviewing Safety Data Sheets (SDS) for cleaning agents, lubricants, and processing aids.
  • Risk Assessment: A thorough risk assessment must be conducted to evaluate the level of risk posed by identified substances, considering factors like concentration, frequency of use, and routes of exposure (inhalation, skin contact, ingestion).
  • Control Measures: Implementing effective control measures is paramount. The hierarchy of controls dictates the preference for elimination or substitution of hazardous substances where possible. If not, engineering controls (e.g., local exhaust ventilation for flour dust, automated cleaning systems) should be prioritised over administrative controls (e.g., safe work procedures, reduced exposure times) and personal protective equipment (PPE) as a last resort.
  • Monitoring and Review: Control measures must be regularly monitored to ensure their effectiveness, and risk assessments reviewed periodically, or whenever there are significant changes to processes or substances used.
  • Health Surveillance: Where a risk assessment indicates a reasonable likelihood of an identifiable disease or adverse health effect from exposure to a hazardous substance, and where there are valid techniques for detecting the disease or effect, appropriate health surveillance must be provided. This is particularly relevant for employees exposed to respiratory sensitizers like flour dust or enzymes.
  • Information, Instruction, and Training: Employees must receive adequate information, instruction, and training on the risks associated with hazardous substances, safe working procedures, and the correct use of control measures and PPE.

The HSE emphasises that proactive management of COSHH is not merely a legal obligation but a critical component of a healthy and productive workforce. Failing to comply can lead to serious health consequences for employees, enforcement action by the HSE, and significant financial penalties for businesses.

Key Hazardous Substances and Their Impact

Within the food sector, several categories of hazardous substances warrant particular attention:

Related training: If you are looking to qualify as a trainer in this area, see confined space trainer courses or explore COSHH assessor training for nationally recognised UK and Ireland qualifications.

  • Flour Dust: A well-known respiratory sensitizer, flour dust exposure can lead to occupational asthma and rhinitis in bakers and other food handlers. Effective local exhaust ventilation (LEV) systems and good housekeeping practices are essential.
  • Cleaning Chemicals: Detergents, disinfectants, and sanitizers often contain corrosive, irritant, or sensitizing agents. Proper dilution, ventilation, and appropriate PPE (gloves, eye protection) are crucial to prevent skin burns, dermatitis, and respiratory irritation.
  • Enzymes: Used in various food processes (e.g., baking, brewing), enzymes can be potent respiratory sensitizers, even at low concentrations.
  • Biological Agents: Certain food production environments, particularly those involving fermentation or animal products, can expose workers to bacteria, fungi, or endotoxins, potentially leading to respiratory or infectious diseases.
  • Fumes and Vapours: Generated during cooking, frying, or certain processing activities, these can contain respiratory irritants or allergens.

The HSE's latest guidance, including HSG258 'Controlling airborne contaminants at work: A guide to local exhaust ventilation (LEV)', provides practical advice for employers on how to design, install, and maintain effective LEV systems, which are often a cornerstone of COSHH compliance in food manufacturing.

Proactive Steps for Food Businesses

To ensure robust COSHH compliance, food businesses should:

  1. Conduct a thorough and up-to-date COSHH assessment for all relevant processes and substances.
  2. Prioritise the elimination or substitution of hazardous substances where feasible.
  3. Implement engineering controls, such as LEV, process enclosure, or automation, as the primary means of control.
  4. Establish clear safe operating procedures for handling and using hazardous substances.
  5. Provide comprehensive training to all employees on COSHH risks, control measures, and emergency procedures.
  6. Ensure appropriate and well-maintained PPE is available and correctly used.
  7. Implement health surveillance programmes where required, particularly for sensitizers.
  8. Regularly review and update COSHH assessments and control measures, especially after any incidents or changes in process.
  9. Maintain accurate records of COSHH assessments, training, and health surveillance.

The HSE encourages businesses to utilise their free resources and guidance documents available on their website to help them meet their legal obligations and protect their workforce. Proactive engagement with COSHH principles is essential for creating a safe and healthy working environment within the dynamic UK food industry.

For businesses seeking to enhance their understanding of COSHH and other vital health and safety regulations, Abertay Training offers comprehensive training solutions tailored to various industries. More information can be found at https://www.abertaytraining.co.uk.