HSE Reinforces COSHH Compliance for Food Sector as Occupational Illness Figures Climb

The Health and Safety Executive (HSE) has issued a renewed call for vigilance among UK food sector businesses regarding their compliance with the Control of Substances Hazardous to Health (COSHH) Regulations 2002. This comes as recent statistics continue to highlight the prevalence of occupational ill-health, with a significant proportion attributable to exposure to hazardous substances in various industries, including food manufacturing and hospitality.

While the food sector is often rightly focused on food safety and hygiene, the HSE underscores that workplace health and safety, particularly concerning hazardous substances, must not be overlooked. The sector's reliance on various cleaning chemicals, disinfectants, and the presence of naturally occurring hazardous substances like flour dust or enzyme additives, presents unique COSHH challenges.

Understanding COSHH in the Food Environment

COSHH regulations mandate employers to control exposure to hazardous substances to prevent ill-health. In the food sector, this extends beyond obvious industrial chemicals to include substances that might be considered benign in other contexts but pose risks when inhaled, ingested, or come into contact with skin in occupational settings.

  • Cleaning and Disinfection Agents: Caustic cleaners, sanitizers, and strong acids or alkalis used in daily wash-downs can cause severe skin burns, eye damage, and respiratory irritation if not handled correctly.
  • Flour Dust: A well-documented respiratory sensitiser, prolonged exposure to flour dust in bakeries and food manufacturing can lead to occupational asthma. The HSE estimates that around 2,000 new cases of occupational asthma are reported annually in the UK, with bakers and food processors among the high-risk groups.
  • Enzymes and Additives: Used in various food production processes, some enzymes can be potent respiratory sensitisers.
  • Fumes from Cooking: High-temperature cooking, particularly deep fat frying, can produce hazardous fumes that irritate the respiratory system.
  • Refrigerant Gases: Leaks from refrigeration systems can pose asphyxiation risks in confined spaces.

The HSE's latest Health and Safety Statistics for Great Britain (2022/23) show that approximately 1.8 million working people were suffering from a work-related illness in 2022/23, with around 123,000 new cases of work-related breathing or lung problems. While these figures are across all industries, the food sector contributes significantly to these numbers, particularly regarding occupational asthma and dermatitis.

Key Requirements for Employers

Employers in the food sector are legally obliged to comply with COSHH. The HSE outlines a clear hierarchy of control measures, encouraging businesses to move beyond simply providing Personal Protective Equipment (PPE) as a primary solution.

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  1. Risk Assessment: Identify all hazardous substances in the workplace and assess the risks they pose to employees' health. This includes reviewing Safety Data Sheets (SDS) for all chemicals used.
  2. Control Measures: Implement appropriate control measures, prioritising elimination or substitution of hazardous substances where possible. If not, engineering controls (e.g., local exhaust ventilation for flour dust) and administrative controls (e.g., safe systems of work, reduced exposure times) should be employed.
  3. Monitoring and Review: Regularly monitor the effectiveness of control measures and review risk assessments, especially after any incident, change in process, or new substance introduction.
  4. Information, Instruction, and Training: Provide adequate information, instruction, and training to all employees who may be exposed to hazardous substances. This includes understanding the risks, safe handling procedures, emergency protocols, and correct use of PPE.
  5. Health Surveillance: Where appropriate, implement health surveillance programs for employees exposed to certain hazardous substances, such as sensitisers (e.g., flour dust, enzymes), to detect early signs of ill-health.

The HSE emphasises that proactive management of COSHH risks not only protects workers' health but also contributes to business efficiency by reducing absenteeism, improving morale, and avoiding potential enforcement action or litigation.

The Role of Effective Training and Management Systems

A robust COSHH management system is crucial for food businesses. This includes maintaining up-to-date inventories of all chemicals, accessible Safety Data Sheets (SDS), and clear procedures for handling, storage, and disposal. Furthermore, regular and effective training is paramount. Employees must understand the specific hazards they face, how to use control measures correctly, and what to do in an emergency.

The HSE provides extensive guidance and resources on its website (www.hse.gov.uk/coshh) to assist businesses in meeting their legal obligations. Compliance is not merely about avoiding penalties; it's about fostering a safe and healthy working environment where employees can perform their duties without fear of long-term health consequences.

For organisations looking to enhance their understanding of COSHH regulations and implement effective control measures, comprehensive training is essential. Abertay Training offers a range of health and safety courses, including those focused on COSHH, designed to equip businesses and individuals with the knowledge and skills required for compliance and best practice. More information can be found at https://www.abertaytraining.co.uk.