Catering and hospitality

• Publications
  • Health and safety in catering
  • Preventing slips and trips in kitchens
  • Safe use of knives in the kitchen
  • Look after your hands in the kitchen
  • The main health and safety law applicable to catering
  • Maintenance priorities in catering
  • Safe use of cleaning chemicals in the hospitality industry
• Example risk assessment
  • Example risk assessment for food preparation, cooking and service
• HSE catering and hospitality microsite

Publications

Health and safety in catering (83KB) pub 02/08

This information sheet is aimed at managers and supervisors in the catering and hospitality industry. This leaflet outlines the main risks involved in the industry and what measures to take to prevent them.

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Preventing slips and trips in kitchens (70.5KB) pub 05/05

This information is aimed at employers, although it may also be useful to employees and safety representatives.

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Safe use of knives in the kitchen (112KB) pub 08/10

This document contains a simple list of "do's and don'ts" when using knives in the kitchen

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Look after your hands in the kitchen (51.7KB) pub 05/07

This leaflet is for small catering businesses. It gives basic information on work-related contact dermatitis and what you, as a employer, can do to prevent it happening at your business.

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The main health and safety law applicable to catering (60.0KB) pub 01/06

This information sheet brings together the main health and safety laws that apply to catering. Much health and safety legislation will not apply to caterers because of the limited nature of catering risks. This information sheet identifies what does apply so caterers can focus on that.

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Maintenance priorities in catering (68.5KB) pub 09/00

This information sheet is aimed at those responsible for managing maintenance of equipment and premises in catering businesses; it highlights priority areas based on accident experience.

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Safe use of cleaning chemicals in the hospitality industry (50.6KB) pub 10/03

This information sheet will be relevant to you if you or your staff use any hazardous cleaning chemicals. By following the guidance you can reduce the risk of accidental injury or ill health at work.

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Example risk assessment

The following risk assessment shows how a small food preparation or food service company might approach risk assessment within their work. This example can be used as a guide when thinking about the hazards in your own business and the steps that you would need to take in order to control the risks.

Example risk assessment for food preparation, cooking and service (211KB) pub 08/10

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HSE catering and hospitality microsite

A lot of useful information can be found on the HSE catering and hospitality microsite:

http://www.hse.gov.uk/catering/index.htm

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