HSE Focuses on Hazardous Substances in Food and Drink Production

The Health and Safety Executive (HSE) has issued a stern reminder to employers across the UK's food and drink manufacturing and service sectors regarding the critical importance of Control of Substances Hazardous to Health (COSHH) regulations. Regulators note that despite long-standing guidelines, chemical and biological exposures continue to pose serious risks to production line workers, kitchen staff, and maintenance engineers.

Under the Control of Substances Hazardous to Health Regulations 2002, employers have an absolute legal duty to assess, prevent, and adequately control workplace exposure to hazardous substances. Within commercial kitchens, abattoirs, bakeries, and processing plants, these hazards are diverse, ranging from aggressive caustic cleaning chemicals and disinfectants to organic dusts like flour and airborne enzymes that can trigger severe occupational asthma or dermatitis.

Recent Enforcement Actions and Scalding Incidents

Recent enforcement data underlines the high stakes of non-compliance. High-profile prosecutions across the UK manufacturing landscape have demonstrated that courts are increasingly willing to impose substantial six-figure fines where risk assessments or safe systems of work are found wanting. For instance, recent Health and Safety Executive actions highlight severe penalties handed down for maintenance and operational failures, including a major £594,000 fine issued to a prominent food manufacturing group after workers sustained severe scald injuries during steam pipework maintenance.

Inspectors point out that chemical burns, respiratory sensitization from flour dust, and injuries from improper handling of cleaning agents are entirely preventable. Common failings identified during HSE inspections include:

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  • Outdated or superficial COSHH risk assessments that fail to reflect actual day-to-day work tasks.
  • Inadequate provision or improper maintenance of local exhaust ventilation (LEV) systems.
  • Failure to supply appropriate Personal Protective Equipment (PPE) or ensure staff are trained in its correct fit and use.
  • Poor communication of chemical hazards to migrant or temporary agency workers.

Strengthening Workplace Safety Culture and Training

To mitigate these risks, safety professionals and food business operators must move beyond paperwork compliance and foster a proactive safety culture. Regulators emphasise the importance of regular atmospheric monitoring in dusty environments, strict adherence to chemical dilution standards, and robust health surveillance programmes to catch early signs of occupational ill health before they become chronic or disabling.

Investing in comprehensive staff training remains one of the most effective defences against regulatory breaches and workplace injury. Organisations seeking to elevate their internal safety standards and ensure compliance with UK standards can access certified programmes and expert guidance via Abertay Training at https://www.abertaytraining.co.uk.