COSHH & Hazardous Substances Regulations — Compliance Guide for Commercial Kitchens
EC Cleaners helps procurement managers, facilities directors and compliance officers manage hazardous substances safely in commercial catering operations. This guide explains COSHH (Control of Substances Hazardous to Health), why it matters for kitchens, employer duties, practical control measures, record-keeping and how COSHH integrates with TR19, SFG20 and DW/172 to create a single defensible compliance programme.
EC Cleaners delivers specialist TR19, SFG20 & DW 172 Commercial Kitchen Cleaning and maintenance compliance services across the UK. We support restaurants, hotels, and foodservice operators in London, Birmingham, Manchester, Glasgow, Liverpool, Bristol, Edinburgh, Leeds, Sheffield, Leicester, Coventry, Bradford, Cardiff, Belfast, Newcastle, Nottingham, Southampton, Derby, Portsmouth, and Plymouth.
What is COSHH?
COSHH (Control of Substances Hazardous to Health) is a UK regulation that requires employers to control substances that can cause harm — by inhalation, skin contact or ingestion. In commercial kitchens, hazardous substances include cleaning chemicals, degreasers, sanitizers, refrigerant gases, fumigants, and certain aerosolised residues. COSHH requires risk assessment, exposure control, staff information and training, and adequate record keeping.
Why COSHH Matters for Commercial Kitchens
- Cleaning agents and degreasers can cause chemical burns, respiratory irritation and long-term health effects if misused.
- Poor storage or incorrect dilution increases risk of accidental mixing (e.g., bleach + acid) and toxic gas formation.
- Spray application, high-temperature processes and poor ventilation spread hazardous aerosols through HVAC systems — a TR19/DW/172 intersection.
- Non-compliance can lead to staff illness, enforcement action, insurance disputes and reputational damage.
Employer Duties Under COSHH
Employers must take a systematic approach to hazardous substances. Key duties include:
- Risk assessment: Identify hazardous substances, evaluate exposure routes and implement controls.
- Elimination/substitution: Where possible, replace hazardous products with safer alternatives.
- Control measures: Use local extraction, ventilated storage, safe handling procedures and correct PPE.
- Information & training: Provide Safety Data Sheets (SDS), COSHH briefings and competency checks for staff.
- Monitoring & health surveillance: Measure exposures where required and arrange medical surveillance when risks warrant it.
- Record keeping: Retain risk assessments, SDS, training records and incident logs as audit evidence.
Practical Control Measures for Kitchens
Engineering & Operational Controls
- Use correct local exhaust ventilation (LEV) for areas where aerosols or fumes are generated and verify performance in line with DW/172.
- Ensure extraction systems are TR19-cleaned regularly to prevent re-entrainment of contaminants and to preserve LEV performance.
- Store chemicals in a dedicated, ventilated, bunded area with eye-wash and spill kits nearby.
- Implement safe transfer systems (closed dispensing, metered dilution) to minimise manual handling and operator exposure.
Administrative Controls & PPE
- Clearly label all products and maintain current Safety Data Sheets accessible to staff.
- Apply standard operating procedures (SOPs) for mixing, application and disposal of cleaning agents.
- Issue correct PPE (chemical-resistant gloves, aprons, eye protection, respirators where necessary) and verify fit/condition.
- Schedule high-risk tasks for low-occupancy periods and provide clear signage for hot work or chemical use.
Integration with TR19, SFG20 & DW/172
COSHH is not standalone. Effective hazardous-substance control relies on integration with ventilation and maintenance standards:
- TR19 ensures extraction and ductwork are free from accumulated residues that can carry or react with cleaning chemicals.
- SFG20 codifies routine maintenance of pumps, dispensers and LEV that control substance exposure.
- DW/172 ensures systems are designed with access and ventilation performance that supports COSHH controls.
Common Non-Compliance Risks & Consequences
- Chemical burns or respiratory illness from incorrect dilution or uncontrolled spraying.
- Inadvertent chemical reactions due to incompatible storage or mixing.
- Insurance disputes where inadequate COSHH controls or missing records contributed to an incident.
- Enforcement action, fines or prosecution where duty-holders fail to provide adequate protection.
Key takeaways
- COSHH requires documented risk assessments, suitable controls and staff training — not guesswork.
- Engineering controls (LEV, TR19 clean extraction) are the most reliable way to reduce exposure.
- Integrating COSHH with SFG20, TR19 and DW/172 creates a defensible compliance system for audits and insurers.
How EC Cleaners Supports COSHH Compliance
- Hazard inventories & COSHH risk assessments: bespoke to your menu, processes and chemical usage.
- Safe systems & SOPs: creation of documented procedures for chemical handling, dilution and emergency response.
- Training & competency: staff briefings, supervisor training and refresher modules with records for audits.
- LEV testing & verification: practical checks to ensure ventilation controls perform as intended.
- Integration packages: align COSHH controls with TR19 cleaning, SFG20 PPM and DW/172 design checks.
10 FAQs — COSHH & Hazardous Substances in Kitchens
What substances are covered by COSHH in a kitchen?
Cleaning chemicals, degreasers, sanitizers, refrigerants, pesticides, fumigants and any substance that can cause harm via inhalation, ingestion or skin contact.
Who is responsible for COSHH compliance?
The employer or ‘responsible person’ must ensure risk assessments, controls, training and records are in place and kept up to date.
How often should COSHH risk assessments be reviewed?
Review at least annually, and whenever there is a change in process, product or an incident that indicates the assessment is no longer valid.
Do Safety Data Sheets (SDS) meet the documentation requirement?
SDS are essential but not sufficient on their own — they must be supported by site-specific risk assessments and SOPs tailored to your operations.
Can COSHH controls reduce insurance premiums?
Yes — demonstrable controls and records can improve insurer confidence and may reduce premiums or strengthen claims defensibility.
Is PPE enough to comply with COSHH?
PPE is the last line of defence. Employers should prioritise elimination, substitution and engineering controls before relying on PPE.
How does ventilation affect COSHH compliance?
Proper ventilation (DW/172) and well-maintained extraction systems (TR19) are critical to removing airborne contaminants and preventing operator exposure.
What records should I keep?
Risk assessments, SDS, training logs, exposure monitoring, incident reports and maintenance records for LEV/dispensing systems.
Do small restaurants need the same standards as large estates?
Yes — COSHH duties are proportionate to risk, but even small operations must conduct assessments and apply appropriate controls.
How can EC Cleaners help before an audit?
We provide rapid COSHH assessments, corrective action plans, staff training, LEV verification and a documented evidence pack so you pass inspections with confidence.
Call to Action — Make COSHH Simple
If hazardous substances are part of your operation, don’t wait for an incident. Contact EC Cleaners for a tailored COSHH assessment, integration with TR19, SFG20 and DW/172 compliance with practical training that keeps staff safe and auditors satisfied.
Commercial Kitchen Cleaning & Maintenance Services
EC Cleaners are commercial kitchen deep cleaning company offering cleaning services across London Zones 1–6, Bristol, Brighton & Hove, Southampton, Portsmouth, Reading, Swindon, Milton Keynes, Plymouth, Chelmsford, Basildon, Slough, Oxford, Gloucester, Exeter, Crawley, Hastings, Maidstone, Woking, Cheltenham, and Basingstoke.
Our commercial kitchen compliance services include TR19 Grease extraction and TR19 Air HVAC air duct cleaning, SFG20 maintenance, DW 172 ventilation design, food safety and HACCP support, gas and fire safety assurance, and workplace health and safety alignment. We help restaurant owners, managers, and operators simplify legal obligations, protect insurance cover, and safeguard business continuity during refits, relaunches, and regulatory audits.
Call or WhatsApp +44 7712 088360, or complete the form below. We’ll arrange a site visit, assess your scope, and deliver a tailored cleaning solution that meets your build schedule, hygiene standards, and compliance requirements.
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