Ventilation in commercial kitchens and industrial cooking areas

Recent research by the Health and Safety Executive (HSE) on exposure of kitchen and factory workers to cooking fumes reinforces the importance of providing and maintaining good ventilation in catering kitchens and industrial cooking areas, particularly where meat, fish and cooking oils are directly heated. A fundamental requirement of the Control of Substances Hazardous to Health (COSHH) Regulations is that employers should prevent the exposure of their employees to hazardous substances or, w... (388 more words)

Member login

If you are a member of the Workplace Law
Network, please enter your details below

My email address
My password
Keep me logged in:
	I've forgotten my password

Protecting your data

We take data protection very seriously. We will never share your data with third parties. We process data in accordance with: the Data Protection Act 1998; the 11th edition of the British Code of Advertising, Sales Promotion and Marketing Practice; and the DMA Direct Marketing Code of Practice.