Regulatory Focus Intensifies on Food Processing Hazards

The Health and Safety Executive (HSE) has issued a renewed call for vigilance and strict adherence to the Control of Substances Hazardous to Health (COSHH) Regulations 2002 across the UK's food and drink manufacturing and service sectors. This regulatory push follows a series of high-profile enforcement actions and substantial fines levied against commercial kitchens, bakeries, and food processing plants that have failed to manage hazardous substances effectively.

Under COSHH legislation, employers have an absolute legal duty to protect employees from health risks arising from exposure to hazardous substances found in the workplace. In food production and catering environments, these hazards frequently go overlooked, despite stretching far beyond standard cleaning chemicals to include everyday ingredients such as flour dust, spices, and antimicrobial disinfectants.

Recent Prosecutions Highlight Severe Health Risks

Recent courtroom outcomes underscore the severe legal and operational consequences of failing to control exposure limits. In a prominent enforcement action handled by the regulator, a major food manufacturer was handed a £120,000 fine following HSE inspections that revealed employees were routinely exposed to inhalable flour dust concentrations well above established workplace exposure limits. Investigators found that inadequate local exhaust ventilation and heavy manual handling demands had put workers at grave risk of contracting occupational asthma and severe respiratory distress.

Similarly, environmental health and HSE officers have continued to crack down on poor chemical management. Incidents involving improper dilution or storage of caustic cleaning agents have repeatedly resulted in chemical burns and severe dermatitis among kitchen and factory cleaning staff. With overall workplace ill-health statistics continuing to place a heavy burden on British industry—accounting for millions of lost working days annually—regulators have signaled that enforcement will remain tight.

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Key Steps for Compliance and Risk Mitigation

To avoid severe penalties and protect workforce health, safety professionals advise food sector operators to review their risk assessments and operational controls continuously. Key requirements under COSHH include:

  • Implementing effective local exhaust ventilation (LEV) systems where airborne dust or chemical fumes are generated, and ensuring they undergo thorough examination and testing every 14 months.
  • Providing appropriate respiratory protective equipment (RPE) and chemical-resistant PPE where engineering controls alone cannot eliminate exposure.
  • Establishing robust health surveillance programs to detect early signs of occupational diseases such as dermatitis or asthma.
  • Ensuring all staff receive comprehensive, documented training regarding the safe handling and storage of hazardous substances.

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