Catering Information

Gas Appliances - Get them checked, Keep them safe

INDG238(rev3), revised 03/09

 

Every year about 14 people die from carbon monoxide poisoning caused by gas appliances and flues which have not been properly installed or maintained. Many others also suffer ill health. When gas does not burn properly, as with other fuels such as coal, wood or oil, excess carbon monoxide is produced, which is poisonous.


You can’t see it. You can’t taste it. You can’t even smell it. But carbon monoxide can kill without warning in just a matter of hours.

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Precautions at manually ignited gas-fired catering equipment

​HSE Catering Information Sheet no 3

This information sheet informs caterers of the high number of accidents occurring when manually igniting gas-fired equipment - chiefly ovens. New equipment is required by European Directives, as specified in Standards, to have safety devices which should prevent these incidents. This guidance asks caterers to assess the risks in older equipment and sets out the Committee’s recommendations for such ovens and similar equipment.

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Planning for health and safety when selecting and using catering equipment and workplaces
HSE Catering Information Sheet No 9

This guidance has been produced by the Health and Safety in Catering Industry Liaison Committee.

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Ventilation in catering kitchens

Catering Information Sheet No 10

 

The guidance is aimed at employers in the catering and hospitality industry and gives guidance on ventilation requirements for kitchens. It will help employers assess whether existing ventilation is adequate. It will also be useful for planning the ventilation specification for new or refurbished kitchens. The guidance advises on management, as well as design and performance issues.

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Maintenance priorities in catering

​HSE Catering Information Sheet no 12

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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Safety during emptying and cleaning of fryers
HSE Catering Information Sheet No 17(rev 2)

This information sheet advises on safety during emptying and cleaning of fryers. It includes guidance on manual emptying and cleaning, and on fryers with automated or semi-automated filtering (using enclosed portable filtering units).

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Gas safety in catering and hospitality

Catering Information Sheet No 23(rev 1)

 

This information sheet gives catering and hospitality businesses advice on some aspects of safety in the installation, use and maintenance of gas-fired equipment used for cooking. It answers some frequently asked questions and covers issues related both directly and indirectly to the use of gas, which have been a recent source of misunderstanding.

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Specification for Kitchen Ventilation Systems

​HVCA DW/172

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.