Environmental health officers check COSHH as part of a food hygiene inspection. They expect to see assessments for the chemicals in use, data sheets available, chemicals stored away from food, and staff who can explain what gloves and goggles are for.
Oven cleaning is the highest risk task in most kitchens. The assessment should cover the product, the gloves and eye protection, ventilation when the oven is warm, and what to do about splashes. Automatic dosing for dishwasher chemicals removes most of the risk of handling concentrate.
Keep the register short and current. A kitchen that uses six products needs six assessments, not a folder of forty downloaded from a supplier website.
